Raspberry Peach Crisp

How To Make Raspberry Peach Crisp

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Calories 267kcal


Raspberry Peach Filling

  • 4 cups peaches about 5 peaches, sliced or chopped
  • 2 cups raspberries
  • 1 tsp pure vanilla extract
  • ¼ cup granulated sugar
  • 2 TBS instant tapioca
  • ¼ tsp sea salt
  • ¼ tsp cinnamon

Crisp Topping

  • ½ cup butter softened
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • ¾ cup all-purpose flour
  • ½ tsp cinnamon
  • ¼ tsp sea salt


  • Preheat oven to 350 degrees F.
  • Grease a 9x9” baking dish or 10” round, deep pie plate. Set aside.

Make Raspberry Peach Filling:

  • In a small bowl, combine granulated sugar, instant tapioca, sea salt and cinnamon, stir and set aside.
  • Put chopped peached in a large mixing bowl.
  • Add vanilla and stir.
  • Add dry ingredients to the peaches and gently stir until evenly distributed.
  • Add raspberries and very gently stir until evenly distributed. Set bowl aside.

Make Crisp Topping:

  • Place crisp ingredients in a small bowl.
  • Use hands or pastry cutter to combine, cutting the butter into the dry ingredients.
  • Combine until mixture is crumbly with some buttery chunks.

Putting it together:

  • Pour raspberry peach filling into prepared baking dish. Spread so the top is even and as flat as it can be.
  • Use your hands to sprinkle the crisp topping over the filling.
  • Bake on the lower rack in the preheated oven for 35-45 minutes, or until filling is bubbly and the crisp topping is golden brown.
  • Remove from oven and let cool for 15-20 minutes. Then serve warm with vanilla ice cream or whipped cream!
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