Got ticket stubs?

I saw this on Pinterest and felt I finally had a good way to display and store all those ticket stubs I've been accumulating for... a long time.  Michael's had a 40% off sale on shadow-boxes, so with the additional teacher discount, the frame only cost me about $3!  My dad made a clean slot for me in the top for the tickets and I drew a ticket using my Word skills (and a favorite font :).   Here it is!

Peach-Raspberry Crisp!

Last week, I made this Peach & Raspberry Crisp again for my family!  Peaches are in season and I bought a tray at Trader Joe's (they were so yummy).  I also made this about two weeks ago when we went camping - I made the whole thing ahead of time, baked it, and let it cool.  I wrapped the whole thing in a few layers of foil and kept it in the cooler until dinnertime at the campsite.  Putting it over the campfire for about 30 minutes made it hot, bubbly, and just the perfect camping dessert!

It has an oatmeal & whole-wheat flour crust which was a really good addition to the fruit filling.  I also added chopped walnuts to the original recipe, so the topping was especially crispy and delicious.  As usual, Ina Garten's recipe doesn't fail!

Peach & Raspberry Crisp

Ingredients

• 4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
• 1 orange, zested
• 1 1/4 cups granulated sugar
• 1 cup light brown sugar, packed
• 1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
• 1/2 pint raspberries
• 1/4 teaspoon salt
• 1 cup quick-cooking oatmeal
• 1/2 pound cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.

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 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons 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 cups flour, 1 cup granulated sugar, 1/2 cup 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 degree F oven for 20 to 30 minutes, until warm.