Fresh-picked raspberry and peach crumble

There is a farm near me where you can pick your own berries. They vary by season and demand from blueberries and strawberries to raspberries and even apples. There is also a small market where they sell farm-grown produce, pastured chicken eggs and meat. Needless to say I’ve found a little patch of heaven. So I took advantage of a beautiful Saturday morning to go berry picking with my oh so patient boyfriend, and came home with two gorgeous pints of raspberries. I had one more pie crust I’d picked up cheaply last month, so naturally I made a pie with them.

1 pint rinsed raspberries
1 can peaches
1 pie crust

1 cup flour + 2 tbsp
1 cup sugar + 1 tbsp
1/4 cup butter
1/2 cup oats
1 tbsp vanilla
1 tsp baking soda
1 tsp baking powder
Pinch of salt

Step 1: Mix the dry ingredients – flour, sugar, oats, baking soda and powder,  and a pinch of salt.

 Step 2: Add the cold butter in chunks, mix well. I’m not cool enough to have a pastry cutter, so I just squished it all together with my hands until well mixed. It should be a crumbly, tasty mess.

Step 3: Drain the peaches, place in a bowl with the raspberries. Sprinkle on 1 tbsp vanilla, 2 tbsp flour and 1 tbsp salt, mix.
Step 4: Pour the fruit mix into the pie crust and cover with the crumble mixture.

This is what it looks like just before going in the oven. Drool.

 Step 5: Bake at 375 for 20 minutes, until crisp is browned and fruits are bubbly.


 The pie crust cover conveniently doubled as a lid. The day after, the berry juices start to pool. Anyone know how to avoid this, besides cornstarch?

This would be simply amazing served warm over french vanilla ice cream. In fact, I’ll be going to the store later today…

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