Peach-Raspberry Crisp

Summer nights are made sweet with fresh peaches and raspberries covered with a sweet oat crisp topping that's easy and delicious.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 399 Calories

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 1 orange, zested
• 6 large fresh peaches
• 1 teaspoon unsalted butter, or as needed
• 1 (6 ounce) container fresh raspberries
• 1 cup oats (such as Quaker Oats®)
• 2 sticks unsalted butter, room temperature
• 0.25 teaspoon salt
• 0.75 cup white sugar, divided
• 0.5 tablespoon ground cinnamon
• 0.75 cup packed light brown sugar, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x10-inch glass baking dish.

Step 2

Bring a stockpot full of water to a rapid boil. Plunge peaches gently into the boiling water for 30 to 45 seconds. Remove with a slotted spoon and place into a bowl of ice water. Peel peaches, cut each into 8 wedges, and place in a large mixing bowl.

Step 3

Add 1/4 cup white sugar, 1/4 cup brown sugar, 2 tablespoons flour, cinnamon, and orange zest to the bowl with the peaches. Mix well to coat. Fold in raspberries. Let sit for 5 to 7 minutes.

Step 4

Meanwhile, combine 1 cup flour, remaining 1/2 cup white sugar, remaining 1/2 cup brown sugar, oats, butter, and salt in the bowl of a stand mixer. Mix topping until well combined into pea-sized crumbs.

Step 5

Pour fruit mixture into the prepared baking dish. Cover fruit evenly with crumble topping. Place the baking dish on a cookie sheet.

Step 6

Bake in the preheated oven until topping is golden brown and fruit juices are bubbling, about 1 hour.

Step 7

Remove crisp from the oven and let cool, 45 minutes to 1 hour, before serving.