Raspberry Peach Crisp Recipes

RASPBERRY PEACH CRISP

Steps:

• 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.

PEACH RASPBERRY CRISP

Steps:

• Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside.
• In a large bowl, add the peaches, raspberries, 1/2 cup granulated sugar, cornstarch, and toss gently to combine until all white traces have disappeared; set aside.
• In a separate large bowl, add the butter, brown sugar, oats, flour, cinnamon, optional salt, and using two forks or your hands (I find my hands work best and it's the easiest), cut the butter into the dry ingredients until small pea-sized clumps form and some sandy bits form; set aside.
• Give the fruit another stir and turn mixture out into prepared pie dish, scraping out and including any juice that collected in the mixing bowl.
• Evenly sprinkle the crumble mixture over the fruit. It looks like a lot when sprinkling, but as the crisp bakes, it seeps down into the fruit and it turns out to be just the right amount.
• Place pie dish on a cookie sheet (insurance is case there's an overflow in the oven) and bake for about 45 to 48 minutes, but start checking at about 35 minutes. Crisp should be bubbling quite vigorously near the edges of dish and bubbling to a lesser degree in center. Topping should be very lightly golden browned and set.
• Place pie dish on a wire rack to cool for at least 20 minutes, or overnight, before serving. I prefer crisp to set up for a few hours or overnight, but it can be served warm.
• Optionally serve with whipped cream, whipped topping, or ice cream.

PEACH-RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x10-inch glass baking dish.
• Bring a stockpot full of water to a rapid boil. Plunge peaches gently into the boiling water for 30 to 45 seconds. Remove with a slotted spoon and place into a bowl of ice water. Peel peaches, cut each into 8 wedges, and place in a large mixing bowl.
• Add 1/4 cup white sugar, 1/4 cup brown sugar, 2 tablespoons flour, cinnamon, and orange zest to the bowl with the peaches. Mix well to coat. Fold in raspberries. Let sit for 5 to 7 minutes.
• Meanwhile, combine 1 cup flour, remaining 1/2 cup white sugar, remaining 1/2 cup brown sugar, oats, butter, and salt in the bowl of a stand mixer. Mix topping until well combined into pea-sized crumbs.
• Pour fruit mixture into the prepared baking dish. Cover fruit evenly with crumble topping. Place the baking dish on a cookie sheet.
• Bake in the preheated oven until topping is golden brown and fruit juices are bubbling, about 1 hour.
• Remove crisp from the oven and let cool, 45 minutes to 1 hour, before serving.

PEACH & RASPBERRY CRISP

Steps:

• Peel and slice peaches, you should have about 4 cups.
• In a shallow 1 1/2 to 2-quart casserole, combine peaches, 1/3 C of the sugar, lemon juice, and cinnamon.
• Mix lightly.
• Spread raspberries over peach mixture.
• In a food processor or a medium-size bowl, whirl or stir together flour, remaining 1/3 C.
• sugar and nutmeg until well blended.
• Add margarine; whirl with on-off bursts (or cut in with a pastry blender or 2 knives) until mixture begins to cling together in lumps.
• Spoon over raspberries.
• Bake in a 375°F oven until fruit mixture is bubbly in center and topping is golden brown, about 45 minutes.
• Let cool for at least 10 minutes.
• Serve warm or at room temperature.
• Top with frozen yogurt if desired.