This Peach Raspberry Crisp is a delectable dessert that graces our table at least once each summer. The peach raspberry combo is heavenly!

Take advantage of glorious, ripe summer fruit when it’s in season. This easy fresh peach dessert recipe is on our menu whenever I can find ripe, juicy peaches.

Peach Raspberry Crisp on a white plate topped with a scoop of ice cream.

Why You Must Make

  • If you haven’t baked with the combination of peaches and raspberries, you’re in for a delicious surprise! The pairing is terrific!
  • A crisp is easier than a pie, cobbler, or tart!
  • It’s the perfect summer dessert when peaches are at their peak.

Peaches are one of my favorite summer indulgences. I love eating a piece of this ripe, juicy fruit for an afternoon snack, but a crisp, cobbler, or pie truly makes my heart sing. Served slightly warm with a scoop of vanilla ice cream or even this No-Churn Roasted Peach Ice Cream is pure heaven. Bill prefers his peaches cooked, so I’ve adapted my favorite apple crisp into a delectable seasonal dessert.

Peach Raspberry Crisp ingredients on a sheet pan with labels.

Ingredient Notes

  • Kitchen Staples – Sugar, Brown Sugar, Flour, Cinnamon
  • Fresh Peaches – Must be ripe (fragrant and will give slightly when pressed with your thumb). Peeled, then sliced. If you use canned or frozen peaches, make sure to drain off any excess liquid or your filling won’t thicken. See below how to peel peaches.
  • Fresh Raspberries – Should be without signs of deterioration like mold and soft spots.
  • Butter – At room temperature
Overhead view of peach raspberry crisp topped with a scoop of ice cream.

How to Make

  1. Slice the peaches and add them to a mixing bowl with the sugar, thickener, and cinnamon. If using thawed frozen or canned peaches make sure to drain excess juices before mixing them with the other filling ingredients.
  2. Very gently, mix in the fresh raspberries.
  3. Next, make the crumble topping. This is a peach crisp without oats since my picky husband only eats oatmeal for breakfast. But if you’d prefer more texture, check out my Rhubarb Crisp recipe for how to make an oatmeal crumble topping.
  4. Put the peach and raspberry mixture in a casserole dish. I used a ceramic deep-dish pie plate. Cover the surface with the crumble mixture. PRO-Tip: I like to use my fingers to pinch together the crumbs as I sprinkle them over the filling to make some larger crumbles.

Expert Tips

  • Make sure to use ripe, fragrant summer peaches. Taste a slice if you’re unsure if they’re flavorful.
  • To peel your peaches, first cut an X through the skin on the opposite end from each stem. Drop them into a large pot of boiling water for 1-2 minutes, remove to a bowl of ice water, then use your fingers to easily remove the peels.
  • PRO-Tip: You don’t have to grease your pan, but since you’ll have a leftover butter wrapper from the butter used in the topping, you can run that over the surface of the dish before adding the filling. It will make cleanup a little easier.
  • PRO-Tip: I like to use my fingers to pinch together the crumbs as I sprinkle them over the filling to make some larger crumbles.
  • Bake until you see the filling bubbling. This ensures the juices will have thickened. 
  • Check that the crisp topping is lightly browned and appears cooked in the middle.
  • PRO-Tip: If you’d like the crisp topping a little browner, place it under the broiler, briefly, watching it carefully so it doesn’t burn.
  • Bake the crisp on a foil-lined baking sheet in case the filling juices run down the sides of the dish. It’s easier to take that extra step than clean the oven.
  • PRO-Tip: To ensure the filling thickens, it must get hot enough to bubble.
A white bowl full of red haven peaches.

How to Serve

This peach crisp needs to cool long enough for the juices to thicken, but it’s best to serve slightly warm. We love to top each portion with a scoop of vanilla ice cream. Other complementary flavors like homemade peach, cinnamon, or caramel ice cream would work well, too. Even a dollop of sweetened freshly whipped cream would be delicious!

Baked with a touch of cinnamon until the juices are hot, bubbly, and fragrant will have everyone hovering around the oven. It will become a summer dessert tradition.

Peach Raspberry Crisp in a white porcelain pie plate.

Frequently Asked Questions

What’s the Difference Between a Crisp and a Cobbler?

Both are fruit desserts, but the toppings differ. A crisp has a crumble topping and a cobbler has a biscuit topping that’s sprinkled with sugar.

How Do You Store a Peach Crisp?

Cool to room temperature then store at room temperature for up to 2 days or the refrigerator for up to 5 days. Covering the top with a paper towel helps prevent the topping from getting soggy from any humidity in the air.

How Should You Reheat Peach Crisp?

Individual servings can be reheated in the microwave for 15-30 seconds depending on your appliance. If reheating the whole dessert, place in a 350-degree oven for 15-20 minutes.
If the topping needs a little refreshing and you have experience using your broiler, place it about 6 inches under the broiler, and do not walk away. Keep the door cracked and pull it out as soon as you see the topping start to brown.

Why is My Peach Crisp Runny?

If you have extra juicy peaches or used frozen peaches and added any of the juices, there won’t be enough flour to thicken the extra liquid.

Can You Use Canned Peaches?

Yes! Canned peaches are packed at the peak of ripeness, so they are a good substitute for fresh peaches. Drain, slice, and use as directed in the recipe.

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Peach raspberry crisp on a decorative white dessert plate topped with a scoop of ice cream and garnished with 2 raspberries

Peach Raspberry Crisp

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Yield 8 servings

A summer crisp recipe featuring peaches and raspberries



  • 6-10 sliced and peeled fresh peaches (or enough to fill your casserole dish)
  • 1 half-pint fresh raspberries
  • 1 cup sugar
  • 2 tablespoons flour
  • ½ teaspoon cinnamon


  • 1 cup flour
  • ½ cup brown sugar
  • ½ cup butter, at room temperature


  1. Preheat oven to 350º.
  2. Gently mix the fruit with sugar, flour, and cinnamon. Put in a 9 x 9 baking pan or equivalent casserole dish.
  3. In another bowl, cut together the topping ingredients with a pastry blender or mix together with your fingers till well combined. Sprinkle over fruit.
  4. Bake 40-50 minutes or longer till the topping is golden and filling is bubbly. Carefully broil for a minute or two if the topping needs some more color. Serve warm with vanilla ice cream.


This recipe can be made with only peaches or with blueberries, blackberries, etc. instead of raspberries.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 345Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 96mgCarbohydrates: 59gFiber: 5gSugar: 41gProtein: 3g occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.


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