Description
A delicious Raspberry Peach Crisp recipe that combines juicy peaches and tart raspberries under a crumbly topping.
Ingredients
Scale
- 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