Raspberry Peach Crisp Recipe
Sweet, juicy peaches and tart raspberries with a buttery oat topping. A beautiful and tasty crisp recipe that is a perfect summer dessert!
Equipment
Ingredients
Fruit Filling:
- 4 large fresh peaches peeled and sliced (about 3 1/2 cups)
- 2 ½ cups fresh raspberries
- 1 tsp fresh orange zest
- 6 Tbsp sugar (more if you want it sweeter)
- 2 Tbsp all purpose flour (more if needed)
Crumble Topping:
- ¾ cup oats
- 1 cup all purpose flour
- ½ cup white sugar
- ¼ cup brown sugar
- ⅛ tsp salt
- ½ cup salted butter slightly softened
Instructions
- Peel and slice the peaches. Spray a 2 1/2 quart casserole dish with cooking spray. Preheat your oven to 375°.
Filling:
- Combine peaches, raspberries, orange zest, and sugar in a large bowl. Let sit for 5 minutes.
- Stir in 2-3 Tbsp of flour, depending on how runny the mixture is. Pour into the prepared dish.
Topping:
- Combine oats, flour, sugars, salt, and butter in a medium bowl. Mix together with your fingers or a fork until crumbly. Sprinkle over the top of the fruit mixture.
- Bake in a preheated oven at 375° for about 30-40 minutes, or until the filling is bubbly and the topping is golden brown.
- Let cool for at least 20 minutes. Serve with vanilla ice cream.
Notes
- If you don't have a casserole dish, you can use a square 8 or 9-inch baking dish.
- Leftover crisp can be stored for a day or two at room temperature, but if you need to store it longer, refrigerate it. Either cover the dish tightly with plastic wrap, or transfer it to an airtight container.
Nutrition
Serving: 1servingCalories: 354kcalCarbohydrates: 59gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 141mgPotassium: 208mgFiber: 5gSugar: 36gVitamin A: 613IUVitamin C: 13mgCalcium: 29mgIron: 2mg
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