Raspberry Peach Crisp
Posted Aug 05, 2018, Updated May 24, 2024
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This easy raspberry peach crisp is a delicious dessert recipe. The buttery crumb topping paired with the sweet peaches and tart raspberries is absolute summer perfection. Serve warm with homemade vanilla ice cream or whipped cream.
I created this raspberry peach crisp as an ode to my two favorite summer fruits.
I love fruit crisps (like apple crisp and peach crisp) because they taste like pie but are much easier to make. Plus, who can resist a buttery crump topping?
This simple recipe is a perfect summer dessert served with homemade whipped cream or a scoop of vanilla ice cream.
Raspberry Peach Crisp Recipe: Ingredients and Substitutions
- Granulated sugar. white sugar or organic cane sugar are great choices.
- Light Brown sugar. dark brown sugar works well too.
- Cornstarch. instant tapioca, all purpose flour, or tapioca flour/starch are good substitutes.
- Salted Butter. unsalted butter, vegan butter, or coconut oil are good substitutes.
- All-purpose flour. Use 1:1 all-purpose gluten-free baking flour to make this Raspberry Peach Crisp recipe gluten-free.
How to Make Raspberry Peach Crisp
Here are a few tips to ensure that your raspberry peach crisp turns out perfectly every time!
Make the Filling
I recommend starting by making the raspberry peach filling so that the dry ingredients have time to soak in some of the liquid.
Begin by slicing the peaches. You can peel them, if you prefer.
Then, add the filling ingredients to a large bowl and gently stir to combine.
Make the Crisp Topping
Make the topping by combining the dry ingredients in medium bowl.
Then, add the butter and use a fork, pastry cutter or your hands to cut it into the dry ingredients until large clumps form.
Use softened butter
It’s much easier to cut the butter into the dry ingredients when it is slightly softened.
Assemble
Next, evenly spread the peach filling into the prepared baking dish.
Then, sprinkle the crumb toping over the filling.
Bake the in the preheated oven until the top is lightly golden brown and the filling is bubbling.
Serve
Let the raspberry peach crisp cool for 15-20 minutes, then serve it slightlywarm with vanilla ice cream, homemade whipped cream, cool whip, etc.
Store/Freeze
Store covered in plastic wrap or in an airtight container in the refrigerator for up to 5 days or the freezer for up to 2 months. Please be aware that the crisp topping will get a little soggy if stored in the fridge.
To reheat/re-crisp: To reheat the raspberry peach crisp and restore the crispy top, warm it in the oven at 350 until the topping is crisped again!
Raspberry Peach Crisp Recipe FAQs
Yes, double the ingredients and bake it in a 9×13″ baking dish.
No, you don’t have to peel the peaches, although I prefer peeled peaches for the texture.
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Raspberry Peach Crisp
Ingredients
Raspberry Peach Filling
- 4 cups peaches (about 5 peaches, sliced or chopped)
- 2 cups raspberries
- 1 teaspoon pure vanilla extract
- ¼ cup granulated sugar
- 2 Tablespoons cornstarch
- ¼ teaspoon fine sea salt
- ¼ teaspoon cinnamon
Crisp Topping
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- ½ cup butter softened
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9×9” baking dish or 10” round, deep pie plate. Set aside.
Make Raspberry Peach Filling:
- Combine peaches, raspberries, vanilla, sugar, sea salt, cornstarch and cinnamon in a large bowl.
- Very gently stir to combine, then set aside.
Make Crisp Topping
- Place crisp ingredients in the order listed into a medium bowl.
- Then, use your hands, a fork, or a pastry cutter to cut the butter into the dry ingredients until large chunks form.
Assemble
- Pour raspberry peach filling evenly into the prepared baking dish.
- Use your hands to sprinkle the crisp topping over the filling.
Bake & Serve
- Bake on the lower rack in the preheated oven for 35-45 minutes, or until filling is bubbly and the crisp topping is golden brown.
- Remove from oven and let cool for 15-20 minutes. Then serve warm with vanilla ice cream or whipped cream.
Video
Notes
- Granulated sugar. white sugar or organic cane sugar are great choices.
- Light Brown sugar. dark brown sugar works well too.
- Cornstarch. instant tapioca, all purpose flour, or tapioca flour/starch are good substitutes.
- Salted Butter. unsalted butter, vegan butter, or coconut oil are good substitutes.
- All-purpose flour. Use 1:1 all-purpose gluten-free baking flour to make this Raspberry Peach Crisp recipe gluten-free.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This
Recipe is simply delicious !! Highly recommend !
Thank you, Mitzi!
This recipe sounds amazing! Did you peel your peaches?
Thanks!
It all depends on the texture you want. I do prefer to peel peaches when baking with them!
Buttery crumbly toppings on top of juicy thick syrupy fruit. Wow. There is no better summer combination. <3
I’ve tried peaches and blueberries together, but peaches and raspberries sound AMAZING! Can’t wait to try; the perfect summer dessert! 🙂
A seriously dynamic duo! 😉