Peach Raspberry Crisp - Easy Recipe! - That Skinny Chick Can Bake (2024)

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posted by Liz Berg

on August 14, 2022 (updated 8/12/23)

This Peach Raspberry Crisp is a delectable dessert that graces our table at least once each summer. The peach raspberry combo is heavenly!

Take advantage of glorious, ripe summer fruit when it’s in season. This easy fresh peach dessert recipe is on our menu whenever I can find ripe, juicy peaches.

Why You Must Make

• If you haven’t baked with the combination of peaches and raspberries, you’re in for a delicious surprise! The pairing is terrific!
• A crisp is easier than a pie, cobbler, or tart!
• It’s the perfect summer dessert when peaches are at their peak.

Peaches are one of my favorite summer indulgences. I love eating a piece of this ripe, juicy fruit for an afternoon snack, but a crisp, cobbler, or pie truly makes my heart sing. Served slightly warm with a scoop of vanilla ice cream or even this No-Churn Roasted Peach Ice Cream is pure heaven. Bill prefers his peaches cooked, so I’ve adapted my favorite apple crisp into a delectable seasonal dessert.

Ingredient Notes

• Kitchen Staples – Sugar, Brown Sugar, Flour, Cinnamon
• Fresh Peaches – Must be ripe (fragrant and will give slightly when pressed with your thumb). Peeled, then sliced. If you use canned or frozen peaches, make sure to drain off any excess liquid or your filling won’t thicken. See below how to peel peaches.
• Fresh Raspberries – Should be without signs of deterioration like mold and soft spots.
• Butter – At room temperature

How to Make

1. Slice the peaches and add them to a mixing bowl with the sugar, thickener, and cinnamon. If using thawed frozen or canned peaches make sure to drain excess juices before mixing them with the other filling ingredients.
2. Very gently, mix in the fresh raspberries.
3. Next, make the crumble topping. This is a peach crisp without oats since my picky husband only eats oatmeal for breakfast. But if you’d prefer more texture, check out my Rhubarb Crisp recipe for how to make an oatmeal crumble topping.
4. Put the peach and raspberry mixture in a casserole dish. I used a ceramic deep-dish pie plate. Cover the surface with the crumble mixture. PRO-Tip: I like to use my fingers to pinch together the crumbs as I sprinkle them over the filling to make some larger crumbles.

Expert Tips

• Make sure to use ripe, fragrant summer peaches. Taste a slice if you’re unsure if they’re flavorful.
• To peel your peaches, first cut an X through the skin on the opposite end from each stem. Drop them into a large pot of boiling water for 1-2 minutes, remove to a bowl of ice water, then use your fingers to easily remove the peels.
• PRO-Tip: You don’t have to grease your pan, but since you’ll have a leftover butter wrapper from the butter used in the topping, you can run that over the surface of the dish before adding the filling. It will make cleanup a little easier.
• PRO-Tip: I like to use my fingers to pinch together the crumbs as I sprinkle them over the filling to make some larger crumbles.
• Bake until you see the filling bubbling. This ensures the juices will have thickened.
• Check that the crisp topping is lightly browned and appears cooked in the middle.
• PRO-Tip: If you’d like the crisp topping a little browner, place it under the broiler, briefly, watching it carefully so it doesn’t burn.
• Bake the crisp on a foil-lined baking sheet in case the filling juices run down the sides of the dish. It’s easier to take that extra step than clean the oven.
• PRO-Tip: To ensure the filling thickens, it must get hot enough to bubble.

How to Serve

This peach crisp needs to cool long enough for the juices to thicken, but it’s best to serve slightly warm. We love to top each portion with a scoop of vanilla ice cream. Other complementary flavors like homemade peach, cinnamon, or caramel ice cream would work well, too. Even a dollop of sweetened freshly whipped cream would be delicious!

Baked with a touch of cinnamon until the juices are hot, bubbly, and fragrant will have everyone hovering around the oven. It will become a summer dessert tradition.

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