Raspberry Peach Crisp Recipe

Why This Raspberry Peach Crisp Recipe Is the Perfect Summer Dessert

This raspberry peach crisp combines two of summer’s best fruits—how could it not be perfect?! Here’s why I love this recipe:

• Simple to make. Crisps are definitely one of the easiest fruit desserts to make. No need to fuss with a crust! (You’ll also love this Cinnamon Apple Pear Crisp!)
• Fantastic flavor combination. The sweet peaches and tangy raspberries complement each other beautifully, creating a balanced filling.  
• A light summer dessert. I don’t know about you, but I’m not really in the mood for rich, decadent desserts in the summertime. Instead, I crave light, fruity treats like this crisp!

What You’ll Need

Start with the freshest summer fruit and it’s hard to go wrong! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Raspberry Peach Crisp:

• Fresh peaches – This recipe is only as good as the peaches you use, so make sure you use GOOD ones. Mealy, bland peaches won’t magically transform into delicious peaches when you bake them! (Trust me, I’ve tried.)
• Fresh raspberries – Blackberries would also work!
• White sugar – Sweetens the fruit filling and helps thicken it up.
• All-purpose flour – This also thickens the filling.
• Lemon juice – The bright acidity enhances the flavor of the fruit.
• Ground cinnamon – Adds warm, spiced notes to the filling.  
• Vanilla – Provides a subtle sweet aroma; you can use almond extract as an alternative.

Oatmeal Pecan Topping:

• Rolled oats – Adds texture to the topping. 
• All-purpose flour – To bind the topping together. 
• Pecans – Adds a nutty flavor and crunch. Walnuts or almonds can be substituted.  
• Brown sugar – Sweetens the mixture and adds a note of caramel flavor.
• Spices – Ground cinnamon and nutmeg bring warmth and depth.  
• Salt – Balances the sweetness and enhances flavor.  
• Butter – This should be cold and cut into pieces to get the perfect crumble topping.
• Vanilla bean ice cream – This may be optional for you, but for me, it’s a must! I love how the ice cream melts over the warm crisp.

How to Make This Raspberry Peach Crisp Recipe

Follow these simple steps to create a delicious fruit crisp!

• Prepare. Preheat your oven to 350°F and coat a square baking dish with nonstick spray.
• Make the filling. Toss the peaches with the sugar, flour, lemon juice, cinnamon and vanilla, then add the berries and toss again. Place the filling in the baking dish.

• Make the topping. Mix the rolled oats, flour, pecans, brown sugar, cinnamon, nutmeg, salt and butter with a fork until the mixture is crumbly. Sprinkle over the filling.

• Bake. Place the baking dish in the oven and bake for 40-45 minutes, or until the fruit juices are bubbling up along the edges and the topping is browned and crunchy.
• Serve. Cool for 5 minutes, then serve with a scoop of ice cream.

Tips and Variations

Here are some helpful tips and variations so you can put your own spin on this recipe!

• Use frozen fruit. If fresh peaches and raspberries are unavailable, you can use frozen fruit. Just make sure to thaw and drain any excess liquid to prevent the filling from becoming too watery.  
• Make it gluten-free. Substitute the all-purpose flour with a gluten-free flour blend for both the filling and topping to make this raspberry peach crisp recipe gluten-free.  
• Experiment with other fruits. Swap the peaches for nectarines (fun fact: they’re actually the same fruit, the difference is that peaches have fuzz) or another stone fruit, or swap the raspberries with another berry.

Serving Suggestions

Vanilla ice cream (or frozen yogurt) is my topping of choice, but you can’t go wrong with whipped cream either. If I have leftovers, I love to layer them with Greek yogurt to create a fruit crisp parfait for breakfast!  

How to Store and Reheat Leftovers

• Refrigerator: Store any leftover raspberry peach crisp in an airtight container in the refrigerator for up to 3 days.  
• Freezer: You can also freeze the crisp before or after baking by wrapping it tightly with foil or plastic wrap. It can be stored for up to 2 months.
• To reheat: Thaw overnight if frozen, then bake at 350°F until heated through. For best results, cover loosely with foil while reheating to prevent the topping from burning. Alternatively, you can microwave individual servings until warm.

More Summery Desserts

• Strawberry Shortcake Trifle
• Grilled Peaches with Maple Honey Mascarpone Cheese
• Fresh Mini Blueberry Galettes
• Blueberry Cobbler