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.
Grease a 9x9” baking dish or 10” round, deep pie plate. Set aside.
Make Raspberry Peach Filling:
In a small bowl, combine granulated sugar, instant tapioca, sea salt and cinnamon, stir and set aside.
Put chopped peached in a large mixing bowl.
Add vanilla and stir.
Add dry ingredients to the peaches and gently stir until evenly distributed.
Add raspberries and very gently stir until evenly distributed. Set bowl aside.
Make Crisp Topping:
Place crisp ingredients in a small bowl.
Use hands or pastry cutter to combine, cutting the butter into the dry ingredients.
Combine until mixture is crumbly with some buttery chunks.
Putting it together:
Pour raspberry peach filling into prepared baking dish. Spread so the top is even and as flat as it can be.
Use your hands to sprinkle the crisp topping over the filling.
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. I use organic cane sugar in this recipe. Any granulated sugar of your choice will work well.
Brown sugar. For a refined sugar-free option, coconut sugar works in the place of brown sugar.
Instant tapioca. This is an absolute fruity dessert baking staple for me. I am never without it in my kitchen. It thickens pies without detracting from the flavor. I recommend buying some, it's worth it! Otherwise tapioca flour and cornstarch also work well as thickeners.
Butter. To make this recipe vegan, use vegan butter (like earth's balance) or coconut oil. To make it dairy-free, ghee is a great substitute too
All-purpose flour. Feel free to substitute your favorite 1:1 all-purpose gluten-free baking flour to make this Raspberry Peach Crisp recipe gluten-free!
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!