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Peach-Raspberry Crisp
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
130 minutes
Sweet summer peaches and raspberries topped with an irresistible oat crisp.
Ingredients:
  • 1 teaspoon unsalted butter, or as needed
  • 6 large fresh peaches
  • 0.75 cup white sugar, divided
  • 0.75 cup packed light brown sugar, divided
  • 2 tablespoons all-purpose flour
  • 0.5 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
  • 0.25 teaspoon salt
Instructions:
  • Preheat the oven to a toasty 350°F (175°C) and grease an 8x10-inch glass baking dish with butter.
  • 1. Boil a large stockpot of water until rapidly bubbling. 2. Carefully immerse peaches in the boiling water for 30 to 45 seconds. 3. Use a slotted spoon to transfer the peaches to a bowl of ice water. 4. Peel the peaches, slice each into 8 wedges, and add them to a spacious mixing bowl.
  • Combine the white sugar, brown sugar, flour, cinnamon, and orange zest with the peaches. Mix thoroughly to coat, then gently fold in the raspberries. Allow the mixture to sit for 5 to 7 minutes.
  • In a stand mixer bowl, blend 1 cup flour, the rest of the white sugar, the remaining brown sugar, oats, butter, and salt until the mixture forms pea-sized crumbs.
  • Transfer the fruit mixture into the baking dish and spread the crumble topping evenly over the fruit. Then, place the baking dish on a cookie sheet.
  • Bake until the topping is golden brown, and the fruit juices are bubbling, for approximately 1 hour in the preheated oven.
  • Take the crisp out of the oven and allow it to cool for 45 minutes to 1 hour before serving.

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