You’re in for a treat with this Peach Raspberry Crisp. It’s like a little bit of summer in every bite! With juicy peaches and tart raspberries mingling together, this dessert is hard to resist.
This recipe solves busy weeknight dessert stress by using simple pantry ingredients, quick prep, scalable portions, and flexible fruit substitutions.
Sometimes, I find myself in a pinch when I’m craving something fruity but don’t want to spend all day baking. That’s where this recipe comes in handy. It’s quick and simple, so you can enjoy a delicious dessert without too much fuss. Plus, it’s a great way to use up fresh fruits or even frozen ones when they’re not in season.
This Peach Raspberry Crisp comes together in just about 10 minutes of prep time, and then you let the oven do the rest. In 35 to 45 minutes, you’ll have a warm, bubbly dessert that’s golden on top. It’s quick enough for a weeknight treat but special enough for a weekend gathering.
If you love simple fruit desserts, you’ll definitely want to try this Oatmeal Ice Cream Sandwiches. They’re another easy way to enjoy sweets without a lot of effort!
Why You Will Love This Recipe
- Texture It has a lovely crisp topping that contrasts perfectly with the tender, juicy fruit underneath. The oats add a satisfying chew that makes it hard to resist.
- Flavor The sweet peaches and tart raspberries create a delicious flavor that’ll keep you coming back for more. It’s like a bite of summer with every scoop.
- Convenience This recipe is way quicker than making a pie, so it’s ideal for those last-minute dessert cravings. You’ll be enjoying it in nearly no time.
- Storage It stores well in the fridge for up to five days, so you can enjoy it over the week. You can even freeze it for a fruity treat later on.
Easy Raspberry Peach Crisp Recipe
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious Raspberry Peach Crisp recipe that combines juicy peaches and tart raspberries under a crumbly topping.
Ingredients
- 4 cups peaches (about 5 peaches, sliced or chopped)
- 2 cups raspberries
- 11/2 teaspoon pure vanilla extract
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/41/2 teaspoon fine sea salt
- 1/41/2 teaspoon cinnamon
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/21/2 teaspoon cinnamon
- 1/41/2 teaspoon sea salt
- 1/2 cup butter (softened)
- 1/41/2 teaspoon sea salt
Instructions
- Prepare the Filling: Start by mixing raspberries and sliced peaches in a bowl. Ensure you add 2 tablespoons of cornstarch to avoid a runny filling. Toss well to create a beautiful blend of colors and aromas.
- Sweeten It Up: Add 1/4 cup granulated sugar to the fruit mix and toss well. Be cautious not to oversweeten, especially if the fruits are already ripe.
- Make the Topping: In another bowl, mix 3/4 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, and 1/21/2 teaspoon cinnamon. Add 1/2 cup softened butter and mix until the texture feels crumbly and sandy under your fingers.
- Assemble the Crisp: Layer the fruit mixture into a 9×9 inch baking dish. Sprinkle the topping generously over the fruit to ensure an even layer while avoiding packing it too tightly.
- Time to Bake: Preheat your oven and place the dish inside, baking until the topping is golden brown and bubbly, which will take around 40 minutes.
- Let It Cool: After taking the crisp out of the oven, let it cool for about 15 minutes to allow the juices to settle. This helps achieve the best texture.
Notes
- Storage Tips: Store covered in plastic wrap or in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
- Expert Tips: To thicken the filling if it is too runny after baking, add an additional 2 tablespoons of cornstarch.
- Check for a golden-brown topping after about 35 minutes of baking time.
- If peaches are too firm and not sweet enough, let them ripen at room temperature for a day or two.
- Reheating Instructions: Reheat in the oven at 350 degrees F until the topping is crisp again.
- Serving Suggestions: Serve with a scoop of vanilla ice cream or top with homemade whipped cream. Fresh mint leaves can be used for garnish.
- Recipe Variations: Swap raspberries for blueberries for a different flavor. You can sprinkle oats into the crisp topping for added texture. Incorporating spices like nutmeg can provide warmth to the dish.
- Ingredient Notes: When selecting peaches, choose ones that are slightly soft to the touch for optimal sweetness. You can substitute all-purpose flour with a 1:1 all-purpose gluten-free baking flour to make the recipe gluten-free. Use unsalted butter if preferred, or vegan butter as an alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 267
- Sugar: 27.7g
- Sodium: 151mg
- Fat: 11.9g
- Saturated Fat: 7.3g
- Unsaturated Fat: 4.6g
- Trans Fat: 0g
- Carbohydrates: 43.2g
- Fiber: 4.3g
- Protein: 2.1g
- Cholesterol: 31mg
Recipe Tips
- If the filling is too runny after baking, adding 2 tablespoons more cornstarch can help thicken it effectively.
- When baking, checking for a golden-brown crisp topping can prevent it from becoming too soft; aim for 35-45 minutes in the oven.
- If your peaches aren’t sweet enough, letting them sit at room temperature for a day or two can enhance their sweetness.
- For a more crumbly texture, chilling the butter before making the topping can make it easier to achieve that crisp finish.
- When storing leftovers, waiting until the crisp is completely cooled before covering can help avoid sogginess in the topping.
Serving Suggestions
Serve this peach raspberry crisp with a scoop of vanilla ice cream or homemade whipped cream. Top it with fresh mint leaves for an added touch.
This crisp fits well into a dessert party or summer picnic. It can be used as a tasty topping for yogurt or oatmeal.
A drizzle of honey or maple syrup can add sweetness if desired. Fresh lemon juice can provide a bright contrast to the flavors.
Recipe variations
- You can use blueberries instead of raspberries for a delicious twist that complements the sweetness of peaches.
- Add a pinch of nutmeg along with the cinnamon for a warm, aromatic flavor boost. Use ¼ teaspoon for a subtle lift.
- Either sprinkle oats on top for added crunch or mix in chopped nuts like pecans or walnuts for extra texture.
- If you want to make a larger batch, increase the peaches to 6 cups and the raspberries to 3 cups for a fuller dish. You can check out my Lemon Blueberry Trifle for more inspiration.
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How to Store?
To keep your peach raspberry crisp fresh, follow these storage tips:
Refrigeration: Store covered in an airtight container in the refrigerator for up to 5 days. This keeps it fresh and tasty.
Freezing: Wrap tightly in plastic wrap or aluminum foil and place in a freezer-safe bag. Keep for up to 2 months. Thaw in the refrigerator overnight before serving.
If you enjoyed this Peach Raspberry Crisp or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
