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With the sun shining and the temperature soaring into the high 20s, it’s hard to believe its already Fall.  I love the changing of the seasons, especially when the weather is so mellow.  As the sun glistens on my bike ride home, I soak in the rays while admiring the leaves starting to turns.  Even better, the farmer’s markets are bustling, bursting with produce.

Who doesn't love peaches and raspberries?

Who doesn’t love peaches and raspberries?

I’ve been home visiting my parents, and this past weekend we celebrated my mother’s birthday. She is a raspberry addict, so her birthday dessert just had to have an infusion of raspberries.  We had a beautiful basket of peaches that were perfectly ripe and also needed eating, so I decided to combine the two for a special treat.  I happened upon a recipe for raspberry peach crisp from Averie Cooks and it seemed like the perfect choice to combine the peaches and raspberries for our celebration.

The crisp itself was delicious, full of bold flavours that complimented rather than overwhelmed each other.  The raspberries’ tartness stood out beautifully with the smooth peaches, a delicious combination I’ll most certainly have to try again!  I loved the fresh flavours along with the ease of assembling – it took a mere 10 to 15 minutes.  And who doesn’t love a crispy oatmeal topping?

Raspberry Peach Crisp

Raspberry Peach Crisp

Ingredients

Fruit Filling

2 1/2 heaping cups diced peach chunks (about 5 medium ripe peaches)
1 1/2 heaping cups raspberries (I used fresh, but the original recipe says frozen is just fine)
1/2 cup granulated sugar
2 tablespoons cornstarch

Crumble Topping

6 tablespoons salted butter, cold
1/2 cup brown sugar
1/2 cup old-fashioned whole-rolled oats
1/2 cup all-purpose flour
1 teaspoon cinnamon

Directions

Preheat oven to 350F. Grease a 9-inch pie dish.

For the fruit filling: In a large bowl, add the peaches, raspberries, granulated sugar, and cornstarch.  Toss gently to combine and place in pie dish

For the crumble topping: Place the brown sugar, oats, flour, cinnamon, and salt in a bowl. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until small pea-sized clumps form. Sprinkle the crumble on top of the fruit filling.

Place pie dish on a cookie sheet (in case there’s an overflow as it’s cooking) and bake for about 40 to 45 minutes, or until bubbly. Crisp is ready when it is bubbling vigorously along the edges of the pie plate and the topping is golden browned.

Cool on a wire rack.  Serve warm or cold with ice cream or whipped cream.

Bon appétit!   Catherine

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