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Florida Department of Agriculture and Consumer Services
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407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 487-8000

Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner

Florida Dessert Recipe Bookmark and Share

Peach Crisp

 (Photo Below)
Dessert-8053
Ingredients  
5 pounds (12 large) firm, ripe fresh peaches
  zest of one orange
1 1/4 cups sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 pint fresh raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced
 

Preparation
Preheat the oven to 350 degrees F. Butter the inside of a 10x15x2 1/2-inch baking dish. Peel the peaches, slice into thick wedges and place in large bowl. Add the orange zest, 1/4 cup sugar, 1/2 cup brown sugar, and 2 tablespoons flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. Pour 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 350-degree oven for 20 to 30 minutes, until warm.

Yield
14 servings

Nutritional Value Per Serving
Calories 337, Calories From Fat 123, Total Fat 14g, Saturated Fat 8g, Trans Fatty Acid 0, Cholesterol 35mg, Total Carbohydrate 55g, Protein 3g, Omega 3 Fatty Acid 0.06g

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