Peach and Raspberry Crisp

This is a classic Barefoot Contessa Recipe.  I have to credit Ina Garten for teaching me how to cook.  I bought her first cookbook in 1999, the year I met my husband.  I loved food and cooking before I knew Ina Garten, but my real learning about cooking and baking came from her, a self-taught chef.  {I did actually meet her once, so yes I do know her.  She just doesn’t know me!}

I make this crisp every summer.  The colors and flavors say summer from the moment you see them.  I also have a 3 month love affair each year with the stone fruit.  Making tarts, galettes, and crisps all summer to showcase their flavor and beauty.

I found myself mesmerized by the color of each peach while I was peeling them.  Normally I don’t enjoy the boil, blanche, peel aspect of baking with stone fruit, but today, it was all about the colors.  Mother Nature’s own natural ombre, the finest of the season.

I adapted the recipe slightly as I do with many of The Barefoot Contessa’s baking recipes.  I find they are extremely high in sugar for me.  Since I switched to a basically sugar-free diet, I can taste even the slightest amounts of sugar in my food.  You really only need a little, IMHO.

Adaptations

– flour to almond flour

– half all the sugars

– oats to gluten-free oats

Everything else is exactly the same as in her recipe.  It’s easy to follow with very few ingredients which is why I love her and why tarts and crisps are summer’s best sweet!

I made these individual peach + raspberry crisps for a dinner party recently.  When I have the time, I like to make tarts and crisps in individual portions.  I think they are prettier to serve this way.  Just add a scoop of vanilla ice cream and you are set!

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