🍑❤️ Peach Raspberry Crisp

Warm, jammy peaches and tart raspberries baked beneath a golden, buttery oat crumble. The fruit becomes wonderfully tender and syrupy while the topping turns crisp and caramelized—especially delicious served warm with vanilla ice cream.

⏱ Recipe Information

Prep Time: 15 minutes
Bake Time: 40–45 minutes
Total Time: About 1 hour
Servings: 8
Difficulty: Easy

Ingredients

🍑 Fruit Filling

6 cups sliced peaches, fresh or thawed frozen
2 cups fresh raspberries
½ cup (100 g) packed brown sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Pinch of salt

🥣 Oat Crumble

1 cup (90 g) old-fashioned rolled oats
¾ cup (95 g) all-purpose flour
½ cup (100 g) packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup (113 g) unsalted butter, cold and cubed
½ cup chopped pecans, optional

Instructions

1. Prepare the Oven

Preheat your oven to 350°F (175°C).

Lightly butter a 9 × 13-inch baking dish or similar 2½–3-quart baking dish.

🍑 Prepare the Fruit

2. Combine the Peaches & Raspberries

Place the sliced peaches and raspberries in a large bowl.

Add the brown sugar, flour, lemon juice, vanilla, cinnamon, and salt.

Gently toss until the fruit is evenly coated.

Be careful not to crush the raspberries.

3. Transfer to the Baking Dish

Pour the fruit mixture into the prepared baking dish.

Spread it into an even layer.

Set aside while you make the crumble.

🥣 Make the Oat Crumble

4. Combine the Dry Ingredients

In a medium bowl, stir together:

Rolled oats
Flour
Brown sugar
Cinnamon
Salt
Pecans, if using

5. Add the Butter

Add the cold cubed butter.

Use your fingertips, a pastry cutter, or two forks to work the butter into the oat mixture.

Stop when the mixture resembles coarse crumbs with some larger clumps.

Those larger buttery pieces will become beautifully crisp in the oven.

🍑 Assemble the Crisp

6. Add the Topping

Scatter the crumble evenly over the fruit.

Don’t press it down—the loose topping will become crisp and golden as it bakes.

Bake

7. Bake Until Golden & Bubbly

Bake for 40–45 minutes, or until:

The fruit is bubbling around the edges and through the topping.

The peaches are tender.
The crumble is golden brown and crisp.

If the topping starts browning too quickly, loosely cover the dish with foil for the remaining baking time.

Cool Slightly

8. Let It Rest

Remove the crisp from the oven and allow it to rest for 10–15 minutes.

This gives the bubbling fruit juices time to thicken slightly while keeping the dessert wonderfully warm.

🍨 Serve

Spoon the warm crisp into bowls and serve with:

Vanilla ice cream
Whipped cream
Greek yogurt
Caramel sauce

For the ultimate dessert, add a scoop of vanilla ice cream and let it slowly melt over the warm crumble.

⭐ Chef’s Tips

Use Ripe but Firm Peaches

Very soft peaches can release excessive liquid. Firm, ripe peaches give the best texture.

Frozen Peaches Work Too

Thaw frozen peaches and drain off excess liquid before using.

Don’t Overmix the Raspberries

Gently fold them into the peaches so they remain mostly intact.

Keep the Butter Cold

Cold butter creates crispy, chunky pieces throughout the topping.

Let It Rest

The filling will be very loose immediately from the oven. A short resting period helps it thicken.

🍑 Delicious Variations

Almond Peach Raspberry Crisp

Replace the pecans with sliced almonds and add ½ teaspoon almond extract to the fruit.

Extra Caramel Flavor

Add 2 tablespoons maple syrup to the fruit filling.

Ginger Peach Crisp

Add ½ teaspoon ground ginger to the fruit mixture.

Nut-Free

Simply leave the pecans out—the oat crumble will still be wonderfully crisp.

Berry Boost

Add ½ cup blueberries or blackberries along with the raspberries.

Storage

Cover and refrigerate leftovers.

Refrigerator: Up to 4 days.

Reheat individual portions in the microwave or warm the entire crisp in a 325°F (165°C) oven.

For the crispiest topping, oven reheating is best.

Freezing

The baked crisp can be frozen for up to 3 months.

Cool completely, wrap tightly, and freeze.

Thaw overnight in the refrigerator and reheat at 350°F (175°C) until hot and bubbling.

🍑❤️ Recipe Summary

This Peach Raspberry Crisp combines sweet, jammy peaches and bright tart raspberries beneath a buttery oat crumble that turns golden, crunchy, and caramel-kissed in the oven.

Warm, fruity, crisp, and comforting—it’s practically begging for a scoop of vanilla ice cream.