Just wondering if anyone has ever made this with frozen or canned peaches before, and if so, what the result was. (Recipe calls for fresh peaches, blanched, peeled and sliced.) I need to make this dish to feed 30, and thinking it will be MUCH easier using frozen/canned peaches..... here's the recipe ..
Peach and Raspberry Crisp Copyright, 1999, The Barefoot Contessa Cookbook, All Rights Reserved
Show: Barefoot Contessa
Episode: Pot Luck
4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
1 orange, zested
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced
Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.
I have not made it myself with frozen/canned peaches. However, I think frozen might work better than canned. I'm interested to find out what others think.
I don't think the frozen would be a problem at all. In fact, most frozen fruit is picked and frozen at it's peak so it's actually pretty good. I wouldn't use the canned though. It would make it too sweet. Sounds delicous!
I've made peach crisp with frozen peaches and it worked fine, however, I have not made this particular recipe. I picked the peaches when they were fully ripe, pitted and sliced them, tossed with a bit of simple syrup, and froze them in quart bags - I think these might have been fairly similar to grocery store frozen peaches. If the frozen peaches are suggared you might want to cut back the granulated in the recipe.
I make this recipe all the time with frozen peaches and raspberries. It is my go to recipe!!! Just be sure to drain the fruit well or else you end up with excess liquid in the crisp after it is baked. It's still tasty either way though, just not as "pretty" to serve. And if if looks really juicy when you mix up the fruit just toss in a bit more flour.
Yumm.....this recipe is SO good!
oh good! Thanks so much for confirming frozen is a-ok to use!!
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