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California Raisin Peach Crisp with California Raisin Ice Cream

Yields4 ServingsTotal Time2 hrs 20 mins

Chef Panjama Praphapantasak
Chef Instructor, Suan Dusit International Culinary School

California Raisins and Peaches
 100 g California Raisins
 320 g Canned Peaches, cut into cubes
 55 g Brown Sugar
 10 g Corn Flour
 2 tsp Lemon Juice
Oatmeal Crisp
 150 g All Purpose Flour
 100 g Brown Sugar
 85 g Butter
 60 g Oatmeal
 0.25 tsp Salt
California Raisin Ice Cream
 140 g California Raisins
 125 g Sugar
 6 Egg Yolks
 460 ml Milk
 460 g Cream
 4 ml Vanilla Extract

Combine sugar and egg yolks in a sauce pan and whisk until pale yellow. Add milk and stir until smooth. Place over medium heat and cook until the mixture thickens. Strain through a fine sieve. Add raisins and vanilla extract.


Pour the mixture into an ice cream machine and churn until thick. Transfer to a container and keep frozen until time to serve.


To prepare the oatmeal crisp, stir our, oatmeal, brown sugar and salt together. Add vanilla and melted butter. Combine all the ingredients well.


In a bowl, toss together the peaches, raisins, lemon juice, brown sugar and corn flour. Place on a baking tray and top with the oatmeal crisp.


Bake at 165°C for 15 minutes.


To serve, dish out raisin and peach crisp and place in a serving bowl. Finish with a scoop of California Raisin Ice Cream.

Nutrition Facts

Servings 4