Raspberry Peach Crisp

This dessert takes me back to my childhood summers, my dad’s exploding raspberry bushes, and my mom’s fruit crisps.

I hadn’t had a good summer fruit crisp in ages and just had to make one.

Raspberry Peach Crisp - Plump raspberries, juicy peaches & a crunchy oat topping make this healthier summer treat totally irresistible!

My mom made the best raspberry crisps and they will always hold special memories for me. Helping my dad pick raspberries and getting eaten alive by mosquitos in the process, not so much.

For this crisp I didn’t actually pick the raspberries from overflowing bushes. I picked them straight from the TJ’s frozen berries section for $1.99

Baking with frozen fruit is cheaper and it’s available year-round. If you have fresh, you’re lucky. Use them.

Raspberry Peach Crisp - Plump raspberries, juicy peaches & a crunchy oat topping make this healthier summer treat totally irresistible!

Crisps are incredibly fast and easy to make, but they’re the epitome of comfort food and so satisfying.

They’re also incredibly flexible based on what you have on hand. Aim for a total of about 4 cups to 5 cups fruit, mixing and matching as you like. Rather than peaches, use nectarines, pears, or mangoes. No raspberries? Try blueberries, strawberries, or blackberries.

Have a mixture of fresh and frozen to use? Go for it.

Another nice thing about crisps is that they’re fruit-based and naturally on the healthier side as desserts go. As much as I love peanut butter, chocolate, and caramel things, now that we’re in the height of swimsuit season, lighter is nicer.

Raspberry Peach Crisp - Plump raspberries, juicy peaches & a crunchy oat topping make this healthier summer treat totally irresistible!

If you’re someone who thinks, fruit is not dessert, I assure you this is. The sweet juicy peaches in contrast with the slightly more tart raspberries, when paired with the crunchy and crumbly oat-based topping, is just heavenly. So many taste and texture sensations in every bite and I love it.

I’m a sucker for any kind of crumble topping, and when you’re mixing up the topping and sprinkling it on, it looks like a lot. But as the crisp bakes, much of the topping seeps down into the fruit and it turns out to be just the right amount.

The crisp is good enough to stand on it’s own, and I didn’t add whipped cream or ice cream, although you could probably twist my arm and I wouldn’t say no.

Raspberry Peach Crisp - Plump raspberries, juicy peaches & a crunchy oat topping make this healthier summer treat totally irresistible!

My daughter loved seeing the big red raspberries and their sweet, pink-colored juice staring back at her.

I foresee lots of crisps this summer with all different kinds of fruit.

Raspberry Peach Crisp - Plump raspberries, juicy peaches & a crunchy oat topping make this healthier summer treat totally irresistible!

Print Print Recipe

Raspberry Peach Crisp

Crisps are incredibly fast and easy, but they’re the epitome of comfort food and so satisfying. If you're someone who thinks, fruit is not dessert, I assure you this is. The sweet juicy peaches in contrast with the slightly more tart raspberries, when paired with the crunchy and crumbly oat topping, is just heavenly. The recipe is incredibly flexible based on what you have on hand. Aim for a total of about 4 cups to 5 cups fruit, mixing and matching as you like. Rather than using peaches, use nectarines, pears, or mangoes. Instead of raspberries, try blueberries, strawberries, or blackberries. A mixture of fresh and frozen is fine. It's a perfect lighter and healthier summertime treat.

Yield: one 9-inch pie, 8 generous servings

Prep Time: 10 minutes

Cook Time: about 45 to 48 minutes, or until bubbly and done

Total Time: about 75 minutes, for cooling

Ingredients:

2 1/2 heaping cups diced peach chunks (about 4 medium ripe peaches; I didn't peel them. Nectarines or mangoes are good subs)
1 1/2 heaping cups raspberries (I used frozen and did not thaw first)
1/2 cup granulated sugar
2 tablespoons cornstarch
6 tablespoons unsalted butter, cold (3/4 of 1 stick)
1/2 cup brown sugar
1/2 cup old-fashioned whole-rolled oats (not quick cook or instant)
1/2 cup all-purpose flour
1 teaspoon cinnamon
pinch salt, optional and to taste
whipped cream, whipped topping, or ice cream, optional for serving

Directions:

