Peach And Raspberry Crisp Recipes

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PEACH RASPBERRY CRISP



Peach Raspberry Crisp image

This peach crisp is impossible to resist! The sweet peaches contrast beautifully with the tart raspberries, and that crumble topping is SO good!

Provided by Averie Sunshine

Categories     Crisps

Time 1h15m

Number Of Ingredients 11

2 1/2 heaping cups diced peach chunks (about 4 medium ripe peaches; I didn't peel them. Nectarines or mangoes are good subs)
1 1/2 heaping cups raspberries (I used frozen and did not thaw first)
1/2 cup granulated sugar
2 tablespoons cornstarch
6 tablespoons unsalted butter, cold (3/4 of 1 stick)
1/2 cup brown sugar
1/2 cup old-fashioned whole-rolled oats (not quick cook or instant)
1/2 cup all-purpose flour
1 teaspoon cinnamon
pinch salt, optional and to taste
whipped cream, whipped topping, or ice cream, optional for serving

Steps:

  • Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside.
  • In a large bowl, add the peaches, raspberries, 1/2 cup granulated sugar, cornstarch, and toss gently to combine until all white traces have disappeared; set aside.
  • In a separate large bowl, add the butter, brown sugar, oats, flour, cinnamon, optional salt, and using two forks or your hands (I find my hands work best and it's the easiest), cut the butter into the dry ingredients until small pea-sized clumps form and some sandy bits form; set aside.
  • Give the fruit another stir and turn mixture out into prepared pie dish, scraping out and including any juice that collected in the mixing bowl.
  • Evenly sprinkle the crumble mixture over the fruit. It looks like a lot when sprinkling, but as the crisp bakes, it seeps down into the fruit and it turns out to be just the right amount.
  • Place pie dish on a cookie sheet (insurance is case there's an overflow in the oven) and bake for about 45 to 48 minutes, but start checking at about 35 minutes. Crisp should be bubbling quite vigorously near the edges of dish and bubbling to a lesser degree in center. Topping should be very lightly golden browned and set.
  • Place pie dish on a wire rack to cool for at least 20 minutes, or overnight, before serving. I prefer crisp to set up for a few hours or overnight, but it can be served warm.
  • Optionally serve with whipped cream, whipped topping, or ice cream.

Nutrition Facts : Calories 368 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 12 grams fat, Fiber 5 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 36 milligrams sodium, Sugar 43 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

PEACH-RASPBERRY CRISP



Peach-Raspberry Crisp image

This peach-raspberry crisp is a wonderful summer dessert that everyone raves about! Serve with a scoop of vanilla bean ice cream.

Provided by Chef Austin

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 2h10m

Yield 10

Number Of Ingredients 12

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

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x10-inch glass baking dish.
  • 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.
  • 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.
  • 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.
  • Pour fruit mixture into the prepared baking dish. Cover fruit evenly with crumble topping. Place the baking dish on a cookie sheet.
  • Bake in the preheated oven until topping is golden brown and fruit juices are bubbling, about 1 hour.
  • Remove crisp from the oven and let cool, 45 minutes to 1 hour, before serving.

Nutrition Facts : Calories 399.3 calories, Carbohydrate 54.9 g, Cholesterol 49.8 mg, Fat 19.5 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 12 g, Sodium 69.3 mg, Sugar 37.1 g

THE BAREFOOT CONTESSA PEACH AND RASPBERRY CRISP - COBBLER



The Barefoot Contessa Peach and Raspberry Crisp - Cobbler image

Delicious! I like to make this tasty crisp-cobbler when the peaches are at their prime, around July or August in our garden! From The Barefoot Contessa.

Provided by BecR2400

Categories     Dessert

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 10

4 -5 lbs firm ripe peaches (10 to 12 large peaches)
1 orange, zest of
1 1/4 cups granulated sugar (divided use)
1 cup light brown sugar, packed (divided use)
1 1/2 cups all-purpose flour, plus
2 -3 tablespoons all-purpose flour (divided use)
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 lb cold unsalted butter, diced

Steps:

  • Preheat oven to 350 degrees. Butter the inside of a 10-by-15-inch oval baking dish.
  • 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.
  • Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal and the cold 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. (Note: May mix by hand or with a pastry blender.) Sprinkle the topping evenly over the peaches and raspberries.
  • Bake the crisp 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 350-degree oven for 20 to 30 minutes until warm.

Nutrition Facts : Calories 532.4, Fat 19.7, SaturatedFat 11.8, Cholesterol 48.8, Sodium 70.1, Carbohydrate 88, Fiber 5.4, Sugar 63.5, Protein 5.5

PEACH AND RASPBERRY CRUMBLE



Peach and Raspberry Crumble image

A floral, summery, peach-raspberry crumble dessert great for any occasion.

