Peach Raspberry Crisp
Recipe type: Dessert
Total time: 
Serves: 6
  • 5-6 large, ripe peaches
  • ⅝ cup white sugar
  • ½ cup packed brown sugar
  • ⅝ cups plus 1-2 tbsp flour
  • 1 pint raspberries
  • ⅛ tsp salt
  • ½ cup quick cooking oats
  • ½ cup cold butter, diced
  1. Preheat oven to 350º. Grease inside of 8”x11” baking dish or a deep pie dish and set aside.
  2. Place peaches in large bowl and pour boiling water over them. Let sit 30 seconds, then pour off hot water and cover with cold. This allows peaches to be peeled very easily. Peel the peaches and slice them into thick wedges and place them in a large bowl.
  3. Add ⅛ cup white sugar, ¼ cup brown sugar and 1 tbsp flour. Toss together well. Gently stir in raspberries. Allow mixture to sit 5 minutes. If there is a lot of liquid or you aren't going to cook it immediately, add 1 more tbsp. of flour. Pour peach mixture into prepared baking dish.
  4. Combine ¾ cup flour, ½ cup white sugar, ¼ cup brown sugar, salt, oats, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. (If you don't have a mixer, you can also do this by hand or in a food processor).
  5. Sprinkle evenly on top of the fruit mixture. Bake 55-60 minutes, until top is browned and crisp, and juices are bubbly. Serve warm. Ice cream would not be a bad idea :) Store leftovers in the fridge.
  6. If made ahead, it is still good cold, or reheat cold crisp in 350 degree oven for about 20 minutes.
Recipe by Hidden Ponies at