Back to Raspberry Peach Crisp

Print Options


Card Sizes

Raspberry Peach Crisp Recipe

Raspberry Peach Crisp Recipe

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


  • 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
  • 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.

Nutritional Facts

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

Reviews for Raspberry Peach Crisp

Sort By :

Average Rating
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."

Loading Image