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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