Name: Peach-Raspberry Crisp recipe
Ingredients: 1 teaspoon unsalted butter, or as needed;6 large fresh peaches;¾ cup white sugar, divided;¾ cup packed light brown sugar, divided;2 tablespoons all-purpose flour;½ tablespoon ground cinnamon;1 orange, zested;1 (6 ounce) container fresh raspberries;1 cup all-purpose flour;1 cup oats (such as Quaker Oats®);2 sticks unsalted butter, room temperature;¼ teaspoon salt

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Ingredients

1 teaspoon unsalted butter, or as needed 6 large fresh peaches ¾ cup white sugar, divided ¾ cup packed light brown sugar, divided 2 tablespoons all-purpose flour ½ tablespoon ground cinnamon 1 orange, zested 1 (6 ounce) container fresh raspberries 1 cup all-purpose flour 1 cup oats (such as Quaker Oats®) 2 sticks unsalted butter, room temperature ¼ teaspoon salt

Nutrition Info

399.3 calories carbohydrate: 54.9 g cholesterol: 49.8 mg fat: 19.5 g fiber: 2.6 g protein: 3 g saturatedFat: 12 g servingSize: - sodium: 69.3 mg sugar: 37.1 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

1 8x10-inch crisp

Recipe Note

This peach-raspberry crisp is a wonderful summer dessert that everyone raves about! Serve with a scoop of vanilla bean ice cream.

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