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Peach raspberry crisp on a decorative white plate garnished with fresh raspberries

Peach Raspberry Crisp

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This Peach Raspberry Crisp is a delectable dessert that graces our table at least once each summer. The combination of peaches and raspberries 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

Peach Raspberry Crisp

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 seasonable dessert.

A white bowl full of red haven peaches

Easy Fresh Peach Dessert Recipe

If you haven’t tried the peach raspberry combo in your desserts, it’s a must. My husband adores my Peach Raspberry Pie, but this crisp is just as gratifying with much less effort.  Fruit crisps like this Old Fashioned Apple Crisp are also a family favorite. No rolling out of a pastry crust, just the mixing, and sprinkling of a sweet, buttery crumble.

Baked with a touch of cinnamon until the juices are hot, bubbly, and fragrant will have everyone hovering around the oven. Let this peach raspberry crisp cool down a bit before serving, and don’t forget to add a dollop of ice cream to your plate!

Peach Raspberry Crisp in a white porcelain pie plate

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Peach Raspberry Crisp

Peach Raspberry Crisp

A summer crisp recipe featuring peaches and raspberries

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



  • 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
  • 1/2 teaspoon cinnamon


  • 1 cup flour
  • 1/2 cup brown sugar
  • 1/2 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. In another bowl, cut together the topping ingredients with a pastry blender or mix together with fingers till well combined. Sprinkle over fruit.
  3. Bake 40-50 minutes or longer till topping is golden and filling is bubbly. Carefully broil for a minute or two if topping needs some more color. Serve warm with vanilla ice cream.


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