Feaston’s Peachykeen Dessert

We’ve been having an ongoing discussion in the Feaston house about what recipes we would share with a novice cook or baker that would really teach them the principles behind kitchen science and yet let them experiment with different flavors in a number of combinations.

The humble crisp is definitely one of those recipes – and perfect for the summer into fall, when all kinds of fruits and berries are coming into season.

We humbly present our Peach Raspberry Crisp – the greatest dessert of the summer.

Serve it with some ice cream, froyo or whipped cream.

The basic recipes breaks down like this:

  • 4 cups of fresh fruit
  • 1 cup flour
  • 1 cup sugar
  • 1 tsp. baking powder
  • 1 egg, beaten
  • 1/2 stick of butter, melted

First, butter the bottom of a square baking dish (8 or 9 inches). And preheat your oven to 375 degrees.

Then pick your fruit. I’m a big fan of mixing it up – apples and cranberries, strawberry and rhubarb, peach and raspberry. The options are limitless, but we’ll caution to go with a 3-to-1 ratio, rather than just mixing half and half. You get more flavor variety in every bite that way.

We used three cups (or there about) fresh, peeled, pitted, sliced peaches and 1 cup of fresh raspberries. I peeled the peaches the same way I peeled tomatoes earlier this week – just dunk them in boiling water for a few seconds (like less than 10), then set aside to cool. Cut around the equator of the fruit, and the peels slide right off. Magic!

Toss your fruit in the baking dish.

In a medium bowl, combine flour, sugar and baking powder. Mix well. Add egg and continue to mix with a fork or your hands until the flour is damp and forming small clumps. Sprinkle over fruit.

Finally, pour the melted butter over the flour and distribute evenly with either your fingers or a spoon (or just shake the dish around like I did).

Pop into the oven and bake for 25 minutes or until top is golden brown. Serve warm with vanilla ice cream (or cinnamon ice cream on top of apple crisp, or coffee ice cream on top of blueberry crisp, or chocolate ice cream on top of raspberry crisp).

The possibilities are endless. How will you make it?

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3 Comments

Filed under Desserts

3 responses to “Feaston’s Peachykeen Dessert

  1. Pingback: The Heritage Cook

  2. Oh man this looks delicious! Everything here looks so yummy! And your photographs are beautiful!
    I recently launched my own blog http://www.prettygoodfood.com I’d love for you to check it out and let me know what you think! Thanks and Happy Cooking!

  3. michykeen

    Thank you! Your blog looks great! You had me at chocolate and peanut butter.

    Everyone go check out Pretty. Good. Food!

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