Ina Garten’s Peach Raspberry Crisp is a delightful dessert that perfectly balances juicy, sweet peaches with the tartness of fresh raspberries. This crisp combines a buttery, crunchy oat topping with luscious fruit beneath, making it a crowd-pleaser for summer gatherings or cozy nights in. Its simplicity and fresh flavors highlight the best of seasonal fruit, while the crisp topping adds a satisfying texture contrast.
Ingredients
- 5 cups peeled, sliced peaches (about 5 medium peaches)
- 1 cup fresh raspberries
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 cup old-fashioned rolled oats
- 3/4 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled slightly
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and position a rack in the middle.
- Prepare the fruit: In a large bowl, combine the peeled and sliced peaches, fresh raspberries, granulated sugar, 2 tablespoons flour, lemon juice, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Gently toss to coat the fruit evenly. The flour helps thicken the juices released during baking.
- Transfer to baking dish: Pour the fruit mixture into a 9-inch square or similar-sized baking dish, spreading it out evenly.
- Make the crisp topping: In a separate bowl, mix the rolled oats, brown sugar, 1/2 cup flour, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon. Add the melted butter and stir until the mixture is crumbly and evenly moistened.
- Assemble the crisp: Sprinkle the oat topping evenly over the fruit layer, covering it completely.
- Bake: Place the baking dish on the oven rack and bake for 45 to 50 minutes, or until the topping is golden brown and the fruit mixture is bubbling around the edges.
- Cool slightly before serving: Let the crisp sit at room temperature for about 15 minutes to thicken and cool slightly. This makes serving easier and enhances the flavor.
Tips
- Fruit selection: Use ripe but firm peaches to avoid a watery filling. If fresh peaches aren’t available, frozen peaches (thawed and drained) work well too.
- Adjust sweetness: Depending on the sweetness of your fruit, you may want to reduce or increase the sugar slightly. Taste the fruit first before mixing.
- Butter temperature: Melted butter should be cooled slightly before mixing with dry ingredients to prevent the topping from becoming greasy or clumping excessively.
- Don’t overmix topping: Stir just until combined to keep the topping crumbly and tender after baking.
Serving Suggestions
Serve this crisp warm from the oven with a scoop of vanilla ice cream or a dollop of freshly whipped cream for a classic pairing. For a more sophisticated touch, drizzle with a little honey or a splash of peach liqueur. It’s also delicious on its own as a light dessert or paired with a cup of strong coffee or tea.
Variations
You can easily customize this crisp by swapping or adding other fruits such as blueberries, blackberries, or nectarines in place of or alongside the peaches and raspberries. For a nutty crunch, sprinkle toasted almonds or pecans over the topping before baking. To make it gluten-free, substitute the all-purpose flour with a gluten-free blend and ensure your oats are certified gluten-free. Adding a pinch of nutmeg or ginger to the topping can also add warmth and depth of flavor.
Storage and Reheating
Store leftover peach raspberry crisp covered tightly in the refrigerator for up to 3 days. To reheat, place individual portions in a microwave-safe dish and warm for 30-45 seconds or until heated through. For a crisper topping, reheat in a 325°F (160°C) oven for 10-15 minutes. You can also freeze the crisp (unbaked or baked) for up to 2 months; thaw overnight in the refrigerator before baking or reheating.
Frequently Asked Questions
Can I make this crisp ahead of time?
Yes, you can prepare the crisp up to the point of baking and refrigerate it for a few hours before baking. This is convenient for busy days or entertaining. Just add a few extra minutes to the baking time if baking straight from the fridge.
What if my peaches are very juicy? Will the crisp get soggy?
If your peaches are particularly juicy, toss them with a little more flour (about 1 tablespoon extra) to help absorb excess moisture. Also, baking the crisp on a lower rack can help the bottom cook thoroughly and reduce sogginess.
Can I use frozen fruit instead of fresh?
Frozen peaches and raspberries work well as a substitute. Thaw and drain any excess liquid before mixing with the other ingredients to avoid a watery filling. You might also want to reduce the added sugar slightly since frozen fruit can be sweeter.
How do I get a crunchy topping instead of soft?
Make sure your butter is fully melted but not too hot when mixing with the dry ingredients, and avoid overmixing. Baking the crisp uncovered allows the topping to brown and crisp up nicely. If needed, you can broil for 1-2 minutes at the end of baking, watching carefully to prevent burning.
Can I make this recipe vegan?
To make a vegan version, substitute the butter with an equal amount of melted coconut oil or a plant-based margarine. Use organic sugar to ensure it’s vegan-friendly. The texture and flavor may differ slightly but will still be delicious.
What size baking dish should I use?
A 9-inch square baking dish or an 8×8-inch dish works best for this recipe. The depth ensures even cooking and enough room for the fruit and crisp topping layers. If using a larger or smaller dish, adjust the fruit and topping quantities accordingly.
Ina Garten’s Peach Raspberry Crisp is a timeless dessert that captures the essence of summer fruit with a simple yet elegant crunch topping. Its versatility, ease, and irresistible flavor make it a must-try for any home cook wanting a fresh and comforting dessert.
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