Peach and raspberry crisp from The Barefoot Contessa Cookbook (page 190) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on January 12, 2020

    I made 1/2 recipe but with the full amount of raspberries. I made the topping a day ahead and chilled it. I placed the baking dish on a sheet pan in case the fruit bubbled over. The crisp had good flavor, but I thought the orange zest was too strong. We liked this best with ice cream.

  • stockholm28 on September 16, 2019

    This was quite good, but also very sweet and I felt the peach flavor was somewhat masked by all the sugar. Next time I will reduce the amount of sugar mixed in with the peaches.

  • secoffey on January 22, 2019

    This is delicious. Peach and raspberries together is such a great combination.

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