Easy Raspberry Peach Crisp Recipe (Summer Dessert)

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. And of course, you can’t beat the buttery, crunchy oat topping.

I love the flavor combination of peaches and raspberries. Homemade raspberry peach jam is one of my favorites. So yummy! The tartness of the raspberries offsets the sweet peaches, and it is just sublime.

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 a scoop of vanilla ice cream. Because peach raspberry crisp (or any kind of crisp for that matter) without a scoop of ice cream 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. 🙂

How to Make Raspberry Peach Crisp

1. PREP – Wash, peel, and slice the peaches. Spray a baking dish with cooking spray. Preheat your oven to 375 degrees.
2. FRUIT FILLING – Combine peaches, raspberries, orange zest, and sugar in a large mixing bowl. Let sit for 5 minutes while you make the crisp topping. Then stir in 2-3 tablespoons of flour.
3. CRUMB TOPPING – Mix the oats, flour, sugars, salt, and butter until crumbly. You can use your fingers, a pastry blender, or a fork.
4. BAKE – Spread the raspberry peach filling evenly in the pan. Sprinkle the crumbs over the top of the peaches. Bake at 375° for about 35 minutes. The filling should be thick and bubbly, and the crispy topping should be golden brown.
5. SERVE – The filling will be super hot, so let the crisp cool for 15-20 minutes. Serve warm with a scoop of ice cream!

Tips for the Best Raspberry Peach Crisp

• Use ripe peaches. They should be slightly firm and smell sweet.
• Don’t overmix the topping. You want coarse crumbs rather than a smooth dough.
• Don’t skip the orange zest. It adds brightness and enhances the fresh flavor.
• Let it rest before serving. Giving the crisp at least 15 minutes to cool allows the fruit filling to thicken. (And will prevent you from burning your mouth!)
• Watch the topping near the end of baking. If it begins browning too quickly, loosely cover the dish with foil.

Frequently Asked Questions

Do I need to peel the peaches for peach crisp?

I like to peel my peaches, but that step is optional. Your filling will be more tender if you remove the skins.

To quickly peel peaches, dip them in boiling water for 30-45 seconds, then immediately plunge them into a bowl of ice water. The skin will slip right off.

Why is my fruit crisp watery?

Either you didn’t add enough flour to the fruit mixture, or you didn’t bake the crisp long enough. The filling should be thickened and bubbly on the sides. If the crumb mixture is getting too dark, you can cover the pan with foil.

The crisp will also thicken as it cools, so let it sit for a few minutes before serving.

Can I make this crisp ahead of time?

Yes. Assemble the fruit filling and topping separately, then refrigerate them until you’re ready to bake. For best results, add the topping just before baking.

Can I use nectarines instead of peaches?

Absolutely. Nectarines make an excellent substitute for peaches. I like to peel them, but you don’t have to.

Can I Use Frozen Peaches and Raspberries?

Yes! Frozen fruit can be used when fresh peaches and raspberries aren’t available. There’s no need to completely thaw the fruit first, but you may need to add a few extra minutes to the baking time.

Just make sure you buy plain fruit, not frozen fruit packed in sweet syrup.

Can I Use Canned Peaches?

You can use canned peaches in a pinch, but I don’t like them quite as much. Drain them very well before adding them to the recipe. Since canned peaches are generally softer and sweeter than fresh peaches, the texture and flavor of the crisp will be slightly different.

More fruit crisp recipes:

• Double Crumb Apple Crisp
• Rhubarb Strawberry Crisp
• Mock Apple Crisp with Zucchini
• Caramel Apple Crisp
• Apple Brown Betty
• Cherry Crisp
• Raspberry Rhubarb Crisp
• Cranberry Apple Crisp

I originally published this recipe 9/12/11. I updated it with new photos and tips in September 2026.

 This raspberry peach crumble is a scrumptious way to enjoy fresh fruit, and a perfect way to celebrate peach season.