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Recipe courtesy of Ina Garten
Peach and Raspberry Crisp
- Level: Easy
- Total: 1 hr 31 min
- Prep: 25 min
- Inactive: 5 min
- Cook: 1 hr 1 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 543
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 91 g
- Dietary Fiber
- 6 g
- Sugar
- 65 g
- Protein
- 6 g
- Cholesterol
- 49 mg
- Sodium
- 68 mg
- Level: Easy
- Total: 1 hr 31 min
- Prep: 25 min
- Inactive: 5 min
- Cook: 1 hr 1 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 543
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 91 g
- Dietary Fiber
- 6 g
- Sugar
- 65 g
- Protein
- 6 g
- Cholesterol
- 49 mg
- Sodium
- 68 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
- Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
- Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.
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175 Reviews
mindilynnAugust 11, 2024
Fantastic recipe! A family favorite =)
douglas s.August 11, 2023
This is definitely a keeper. Very simple to make. We did it with just peaches as we are inundaed with local summer peaches. I also added pecans to the crumbs as that is what we like. I used about a third less sugar too and it was still amazing. Very popular with our guests!
Food Network UserAugust 29, 2022
Use less orange zest! Maybe less than half, it came out overbearing for a whole oranges worth.
jlcook1987September 3, 2021
I get recipe requests for this one
mary-anne g.August 19, 2021
I can always count on a recipe from Ina Garten to turn out right. This is delicious
KateMB1332July 11, 2021
Absolutely outstanding! I made this as the recipe is written, and it was delicious. Thank you Ina!
Micaelyn ComptonJune 27, 2021
This is my new favorite dessert! The only modification I made was using pre-sliced peaches soaked in white grape juice from Trader Joe’s for the ease of preparation, and it was phenomenal!
Nicole S.September 16, 2020
Made this for boyfriend when I found "scratch & dent" peaches cheap and he likes peach pie. I couldn't be bothered making pie crust, so I made this sans raspberries (he doesn't like them). Easy and delicious! Cut down on sugar as others suggested and didn't miss it at all. Made extra topping which only made it better! Peeled the peaches with a peeler instead of the boiling water method, quick and easy.
Food Network UserAugust 31, 2020
This may be the best fruit crisp I’ve ever made!
Joann W.August 23, 2020
I followed the recipe exactly and it was to die for! Some of my peaches weren’t overly ripe so the amount of sugar was perfect. A little riper and I’d probably cut back on the sugar. This would also be great with blueberries.
