This Easy Raspberry Peach Crisp is a must make for summer! Fresh peaches and raspberries are tossed with sugar then topped with a crumble topping. Serve warm with vanilla ice cream!
3 medium peachespeeled, pitted and sliced (about 3 cups)
6ouncesraspberries
1tablespoongranulated sugar
1tablespoondark brown sugar
1tablespoonall purpose flour
Crumb Topping
2/3 cupall purpose flour
2/3 cup brown sugar
2/3cuprolled oats
1/4teaspooncinnamon
1/4 teaspoon salt
1/8teaspoonground nutmeg
8 tablespoonsunsalted butter cold, cut into pieces or grated
Instructions
Preheat oven to 350 degrees.
In a bowl mix together raspberry peach filling ingredients. If peaches are really juicy add another tablespoon of flour, this will help keep the dessert from getting soupy. Pour mixture into a 9 inch deep pie dish.
In another bowl combine brown sugar, flour, oats, salt, cinnamon and nutmeg. Using a pastry cutter, cut butter pieces into the dry mixture until it becomes crumbly. (Note: Be patient this make take a little while but trust me it will get crumbly.)
Sprinkle crumb topping over the top of fruit mixture.
Bake for 35-40 minutes or until the crumb topping starts to turn golden. The fruit may bubble slightly through the topping.
Allow to cool for several minutes. Serve with vanilla ice cream on top, if desired.
Notes
Nutrition information does not include ice cream and are for estimation purposes only.