Peach Raspberry Crisp Recipe with Crunchy Oat Topping

This Peach Raspberry Crisp is a summer favorite in our house—simple to make and irresistibly delicious. The combination of juicy peaches and bright raspberries is a perfect match.

Make the most of peak-season fruit with this easy fresh peach dessert. Whenever ripe, fragrant peaches appear at the market, this crisp is on our baking list. It’s straightforward, cozy, and always a crowd pleaser.

Peach Raspberry Crisp on a white plate topped with a scoop of ice cream.

Why You Must Make

If you haven’t tried peaches paired with raspberries, expect a delightful balance of sweet and tart flavors.
A crisp is simpler to prepare than a pie, cobbler, or tart, with less fuss and great flavor.
It showcases summer fruit at its best and is ideal when peaches are perfectly ripe.

Peaches are one of my favorite seasonal treats. I enjoy them raw as a snack, but cooking them into a crisp elevates their flavor—especially when combined with raspberries. Serve this warm from the oven with a scoop of vanilla ice cream or whipped cream for a nostalgic summer dessert. I adapted my favorite apple crisp recipe to highlight these seasonal fruits, and the result is a reliably delicious, easy dessert that the whole family loves.

Peach Raspberry Crisp ingredients on a sheet pan with labels.

Ingredient Notes

Pantry basics – granulated sugar, brown sugar, all-purpose flour, and ground cinnamon.
Fresh peaches – choose ripe fruit (fragrant, slightly soft to the touch). Peel and slice them. If you use canned or frozen peaches, drain well so the filling thickens properly.
Fresh raspberries – pick firm, unblemished berries for best texture and flavor.
Butter – use at room temperature for a tender crumble topping.

Overhead view of peach raspberry crisp topped with a scoop of ice cream.

How to Make

Place peeled, sliced peaches and raspberries in a bowl.

Collage of process shots for peach raspberry crisp. — Place peeled, sliced peaches and raspberries in a bowl.

Slice the peaches and combine them in a mixing bowl with the sugar, flour, and cinnamon. If you use canned or thawed frozen peaches, drain any excess liquid first so the filling will thicken properly.
Gently fold the fresh raspberries into the peach mixture so the berries stay intact as much as possible.
Prepare the crumble topping by cutting together the flour, brown sugar, and butter until the mixture forms coarse crumbs. This recipe omits oats for a smooth crumble, but you can add rolled oats for texture if you prefer.
Spread the fruit mixture in a casserole dish or a 9 x 9-inch pan. Sprinkle the crumble evenly over the fruit; using your fingers to pinch the crumbs while sprinkling helps create a mix of small and larger clusters.
Bake at 350°F (175°C) until the topping is golden and the filling is bubbling, about 40–50 minutes. If you want a darker top, briefly broil while watching closely so it doesn’t burn.

Expert Tips

Use ripe, aromatic peaches for the best flavor—if in doubt, taste one before purchasing.
To peel peaches quickly: score an X on the bottom, blanch them in boiling water for 1–2 minutes, plunge into ice water, then slip off the skins easily.
Greasing the baking dish lightly with the leftover butter wrapper makes cleanup easier, though it’s not required.
Pinching some of the crumble as you sprinkle helps create a pleasing variety of textures in the topping.
Make sure the filling bubbles in the oven so the thickener activates and the juices concentrate.
If the topping needs extra color, use the broiler for a very short time—watch closely to avoid burning.
Bake on a rimmed, foil-lined baking sheet to catch any spills; it saves time and prevents oven messes.

How to Serve

Allow the crisp to cool briefly so the juices thicken but serve it slightly warm. A scoop of vanilla ice cream is classic; peach, cinnamon, or caramel ice cream also complement the flavors. Freshly whipped cream is another lovely option. This dessert’s aroma and bubbling juices will draw everyone to the kitchen, making it a simple summer tradition.

Bake until the juices are hot and fragrant and the topping is golden. Let it rest a few minutes before serving so the filling sets for clean slices and the texture is perfect.

Peach Raspberry Crisp in a white porcelain pie plate.

Frequently Asked Questions

What’s the difference between a crisp and a cobbler?

Both are baked fruit desserts, but a crisp uses a crumbly topping while a cobbler is topped with biscuit-like dough that bakes into a soft, cake-like layer.

How do you store a peach crisp?

Cool to room temperature, then store at room temperature for up to 2 days or refrigerate for up to 5 days. Cover loosely or place a paper towel over the top to help keep the crumble from becoming soggy.

How should you reheat peach crisp?

Reheat single portions in the microwave for 15–30 seconds. For a whole dish, warm in a 350°F oven for 15–20 minutes. To refresh the topping, briefly broil while watching closely so it browns without burning.

Why is my peach crisp runny?

Runny filling usually means there was extra liquid from very juicy fruit or from using juices from canned or frozen peaches. Drain excess juices and be sure to use enough thickener for the amount of fruit.

Can you use canned peaches?

Yes. Canned peaches are picked and packed at peak ripeness and are a fine substitute. Drain and slice before using, and adjust thickeners if needed.

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