Peach Raspberry Crisp is a simple, bright dessert that brings sweet peaches and tart raspberries together under a crunchy oat topping. The fruit softens and becomes syrupy as it bakes, while the topping turns golden and crumbly. It smells warm and buttery as it comes from the oven. If you enjoy crisp textures and easy baking, you’ll love this recipe, and for a savory crisp idea in a different cuisine, try a crispy Korean tuna pancake.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 400 kcal (approx.)
- Protein: 4 g
- Carbohydrates: 69 g
- Fat: 13 g
- Fiber: 5 g
- Sugar: 47 g
- Sodium: 60 mg
Why Make This Peach Raspberry Crisp
Make this peach raspberry crisp when you want a fast, homey dessert that still feels special. The peaches add juicy sweetness. The raspberries add bright tartness. The oat topping adds a toasty, crunchy texture. It fills the kitchen with a warm, fruity aroma. This dessert works for weeknights, potlucks, and summer dinners. It is easy to scale and easy to make ahead.
How to Make Peach Raspberry Crisp
This crisp is a two-part dish: a fruit base and a crumb topping. You mix the fruit with sugar and lemon to draw out juices. Then you combine oats, flour, sugar, cinnamon and butter until crumbly. Spread the topping over the fruit and bake until the fruit bubbles and the top is golden. The result is tender fruit under a crunchy, buttery layer.
Ingredients:
- 4 cups peaches, sliced
- 2 cups raspberries
- 1 cup sugar
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup butter, softened
Directions:
Step 1: Preparation
Preheat oven to 350°F (175°C). Grease a medium baking dish so the crisp releases easily and clean-up is simple.
Step 2: Mixing
In a mixing bowl, combine sliced peaches, raspberries, sugar, and lemon juice. Toss gently so the fruit is evenly coated. Pour the mixture into the greased baking dish and spread it in an even layer.
Step 3: Cooking
In another bowl, mix oats, flour, brown sugar, cinnamon, and softened butter. Use a fork or your fingers to rub the butter into the dry ingredients until the mixture becomes crumbly. Sprinkle the crumb mixture evenly over the fruit. Bake in the preheated oven for about 30–35 minutes or until the top is golden brown and the fruit is bubbly.
Step 4: Finishing
Remove the crisp from the oven and let it cool for 10–15 minutes. The fruit will set slightly as it cools. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
How to Serve Peach Raspberry Crisp
Serve warm to enjoy the contrast between hot, juicy fruit and the cool, creamy ice cream. Plate individual portions or bring the whole dish to the table for family-style serving. For a lighter touch, serve with Greek yogurt instead of ice cream. Garnish with fresh mint leaves or a light dusting of powdered sugar for a pretty finish.
How to Store Peach Raspberry Crisp
- Room temperature: Cover loosely and store for up to 2 days.
- Refrigerator: Store covered for up to 4 days. Reheat in a 325°F oven for 10–12 minutes to crisp the topping.
- Freezer: Freeze baked portions in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat in a 350°F oven until warm.
Expert Tips for Perfect Peach Raspberry Crisp
- Use ripe but firm peaches. Overripe peaches can turn mushy. If peaches are slightly firm, toss them with the sugar and let sit 10 minutes to release juices.
- Toss fruit gently to avoid breaking raspberries. That preserves texture and pretty color.
- Make the topping with cold butter. Cold butter rubbed into oats and flour gives a flakier, crunchier crumb.
- If fruit is very juicy, add 1–2 teaspoons of cornstarch to the fruit mix to thicken juices while baking.
- For extra crunch, stir in 1/4 cup chopped nuts (pecans or almonds) into the topping.
- Watch the top in the last 5 minutes of baking. If it browns too quickly, tent with foil.
Delicious Variations
- Maple Almond: Replace brown sugar with maple syrup and stir 1/2 cup sliced almonds into the topping.
- Spiced Berry Mix: Swap raspberries for blackberries and add 1/4 teaspoon nutmeg to the topping.
- Gluten-free: Use a 1:1 gluten-free flour blend and certified gluten-free oats.
- Vegan: Use coconut oil or vegan butter in place of butter and coconut sugar for brown sugar.
- Boozy Twist: Stir 1 tablespoon bourbon or rum into the fruit mixture for depth.
Frequently Asked Questions
Q: Can I use frozen fruit?
A: Yes. Use frozen peaches and raspberries without thawing. Increase baking time by 5–10 minutes. Add 1–2 teaspoons of cornstarch if the fruit releases a lot of extra liquid.
Q: How do I prevent a soggy topping?
A: Use cold butter and work it into the dry ingredients until crumbly. Bake at the correct temperature and let the crisp rest 10–15 minutes after baking so juices thicken.
Q: Can I make the topping ahead?
A: Yes. Make the crumb topping up to 2 days ahead and store it in the fridge in an airtight container. Bring it to room temperature before sprinkling over the fruit.
Q: How ripe should the peaches be?
A: Choose ripe, fragrant peaches that still hold their shape when sliced. Very soft peaches will break down more during baking. If peaches are slightly firm, slice them thinly to help them cook through.
Q: Can I reduce sugar in the recipe?
A: You can reduce the added sugar by up to 1/3 without a major loss in texture. Raspberries add tartness, so taste the fruit first and adjust. If you cut sugar, consider a bit of extra lemon to brighten flavor.
Q: Is this recipe freezer-friendly before baking?
A: Yes. Assemble the fruit in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Add the crumb topping after thawing in the fridge, then bake as directed.
Conclusion
This Peach Raspberry Crisp is a simple, comforting dessert that balances sweet and tart flavors with a buttery, crunchy topping. It’s quick enough for weeknights and lovely for guests. For another take on this dessert idea, see Peach Raspberry Crisp – Easy Recipe! Enjoy baking, and don’t be afraid to make this recipe your own.
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Peach Raspberry Crisp
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple, bright dessert that combines sweet peaches and tart raspberries under a crunchy oat topping.
Ingredients
- 4 cups peaches, sliced
- 2 cups raspberries
- 1 cup sugar
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup butter, softened
Instructions
- Preheat oven to 350°F (175°C). Grease a medium baking dish.
- In a mixing bowl, combine sliced peaches, raspberries, sugar, and lemon juice. Toss gently and pour into the greased baking dish.
- In another bowl, mix oats, flour, brown sugar, cinnamon, and softened butter until crumbly. Sprinkle over the fruit.
- Bake for 30–35 minutes or until the top is golden brown and the fruit is bubbly.
- Let cool for 10–15 minutes before serving warm, optionally with ice cream.
Notes
Use ripe but firm peaches, and consider adding nuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 47g
- Sodium: 60mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg
