nice texture and tastes like apple pie! My husband adores this pie! However, I believe it tastes more like an apple than a pecan pie, despite what he claims. Depending on your taste, you might wish to use less sugar. Utilizing all of your garden’s zucchini in this way is fantastic! I enjoy finding new ways to use zucchini in our meals and desserts because my family only occasionally enjoys zucchini bread and my kids will only eat a small variety of vegetables, of which zucchini is one.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 45 mins |
| Total Time: | 2 hrs 10 mins |
| Servings: | 10 |
| Yield: | 1 8×10-inch crisp |
Ingredients
- 1 teaspoon unsalted butter, or as needed
- 6 large fresh peaches
- ¾ cup white sugar, divided
- ¾ cup packed light brown sugar, divided
- 2 tablespoons all-purpose flour
- ½ tablespoon ground cinnamon
- 1 orange, zested
- 1 (6 ounce) container fresh raspberries
- 1 cup all-purpose flour
- 1 cup oats (such as Quaker Oats®)
- 2 sticks unsalted butter, room temperature
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 8×10-inch glass baking dish.
- Bring a stockpot full of water to a rapid boil. Plunge peaches gently into the boiling water for 30 to 45 seconds. Remove with a slotted spoon and place into a bowl of ice water. Peel peaches, cut each into 8 wedges, and place in a large mixing bowl.
- Add 1/4 cup white sugar, 1/4 cup brown sugar, 2 tablespoons flour, cinnamon, and orange zest to the bowl with the peaches. Mix well to coat. Fold in raspberries. Let sit for 5 to 7 minutes.
- Meanwhile, combine 1 cup flour, remaining 1/2 cup white sugar, remaining 1/2 cup brown sugar, oats, butter, and salt in the bowl of a stand mixer. Mix topping until well combined into pea-sized crumbs.
- Pour fruit mixture into the prepared baking dish. Cover fruit evenly with crumble topping. Place the baking dish on a cookie sheet.
- Bake in the preheated oven until topping is golden brown and fruit juices are bubbling, about 1 hour.
- Remove crisp from the oven and let cool, 45 minutes to 1 hour, before serving.
- This dish can also be assembled in individual ramekins and served immediately out of the oven.
Nutrition Facts
| Calories | 399 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 12 g |
| Sodium | 69 mg |
| Sugars | 37 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe took some time to put it all together, mainly taking the skins off the peaches but it was worth the effort. Did leave out the raspberries and it was still very good. Would make again.