Best 2 Peach And Raspberry Crisp Recipes
Indulge in a delightful culinary journey with our Peach and Raspberry Crisp, a harmonious blend of sweet and tangy flavors that will tantalize your taste buds. This delectable dessert showcases the vibrant flavors of fresh peaches and raspberries, enveloped in a crispy oat topping that adds a satisfying crunch. With variations such as a classic Peach Crisp and a gluten-free Crisp, we cater to diverse dietary preferences, ensuring everyone can savor this delightful treat. Whether you prefer a traditional rendition or a healthier alternative, our Peach and Raspberry Crisp recipes offer something for every palate. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure that will leave you craving more.
Here are our top 2 tried and tested recipes!
PEACH AND RASPBERRY CRISP
Steps:
- Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
- Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
- Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.
PEACH AND RASPBERRY CRISP
Categories Dessert
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Butter the inside of a 10x15x2 1/2-inch oval baking dish. Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top. Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a 350 degree oven for 20 to 30 minutes, until warm.
Tips:
- Use ripe, in-season peaches and raspberries for the best flavor.
- If you don't have fresh peaches, you can use frozen or canned peaches instead. Just be sure to thaw them before using.
- Don't overcook the crisp. The fruit should be tender but still hold its shape.
- Serve the crisp warm with a scoop of vanilla ice cream or whipped cream.
Conclusion:
Peach and raspberry crisp is a delicious and easy-to-make summer dessert. It's perfect for a potluck or picnic, and it's sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed.
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