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Peach and Raspberry Crisp

Author 5boysbaker.com

Ingredients

  • FILLING:
  • 10-12 large peaches , peeled and sliced
  • 1 orange , zested (I would leave out next time)
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 2 Tbsp. flour
  • 1 heaping cup raspberries
  • TOPPING:
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 cup instant oatmeal
  • 1/4 tsp. salt
  • 1 cup butter , cold

Instructions

  1. To make the filling, peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest (if using) , granulated sugar, brown sugar, and 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.
  2. To make the topping, combine the flour, granulated sugar, 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.