Description
This sweet and delicious raspberry peach crisp recipe is made with a delectable crunchy oatmeal pecan crumble. An easy summer dessert!
Ingredients
Scale
Raspberry Peach Crisp:
- 5 cups fresh peaches, skinned and cut into 1/4” slices
- 1/2 cup of fresh raspberries
- 1/4 cup white sugar
- 1/4 cup all purpose flour
- juice of 1 lemon (about 1 tablespoon)
- 1/4 teaspoon of ground cinnamon
- 1/2 teaspoon vanilla
Oatmeal Pecan Topping:
- 2/3 cup of rolled oats
- 2/3 cup of all purpose flour
- 1/2 cup of pecan, chopped
- 2/3 cup of brown sugar
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup butter, cold and cut into small pieces
- Optional: Vanilla Bean Ice Cream
Instructions
- Preheat oven at 350°F.
- Lightly spray a 9×9 baking dish and set aside.
- Add peaches, sugar, flour, lemon juice, cinnamon and vanilla in a small bowl. Toss to coat.
- Next, add in the raspberries and gently toss.
- Add raspberry peach mixture to the prepared baking dish.
- Add rolled oats, flour, pecans, brown sugar, cinnamon, nutmeg, salt and butter in a small bowl. Mix with a fork, mashing/cutting the butter into the dry ingredients until the the mixture is crumbly.
- Sprinkle the oat mixture on top of raspberry peach mixture.
- Bake for 40-45 minutes, until the fruit juices are bubbling over and the crisp on top is browned.
- Remove from the oven and let rest for 5 minutes then serve.
- Optional: top with vanilla ice.
