Raspberry Peach Crisp

5 from 3 votes

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.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: Servings

Author: Laura

Cost: $6

Equipment

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

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
Grease a 9x9” 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

Ingredient 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.

Serve

Serve slightly warm 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!

Nutrition