A Garden Club Meeting at Linderhof

You know, the club meeting

Where your house must "shine"

Where you take all of the chairs out of the dining room

and line them up around the perimeter of the living room?

Where there is no "rsvp"

Members just come

Where you serve a dessert and coffee?

And you have no idea how many there might be.

And you have a co-hostess 

Who brings part of the treat

Thursday, it was my turn

to host the Garden Club

Which means that not only does the house have to shine

But the garden should be weed-free as well!

My co-hostess told me that she was going to bring homemade ice cream

I said that I would make something to go under!

And the under?

Ina Garten's peach and raspberry crisp

Served partly in my Williams-Sonoma pear bowls

That I've had high up in the cabinet for a long while.

They are now being moved to a more reachable shelf!

The crisp was the perfect foil for the ice cream

Which was fabulous!

And we made sure that it was still warm when we served it

So the ice cream could slowly melt.

If you're having a meeting,

I would recommend this peach and raspberry crisp as your treat

If you don't have homemade ice cream, store ice cream will work.

Just make sure your crisp is warm

To melt the ice cream!

INA GARTEN'S PEACH AND RASPBERRY CRISP

10 to 12 large peaches

1 orange, zested

1 cup brown sugar, packed

1 1/4 c. sugar

1 1/2 c. plus 2 to 3 T. flour

1/2 pint raspberries

1/4 t. salt

1 cup quick-cooking oatmeal

1/2 pound cold butter, diced

Preheat oven to 350.    Butter the inside of a 10 by 15 by 2 1/2 inch oval baking dish (I used a square one!   Egad!)

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 1/4 c. sugar, 1/2 cup brown sugar and 2 T. 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 c. flour, 1 cup sugar, 1/2 c. 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.    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 oven for 20 to 30 minutes until warm.

(I just left mine in the turned off oven to keep warm.)