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.
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
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.
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.
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
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.
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
- Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.