Peach Raspberry Crisp
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
45 mins
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Cooling Time
20 mins
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Total Time
1 hr 15 mins
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Servings
8
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Calories
368 kcal
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Cuisine
American
Peach Raspberry Crisp
Description
Peach Raspberry Crisp uses fresh peaches and raspberries tossed with granulated sugar and cornstarch to thicken juices released during baking. The buttery topping combines cold butter with brown sugar, oats, flour, cinnamon, and salt worked until small clumps form, creating a crumbly texture. The crisp is assembled by spreading the fruit mixture in a prepared dish and evenly sprinkling the crumble over it.
Baked at 350°F for about 45 minutes, the topping turns golden brown and melds with the fruit as it softens and bubbles. The dessert features soft, juicy fruit tempered by the crisp crunch of the streusel. It can be enjoyed warm or cooled, often accompanied by whipped cream or ice cream to balance the fruit's acidity.
Using unpeeled peaches works well, and substitutions like nectarines or mangoes are possible. Placing the baking dish on a cookie sheet helps catch any overflow, making cleanup easier.
Ingredients
- 2 ½ peach about 4 medium ripe peaches; I didn’t peel them. Nectarines or mangoes are good subs, heaping cups, diced chunks
- 1 ½ raspberry I used frozen and did not thaw first, heaping cups
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 6 tablespoons butter cold (3/4 of 1 stick, unsalted
- ½ cup brown sugar
- ½ cup old-fashioned rolled oats not quick cook or instant
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- pinch salt optional and to taste
- Whipped Cream whipped topping, or ice cream, optional for serving
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 368kcal | 18% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 31mg | 10% |
| Sodium | 36mg | 2% |
| Fiber | 5g | 20% |
| Sugar | 43g | 86% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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