How to Make the Ultimate Peach Raspberry Crisp
A golden buttery topping that shatters to reveal vibrant fruit flavor in every bite.
Peach Raspberry Crisp: The Ultimate Summer Dessert
There’s something undeniably comforting about a fruit crisp, and when it comes to summertime desserts, few combinations compete with the juicy sweetness of fresh peaches and the tart pop of raspberries. Peach Raspberry Crisp is not only a feast for the taste buds but also a highly adaptable, no-fuss baked dessert. With a golden, buttery topping that shatters on the spoon, this recipe celebrates the best fruits of the season. Read on for a detailed guide on how to make this classic treat, complete with expert tips, variations, serving suggestions, and answers to common questions.
What Is a Fruit Crisp?
A fruit crisp is a dessert made by baking sweetened fruit under a streusel-like topping of flour, sugar, and butter. Unlike cobblers, which have a biscuit or cake-like layer, crisps rely on the contrasting texture of a crumbly topping. Crisps can accommodate a variety of fruits; peaches and raspberries offer a dynamic blend of flavors and color, making them a perfect pairing for this recipe.
Why You’ll Love This Recipe
- Easy to make: Minimal prep with a rustic finish—perfect for casual gatherings or family dinners.
- Customizable: Use fresh, frozen, or canned fruit and swap out berries based on what you have.
- Great for a crowd: Can be assembled ahead and baked just before serving.
- Delicious warm or room temperature: Always a hit with a scoop of vanilla ice cream or whipped cream.
Ingredients for Peach Raspberry Crisp
This classic recipe uses easy-to-find ingredients. Choose the freshest produce available for the best flavor, though frozen or canned options work in a pinch.
| For the Filling | For the Topping |
|---|---|
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Step-by-Step Instructions
1. Prepare the Fruit Filling
- Peel and slice the peaches: For easy peeling, score an “X” on the bottom of each peach, blanch in boiling water for 1 minute, then transfer to an ice bath to slip off the skins.
- Mix: Toss sliced peaches and raspberries with granulated sugar, flour, cinnamon, salt, and a splash of lemon juice in a large bowl.
- Arrange: Spread the mixture evenly in a buttered 9×13-inch baking dish or other 3-quart ovenproof dish.
2. Make the Crumble Topping
- Combine: In a separate bowl, mix flour, oats, brown sugar, salt, and cinnamon (if using).
- Cut in the butter: Add cold, diced butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture forms coarse crumbs with some larger pieces for texture.
3. Assemble and Bake
- Sprinkle the crisp topping evenly over the prepared fruit.
- Tip: For more defined crumbles, lightly squeeze some bits of the topping in your hand before scattering them on the fruit.
- Bake in a 350ºF (175ºC) oven for 40–45 minutes, or until the topping is deep golden brown and the fruit is bubbling around the edges.
- If desired, broil for 1–2 minutes at the end for extra color—watch carefully to prevent burning.
Pro Tips for the Best Crisp
- Use ripe, fragrant peaches: Taste your fruit for flavor; bland fruit won’t magically sweeten in the oven.
- Add cornstarch if your peaches are very juicy: This prevents pooled liquid at the bottom.
- Let cool briefly after baking: This allows the filling to thicken and set, making it easier to serve attractive portions.
- Use a foil-lined baking sheet under your crisp: It will catch any drips for a fuss-free cleanup.
- Customize your topping: Try adding nuts (pecans, almonds), shredded coconut, or different spices for variation.
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Variations and Substitutions
- Other berries: Substitute blueberries or blackberries for raspberries, or use a combination.
- No oats: Omit oats and use only flour for a more classic, cakey crumb.
- Gluten-free: Use certified gluten-free oats and a gluten-free flour blend.
- Vegan / Dairy-free: Substitute vegan butter or coconut oil in the topping.
- Alternative sweeteners: Try maple syrup or honey for a different depth of flavor, adjusting the quantity for sweetness and texture.
- Frozen or canned fruit: Defrost and drain well before using to prevent excess liquid; reduce sugar if using sweetened canned fruit.
Serving Suggestions
Peach Raspberry Crisp is best served warm, straight from the oven, though leftovers are delicious at room temperature or cold from the fridge. For a classic finish:
- Vanilla ice cream: The creamy coldness is perfect against the warm, syrupy filling.
- Whipped cream: Lightly sweetened whipped cream adds an elegant touch.
- Yogurt: For a breakfast treat, top leftovers (if you have any) with Greek yogurt.
Expert Tips for Peeling Peaches
- Slice an X: Lightly score the bottom of each peach.
