These are the peaches that my kids and I picked at a peach farm on Friday! What fun. My friend suggested that we go to Wickham’s Fruit Farms in Cutchogue, New York on Friday to shoot a little video for her website, Parent Earth. Then we came home and baked a really simple (it literally takes less than 10 minutes to make) and delicious Peach/ Raspberry crisp with the peaches we picked and a 1/2 pint of organic raspberries that I bought down the street at Oysterponds Farm. Now, you don’t have to pick your own fruit to make this desert delicious, and you can even go so far as to bake it with frozen fruit if you want to brighten a winter day. We just happened to have the sweetest, most delicious peaches I’ve ever tasted at our disposal, so we diced them up and made it with those.
The peaches were so ripe that these little helpers peeled the skin off by hand.
Rustic Peach/ Raspberry Crisp
1 1/2 cup sorghum flour
1 cup brown sugar
1/4 teaspoon cinnamon
1/2 cup palm fruit oil shortening (on the cool side but not refrigerated)
1/2 pint raspberries
12 large peaches, peeled and cut into cubes
1/2 cup granulated sugar
Preheat the oven to 350 degrees and set aside a 9×13″ baking pan.
In a large mixing bowl, combine the sorghum flour, the brown sugar and the cinnamon. Using your fingers or a pastry cutter, cut in the shortening until large clumps form. Set the topping aside.
In another large mixing bowl toss together the raspberries, peaches, and granulated sugar with your hands. Dump the fruit mixture into the baking dish and cover it with the dry topping mix. Place the crisp in the oven and bake for 1 hour. Let the crisp cool for 20 minutes before serving. Serve warm with your favorite allergy-friendly ice cream or whipped topping.