Now is the perfect time for the most delicious peaches and raspberries. I love to make cobblers, crisps, and crumbles. This time of the year this one is perfect!!!
For the pastry crust:
1 1/3 cups of flour
1/4 teaspoon of salt
1/2 cup of shortening
3-4 tablespoons of ice cold water
For The Filling:
1/2 cup of raspberries, sliced in half
4 large fresh peaches, peeled and sliced
3 tablespoons of light brown sugar
2 tablespoons of flour
For The Topping:
1/2 cup of flour
3/4 cup of Old Fashioned Rolled Oats
1 cup of light brown sugar
1/2 cup (1 stick) cold butter, cut into small pieces
1/8 teaspoon salt
Heat oven to 425 degrees.
Starting with the pastry crust:
Mix the flour and the salt. whisk together slightly, cut in the shortening with a pastry blender or you can also use 2 knives and work the mixture until it resembles tiny peas. Add the ice cold water, starting 1 tablespoon at a time into the flour mixture, using a fork stir after each tablespoon of water. Mix the crust lightly until all of the flour is moist. ( I used 4 tablespoons and it was perfect). Place the pastry crust mix into a pie plate and using your fingers push on the bottom and sides of the pan. Using a fork, press the bottom and the sides of the pan. Bake the crust 15 min. or until it is golden brown.
Now turn the oven down to 375 degrees..
For the Filling:
Meanwhile in a bowl add the brown sugar, and flour and mix. Then toss the peaches and raspberries until they are all coated.When the crust comes out of the oven, place the filling into the crust.
For the Topping:
In a bowl mix together the flour, oats, brown sugar and salt. Using your pastry blender or knives, cut in the cold butter until it forms coarse crumbs. Place the topping on top of the filling. You may need to cover the crust with foil strips to prevent burning the crust. Bake pie 40-45 minutes until topping is a golden brown. Let cool and serve. Enjoy!!!