Imen This Ina Garten Peach Raspberry Crisp is a buttery and fruity recipe, which uses ripe peaches and fresh raspberries. It’s a classic, foolproof dessert, ready in about 1 hour and 10 minutes.
Ina Garten Peach Raspberry Crisp Ingredients
- 4–5 lbs firm, ripe peaches (10–12 large)
- Zest of 1 orange
- 1¼ cups granulated sugar
- 1 cup light brown sugar, packed
- 1½ cups + 2–3 Tbsp all-purpose flour
- ½ pint fresh raspberries
- ¼ tsp kosher salt
- 1 cup quick-cooking oats
- ½ lb cold unsalted butter, diced
How To Make Ina Garten Peach Raspberry Crisp
- Preheat the oven and prep the pan: Preheat your oven to 350°F. Lightly butter a 9×13-inch baking dish.
- Layer the fruit: Spread the peaches and raspberries evenly in the baking dish.
- Make the topping: In a food processor or stand mixer, combine 1½ cups flour, granulated sugar, brown sugar, oats, and salt. Add diced cold butter and pulse until the mixture becomes crumbly.
- Top the fruit: Sprinkle the crumble topping evenly over the fruit mixture.
- Bake the crisp: Bake for 55–60 minutes or until the top is golden brown and the fruit is bubbling around the edges.
- Cool and serve: Let the crisp cool for at least 10 minutes before serving warm.
Recipe Tips
-
Do I need to peel the peaches?
Peeling is optional. Leaving the skin on adds texture, but you can peel if you prefer a smoother bite. -
Can I use frozen fruit?
Yes, just thaw and drain excess moisture from the peaches and raspberries before baking. -
How to make the topping extra crispy:
Make sure the butter is very cold and don’t overmix—pulse just until crumbly. -
What if I don’t have a food processor?
You can use a pastry cutter or even your hands to work the butter into the dry mixture.
What To Serve With Peach Raspberry Crisp
This warm crisp pairs perfectly with a scoop of something cool and creamy:
- Vanilla ice cream
- Whipped cream
- Greek yogurt
- Crème fraîche
- A drizzle of caramel sauce
How To Store Peach Raspberry Crisp
Refrigerate:
Store leftovers covered in the fridge for up to 4 days. Reheat in the oven or microwave before serving.
Freeze:
Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight and reheat before serving.
Peach Raspberry Crisp Nutrition Facts
- Calories: 258 kcal
- Carbohydrates: 45g
- Protein: 2g
- Fat: 9g
- Fiber: 3g
- Sugar: 31g
- Sodium: 70mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this crisp ahead of time?
Yes! Assemble it ahead and refrigerate unbaked. Bake just before serving.
Why is my crisp soggy?
Too much juice from the fruit or underbaking can cause sogginess. Make sure to bake until golden and bubbling.
Can I use other berries instead of raspberries?
Yes, blueberries or blackberries work well in this recipe too.
How to thicken the fruit filling?
Toss the fruit with a tablespoon or two of flour or cornstarch before baking.
Try More Recipes:
Ina Garten Peach Raspberry Crisp
Description
A golden, buttery fruit crisp with juicy peaches and tart raspberries under a sweet oat topping.
Ingredients
Instructions
- Preheat oven to 350°F and butter a 9×13u0022 baking dish.
- Spread peaches and raspberries in the dish.
- In a processor, mix 1½ cups flour, sugars, oats, and salt. Add butter and pulse until crumbly.
- Sprinkle topping over fruit.
- Bake for 55–60 minutes until golden and bubbly.
- Let cool for 10 minutes before serving.
