Peach Raspberry Crisp

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Fresh Peach Raspberry Crisp — This peach oatmeal crisp is impossible to resist! The sweet peaches contrast beautifully with the tart raspberries, and that crumble topping is SO good! 

Fresh Peach Raspberry Crisp — This peach oatmeal crisp is impossible to resist! The sweet peaches contrast beautifully with the tart raspberries, and that crumble topping is SO good! 

Easy Peach Crisp with Raspberries

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. 

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

A 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.

Fresh Peach Raspberry Crisp — This peach oatmeal crisp is impossible to resist! The sweet peaches contrast beautifully with the tart raspberries, and that crumble topping is SO good! 

If you’re someone who thinks, fruit is not dessert, I assure you this is. The sweet juicy peaches in contrast with the slightly 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 its own, and I didn’t add whipped cream or ice cream, although you could probably twist my arm and I wouldn’t say no.

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.

Fresh Peach Raspberry Crisp — This peach oatmeal crisp is impossible to resist! The sweet peaches contrast beautifully with the tart raspberries, and that crumble topping is SO good! 

What’s in This Raspberry Peach Crisp? 

For this fresh peach crisp recipe, you’ll need: 

  • Fresh peaches
  • Raspberries
  • Granulated sugar
  • Cornstarch
  • Unsalted butter
  • Brown sugar
  • Old-fashioned (rolled) oats
  • All-purpose flour
  • Cinnamon
  • Salt
  • Whipped cream or ice cream, for serving (optional) 

Can I Use Quick Oats in This Recipe? 

Definitely not! Quick oats and steel cut oats would both ruin the texture of the raspberry peach crisp topping. Old-fashioned oats (aka rolled oats) are a must here. 

Fresh Peach Raspberry Crisp — This peach oatmeal crisp is impossible to resist! The sweet peaches contrast beautifully with the tart raspberries, and that crumble topping is SO good! 

How to Make Peach Raspberry Crisp

In a large bowl, toss together the peach chunks, raspberries, sugar, and cornstarch. In another bowl, stir together the oats, butter, brown sugar, flour, cinnamon, and salt (you’ll need to cut the butter in with your hands or a fork). 

Turn the fruit mixture into a greased pie dish, making sure to scrape any leftover juices into the dish as well (that’s pure flavor!).

Sprinkle the crumble topping over the fruit, then bake the peach crisp until the edges start bubbling vigorously and the top is golden brown. 

Can I Make Peach Crisp Gluten-Free? 

Yes, to make this gluten-free you need to use certified gluten-free oats and either an oat flour or a gluten-free flour blend. This peach crisp recipe is super easy to make gluten-free, and it doesn’t taste any different without the gluten! 

Fresh Peach Raspberry Crisp — This peach oatmeal crisp is impossible to resist! The sweet peaches contrast beautifully with the tart raspberries, and that crumble topping is SO good! 

Can I Double This Recipe? 

Yes, this raspberry peach oatmeal crisp can be doubled. Simply double the ingredients and bake in a 9×13-inch baking dish.

Can I Use Frozen Peaches?

Yes, this easy peach crisp may be made with fresh or frozen peaches. I used made this peach crisp with fresh peaches, and the bake time below reflects that. If using frozen fruit, adjust the bake time as needed.  

Fresh Peach Raspberry Crisp — This peach oatmeal crisp is impossible to resist! The sweet peaches contrast beautifully with the tart raspberries, and that crumble topping is SO good! 

Tips for Making the Best Peach Crisp

Homemade fruit 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.

You want to aim for a total of about 4 cups to 5 cups fruit, mixing and matching as you like. Rather than peaches, you could also use nectarines, pears, or mangoes. No raspberries? Try blueberries, strawberries, or blackberries.

Have a mixture of fresh and frozen to use? Go for it. Baking with frozen fruit is cheaper and it’s available year-round. But if you have fresh, you’re lucky. Use them.

Fresh Peach Raspberry Crisp — This peach oatmeal crisp is impossible to resist! The sweet peaches contrast beautifully with the tart raspberries, and that crumble topping is SO good! 

Pin This Recipe

Yield: 8

Peach Raspberry Crisp

Peach Raspberry Crisp

This peach crisp is impossible to resist! The sweet peaches contrast beautifully with the tart raspberries, and that crumble topping is SO good! 

Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes

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

Instructions

  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.
  7. 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.
  8. Optionally serve with whipped cream, whipped topping, or ice cream.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 368Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 36mgCarbohydrates: 58gFiber: 5gSugar: 43gProtein: 4g

More Easy Peach Recipes: 

ALL OF MY PEACH RECIPES!

Cinnamon-Sugar Saucy Peach Cobbler — If you’re looking for a traditional peach cobbler recipe, this isn’t it. You know the one with blobs of flavorless biscuit dough. I’ll never eat that again when I can have this instead! 

Peach Mango Coconut Oil Banana Bread — This bread is ridiculously moist, soft, tender, and bursting with tender peaches and juicy mangoes in every bite, with 4 bananas used for rich banana flavor.

Peaches and Cream Cake — This cake tastes like one big, soft, fluffy, peach muffin. It’s ridiculously moist, tender, and falling-apart soft!

Sweet Georgia Peach Dip — The peaches are mixed with onions, bacon, McCormick Grill Mates Brown Sugar Bourbon Marinade, cola, pecans, and that lovely sweet-and-savory mixture tops tangy cream cheese. 

Peach Mango Salsa — This is the best peach mango salsa ever. It’s fast, easy, naturally vegan, gluten-free, low-cal, and healthy.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Comments

  1. I love this recipe made it as is with raspberries and peaches, added a 1/4 cup more oat flakes, it was excellent.  In the oven right now, peaches and blueberries.  That is what was in the fridge! Thanks, easy and fast to make.

    Rating: 5
  2. We will be going to South Carolina soon to pick up a truck load of peaches for family and friends. I need to try this recipe. I have never cared for raspberries but our oldest son likes it. 
    Peaches are my favorite fruit. 

  3. Oh yes. I remember mosquitoes while picking raspberries. We also had black raspberries that grew wild on our property when I was growing up and while the fruit was good, the mini-vampires were not so much fun. Anyway, this recipe is right up my alley–yum!

  4. 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!

  5. 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!!

  6. 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!

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

  7. 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.

  8. 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.

  9. I think raspberries are my absolute favorite fruit. And I love crisps. It’s a midwest thing. We just got back from visiting my in-laws, who made a rhubarb crisp–I thought my kid’s eyes were gonna roll up in their heads as they went into a Crisp Coma.

  10. Ice cream is soo not optional for a crisp!! Love the combo of raspberry and peaches!! YUMMY!

    1. I know, and I wanted to add it, but you know what happens when the camera sees a big blob of white on red? It makes the white look super bright and the red look dark and I just didn’t even want to make more work for myself in editing…ha, so I skipped it for the pics! But in reality, yes, ice cream is awesome with crisps!

  11. Holy sweet, tart, crumbly goodness! Don’t know if it will replace your microwave apple crumble for the #1 spot in my book… guess I will have to try it and find out ;) YUMMMM

  12. This looks so pretty! I absolutely love peaches and raspberries so I really can’t wait to give this recipe a try. It looks like it would be really easy to turn into a vegan recipe too by replacing real butter with Earth Balance vegan butter. Also, you should definitely try this recipe with rhubarb and raspberries. My grandmother makes it like that and it is so delicious!

    1. Super easy to do that and I was going to say it’s also easy to make GF by using GF flour and/or oat flour (certified GF) made from oats. But then I get so many questions and combinations and well what if this and that, and so I just…didn’t. Because I knew people like you would figure that out on your own :)

  13. I love me a good crisp in the summertime, and I’m adoring this combination of raspberries and peaches. I also like how this crisp stands on its own, though I certainly wouldn’t complain about adding ice cream, either. ;)

    Here’s to the summertime, memories and making lots more decadent summer-centric desserts!

  14. I grew up in a fruit & cheese-dessert household; this will most definitely suffice! Gorgeous photos!

  15. Yum, yum, yum. That’s all I can say here, Averie!
    Despite mosquitos and poison ivy, I love picking wild raspberries! Every summer I pray we get plenty of wild raspberries, so far last 2 years have been great. Hope this summer I will pick plentiful as well! Thanks for this awesome recipe! Gonna make it! Pinned and stumbled…