Slow Food Boulder
www.slowfoodboulder.org

Colorado Peach & Raspberry Crumble
from Kathleen Trepp

Ingredients:
Colorado Peaches to fill 9"X13" Pyrex pan, peeled and sliced
1 cup raspberries
Zest of an orange
1 cup granulated sugar
Cinnamon to taste
1/4 pound butter, sliced

Method:
1. Slice peaches into Pyrex pan until full. Sprinkle raspberries on top of peaches. Combine orange zest, sugar and cinnamon and with your hands fold into the peaches.

Crumble Ingredients:
1 1/2 cups flour
1/2 cup brown sugar
1 cup granulated sugar
1 cup oatmeal
1/4 teaspoon salt
1/2 pound cold butter, diced

Method:
1. Combine all but the butter in an electric mixer fitted with paddle attachment. Mix on low speed, adding small dices of butter individually, and process until the butter is pea-sized.
2. Sprinkle on the peaches and bake for 1 hour at 350°F until the topping is browned and the juices are bubbly. I sheet pan under the dish is a good idea to collect any overflow.
3. Serve immediately or cool and refrigerate and re-warm at 350°F oven for 20 minutes. Enjoy!