Ina Garten Peach Raspberry Crisp Recipe

This Ina Garten Peach Raspberry Crisp Recipe is a sweet and buttery dessert, which includes fresh peaches and raspberries. It’s a classic, foolproof recipe, ready in about 1 hour.

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Ina Garten Peach Raspberry Crisp Ingredients

For the Fruit Filling:

• 2 pounds fresh peaches, peeled, pitted, and sliced
• 1 cup fresh raspberries
• ½ cup granulated sugar
• ¼ cup light brown sugar, packed
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest

For the Crisp Topping:

• 1 cup all-purpose flour
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• ½ teaspoon kosher salt
• 1 cup old-fashioned oats
• ½ pound (2 sticks) cold unsalted butter, diced

How To Make Ina Garten Peach Raspberry Crisp

1. Preheat the oven: Set oven to 350°F (175°C).
2. Make the fruit filling: In a large bowl, toss peaches, raspberries, both sugars, flour, lemon juice, and lemon zest. Mix gently until coated. Transfer to a 9×13-inch baking dish.
3. Prepare the crisp topping: In a medium bowl, combine flour, both sugars, salt, and oats. Add diced cold butter and mix with fingers or a pastry cutter until coarse crumbs form.
4. Assemble: Sprinkle topping evenly over the fruit mixture.
5. Bake: Place in oven and bake for 40–45 minutes, until topping is golden and fruit is bubbling.
6. Serve: Let cool for 10 minutes. Serve warm with vanilla ice cream or whipped cream.

Recipe Tips

• Can I use frozen fruit?
  Yes, thaw and drain excess liquid before baking.
• How do I keep the topping crunchy?
  Use cold butter and don’t overmix—chunks create a crispier topping.
• Can I make this ahead?
  Assemble and refrigerate up to 4 hours before baking. Bake fresh for best texture.
• What can I substitute for raspberries?
  Try blueberries, blackberries, or strawberries.
• Can I make it gluten-free?
  Yes, use gluten-free flour and oats.

What To Serve With Peach Raspberry Crisp

This crisp is best enjoyed warm with:

• Vanilla ice cream
• Fresh whipped cream
• Greek yogurt (for a lighter option)
• A drizzle of caramel sauce

How To Store Peach Raspberry Crisp

Refrigerate: Store covered in the fridge for up to 3 days.
Freeze: Freeze baked crisp in an airtight container for up to 2 months. Reheat in oven until warm and crisp.

Peach Raspberry Crisp Nutrition Facts

• Calories: ~390 per serving (estimated)
• Carbohydrates: 64g
• Protein: 5g
• Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 45mg
• Sodium: 210mg
• Fiber: 5g
• Sugar: 37g

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

• Can I peel peaches easily?
  Yes, blanch peaches in boiling water for 30 seconds, then place in ice water—the skins slip off easily.
• Why is my crisp topping soggy?
  It may be underbaked—make sure topping turns golden brown.
• Can I add nuts to the topping?
  Yes, chopped pecans or almonds add crunch.
• Can I double this recipe?
  Yes, bake in a larger dish and extend the bake time by 5–10 minutes.
• Is this recipe best served warm or cold?
  Warm is best, especially with ice cream or whipped cream.

Try More Recipes:

• Ina Garten Chocolate Peanut Butter Cookies Recipe
• Ina Garten Ginger Snap Cookies Recipe
• Ina Garten Pineapple Carrot Cake Recipe