Description
A simple, elegant dessert featuring juicy ripe peaches and tart raspberries topped with a buttery, crumbly crisp. This five-ingredient recipe is perfect for summer entertaining and comes together in under 30 minutes.
Ingredients
Scale
- 6 medium ripe peaches (about 3 pounds / 1.4 kg), sliced
- 2 cups fresh or frozen raspberries (250g)
- ½ cup granulated sugar (100g)
- ½ cup unsalted butter (115g), cold and cubed
- ½ cup all-purpose flour (60g)
- 1 tablespoon lemon juice (optional)
- Pinch of salt (if using unsalted butter)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×9 inch baking dish.
- Wash and slice peaches into ½-inch thick wedges. Toss with sugar and lemon juice, then let sit for 10 minutes to draw out juices.
- Transfer peaches and their juices to the prepared baking dish and spread evenly. Scatter raspberries over the top without mixing.
- In a small bowl, combine flour and salt. Add cold cubed butter and cut in with a fork until the mixture resembles coarse, pea-sized crumbs.
- Sprinkle the topping evenly over the fruit layer.
- Bake for 35-40 minutes until the topping is golden brown and the fruit is bubbling vigorously around the edges.
- Let cool for at least 15 minutes before serving to allow the sauce to thicken. Serve warm with ice cream or whipped cream.
Notes
Keep butter cold for a flaky topping. Let fruit rest with sugar to create sauce. Can be made ahead by prepping fruit layer the night before. Store leftovers in an airtight container in the fridge for up to 4 days. For a gluten-free version, use a 1:1 gluten-free flour blend. For a vegan version, use vegan butter and ensure sugar is vegan.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 22
- Sodium: 5
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 32
- Fiber: 4
- Protein: 2
Keywords: peach crisp, raspberry dessert, summer dessert, easy baking, gluten-free option, vegan option, fruit crisp