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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!

Peach Raspberry Crisp


  • Author: Madison Wetherill
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

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!


Ingredients

Crisp

  • 810 large peaches
  • 1/4 cup granulated sugar
  • 1/2 brown sugar, packed
  • 2 to 3 tablespoons all-purpose flour
  • 1/2 pint raspberries
  • 1/4 teaspoon salt

Crumb Topping

  • 1/2 cup unsalted butter, melted
  • 1 cup + 4 tablespoons all-purpose flour
  • 1/3 cup + 1 tablespoon brown sugar
  • 1/3 cup + 1 tablespoon rolled oats

Instructions

  1. Preheat the oven to 350 degrees F. Spray a 9″ x 13″ dish.
  2. Immerse peaches in boiling water for 30 seconds, then place them in cold water.
  3. Peel the peaches and cut them into chunks and place them into a large bowl.
  4. Add 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well.
  5. Gently mix in the raspberries.
  6. Allow the mixture to sit for 5 minutes.
  7. If there is a lot of liquid, mix in 1 more tablespoon of flour.
  8. Pour the mixture into the dish.

For the crisp topping:

  1. In a medium bowl, pour in flour, brown sugar and oats. Stir ingredients together.
  2. Pour in melted butter and stir ingredients together. Break up larger chunks of the crumble topping.
  3. Sprinkle evenly on top of the peaches and raspberries.
  4. 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!

Notes

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.

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