Peach-Raspberry Crisp

This peach-raspberry crisp recipe covers fresh peaches and raspberries with a sweet oat topping. Delicious on its own or topped with vanilla ice cream.

• 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

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

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x10-inch glass baking dish with 1 teaspoon butter.

Step 3

Fill a large bowl with ice and cold water. Bring a large pot of water to a rapid boil. Gently plunge peaches into the boiling water for 30 to 45 seconds; transfer to the bowl of ice water using a slotted spoon. Peel peaches, cut each into 8 wedges, and place in a large bowl.

Step 4

Stir ¼ cup white sugar, ¼ cup brown sugar, 2 tablespoons flour, orange zest, and cinnamon into peaches; mix well to coat. Fold in raspberries. Set aside for 5 to 7 minutes.

Step 5

Meanwhile, beat 1 cup flour, oats, 1 cup butter, remaining ½ cup white sugar, remaining ½ cup brown sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment until well combined into pea-sized crumbs.

Step 6

Pour peach-raspberry mixture into the prepared baking dish; top evenly with crumble topping. Place the baking dish on a baking sheet.

Step 7

Cool crisp before serving, 45 to 60 minutes.