Raspberry Peach Crisp

This Easy Raspberry Peach Crisp is a must make for summer! Fresh peaches and raspberries are tossed with sugar then topped with a crumble topping. Serve warm with vanilla ice cream!

Course Desserts

Cuisine American

Keyword crisp, crumb, crumble, fresh peaches, fresh raspberries, peach crisp, peaches, raspberries, Recipe, summer, sweet

Prep Time 15

Cook Time 40

Total Time 55

Servings Servings

Calories 378kcal

Ingredients

Raspberry Peach Filling Ingredients:

3 medium peaches peeled, pitted and sliced (about 3 cups)
6 ounces raspberries
1 tablespoon granulated sugar
1 tablespoon dark brown sugar
1 tablespoon all purpose flour

Crumb Topping

2/3 cup all purpose flour
2/3 cup brown sugar
2/3 cup rolled oats
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
8 tablespoons unsalted butter cold, cut into pieces or grated

Instructions

Preheat oven to 350 degrees.
In a bowl mix together raspberry peach filling ingredients. If peaches are really juicy add another tablespoon of flour, this will help keep the dessert from getting soupy. Pour mixture into a 9 inch deep pie dish.
In another bowl combine brown sugar, flour, oats, salt, cinnamon and nutmeg. Using a pastry cutter, cut butter pieces into the dry mixture until it becomes crumbly. (Note: Be patient this make take a little while but trust me it will get crumbly.)
Sprinkle crumb topping over the top of fruit mixture.
Bake for 35-40 minutes or until the crumb topping starts to turn golden. The fruit may bubble slightly through the topping.
Allow to cool for several minutes. Serve with vanilla ice cream on top, if desired.

Notes

Nutrition information does not include ice cream and are for estimation purposes only.

Nutrition