Peach-Raspberry Crisp

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Description

This peach-raspberry crisp is a wonderful summer dessert that everyone raves about! Serve with a scoop of vanilla bean ice cream.

Ingredients

  • 1 teaspoon unsalted butter, or as needed
  • 6 large fresh peaches
  • ¾ cup white sugar, divided
  • ¾ cup packed light brown sugar, divided
  • 2 tablespoons all-purpose flour
  • ½ tablespoon ground cinnamon
  • 1 orange, zested
  • 1 (6 ounce) container fresh raspberries
  • 1 cup all-purpose flour
  • 1 cup oats (such as Quaker Oats®)
  • 2 sticks unsalted butter, room temperature
  • ¼ teaspoon salt

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Butter an 8×10-inch glass baking dish.
  2. Bring a stockpot full of water to a rapid boil. Plunge peaches gently into the boiling water for 30 to 45 seconds. Remove with a slotted spoon and place into a bowl of ice water. Peel peaches
  3. cut each into 8 wedges
  4. and place in a large mixing bowl.
  5. Add 1/4 cup white sugar
  6. 1/4 cup brown sugar
  7. 2 tablespoons flour
  8. cinnamon
  9. and orange zest to the bowl with the peaches. Mix well to coat. Fold in raspberries. Let sit for 5 to 7 minutes.
  10. Meanwhile
  11. combine 1 cup flour
  12. remaining 1/2 cup white sugar
  13. remaining 1/2 cup brown sugar
  14. oats
  15. butter
  16. and salt in the bowl of a stand mixer. Mix topping until well combined into pea-sized crumbs.
  17. Pour fruit mixture into the prepared baking dish. Cover fruit evenly with crumble topping. Place the baking dish on a cookie sheet.
  18. Bake in the preheated oven until topping is golden brown and fruit juices are bubbling
  19. about 1 hour.
  20. Remove crisp from the oven and let cool
  21. 45 minutes to 1 hour
  22. before serving.

Prep Time: 20 mins

Cook Time: 1 hr 5 mins

Total Time: 2 hrs 10 mins

Servings: 10

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