Peach-Raspberry Crisp
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
- 1 orange, zested
- ½ tablespoon ground cinnamon
- 1 (6 ounce) container fresh raspberries
- 1 cup all-purpose flour
- 1 cup oats (such as Quaker Oats)
- 1 cup unsalted butter, room temperature
- ¼ teaspoon salt
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x10-inch glass baking dish with 1 teaspoon butter.
- Fill a large bowl with ice and cold water. Bring a large pot of water to a rapid boil. Gently plunge peaches into the boiling water for 30 to 45 seconds; transfer to the bowl of ice water using a slotted spoon. Peel peaches, cut each into 8 wedges, and place in a large bowl.
- Stir ¼ cup white sugar, ¼ cup brown sugar, 2 tablespoons flour, orange zest, and cinnamon into peaches; mix well to coat. Fold in raspberries. Set aside for 5 to 7 minutes.
- Meanwhile, beat 1 cup flour, oats, 1 cup butter, remaining ½ cup white sugar, remaining ½ cup brown sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment until well combined into pea-sized crumbs.
- Pour peach-raspberry mixture into the prepared baking dish; top evenly with crumble topping. Place the baking dish on a baking sheet.
- Bake in the preheated oven until topping is golden brown and fruit juices are bubbling, about 1 hour.
- Cool crisp before serving, 45 to 60 minutes.
Source
Original recipe: View Original