Best 4 Peach Raspberry Crisp Recipes

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Indulge in a delightful symphony of flavors with our Peach Raspberry Crisp, a delectable dessert that harmonizes the vibrant sweetness of peaches and raspberries, enveloped in a crispy oat topping. This culinary masterpiece is a true testament to the bounty of summer's harvest, offering a perfect balance of tart and sweet, with a textural contrast that will tantalize your taste buds.

In addition to the Peach Raspberry Crisp, our article presents a collection of equally enticing recipes that cater to various dietary preferences and flavor profiles. Embark on a culinary journey with our decadent Flourless Chocolate Torte, a gluten-free symphony of rich chocolate flavors. Treat yourself to a burst of citrusy goodness with our refreshing Lemon Blueberry Muffins, perfect for a light and flavorful breakfast or snack. Discover the wholesome goodness of our hearty Vegan Lentil Soup, a comforting and protein-packed meal that nourishes both body and soul. And for those with a sweet tooth, our irresistible Chocolate Chip Cookie Bars offer a classic indulgence with every bite.

Let's cook with our recipes!

PEACH AND RASPBERRY CRISP



Peach and Raspberry Crisp image

Provided by Ina Garten

Categories     dessert

Time 1h31m

Yield 10 servings

Number Of Ingredients 9

4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
1 orange, zested
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced

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-RASPBERRY CRISP



Peach-Raspberry Crisp image

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

Provided by Chef Austin

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 2h10m

Yield 10

Number Of Ingredients 12

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

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x10-inch glass baking dish.
  • 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, cut each into 8 wedges, and place in a large mixing bowl.
  • Add 1/4 cup white sugar, 1/4 cup brown sugar, 2 tablespoons flour, cinnamon, and orange zest to the bowl with the peaches. Mix well to coat. Fold in raspberries. Let sit for 5 to 7 minutes.
  • Meanwhile, combine 1 cup flour, remaining 1/2 cup white sugar, remaining 1/2 cup brown sugar, oats, butter, and salt in the bowl of a stand mixer. Mix topping until well combined into pea-sized crumbs.
  • Pour fruit mixture into the prepared baking dish. Cover fruit evenly with crumble topping. Place the baking dish on a cookie sheet.
  • Bake in the preheated oven until topping is golden brown and fruit juices are bubbling, about 1 hour.
  • Remove crisp from the oven and let cool, 45 minutes to 1 hour, before serving.

Nutrition Facts : Calories 399.3 calories, Carbohydrate 54.9 g, Cholesterol 49.8 mg, Fat 19.5 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 12 g, Sodium 69.3 mg, Sugar 37.1 g

RASPBERRY PEACH CRISP



Raspberry Peach Crisp image

Summer fruit is put to a perfect use in this comforting dessert shared by Jennifer Eilts. "The juicy peaches and ripe berries blend beautifully," she notes from Central City, Nebraska.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 13

5 medium ripe peaches, peeled and sliced
1 cup fresh raspberries
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/3 cup thawed apple juice concentrate
TOPPING:
1/3 cup all-purpose flour
1/3 cup quick-cooking oats
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Vanilla ice cream

Steps:

  • Combine peaches and raspberries in a greased 2-qt. baking dish. In a small bowl, combine the cornstarch, cinnamon, ginger and apple juice concentrate until smooth; drizzle over fruit. In a bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over fruit., Bake, uncovered, at 375° for 30-35 minutes or until topping is golden brown and filling is bubbly. Serve warm with ice cream.

Nutrition Facts : Calories 235 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 87mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 4g fiber), Protein 2g protein.

PEACH AND RASPBERRY CRISP



PEACH AND RASPBERRY CRISP image

Categories     Dessert

Number Of Ingredients 9

4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
zest of 1 orange
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced

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, juicy peaches and raspberries. This will ensure that your crisp has the best flavor.
  • Don't overmix the crisp topping. Overmixing will make the topping tough.
  • Bake the crisp until the topping is golden brown and the fruit is bubbling. This will ensure that the crisp is cooked through.
  • Serve the crisp warm with a scoop of vanilla ice cream or whipped cream. This will make the crisp even more delicious.

Conclusion:

Peach raspberry crisp is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tart flavor, this crisp is sure to be a hit with everyone. So next time you're looking for a quick and easy dessert, give peach raspberry crisp a try. You won't be disappointed!

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