- Blanch: Drop peaches in boiling water for 1–2 minutes.
- Ice bath: Transfer immediately to ice water to stop cooking.
- Slip skins off: The peels should remove easily with your fingers.
This method minimizes waste and keeps peaches intact and juicy.
Make-Ahead and Storage
- Make-ahead: Assemble fruit and topping separately and refrigerate; combine and bake just before serving.
- Storing leftovers: Cover and keep in the refrigerator for up to 3 days.
- To reheat: Warm in a 300ºF oven until heated through or microwave individual servings as desired.
- Freezing: The baked crisp can be frozen for up to 1 month; thaw overnight in the fridge and reheat to refresh the topping.
Nutrition Information
| Serving Size | Calories | Total Fat | Saturated Fat | Carbohydrates | Fiber | Sugar | Protein |
|---|---|---|---|---|---|---|---|
| 1/8 of crisp | 345 | 12g | 7g | 59g | 5g | 41g | 3g |
Additional Variations and Recipe Inspiration
- Raspberry and Blueberry Crisp: Swap some or all peaches for blueberries for extra color and tang.
- Peach Crisp with Maple Cream Sauce: Prepare a quick maple cream sauce by simmering heavy cream, maple syrup, and a bit of corn syrup until thickened, cooling, and drizzling over the warm crisp (as inspired by The Pioneer Woman’s style).
- Grilled Fruit Crisp: Grill peach halves before assembling for a caramelized, smoky flavor.
- Individual Crisps: Make mini crisps in ramekins for personal servings—great for dinner parties.
Frequently Asked Questions
Can I use frozen or canned peaches?
Yes, but thaw and drain frozen peaches thoroughly to prevent a watery filling. For canned, use those packed in juice, not syrup, and rinse and drain well before proceeding.
What if I don’t have raspberries?
You can substitute with blueberries, blackberries, or a mix of whatever berries you have on hand. Adjust sugar to account for the sweetness of your chosen fruit.
Can I make this ahead?
Yes. Assemble the fruit and topping separately, refrigerate, then combine and bake fresh. Leftovers can be kept covered up to 3 days in the fridge.
How do I prevent a soggy topping?
Keep the butter cold in the topping and don’t overmix—clumpy bits create the best texture. Also, bake until the topping is deep golden and crisp, and let the crisp rest before serving for the filling to thicken.
Is it possible to make this gluten-free?
Yes. Substitute a gluten-free flour blend for the regular flour and use certified gluten-free oats (or omit oats entirely).
Recipe Card: Classic Peach Raspberry Crisp
Ingredients
- 6–8 large peaches, peeled and sliced
- 2 cups fresh raspberries
- 3/4 cup sugar
- 2 tbsp flour (or cornstarch)
- 1/2 tsp cinnamon
- 1 tbsp lemon juice
- For the topping:
- 1 cup flour
- 1/2 cup oats
- 1/2 cup packed brown sugar
- 1/2 cup cold butter, diced
- Pinch of salt and cinnamon
Instructions
- Preheat oven to 350°F. Butter a 9×13-inch baking dish.
- Toss peaches and raspberries with sugar, flour, cinnamon, and lemon juice. Spread in the dish.
- In a separate bowl, combine flour, oats, brown sugar, salt, and cinnamon. Cut in butter until crumbly.
- Scatter topping over fruit. Bake until topping is golden and fruit is bubbling, 40–45 minutes.
- Cool slightly before serving with ice cream or whipped cream.
Related Recipes and Inspiration
- Triple Berry Rhubarb Crisp: For a tangier flavor, add chopped rhubarb and additional berries.
- Grilled Apple Crisp: Perfect for cooler months or grilling season.
- Peach Raspberry Pie: Swap the topping for pie crust for a classic twist.
- Berry Slab Pie: Great for feeding a crowd at summer gatherings.
Final Tips for Success
- Taste your fruit before baking: Adjust sugar if needed depending on ripeness and variety.
- Avoid over-mixing the topping: You want some clumps for the best crispiness.
- Serve warm for the most comforting effect, but don’t be afraid to enjoy leftovers cold.
References
- https://www.thatskinnychickcanbake.com/peach-raspberry-crisp-peachlove-2/
- https://www.thepioneerwoman.com/food-cooking/recipes/a10230/peach-crisp-wit/
- https://www.youtube.com/watch?v=fUSwfnqE_8w
- https://www.thepioneerwoman.com/food-cooking/recipes/a39863354/peach-raspberry-crisp-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a10216/raspberry-crisp/
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