Raspberry Peach Crisp is the perfect late summer dessert! It is such a beautiful color, and it has the perfect balance of sweet and tart.
I love the flavor combination of raspberries and peaches. The tartness of the raspberries offsets the sweetness of the peaches, and it is just sublime. Homemade raspberry peach jam is one of my favorites. So yummy!
I’d never made a raspberry peach crisp before, so I thought I’d give it a try. I figured if the jam was good, the crisp probably would be. I’m not normally a huge fan of cooked peaches, but with the raspberries added to the crisp, I loved it! A lot. I am drooling just thinking about it. Not only was it tasty, but it was such a beautiful rosy color. You should take advantage of fresh peaches while you still have a chance.
Please promise me that you will serve it with vanilla ice cream. Because Raspberry Peach Crisp (or any type of crisp for that matter) without a scoop of ice cream on it just looks so naked on the plate. It is just beggin’ to be dressed up. So go ahead, cover it up. You know you want to. 🙂
Raspberry Peach Crisp
Raspberry Peach Crisp
Juicy peaches and raspberries with a buttery oat topping. A beautiful and tasty crisp recipe that is perfect for summer!
Ingredients
Filling:
- 4-5 peaches, peeled and sliced
- zest of 1/2 an orange
- 1/3 cup sugar (heaping)
- 2 cups raspberries
- 3 Tbsp flour
Topping:
- 3/4 cup oats
- 1 cup all purpose flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/8 tsp salt
- 1/2 cup butter, slightly softened
Instructions
- For filling: Combine peaches, zest, sugars, and raspberries. Let sit for 5 minutes.
- Stir in 1-2 Tbsp of flour, depending on how runny the mixture is. Pour into a casserole dish.
- For topping: Combine all ingredients but butter. Cut the butter in until the mixture is crumbly. Sprinkle over the fruit.
- Bake at 375° for about 30-40 minutes or till filling is bubbly and topping is lightly browned. Serve with vanilla ice cream.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 363Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 129mgCarbohydrates: 61gFiber: 5gSugar: 38gProtein: 4g
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Hello! What size container/ dish is recommended please?
I usually use a 2 1/2 quart casserole dish, but I’ve also made it in a 9″ square baking dish.
This is awesome! Only make sure you drain and pat fruit dry with paper towel.
I’ve never done that before; thanks for the tip!
My kids would love this and ME TOO! I haven’t made a crisp in a long time. Please link this to Sunday Supper Stumble. I’ve pinned your party too! Love this blog!! http://notyourordinaryrecipes.blogspot.com/2011/09/sunday-supper-stumble.html
heaven!!! I so needed this recipe last night! š just shared it on my fb page
YUM. I make peach-raspberry smoothies all the time, and that combo’s my favorite too! Never thought to make it into a crisp, thanks for the idea!