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Unread 07-12-2013, 11:44 AM
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Default Peach Raspberry Crisp with Van Leeuwen Vanilla Ice Cream

Peach Raspberry Crisp with Van Leeuwen Vanilla Ice Cream

makes one 9" pie or three mini pies

gooey filling

5 each peaches, medium dice Millions of Peaches

2 cups raspberries

1 cup brown sugar

2 each lemons, zested and juiced

cup flour

1 Tb vanilla bean paste

1 tsp kosher salt

⅛ tsp ground nutmeg

crisp topping
1 cups ap flour

1 cup rolled oats

1 cup brown sugar

1 tsp cinnamon

tsp nutmeg

tsp ground clove

1 tsp kosher salt

8 oz melted butter

2 pints Van Leeuwen vanilla ice cream

- Preheat oven to 375.

- Combine the dry ingredients for the crisp topping in a mixing bowl. Add the melted butter and work in with your fingers, till the mixture is slightly lumpy and has all come together. Chill.

- Combine the diced peaches and raspberries, flour, sugar, lemon zest, juice, vanilla bean paste, salt and nutmeg. Still well to combine and let macerate for 20 minutes.

- Spoon the fruit with its juice into your baking dish, place a layer of the crisp topping over top and place in the oven to bake.

- Bake until crisp topping is golden brown and cooked. About 45 min for a 9" pie and 22 min for smaller crisps.

- This is the hardest part: pies and crisps etc. are best once cooled, it helps to firm up the filling. IF YOU CAN, wait until the filling is just warm to the touch.

- Serve with a scoop of the vanilla ice cream on top!

Recipe by Kat Randazzo - Brooklyn Kitchen instructor extraordinaire
Cautionary tales about culinary experimentation:
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fruit pies, pie a la mode, pies from scratch, van leeuwen ice cream, vanilla ice cream

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