This peach raspberry crisp is the perfect summer dessert! It’s light and fresh and perfect when served with a big scoop of vanilla ice cream. The crumble topping is so easy to make and really pulls the entire dish together. You’ll love making this light fruity treat!
We’ve all heard it said that opposites attract. Well, when it comes to desserts, my husband and I couldn’t be more opposite. When we go to a frozen yogurt place, he will load his chocolate ice cream with peanut butter cups, fudge, chocolate chips, heath bar, etc. and I will load my vanilla ice cream up with fruit and granola. It’s not that I don’t like chocolate, trust me, I do. But when it comes to dessert, sometimes I just prefer something fruity and light, whereas my husband always prefers something chocolate.
So it’s not surprise to me that this peach raspberry crisp is a classic dessert in our house. Usually when I make dessert, I’ll have maybe one or two (unless it’s these vanilla pudding chocolate chip cookies, then it’s ALL OVER) and then I’m satisfied and won’t eat any of the rest of it. Which means my husband is usually left to eat it all. When it comes to fruit crisp though, it’s a whole different story. Our perspectives are completely reversed and my husband will try the dessert and I’ll eat the rest of it. I can’t help myself around fruit crisps and pies.
This recipe is one that I originally shared three years ago when I first started sharing recipes on my, then, lifestyle blog. It’s still one of our favorites today and everyone always asks me to make it! My husband will even request it sometimes!
I’ve talked about my love of the flavor combination of peaches and raspberries before. In fact, I had a little period of obsession a few weeks ago when I made these peach raspberry mini pies, peach raspberry sangriaand now this peach raspberry crisp. I think after that, my peach raspberry recipes will be completed at least until next summer, maybe. 😉
This peach raspberry crisp has my favorite crumb topping that is on my pecan pie crumble bars and cappuccino coffee cake muffins. That’s one of the things I love most about cooking often, it helps you find those staple recipes that can be kind of life changing. It’s really awesome to know that I can experiment with the base of fruit crisps, knowing that I have the crumble topping figured out.
It’s an absolute requirement that you serve this peach raspberry crisp warmed up with ice cream, or “a la mode” because the pairing of vanilla bean ice cream and this crisp is basically my picture of summertime.
Scroll down to learn how to make this delicious summer dessert!
- 8-10 large peaches
- ¼ cup granulated sugar
- ½ brown sugar, packed
- 2 to 3 tablespoons all-purpose flour
- ½ pint raspberries
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 1 cup + 4 tablespoons all-purpose flour
- ⅓ cup + 1 tablespoon brown sugar
- ⅓ cup + 1 tablespoon rolled oats
- Preheat the oven to 350 degrees F. Spray a 9" x 13" dish.
- Immerse peaches in boiling water for 30 seconds, then place them in cold water.
- Peel the peaches and cut them into chunks and place them into a large bowl.
- Add ¼ cup granulated sugar, ½ 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, mix in 1 more tablespoon of flour.
- Pour the mixture into the dish.
For the crisp topping:
- In a medium bowl, pour in flour, brown sugar and oats. Stir ingredients together.
- Pour in melted butter and stir ingredients together. Break up larger chunks of the crumble topping.
- 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 with a scoop of vanilla bean ice cream!
Adapted from Ina Garten
Store leftovers in fridge for up to one week. Just scoop into a bowl, reheat and add a scoop of ice cream on top.