Raspberry Peach Crisp Recipe

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Raspberry Peach Crisp Recipe
Raspberry Peach Crisp Recipe photo by Taste of Home
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Raspberry Peach Crisp Recipe

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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.

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

Nutritional Facts

1/2 cup: 235 calories, 8g fat (5g saturated fat), 21mg cholesterol, 87mg sodium, 40g carbohydrate (27g sugars, 4g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Raspberry Peach Crisp in Quick Cooking July/August 2004, p37

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kcheyoreo User ID: 4629764 70133
Reviewed Jan. 30, 2010

"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."

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