Fruit Desserts Recipe » Peach-Raspberry Crisp

This peach-raspberry crisp is a wonderful summer dessert that everyone raves about! Serve with a scoop of vanilla bean ice cream.

Ingredients

• 1 teaspoon unsalted butter, or as needed
• 6 large fresh peaches
• ¾ cup white sugar, divided
• ¾ cup packed light brown sugar, divided
• 2 tablespoons all-purpose flour
• ½ tablespoon ground cinnamon
• 1 orange, zested
• 1 (6 ounce) container fresh raspberries
• 1 cup all-purpose flour
• 1 cup oats (such as Quaker Oats®)
• 2 sticks unsalted butter, room temperature
• ¼ teaspoon salt

Cooking Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x10-inch glass baking dish.
2. Bring a stockpot full of water to a rapid boil. Plunge peaches gently into the boiling water for 30 to 45 seconds. Remove with a slotted spoon and place into a bowl of ice water. Peel peaches, cut each into 8 wedges, and place in a large mixing bowl.
3. Add 1/4 cup white sugar, 1/4 cup brown sugar, 2 tablespoons flour, cinnamon, and orange zest to the bowl with the peaches. Mix well to coat. Fold in raspberries. Let sit for 5 to 7 minutes.
4. Meanwhile, combine 1 cup flour, remaining 1/2 cup white sugar, remaining 1/2 cup brown sugar, oats, butter, and salt in the bowl of a stand mixer. Mix topping until well combined into pea-sized crumbs.
5. Pour fruit mixture into the prepared baking dish. Cover fruit evenly with crumble topping. Place the baking dish on a cookie sheet.
6. Bake in the preheated oven until topping is golden brown and fruit juices are bubbling, about 1 hour.
7. Remove crisp from the oven and let cool, 45 minutes to 1 hour, before serving.

Nutrition Facts

• calories399.3
• carbohydrateContent54.9 g
• cholesterolContent49.8 mg
• fatContent19.5 g
• fiberContent2.6 g
• proteinContent3 g
• saturatedFatContent12 g
• sodiumContent69.3 mg
• sugarContent37.1 g