A couple touches of ginger make this seasonal treat just a bit different!
These are the moments in the New England summer when we think we have everything we could possibly want. There’s corn and tomatoes in abundance, just about every other vegetable, so many treasures it is hard to find enough meals to squeeze them all in! We have to stop ourselves from being greedy at the farm stand and biting off more than we can cook.
A good year for berries, and peaches too!
The local peaches are here, joining the profusion of berries, and it’s a good year for it all! Blueberries, blackberries, strawberries, cherries, and raspberries of every color. We have lots of fruit salads, fruit smoothies, and tons of berries tucked in the freezer. There are muffins, and pancakes, and scones.
Celebrating the summer with desserts
Although we don’t usually indulge in desserts unless we have someone to dinner, we do tend to make them more this time of year than any other. And there is a seasonal schedule. When strawberries arrive, there has to be shortcake, scones, a strawberry-rhubarb something or other. There has to be a special blueberry dessert, a pie or galette, or maybe two, and blueberry pancakes of course. A cherry clafoutis, or one with mixed berries when the blackberries arrive. Peach cobbler, of course, or any of the fruits combined together.
Let’s invite ginger!
I decided to make a peach crisp this year, and since I had some lovely raspberries, I tossed them in as well. We know raspberries and peaches love each other, but I’ve added another participant this time around –– ginger! I mixed crystalized ginger in with the fruit, and grated some fresh ginger in the crisp topping. A pinch of cardamom and we were all set for the (physically distanced) dinner party.
Gingery Peach and Raspberry Crisp
- 5 or 6 ripe peaches, depending on size
- 1 ½ cups raspberries
- 2 tbsp. chopped crystalized ginger
- 2 tbsp. lemon juice
- ¼ cup all-purpose flour
- 1/3 cup brown sugar
- 1 vanilla bean, split
- Pinch of cardamom
- Pinch of salt
- ½ cup old fashioned oats
- ¾ cup all-purpose flour
- 1/3 cup brown sugar
- 1/3 cup white sugar
- ½ tsp. salt
- 1 stick butter or vegan butter, softened
- 1 tsp. freshly grated ginger
Preheat oven to 350 degrees F.
Slice the peaches (I don’t bother to peel them!) and place in a buttered casserole dish. Mine was oval and measured 10 ½”X 8”. Add the rest of the filling ingredients and mix well with fingers, tucking the vanilla bean halves under the fruit.
Make the topping. Combine all ingredients in a bowl and blend well. It should be like a cookie dough.
Distribute the topping ingredients in clumps on top of the fruit. You don’t want this to be loose and flakey, but large and small clumps that will brown beautifully in the oven. Don’t press it down, just let it be.
Set your timer for 35 minutes and turn. Set it for another 30 minutes and check. It might need a few more minutes, but you are looking for a nice browning and crispness (it is, after all, a crisp!) and definite bubbling of the fruit –– that’s how you know any baked fruit dessert will thicken up and set.
Let cool until warm and serve! Delicious with a scoop of vanilla bean ice cream. P.S. Don’t forget to remove the vanilla bean when serving!
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Oh, my mouth is watering! Peaches and raspberries are a lovely combination!
They definitely bring out the best in each other. The peaches were really sweet and the raspberries kind of tart, so the balance was perfect this time around.
My sweet tooth just kicked me. lol 🍃🍑
Well, the sweet began with the peaches which were juicy and very sweet!
I’m still waiting for peaches. 🍃🍑
Thank you! Everyone agreed with you!
Our minds work in the same pattern with all the wonderful summer fruits – I just made a blueberries-peach crisp!
Will have to try yours with raspberries asap. 🙂
Oh, I’m sure the peaches with blueberries are heavenly!!!
It was, and now gone… 🙂
I really like the sound of this, Dorothy.
Thank you Robbie! It’s quick to put together and finger-licking good!
My mouth is watering, looks incredible!!
Thank you! Thumbs up all around!
Peach and Raspberry Crisp
Yumm, so many fruits! Full of nutrients!
Thanks! The fruits are delicious!
This looks and sounds absolutely wonderful, Dorothy. I’ll have to wait for a few months before the stone fruits are available here in Oz, but, this reco[e is definitely getting a thumbs up…
Thank you! It’s a perfect dish for entertaining in the Emerald City!
Ha ha…. 🙂
Except ginger I love everything in this delicious dessert 😋😋
I think fruit crisps are delicious just about any way!
I put ginger in my peach pies…the flavors go so well together. I know I would love you peach and raspberry crisp.
Great minds think alike! The flavors really do go well together, and I’m sure you pie is delicious!
Such a great idea to use fresh AND crystallized ginger✨ Sounds a lovely dessert and definitely a combination to try out!
Thank you! The ginger adds different notes whether fresh or dried or candied!
Love peaches and raspberries together. this crisp looks delicious.
Thank you! They really are a match made in Heaven.
This looks WONDERFUL! I love adding ginger to things like this. Thank you.
Thank you! The ginger gives it a nice spark!
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