peach and raspberry crisp with homemade ginger ice cream


I have always been a fan of crisps. During fall and winter, my mom would always make the most fantastic apple crisp, courtesy of her old school Betty Crocker tome. Slices of tart apples baked underneath a buttery, oatmeal crumb topping. Topped when still warm from the oven with vanilla ice cream, it was perfection. Every Thanksgiving when I came home from college, I would request this dessert – it just felt like home to me.

To make this dessert slightly more summery, fresh summer peaches and raspberries replace the apples, and homemade ginger ice cream stands in for vanilla. The spice from the ginger is a perfect complement to nearly all stone fruits, and delicious against the peaches. I made this dessert last weekend when Matt and I hosted a game night at our place, complete with Pictionary {on a huge pad of paper and an easel, a la When Harry Met Sally}, Celebrity and Cards Against Humanity. You know you are well into your 30s when a game night in sounds more appealing than a night out on the town.

PS – For quick and easy instructions on how to peel peaches, check out Serving Seconds‘ {a beautiful food blog based in the Bay Area} tutorial here.


Peach and Raspberry Crisp

Adapted from Barefoot Contessa

  • 4 to 5 pounds firm, ripe peaches {10 to 12 large peaches}
  • 1 orange, zested
  • 1 1/2 cups “sugar in the raw” or demerara sugar
  • 1/2 cup light brown sugar, packed
  • 1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
  • 1/2 pint raspberries
  • 1/4 teaspoon salt
  • 1 cup quick-cooking oatmeal
  • 1/2 pound cold unsalted butter, diced

Preheat the oven to 350ºF. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.

Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 3/4 cup sugar in the raw or demerara sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.

Combine 1 1/2 cups flour, 3/4 cup sugar in the raw or demerara sugar, brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. If desires, sprinkle extra sugar in the raw or demerara sugar over top. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350° F oven for 20 to 30 minutes, until warm.

Ginger Ice Cream

Adapted from Anne Burrell

  • One 4-inch piece gingerroot, peeled and sliced thinly
  • 3 cups heavy cream
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 6 eggs

Add ginger to medium saucepan and fill with just enough water to cover ginger.  Heat saucepan over high heat until boiling; boil for 1 minute.  Strain ginger to remove all water.  In a medium saucepan combine the cream, 1/2 cup of the granulated sugar, vanilla extract and boiled ginger. Bring to a boil, turn off the heat and let sit for 1 hour.

In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency.

Bring the cream-ginger mixture back to a boil and turn the heat off. Immediately strain and whisk a third of the cream mixture into the egg-sugar mixture and then immediately whisk the egg mixture back into the remaining cream mixture.

Chill the mixture over an ice water bath.  When cool, cover with plastic wrap and refrigerate for a few hours or overnight.

Churn the chilled mixture in an ice cream machine according to the manufacturer’s directions.







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14 Responses to peach and raspberry crisp with homemade ginger ice cream

  1. I too love a crisp, they are good any time of year whether it’s summers delicious produce or fall and winter apples and pears. Your photo’s as always are drool worthy as is the recipe.

  2. andmorefood says:

    you’re just too talented. love the photos, and the crisp looks so tasty..

  3. laurasmess says:

    Aw, I love games nights! We have them quite often, and I always vote for Pictionary! This crisp looks like such a beautiful addition to your evening. Soft, sweet summer fruit, a touch of heat in the ginger ice cream… perfect! Thanks for sharing the beautiful recipe with us. Wish you lived closer… I’d offer to host the next games night at our place! xx

    • fleurdeselsf says:

      Yes! Pictionary is my absolute favorite as well! Thank you so much for your kind words Laura. I too wish we lived closer – would love to have a game night at your place, with all of your yummy food! How fun that would be! xoxo

      • laurasmess says:

        Aw, we had one last night actually! My friend Krystel and I made caramel slice and I did pulled lamb in white wine with lemon potatoes, baked apple and other accompaniments. We played this Game of Thrones board game that another friend bought. Would’ve rather played Pictionary but it was fun nonetheless! Wish you were here! Hugs xx

      • fleurdeselsf says:

        Ooh – that menu sounds incredible! I am drooling! I must ask though because I am intrigued – what is caramel slice?

      • laurasmess says:

        It’s called ‘Millionaire’s shortbread’ in England… not sure if it goes by the same name in America? Basically it’s a shortbread biscuit base with a layer of caramel and a chocolate topping. Kind of like a bar version of Twix. I’m working on a post at the moment but this is a classic recipe from the BBC: It’s ridiculously rich but delicious 🙂

      • fleurdeselsf says:

        Ooooh, that sounds delightful! I can’t wait for your recipe – will definitely have to give it a try – it sounds like it would be right up my fiance’s alley! Thanks for sharing! xo

  4. This looks delicious and your photography never ceases to amaze me. Well done girl xx

  5. Thanks for the shout out on my peach peeling tutorial! Your recipe turned out gorgeous (as are ALL of your pictures). Your blog is a new favorite read of mine 🙂

    • fleurdeselsf says:

      Thank you so much Melissa! It was a pleasure to meet you, however briefly, at the blogger brunch a few months ago. So excited to meet other Bay Area food bloggers! I adore your blog as well. xoxo

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