Peach Raspberry Crisp

Hello! I have been rapidly working on this recipe in order to get it to all of you while summer fruit is still ripe and in season. My peach raspberry crisp is sweet, tangy, and perfect with a big scoop of vanilla ice cream. Growing up in Washington is a fruit lovers paradise. I will admit I didn’t know how good I had it when I could walk right into my backyard and pick the biggest, juiciest peach you have ever seen. My dad is a farmer and has grown a variety of different fruit throughout my lifetime including several varieties of peaches, cherries, apples and pears.

I have yet to ever find a peach in Arkansas that in any way compared to those from my dad’s orchard. But hey, we do what we can. Summer just wouldn’t be summer in the south without some kind of sweet, streusel topped peach dessert. I decided to throw in some raspberries really just because I love them. The tartness of the berries is a nice contrast to the sweetness of the peaches and I like how beautiful the colors look together.

Making a Peach Raspberry Crisp:

This peach raspberry crisp comes together in two simple steps. First, combine your fruit and a few simple other ingredients. Next, combine all of your crumb toppings with your cold, cubed butter to make your crumble topping. The most time consuming part of preparing this recipe is peeling and slicing the peaches.

The filling

Once you have your peaches peeled and sliced, add them to a mixing bowl along with your flour, sugar, salt, and vanilla. Gently fold all of the ingredients together. Lastly, add in your raspberries and very gently toss to combine, being careful not to break up the raspberries into pieces.

The crumb topping

After thats ready you’ll prepare the crumb topping that goes on top. In a bowl whisk together brown sugar, flour, old fashioned oats, cinnamon and salt. Next, cut the cold butter into small cubes. I like to cut it first into 8 tablespoons and then cut each tablespoon into 4 small cubes. Next, add the cubed butter to the dry ingredients.

Then, using either your fingers, two forks or a pastry cutter, cut the butter into the dry ingredients. The dry ingredients should combine with the butter creating a soft, sand like mixture, that when you squeeze together holds it shape. You want pea sized chunks of butter through out. Stick this is in the fridge while you are waiting on your oven to preheat.

Next, add the prepared fruit filling to a greased baking dish. You can use an 8X8 square pan, a casserole dish, or even a pie dish. The type of the dish doesn’t matter so much in this recipe, I just wouldn’t use something as big as a 9X13 pan. In the photos and while testing the recipe I used an oval casserole dish that was about 8 inches in length.

Now let’s bake!

After you add your fruit mixture to the prepared pan, using your fingers, crumble your prepared topping over the fruit. Bake it in a preheated oven at 350 degrees for 40-50 minutes. At this time the crisp topping will be slightly browned and the fruit filling will be thick and jammy. I find it to be best served warm with a big scoop of vanilla ice cream. Whipped cream would be delicious as well.

If you love raspberries as much as I do check out my raspberry almond poppyseed cake here.

Peach Raspberry Crisp

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Course Dessert

Servings 9

Ingredients

  

Fruit filling

• 6-7 large peaches, peeled and sliced
• 6 oz raspberries (around 1 cup)
• 1/4 cup all purpose flour
• 1/3 cup granulated sugar
• 1/2 tsp salt
• 1 tsp vanilla extract

Crumb topping

• 3/4 cup brown sugar
• 2/3 cup all purpose flour
• 1 cup old fashioned oats
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup butter, cold and cubed

Instructions

 

• Preheat oven to 350° and prepare a medium sized baking dish (8X8 square pan, pie pan, round cake pan, casserole dish, etc.) by greasing with butter.
• Peel and thinly slice 6-7 large peaches (8-10 if smaller in size).
• In a bowl toss together sliced peaches, flour, sugar, salt and vanilla to combine. Gently add in raspberries and toss a few times. Dump into prepared baking dish.
• In a bowl whisk together brown sugar, flour, oats, cinnamon and salt. Cut cold butter into cubes and cut into the dry ingredients using two forks, your fingers, or a pastry cutter. Once properly mixed there will still be pea sized chunks of butter and the ingredients will be throughly combined and stick together when pressed between two fingers. Work quickly as to not melt the cold butter.
• Using your fingers, crumble the topping over the fruit in prepared baking dish. Bake in middle rack of preheated oven for 40-50 minutes until topping is crisp and golden brown and fruit filling is bubbling.

Notes

My favorite way to enjoy this crisp is warm with a scoop of vanilla ice cream, but it can also be eaten just as is or even cold or at room temperature. It will be good for about 2 days when stored in an airtight container in the refrigerator.

Feel free to adjust the sugar in the fruit filling depending on how sweet your fruit naturally is. Frozen raspberries and frozen peaches can be substituted for fresh.