This peach-raspberry crisp is a wonderful summer dessert that everyone raves about! Serve with a scoop of vanilla bean ice cream.
Ingredients
- 1 teaspoon unsalted butter, or as needed
- 6 large fresh peaches
- ¾ cup white sugar, divided
- ¾ cup packed light brown sugar, divided
- 2 tablespoons all-purpose flour
- ½ 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
- ¼ teaspoon salt
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Butter an 8×10-inch glass baking dish.
Step 2
Bring a stockpot full of water to a rapid boil. Plunge peaches gently into the boiling water for 30 to 45 seconds. Remove with a slotted spoon and place into a bowl of ice water. Peel peaches, cut each into 8 wedges, and place in a large mixing bowl.
Step 3
Add 1/4 cup white sugar, 1/4 cup brown sugar, 2 tablespoons flour, cinnamon, and orange zest to the bowl with the peaches. Mix well to coat. Fold in raspberries. Let sit for 5 to 7 minutes.
Step 4
Meanwhile, combine 1 cup flour, remaining 1/2 cup white sugar, remaining 1/2 cup brown sugar, oats, butter, and salt in the bowl of a stand mixer. Mix topping until well combined into pea-sized crumbs.
Step 5
Pour fruit mixture into the prepared baking dish. Cover fruit evenly with crumble topping. Place the baking dish on a cookie sheet.
Step 6
Bake in the preheated oven until topping is golden brown and fruit juices are bubbling, about 1 hour.
Step 7
Remove crisp from the oven and let cool, 45 minutes to 1 hour, before serving.
Cook’s Note:
This dish can also be assembled in individual ramekins and served immediately out of the oven.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 399 | |
% Daily Value * | |
Total Fat20g | 25% |
Saturated Fat12g | 60% |
Cholesterol50mg | 17% |
Sodium69mg | 3% |
Total Carbohydrate55g | 20% |
Dietary Fiber3g | 9% |
Total Sugars37g | |
Protein3g | |
Vitamin C40mg | 198% |
Calcium44mg | 3% |
Iron1mg | 7% |
Potassium131mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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