Peach and Raspberry Crisp

Even though peach season has come to an end, I can't let it go by without posting this recipe. Peach crisps are easily my favorite peach dessert and this Peach and Raspberry Crisp is perfect. The sweetness of the peaches pairs perfectly with the tartness of the raspberries. The crisp topping is delicious and even better served with a scoop of vanilla ice cream. If you have a few peaches left, you've got to make this!

Peach and Raspberry Crisp

Filling Ingredients

3 ripe but firm peaches, peeled, pitted, and sliced into 3/4″ wedges

8 oz. fresh raspberries

3 Tbsp. granulated sugar

3/4 tsp. cornstarch

1/2 Tbsp. fresh lemon juice

pinch salt

pinch of cinnamon

Crumb Topping

3/4 cup old fashioned oats

1/4 cup brown sugar

2 Tbsp. flour

3 Tbsp. cold butter, grated

1/4 tsp. cinnamon

1. Preheat oven to 350 degrees F. Spray an 8x8-inch pan with cooking spray and set aside.

2. For peach and raspberry filling, gently combine peaches, raspberries and sugar in a large bowl and let stand for 30 minutes, tossing occasionally. Drain peaches and raspberries in a colander set over a large bowl, reserving the peach/raspberry juice. 

3. Whisk 2 Tbsp. of the drained peach/raspberry juice, cornstarch, lemon juice, salt and cinnamon together in a small bowl. (You can discard the rest of the excess peach juice or use it in something else.) Gently toss juice mixture with peaches and raspberries and transfer to prepared pan.

4. For topping, combine oats, brown sugar, flour, butter and cinnamon using your fingers to crumble the mixture together. Sprinkle topping evenly over pan.

5. Bake for 30 minutes. The topping should look golden brown and crisp and the filling should start to bubble on the edges. Let cool to lukewarm before serving. Serve with vanilla ice cream.