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Raspberry Peach Crisp Recipe

Raspberry Peach Crisp Recipe photo by Taste of Home

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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.

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Raspberry Peach Crisp Recipe

Prep: 25 min. Bake: 35 min.

Yield: 6 Servings

25 35 60

Ingredients

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

Directions

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. Yield: 6 servings.

Nutritional Facts 1 serving (1/2 cup) equals 235 calories, 8 g fat (5 g saturated fat), 21 mg cholesterol, 87 mg sodium, 40 g carbohydrate, 4 g fiber, 2 g protein.

Originally published as Raspberry Peach Crisp in Quick Cooking July/August 2004, p37

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Raspberry Peach Crisp

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(1-1) of 1 reviews

Reviewed on Jan. 30, 2010 by kcheyoreo

i must say, i was disappointed. i used peaches that weren't quite ripe. i cooked the recipe for 35 minutes. the peaches were still on the hard side. i would reccommend following this recipe as is. the rest of the recipe was very good. i would make this again using soft peaches.