This is a classic Barefoot Contessa Recipe. I have to credit Ina Garten for teaching me how to cook. I bought her first cookbook in 1999, the year I met my husband. I loved food and cooking before I knew Ina Garten, but my real learning about cooking and baking came from her, a self-taught chef. {I did actually meet her once, so yes I do know her. She just doesn’t know me!}
I make this crisp every summer. The colors and flavors say summer from the moment you see them. I also have a 3 month love affair each year with the stone fruit. Making tarts, galettes, and crisps all summer to showcase their flavor and beauty.
I found myself mesmerized by the color of each peach while I was peeling them. Normally I don’t enjoy the boil, blanche, peel aspect of baking with stone fruit, but today, it was all about the colors. Mother Nature’s own natural ombre, the finest of the season.
I adapted the recipe slightly as I do with many of The Barefoot Contessa’s baking recipes. I find they are extremely high in sugar for me. Since I switched to a basically sugar-free diet, I can taste even the slightest amounts of sugar in my food. You really only need a little, IMHO.
Adaptations
– flour to almond flour
– half all the sugars
– oats to gluten-free oats
Everything else is exactly the same as in her recipe. It’s easy to follow with very few ingredients which is why I love her and why tarts and crisps are summer’s best sweet!
I made these individual peach + raspberry crisps for a dinner party recently. When I have the time, I like to make tarts and crisps in individual portions. I think they are prettier to serve this way. Just add a scoop of vanilla ice cream and you are set!
Great post, perfect recipe alterations, and beautiful pictures!! Can’t wait to try.