Peach & Raspberry Crisp Recipe

Peach & Raspberry Crisp Recipe
Serves 6

1/4 cup brown sugar, packed
1/4 cup granulated sugar
6 Tbs. all-purpose flour
6 Tbs. old-fashioned rolled oats
1/2 tsp. grated nutmeg
1/4 tsp. salt
5 Tbs. unsalted butter, cut into ½-inch chunks, chilled
3/4 cup almonds, coarsely chopped
2 1/2 lbs. peaches
2 pints raspberries
3 Tbs. sugar
2 tsp. fresh lemon juice

1. Preheat oven to 375°F
2. Make the topping by placing the first 6 ingredients in a food processor bowl. Add the chilled butter and pulse until the mixture moves from dry sand-like appearance to a coarse cornmeal texture, about 3 four-second bursts. Add nuts and pulse until mixture resembles crumbly sand. Don’t over process. Refrigerate mixture for at least 15 minutes while preparing filling
3. Pit the peaches and cut into eighths. Pick over the raspberries and make sure they are clean and fresh. Toss both fruits with sugar and lemon juice. Lay the fruit in the prepared dish and cover with topping
4. Bake until the top is browned and juices have thickened around the edges – about 35 minutes. Remove from oven and serve warm

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