Heavenly Peach Raspberry Crisp: A Must-Try Summer Delight
This Peach Raspberry Crisp is a scrumptious dessert that finds a place on our table every summer. The combination of peaches and raspberries is simply divine!
Why You Must Make This Crisp
- If you haven’t experienced the delightful pairing of peaches and raspberries in a baked dish, prepare for a delicious surprise!
- This crisp is a breeze to make compared to pies, cobblers, or tarts, making it a stress-free dessert option.
- It’s the ideal summer dessert when peaches are at their juiciest!
Peaches are among my favorite summer fruits. While I could snack on a juicy peach for an afternoon pick-me-up, turning them into a warm crisp, cobbler, or pie truly delights my palate. Served warm with a scoop of vanilla ice cream or maybe even a dollop of homemade peach ice cream, it’s pure bliss. Since my husband enjoys his peaches cooked, I’ve reimagined my go-to apple crisp recipe to create this seasonal treat.
Ingredient Notes
- Kitchen Staples: Sugar, Brown Sugar, Flour, Cinnamon.
- Fresh Peaches: Ensure they are ripe—fragrant and slightly soft when pressed. Peel and slice. If using canned or frozen peaches, make sure to drain any excess liquid to avoid a watery filling. Refer below for instructions on how to peel peaches.
- Fresh Raspberries: Opt for firm, undamaged berries without any signs of mold.
- Butter: Should be at room temperature for easy mixing.
How to Make Peach Raspberry Crisp
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, toss the sliced peaches with sugar, a thickening agent like flour, and a sprinkle of cinnamon. If using frozen or canned peaches, ensure they’re thoroughly drained before mixing.
- Gently fold in the fresh raspberries to the mixture.
- Moving on to the crumble topping—forget oats for this version since they’re not my husband’s favorite. If you’d prefer a crunchier texture, check other recipes for an oatmeal crumble alternative.
- Transfer the peach and raspberry mixture to a baking dish (a deep ceramic pie plate works wonderfully) being careful to spread it evenly.
- Sprinkle the crumble topping over the fruit. Pro Tip: Pinch the crumbs together with your fingers as you sprinkle them over the filling. This will create larger, delicious crumbs!
- Bake for about 40-50 minutes, or until the topping turns golden brown and the filling is bubbling with that delicious peachy aroma. If you desire a deeper color on the topping, you can briefly place it under the broiler, but watch it closely to avoid burning.
Expert Tips
- Always opt for ripe, fragrant peaches. A taste test of a slice can help if you’re uncertain about their flavor.
- To peel peaches easily, score an ‘X’ at the bottom and blanch them in boiling water for 1-2 minutes, then transfer to an ice bath. The skins should slip off easily.
- While greasing your baking pan isn’t essential, using the leftover butter wrapper to lightly grease the dish makes for easier cleanup.
- Ensure the filling is bubbly for the juices to thicken properly, and check the topping is lightly browned. If you wish for a darker finish, broil briefly but keep a close eye on it.
- Baking this crisp on a foil-lined baking sheet is a savvy idea in case juices overflow during baking. This way, you avoid a messy oven.
How to Serve
Allow the crisp to cool slightly—this helps the juices thicken—but serve it warm for the best experience. My go-to topping is a generous scoop of vanilla ice cream. Peach, caramel, or even sweetened whipped cream also pairs beautifully! The scent of cinnamon will fill your kitchen, making it hard to resist diving into this summery delight.
Frequently Asked Questions
Both desserts showcase delicious fruit, but the toppings set them apart. A crisp features a crumbly topping, while a cobbler has a biscuit-like topping sprinkled with sugar.
Let it cool to room temperature before storage. It’ll keep for up to 2 days at room temperature or up to 5 days in the refrigerator. Covering with a paper towel can help prevent the topping from getting soggy due to humidity.
Individual servings can be reheated in the microwave for 15-30 seconds. For the full dish, heat in a 350°F oven for 15-20 minutes. If the topping needs a boost, briefly place it under the broiler, keeping a close watch.
If you used extra juicy peaches or added juices from canned or frozen peaches, there may not be enough flour to absorb the liquid, resulting in a runny crisp.
Absolutely! Canned peaches are packed at peak ripeness, making them a wonderful substitute for fresh ones. Just drain, slice, and proceed with the recipe!
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