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Peach and Raspberry Crisp


  • 4.5 lb firm, ripe peaches 10 to 12 large peaches

  • 1 orange zested

  • 1.25 cups granulated sugar

  • 1 cup light brown sugar packed

  • 1.5 cups Plain Flour plus 2 to 3 tablespoons

  • 0.5 Pint raspberry

  • 0.25 teaspoon Salt

  • 1 cup quick cooking oatmeal

  • 0.5 lb cold unsalted butter diced


  • 1.

    Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.

  • 2.

    Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.

  • 3.

    Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, 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. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.

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