Raspberry Crisp with Peaches

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.

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Ingredients

Raspberry Crisp Filling

Crisp Topping

▢ ½ cup unsalted butter melted
▢ 1 cup plus 4 tablespoons all-purpose flour
▢ ⅓ cup brown sugar
▢ ⅓ cup rolled oats

Instructions

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!

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.

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.

Nutrition