Raspberry Crisp with Peaches

5 from 2 votes

ByMadison Wetherill | Joyfully Mad August 21, 2024August 23, 2024 Updated:August 23, 2024

This easy raspberry crisp with peaches is the perfect summer dessert! It's light and fresh and the best warm treat to pair 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!

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Close-up of a fruit crisp in a white baking dish, showing a golden-brown, crumbly topping with visible pieces of peaches and raspberries underneath.

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Table of Contents

Raspberry Crisp Recipe

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 — 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 a surprise to me that this peach raspberry crisp is a go-to dessert in our house. Fruit crisps are honestly one of these desserts where I don't count the amount of servings that I've had. It's fruit, they don't count, right?

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, and then this peach raspberry sangria. So combining raspberries and peaches for this recipe was a must.

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. You're gonna love it!

A small bowl of fruit crisp topped with whipped cream, a raspberry, and a mint leaf. A larger dish of crisp is visible in the background.

Why You'll Love this Recipe

Oh how I love this lovely little fruit crisp recipe:

This is such a simple recipe! No crazy skills required — just mix up the ingredients, dump them in the pan and bake.
Easily customize this easy raspberry crisp recipe however you need. You can make a sugar free version, use different fruit and so much more.
Raspberry crisp is a wonderful sweet treat for parties and get-togethers. It's always a crowd pleaser!

A top view of glass bowls containing raspberries, mango slices, granulated sugar, and flour on a light-colored surface.

Ingredients

This peach raspberry crisp has my favorite crumb topping that is on my pecan pie crumble bars and pretty much all of my crisps. Here's a list of the topping ingredients and fresh fruit ingredients for the raspberry filling:

raspberries
sliced peaches
all purpose flour
vanilla extract
granulated white sugar
unsalted butter
brown sugar
rolled oats

Substitutions and Variations

I highly recommend using fresh raspberries and fresh peaches for the best flavor. However, you can also use frozen.

Change up the flavor of this crisp with different fresh berries or fruit! Strawberries, blueberries and apples would all be tasty.

Reduce the amount of refined sugar in this recipe and use coconut sugar, agave nectar, maple syrup or honey instead.

How to Make Raspberry Crisp

Follow these step-by-step instructions to make this delectable dessert:

Preheat your oven to 350°F (177°C) and then spray a 9x 13 baking dish with non-stick cooking spray and set it to the side.

Immerse whole peaches into some boiling water for 30 seconds, and then immediately place them into cold water.

A clear glass bowl contains sliced peaches, raspberries, and a sprinkle of white granulated sugar and flour on top.

A clear glass bowl containing frozen peaches and raspberries, lightly coated in sugar and flour.

Peel the peaches and then cut them into chunks and place into a large bowl. Add ¼ cup granulated sugar, ½ cup brown sugar, and 2 tablespoons of flour. Toss well to coat.

Gently mix in the raspberries and allow the mixture to sit for 5 minutes. If there is a lot of liquid, mix in 1 more tablespoon of flour.

Pour the fruit mixture into the previously prepared dish and then prepare the crumble topping.

A close-up of a rectangular white baking dish filled with raspberry crisp topped with oat streusel. The dish is shown from above on a light-colored surface.

Combine flour, brown sugar and oats in a medium bowl until thoroughly incorporated.

Pour in the melted butter and stir ingredients together again. Break up larger chunks of the crumbly topping.

Sprinkle the topping evenly over top of the peaches and raspberries.

Close-up of a baked raspberry crisp in a white baking dish.

Bake for 1 hour, or until the top is golden brown and crisp, and the juices are bubbly. Serve this delicious dessert immediately with a scoop of vanilla bean ice cream!

How to Store Leftover Raspberry Crisp

Cover the baking dish tightly with plastic wrap, or transfer leftover raspberry crisp to an airtight container. Store in the refrigerator for up to 3 days. You can also freeze leftovers for up to 3 months! Allow to thaw before reheating.

For best results, reheat in the oven or toaster oven to get the crumble topping crispy again. You can also reheat in the microwave.

What to Serve with Raspberry Crisp

My number one serving recommendation is a big scoop of your favorite vanilla ice cream. But the next best option (or even use it with ice cream!) is some homemade whipped cream. Some coconut whipped cream is a good dairy free option too.

Serve this raspberry dessert after a hearty meal like chicken fajita tacos, grilled pork tenderloin, or cast iron skillet steak. It's a fantastic dessert after really any meal!

A bowl of fruit crisp topped with whipped cream, a fresh raspberry, and a mint leaf, with a dish of crumble and a bowl of raspberries in the background.

Tips for Success

Check out these few tips and tricks to ensure the best results:

If you choose to use some different fruit in the filling, just make sure that you don't overload it so that it fits into the baking dish and there's plenty of topping!
Don't forget that you can add some extra flour into the filling to help thicken up the excess juices from the fruit. This will ensure that the crisp isn't too watery!
Let the crisp cool for a few minutes before serving. Leaving it to sit will allow the filling to settle a bit so it's easier to scoop and serve.

FAQ

Why is my raspberry crisp watery?

You may not have used enough flour or cornstarch to thicken up the mixture. Just ensure that you use plenty so that the fruit mixture thickens and doesn't become watery when baked.

Can I store leftover raspberry crisp?

Absolutely! Just cover the baking dish in plastic wrap or transfer serving to an airtight container. Store in the fridge for a few days and reheat in the oven or toaster oven whenever you're ready to eat!

A small bowl of raspberry crisp topped with a golden, crumbly topping is pictured next to a bowl of fresh raspberries and a baking dish containing more crisp.

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Did you make this recipe?

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