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Ina Garten Peach Raspberry Crisp

Ina Garten Peach Raspberry Crisp - recipe card
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This classic fruit crisp features sweet, juicy peaches and tart raspberries baked under a buttery, crunchy oat topping. The combination creates a perfect balance of flavors and textures, with the fruit bubbling into a luscious filling while the crisp topping turns golden brown and crisp.

Ingredients

Scale
  • For the Fruit Filling:
  • 4 cups fresh peaches, peeled, pitted, and sliced into 1/2-inch thick wedges (about 4–5 medium peaches)
  • 1 cup fresh raspberries
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • For the Crisp Topping:
  • 3/4 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • For Serving (Optional):
  • Vanilla ice cream or freshly whipped cream

Instructions

  1. Preheat your oven to 375°F / 190°C. Position a rack in the center of the oven to ensure even baking. This temperature allows the fruit to cook through and release its juices while the topping browns properly without burning. Lightly butter a 9-inch pie dish or 8×8-inch baking dish and set it aside.
  2. Prepare the fruit filling: In a large mixing bowl, combine the sliced peaches and raspberries. Add the 1/2 cup granulated sugar, 1/4 cup flour, lemon juice, vanilla extract, and 1/4 teaspoon salt. Gently toss with a rubber spatula until all fruit is evenly coated, being careful not to crush the raspberries. The flour will help thicken the fruit juices as they bake, while the lemon juice balances the sweetness and prevents browning.
  3. Transfer the fruit mixture to the prepared baking dish, spreading it into an even layer. Let the fruit mixture sit while you prepare the topping—this allows the sugar to begin drawing out the fruit’s natural juices, which will create a saucier filling. The dish should be filled about 3/4 full to prevent bubbling over during baking.
  4. Make the crisp topping: In a separate large bowl, whisk together the 3/4 cup flour, rolled oats, brown sugar, granulated sugar, 1/4 teaspoon salt, cinnamon, and nutmeg until thoroughly combined. The brown sugar adds moisture and molasses flavor, while the spices provide warmth and complexity to complement the fruit.
  5. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. The butter must be cold to create a flaky, crisp texture—if it melts before baking, the topping will be dense and greasy.
  6. Sprinkle the topping evenly over the fruit mixture, covering it completely but leaving some gaps for steam to escape. Do not press the topping down—this allows air to circulate and creates a lighter, crisper texture. The topping should be about 1/2-inch thick across the entire surface.
  7. Place the baking dish on a rimmed baking sheet to catch any potential overflow from bubbling fruit juices. This prevents a messy oven and makes cleanup easier. The baking sheet also promotes even heat distribution around the dish.
  8. Bake for 40-45 minutes, or until the fruit filling is bubbling vigorously around the edges and the topping is golden brown. To test doneness, insert a paring knife into the center—the peaches should be tender but not mushy. If the topping browns too quickly, loosely tent with aluminum foil for the remaining baking time.
  9. Remove the crisp from the oven and place it on a wire cooling rack. Let it rest for at least 20-30 minutes before serving. This crucial resting time allows the fruit juices to thicken properly—if served immediately, the filling will be too runny. The crisp will continue to set as it cools.
  10. Serve warm, scooping generous portions into bowls. Top with vanilla ice cream or freshly whipped cream if desired. The contrast of warm crisp and cold cream creates a perfect textural balance. Use a large spoon to get through the crisp topping and down to the fruit layer in each serving.

Notes

Storage: Cool completely, then cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 4 days. Freezing: Wrap individual portions or the entire crisp (in a freezer-safe container) tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheating: For best results, reheat individual portions in a 350°F / 177°C oven for 15-20 minutes until warmed through and the topping re-crisps. Microwave reheating (30-60 seconds) will soften the topping but is acceptable for quick serving.

Nutrition

Keywords: peach raspberry crisp, fruit crisp recipe, summer dessert, baked peaches, raspberry dessert, oat topping, Ina Garten recipe, easy fruit dessert, homemade crisp, family dessert, potluck dessert, seasonal baking

Find it online: https://inagartendishes.com/ina-garten-peach-raspberry-crisp/