Peaches are juicy and flavorful right now and raspberries are plentiful, meaning that it is the perfect time to make a peach raspberry crisp. This peach raspberry crisp is the best combination of ripe fruit flavors and sweet crunchy topping.
This recipe makes about 8 servings.
Tips
- You can make this with white or yellow peaches or substitute nectarines. I used a combination of white and yellow peaches.
- If you want more raspberries, cut back on a peach or two and add another 1/2 pint or pint of raspberries.
- I used all-purpose, unbleached white flour in the topping, but whole wheat flour is good too.
Ingredients
You will need the following ingredients to make the peach raspberry crisp.
Crisp Topping
- 1 1/2 cups light brown sugar
- 1 1/2 cups flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon salt (I use kosher)
- 1 1/2 quick-cooking rolled oats
- 1 stick (4 ounces) butter, cold
- 3 tablespoons vegetable oil (such as canola)
Peach Raspberry Filling
- 1o peaches
- 1 pint raspberries
- 2 tablespoons granulated sugar
- 2 tablespoons flour
Directions
Preheat the oven to 350 degrees.
Butter a 9 x 13 inch glass baking dish.
Make the topping. Combine the brown sugar, flour, cinnamon and salt in a mixing bowl. Stir with a fork. Add the oats. Stir in the vegetable oil. Using the large holes of a box grater, grate the butter into the flour mixture. Use a pasty blender or your fingers to blend the ingredients together until it becomes crumbly, with small lumps. Set the topping aside while you work on the filling.
Bring a pan of water to a boil. Add the peaches to the water for 30 seconds, then run cold water over them. Peel the peaches and slice them into 8 to 10 slices per peach. Put them in a large bowl. Add the raspberries.
Mix the two tablespoons of flour and 2 tablespoons of sugar together. Sprinkle half of it over the peaches and raspberries. Very gently toss the fruit. Sprinkle the remaining flour and sugar over the fruit and gently toss them together.
Add the fruit to the baking dish. Sprinkle the topping evenly over the fruit.
Bake the crisp for about an hour, until the topping is lightly browned and the fruit juices are bubbling around the edges of the crisp.
Remove from the oven and let the crisp cool a little. Serve it warm, spooned into bowls, and top it with vanilla ice cream.
You can warm leftover refrigerated crisp in the oven (warmed to 350 degrees), cooking it for 20 – 30 minutes.
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