Provided by Rex

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 55m

Yield 10

Number Of Ingredients 10

3 fresh peaches, pitted and sliced into equal crescents
1 pint fresh raspberries
¾ cup white sugar, divided
1 tablespoon ground cinnamon, divided
1 lemon, juiced
2 cups rolled oats
1 ¼ cups all-purpose flour
½ cup unsalted butter, cubed
¼ cup brown sugar
1 teaspoon salt

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine peaches, raspberries, 1/2 cup white sugar, 1/2 tablespoon cinnamon, and lemon juice in a bowl.
  • Combine oats, flour, butter, remaining 1/4 cup white sugar, brown sugar, and salt in a bowl; mix crumble topping thoroughly until smooth and not lumpy.
  • Pour fruit mixture into a large ceramic baking dish, spreading evenly. Top evenly with oat crumble mixture.
  • Bake in the preheated oven until golden brown, about 35 minutes.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 50.5 g, Cholesterol 24.4 mg, Fat 10.6 g, Fiber 5.1 g, Protein 4.3 g, SaturatedFat 6 g, Sodium 238.2 mg, Sugar 23.8 g

RASPBERRY PEACH CRISP



Raspberry Peach Crisp image

Summer fruit is put to a perfect use in this comforting dessert shared by Jennifer Eilts. "The juicy peaches and ripe berries blend beautifully," she notes from Central City, Nebraska.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 13

5 medium ripe peaches, peeled and sliced
1 cup fresh raspberries
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/3 cup thawed apple juice concentrate
TOPPING:
1/3 cup all-purpose flour
1/3 cup quick-cooking oats
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Vanilla ice cream

Steps:

  • Combine peaches and raspberries in a greased 2-qt. baking dish. In a small bowl, combine the cornstarch, cinnamon, ginger and apple juice concentrate until smooth; drizzle over fruit. In a bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over fruit., Bake, uncovered, at 375° for 30-35 minutes or until topping is golden brown and filling is bubbly. Serve warm with ice cream.

Nutrition Facts : Calories 235 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 87mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 4g fiber), Protein 2g protein.

PEAR RASPBERRY CRISP



Pear Raspberry Crisp image

We grow our own luscious red raspberries and feast on them fresh and freeze them for winter. This recipe combines the berries with fresh pears and a crunchy cereal topping. -Fancheon Resler, Bluffton, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 8

2 cups sliced peeled fresh pears
2 cups fresh or frozen raspberries
3/4 cup packed brown sugar, divided
1 teaspoon ground cinnamon, divided
1/2 cup all-purpose flour
3 tablespoons cold butter
1 cup cranberry almond whole grain cereal, lightly crushed
Vanilla ice cream, optional

Steps:

  • In a large bowl, combine the pears, raspberries, 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Spoon into a greased 9-in. pie plate. , In a small bowl, combine the flour and remaining brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit. , Bake at 375° until filling is bubbly and topping is golden brown, 25-30 minutes. Cool for 10 minutes. Serve with ice cream if desired.

Nutrition Facts : Calories 282 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 5g fiber), Protein 2g protein.

PEACH AND MIXED-BERRY CRISP



Peach and Mixed-Berry Crisp image

Categories     Berry     Fruit     Dessert     Bake     Fourth of July     Kid-Friendly     Backyard BBQ     Blackberry     Blueberry     Raspberry     Peach     Spice     Summer     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 12

2 large peaches, peeled, pitted, chopped (about 2 1/2 cups)
1 1/3 cups blueberries (about 6 ounces)
1 1/3 cups raspberries (about 6 ounces)
1 1/3 cups blackberries (about 5.6 ounces)
1/2 cup sugar
2 tablespoons plus 3/4 cup all purpose flour
1/2 cup (packed) light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
5 tablespoons unsalted butter
Butter pecan ice cream or vanilla ice cream

Steps:

  • Preheat oven to 350°F. Butter 8x8x2 1/2-inch square baking dish. Toss fruit, sugar and 2 tablespoons flour in large bowl to combine. Transfer to prepared baking dish. Bake fruit until juices bubble, stirring occasionally, about 40 minutes. Bake without stirring another 5 minutes. Remove from oven. Increase oven temperature to 400°F.
  • Meanwhile, whisk remaining 3/4 cup flour, sugar, cinnamon, ginger and salt in medium bowl to blend. Add butter and rub in with fingertips until small moist clumps form. Sprinkle topping evenly over hot fruit in dish.
  • Bake crisp until topping is golden brown, about 20 minutes. Cool slightly. Serve warm with ice cream.

PEACH & RASPBERRY CRISP



Peach & Raspberry Crisp image

Make and share this Peach & Raspberry Crisp recipe from Food.com.

