Desserts are simply the best. There, I said it. Most of the time I hold a strict mantra that, “Dessert is not worth eating unless it has chocolate in it.” However, Cole loves fruity desserts, especially ones that have apples or peaches in them, so out of love for my husband, I decided that this summer I was going to develop a peach recipe for Cole. Originally that’s the only fruit I was planning to work with, but then I started to think about all my favorite fruity drinks, and almost all of them had peaches AND raspberries in them. In my opinion, raspberries are the world’s greatest fruit, so I reached the conclusion that my developed fruit dessert could no longer be just for Cole, but had to have raspberries in it too so that I could enjoy it. Since I have more experience cooking than baking, this recipe took a bit longer to perfect, but after 4 trials and errors, I finally figured out exactly what I needed to do to make it work. I even shocked myself by falling in love with it despite its lack of chocolate. This is definitely a dessert that will be made frequently in my home during peach season from this point onward.
3 Medium/Large Peaches – 13 oz after peeling and chopping
½ cup Frozen Raspberries
½ tsp Vanilla
¼ cup Sugar
¾ cups Flour
¾ cups Sugar
¼ tsp Cinnamon
¼ tsp Salt
⅓ cup Butter
1. Peel and chop the peaches into thin slices (about a ¼ inch thick). Set them aside to use later.
Kitchen Tip: Since peaches are a very soft fruit, a helpful tool to own in the kitchen is a serrated peeler. These peelers are designed to work better with peaches and tomatoes that have a very thin skin enveloping a soft interior.
2. Mix the dry topping ingredients together in a medium sized bowl. (flour, sugar, cinnamon, and salt)
3. In a small bowl, beat the egg with a whisk, then pour the egg into the dry topping and stir with a large fork. A large serving fork works best for this step since its prongs are far enough apart to mix the ingredients. A whisk can be used, but then there is a risk of a clump of dough sticking inside the middle of the tool.
4. Melt the butter in the microwave. This should only take 30-45 seconds. Pour ⅓ of the melted butter directly into the topping dough to make it a little wetter and save the rest for later.
5. Grease the pan. This recipe can use either a 10 inch diameter deep dish pie pan or a regular glass 8×8 inch pan.
6. Mix all of the filling ingredients in the pan and spread them out so the entirety of the pan is covered.
Kitchen Tip: This recipe works best if you wait to take the raspberries out of the freezer until right before step 6. If the raspberries thaw too much before using them they will emit more juice, which can prevent the topping from getting the best crisp possible.
7. Sprinkle the topping over the filling and pour the remaining butter over the topping. Try to get a little butter drizzled over each part of the topping, but if some is missed it will be okay. Juices will be released throughout the baking time that will prevent this from burning.
8. Cook uncovered at 375 degrees for 40 minutes. The edges of the topping should get a dark brown and be caramelized when it is finished, and the middle should be golden.
Kitchen Tip: I have a convection oven, so my crisp gets extra crispy and caramelized. Cole loves the super crispy edges and requests for it to be done this way. I had my mom try this in her non convection oven, and her edges didn’t caramelize as much during the 40 minute baking time. If you know whether you prefer soft or crispy edges, you may want to check what type of oven you are using and adjust the baking time accordingly.
Overall, this is a super easy dessert to whip up, with the hardest part being the prep work done on the peaches. This is also a light dessert that is wonderful to eat on a warm, summery day. Enjoy!