  1. Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside.
  2. In a large bowl, add the peaches, raspberries, 1/2 cup granulated sugar, cornstarch, and toss gently to combine until all white traces have disappeared; set aside.
  3. In a separate large bowl, add the butter, brown sugar, oats, flour, cinnamon, optional salt, and using two forks or your hands (I find my hands work best and it's the easiest), cut the butter into the dry ingredients until small pea-sized clumps form and some sandy bits form; set aside.
  4. Give the fruit another stir and turn mixture out into prepared pie dish, scraping out and including any juice that collected in the mixing bowl.
  5. Evenly sprinkle the crumble mixture over the fruit. It looks like a lot when sprinkling, but as the crisp bakes, it seeps down into the fruit and it turns out to be just the right amount.
  6. Place pie dish on a cookie sheet (insurance is case there's an overflow in the oven) and bake for about 45 to 48 minutes, but start checking at about 35 minutes. Crisp should be bubbling quite vigorously near the edges of dish and bubbling to a lesser degree in center. Topping should be very lightly golden browned and set. Place pie dish on a wire rack to cool for at least 20 minutes, or overnight, before serving. I prefer crisp to set up for a few hours or overnight, but it can be served warm. Optionally serve with whipped cream, whipped topping, or ice cream.

Related Recipes

5-Minute Microwave Apple Cinnamon Crumble For One

5-Minute Microwave Apple Cinnamon Crumble For One (vegan, gluten-free) - Warm, hearty, healthy & fast!  Makes a great breakfast or snack!

Creamy Mixed Berry White Chocolate Crumble Bars

Tropical Escape Soft Pineapple Crumble Bars

Tropical Escape Soft Pineapple Crumble Bars - Sweet, soft bars with big pineapple chunks that taste like a tropical vacation!

Peach Mango Coconut Oil Banana Bread

Peach Mango Coconut Oil Banana Bread - The softest, moistest banana bread that tastes like a tropical vacation! A new favorite!

Blueberry Dutch Baby Pancake

Blueberry Dutch Baby Pancake - Never be a slave to flipping pancakes again! Make one big one & bake it! So easy & just packed with juicy blueberries!

Peaches and Cream Fluffy Muffin Cake

Peaches and Cream Fluffy Muffin Cake - Recipe at averiecooks.com

Peach Mango Pineapple White Sangria

Peach Mango Pineapple White Sangria - Takes minutes to make & everyone loves it! A lighter & fresher alternative to red sangria! Make it for your next party!

 

 

   

79 Responses to “Raspberry Peach Crisp”

  1. #
    51
    Lisa {Sweet 2 Eat Baking} — June 13, 2014 at 3:21 pm

    Raspberries are one of my favourite fruits, love that tart taste. And that crisp texture? I just want to dig in with a giant spoon. :) Gorgeous.

    Reply

  2. #
    52
    C.J. Cannon — June 13, 2014 at 5:04 pm

    I wish I didn’t have to follow a dialysis diet…{ sigh } But I’ve let my best friend, my daughter, &;my ex-husband/friend all know about your website. Thank you for sharing.

    Reply

  3. #
    53
    Faye — June 13, 2014 at 5:54 pm

    Hi Averie, this looks divine! I haven’t made a crisp in years! Time to do try one again :) Just wanted to verify that the 1/2c of brown sugar does go into the ‘crisp’ mixture right? Thanks in advance!

    Reply

    • Averie Sunshine replied: — June 13th, 2014 at 8:04 pm

      Yes the brown sugar goes into the crisp mixture, and I edited the recipe section so it’s clearer now. Thanks & enjoy the crisp!

      Reply

  4. #
    54
    Cate @ Chez CateyLou — June 13, 2014 at 7:58 pm

    I’ve seen your crisp all over Pinterest and just had to come get the recipe!! This looks so great – the perfect summer recipe!! Although I love that you picked your berries from TJ’s freezer section – that made me laugh! But also so good to know that I can make this delicious crisp year round!!

    Reply

  5. #
    55
    Amy @ Amy's Healthy Baking — June 23, 2014 at 11:16 pm

    Other than the mosquitos, picking raspberries sounds like fun! A childhood friend of mine lived in Berkeley, and they had a backyard full of blackberry bushes. (No fences either — we could roam into her neighbors’ yards too!) We spent summers picking berries off of the bushes and rubbing off the dirt before popping them in our mouths. Their juiciness was definitely worth the scratches! ;) I love how much crumble topping you used on your crisp; it’s definitely my favorite part of any dessert!

    Reply

Leave a Comment





Current ye@r *