Provided by Hey Jude

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

8 medium firm-ripe peaches (about 2 lbs.)
2/3 cup sugar
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
2 cups raspberries
2/3 cup all-purpose flour
1/4 teaspoon nutmeg
1/4 cup cold margarine, diced
low-fat vanilla frozen yogurt (optional)

Steps:

  • Peel and slice peaches, you should have about 4 cups.
  • In a shallow 1 1/2 to 2-quart casserole, combine peaches, 1/3 C of the sugar, lemon juice, and cinnamon.
  • Mix lightly.
  • Spread raspberries over peach mixture.
  • In a food processor or a medium-size bowl, whirl or stir together flour, remaining 1/3 C.
  • sugar and nutmeg until well blended.
  • Add margarine; whirl with on-off bursts (or cut in with a pastry blender or 2 knives) until mixture begins to cling together in lumps.
  • Spoon over raspberries.
  • Bake in a 375°F oven until fruit mixture is bubbly in center and topping is golden brown, about 45 minutes.
  • Let cool for at least 10 minutes.
  • Serve warm or at room temperature.
  • Top with frozen yogurt if desired.

Nutrition Facts : Calories 209.1, Fat 6.2, SaturatedFat 1.1, Sodium 67.1, Carbohydrate 38.2, Fiber 3.9, Sugar 26.4, Protein 2.4

QUICK PEACH-RASPBERRY CRISP



Quick Peach-Raspberry Crisp image

Enjoy a piece of this Quick Peach-Raspberry Crisp for dessert this evening. Top this Quick Peach-Raspberry Crisp with fluffy COOL WHIP and serve it warm for a delectable treat on a cool, crisp fall night.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 8

1/4 cup butter
1/2 cup flour
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup packed brown sugar, divided
1 pkg. (16 oz.) frozen sliced peaches, thawed
1 pkg. (12 oz.) frozen red raspberries, thawed
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Microwave butter in microwaveable 2-qt. casserole on HIGH 45 sec. to 1 min. or until melted.
  • Add flour, coconut and 1/4 cup sugar; mix well. Microwave 3 min., stirring after each minute. Microwave an additional 1 to 2 min. or until streusel is crisp and golden brown, stirring every 30 sec. Spread into single layer on large plate; cool.
  • Meanwhile, combine fruit in same microwaveable dish. Add dry pudding mix and remaining sugar; mix lightly. Microwave 8 to 10 min. or until hot and bubbly; stir. Cool slightly.
  • Sprinkle streusel over fruit mixture. Serve topped with COOL WHIP.

Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g

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2020-08-29 Blueberry Peach Crisp. 203 Cals 2 Protein 35.5 Carbs 7 Fats. Prep Time: 15 mins. Cook Time: 40 mins. Total Time: 55 mins. Yield: 8 servings. COURSE: Dessert. CUISINE: American. This Blueberry Peach Crisp is a wonderful summer dessert loaded with fruit, and delicious served warm out of the oven.
From skinnytaste.com


BOURBON PEACH AND RASPBERRY CRISP RECIPE - SERIOUS EATS
2019-04-18 Preheat oven to 375°F with a rack in the middle. In a 9 by 9 glass baking dish, toss peaches and raspberries with bourbon and 1/4 teaspoon salt. Set aside. Combine flour, sugar, 1 teaspoon salt, mace, and lemon zest in food processor. Pulse until mace is …
From seriouseats.com


PEACH STRAWBERRY CRISP - VALERIE'S KITCHEN
2014-08-13 Preheat oven to 350 degrees F. Coat a 9-inch baking dish with non-stick cooking spray. In a large mixing bowl use a whisk to combine lemon juice, almond extract, and cornstarch. Add peaches, strawberries, and sugar and toss the mixture lightly with a wooden spoon until well combined. Pour into prepared baking dish.
From fromvalerieskitchen.com


SKILLET PEACH RASPBERRY CRISP RECIPE - THRIFTY JINXY
Instructions. 1. Preheat oven to 375°. Lightly grease a 10 or 12 inch iron skillet and set aside. 2. Thinly slice each peach (about 1/2 inch thick) and place the peach slices in a large mixing bowl. Add the raspberries, lemon juice, 3 Tablespoons of …
From thriftyjinxy.com


PEACH AND RASPBERRY CRISP - ALL-BRAN
1. Preheat oven to 190°C/375F°. 2. In a large bowl, combine raspberries and peaches. Add lemon zest, lemon juice, honey, sugar and flour. Toss gently to coat.Place mixture into four ramekins.
From allbran.ca


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Top Asked Questions

What is the best recipe for raspberries and peaches?
Lightly grease 6 small ramekins. In a bowl, mix the raspberries, peaches, lemon juice, 1/3 cup white sugar, and 1 pinch cinnamon. In a separate bowl, mix the oats, butter, brown sugar, 1/4 cup white sugar, vanilla, salt, and 1 pinch cinnamon.
How to bake a peach crisp?
Turn the fruit mixture into a greased pie dish, making sure to scrape any leftover juices into the dish as well (that’s pure flavor!). Sprinkle the crumble topping over the fruit, then bake the peach crisp until the edges start bubbling vigorously and the top is golden brown.
How do you make peach and raspberry smoothies?
In a large bowl, add the peaches, raspberries, 1/2 cup granulated sugar, cornstarch, and toss gently to combine until all white traces have disappeared; set aside.
What is the best recipe to make Peach fritters?
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. 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.

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