Peach Raspberry Crisp

Fresh Peach Raspberry Crisp — This peach oatmeal crisp is impossible to resist! The sweet peaches contrast beautifully with the tart raspberries, and that crumble topping is SO good! 

Easy Peach Crisp with Raspberries

This dessert takes me back to my childhood summers, my dad’s exploding raspberry bushes, and my mom’s fruit crisps. I hadn’t had a good summer fruit crisp in ages and just had to make one. 

My mom made the best raspberry crisps and they will always hold special memories for me. Helping my dad pick raspberries and getting eaten alive by mosquitos in the process, not so much.

For this fresh peach crisp recipe, I didn’t actually pick the raspberries from overflowing bushes. I picked them straight from the TJ’s frozen berries section for $1.99 

A nice thing about crisps is that they’re fruit-based and naturally on the healthier side as desserts go. As much as I love peanut butter, chocolate, and caramel things, now that we’re in the height of swimsuit season, lighter is nicer.

If you’re someone who thinks, fruit is not dessert, I assure you this is. The sweet juicy peaches in contrast with the slightly tart raspberries, when paired with the crunchy and crumbly oat-based topping, is just heavenly. So many taste and texture sensations in every bite and I love it.

I’m a sucker for any kind of crumble topping, and when you’re mixing up the topping and sprinkling it on, it looks like a lot. But as the crisp bakes, much of the topping seeps down into the fruit and it turns out to be just the right amount.

The crisp is good enough to stand on its own, and I didn’t add whipped cream or ice cream, although you could probably twist my arm and I wouldn’t say no.

My daughter loved seeing the big red raspberries and their sweet, pink-colored juice staring back at her. I foresee lots of crisps this summer with all different kinds of fruit.

What’s in This Raspberry Peach Crisp? 

For this fresh peach crisp recipe, you’ll need: 

• Fresh peaches
• Raspberries
• Granulated sugar
• Cornstarch
• Unsalted butter
• Brown sugar
• Old-fashioned (rolled) oats
• All-purpose flour
• Cinnamon
• Salt
• Whipped cream or ice cream, for serving (optional) 

Can I Use Quick Oats in This Recipe? 

Definitely not! Quick oats and steel cut oats would both ruin the texture of the raspberry peach crisp topping. Old-fashioned oats (aka rolled oats) are a must here. 

How to Make Peach Raspberry Crisp

In a large bowl, toss together the peach chunks, raspberries, sugar, and cornstarch. In another bowl, stir together the oats, butter, brown sugar, flour, cinnamon, and salt (you’ll need to cut the butter in with your hands or a fork). 

Turn the fruit mixture into a greased pie dish, making sure to scrape any leftover juices into the dish as well (that’s pure flavor!).

Sprinkle the crumble topping over the fruit, then bake the peach crisp until the edges start bubbling vigorously and the top is golden brown. 

Can I Make Peach Crisp Gluten-Free? 

Yes, to make this gluten-free you need to use certified gluten-free oats and either an oat flour or a gluten-free flour blend. This peach crisp recipe is super easy to make gluten-free, and it doesn’t taste any different without the gluten! 

Can I Double This Recipe? 

Yes, this raspberry peach oatmeal crisp can be doubled. Simply double the ingredients and bake in a 9×13-inch baking dish.

Can I Use Frozen Peaches?

Yes, this easy peach crisp may be made with fresh or frozen peaches. I used made this peach crisp with fresh peaches, and the bake time below reflects that. If using frozen fruit, adjust the bake time as needed.  

Tips for Making the Best Peach Crisp

Homemade fruit crisps are incredibly fast and easy to make, but they’re the epitome of comfort food and so satisfying. They’re also incredibly flexible based on what you have on hand.

You want to aim for a total of about 4 cups to 5 cups fruit, mixing and matching as you like. Rather than peaches, you could also use nectarines, pears, or mangoes. No raspberries? Try blueberries, strawberries, or blackberries.

Have a mixture of fresh and frozen to use? Go for it. Baking with frozen fruit is cheaper and it’s available year-round. But if you have fresh, you’re lucky. Use them.

Save Saved Review Print

4.55 from 31 votes

Peach Raspberry Crisp

By Averie Sunshine

This peach crisp is impossible to resist! The sweet peaches contrast beautifully with the tart raspberries, and that crumble topping is SO good! 

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Cooling Time: 20 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 8

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Ingredients 

• ▢ 2 ½ heaping cups diced peach chunks, about 4 medium ripe peaches; I didn’t peel them. Nectarines or mangoes are good subs
• ▢ 1 ½ heaping cups raspberries, I used frozen and did not thaw first
• ▢ ½ cup granulated sugar
• ▢ 2 tablespoons cornstarch
• ▢ 6 tablespoons unsalted butter, cold (3/4 of 1 stick)
• ▢ ½ cup brown sugar
• ▢ ½ cup old-fashioned whole-rolled oats, not quick cook or instant
• ▢ ½ cup all-purpose flour
• ▢ 1 teaspoon cinnamon
• ▢ pinch salt, optional and to taste
• ▢ whipped cream, whipped topping, or ice cream, optional for serving

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Instructions 

• Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside.
• In a large bowl, add the peaches, raspberries, 1/2 cup granulated sugar, cornstarch, and toss gently to combine until all white traces have disappeared; set aside.
• In a separate large bowl, add the butter, brown sugar, oats, flour, cinnamon, optional salt, and using two forks or your hands (I find my hands work best and it’s the easiest), cut the butter into the dry ingredients until small pea-sized clumps form and some sandy bits form; set aside.
• Give the fruit another stir and turn mixture out into prepared pie dish, scraping out and including any juice that collected in the mixing bowl.
• Evenly sprinkle the crumble mixture over the fruit. It looks like a lot when sprinkling, but as the crisp bakes, it seeps down into the fruit and it turns out to be just the right amount.
• Place pie dish on a cookie sheet (insurance is case there’s an overflow in the oven) and bake for about 45 to 48 minutes, but start checking at about 35 minutes. Crisp should be bubbling quite vigorously near the edges of dish and bubbling to a lesser degree in center. Topping should be very lightly golden browned and set.
• Place pie dish on a wire rack to cool for at least 20 minutes, or overnight, before serving. I prefer crisp to set up for a few hours or overnight, but it can be served warm.
• Optionally serve with whipped cream, whipped topping, or ice cream.

Nutrition

Serving: 1, Calories: 368kcal, Carbohydrates: 58g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Cholesterol: 31mg, Sodium: 36mg, Fiber: 5g, Sugar: 43g

Nutrition information is automatically calculated, so should only be used as an approximation.

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