Peach Raspberry Crisp

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.

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.

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 use 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.
5. Bake as directed. PRO-Tip: To ensure the filling thickens, it must get hot enough to bubble.

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.

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. It will become a summer dessert tradition.

Expert Tips

• Make sure to use ripe, fragrant summer peaches. Taste a slice if you’re unsure if they’re flavorful.
• 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.
• 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.

Frequently Asked Questions

More Recipes You’ll Love:

• Raspberry and Blueberry Crisp from Your Home-Based Mom
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• Grilled Apple Crisp 
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The Recipe:

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

Ingredients

Filling:

• 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

Topping:

• 1 cup flour
• 1/2 cup brown sugar
• 1/2 cup butter, at room temperature

Instructions

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 fingers till well combined. Sprinkle over fruit.
4. Bake 40-50 minutes or longer till 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.

Notes

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

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 345Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 96mgCarbohydrates: 59gFiber: 5gSugar: 41gProtein: 3g

Thatskinnychickcanbake.com 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 thatskinnychickcanbake.com 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 thatskinnychickcanbake.com 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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