White Peach Raspberry Crisp


Hi dear readers! I hope everyone is having a great week. I’ve been trying more and more to enjoy the slower pace of summer,  which can be tough for me, since I tend to thrive on multitasking and moving pretty quickly! Having children has taught me how important it is to live in the moment, and savor each day, especially during the summertime when we have an easy breezy schedule. Our days are filled with swimming at the pool, picnics, and playdates, as well as trips to the library, art projects (cue the water colors and sidewalk chalk!) and baking at home.

One of my favorite activities to do with C  is bake, as he loves to help me in the kitchen, especially when it comes to whipping up a dessert. While he’s partial to oatmeal chocolate chip cookies or cupcakes, we also love to bake crisps and cobblers during the warmer months. A golden brown crust filled with fresh blackberries, rhubarb, or peaches is truly the sweetest part of summer. Not to mention strawberry shortcake – talk about a summer indulgence!

Today I want to share our recipe for white peach and raspberry crisp. Hot and bubbling out of the oven, the sweet peaches mixed with the tart raspberries makes for an incredible combination, and paired with a scoop of cold and creamy vanilla (or dairy free vanilla!) ice cream, it’s as special for a weeknight treat as it is for dinner with friends. And so here is the recipe, and wishing you a great rest of the week!


White Peach and Raspberry Crisp

10 white peaches

1 pint of raspberries (or frozen)

1 cup quick-cooking oatmeal

1/2 pound cold unsalted butter, diced


Preheat the oven to 350 degrees F. Butter the inside of a 10 x 15 x 2 1/2-inch oval baking dish or you can use individual ramekins. 

Slice the peaches into wedges and place them in a large mixing bowl. Add the orange zest, 1/4 cup granulated sugar, and 2 tablespoons of flour, and toss until the fruit is completely coated. Next, gently incorporate the raspberries. Pour the peaches and raspberries into the baking dish.

Combine 1 1/2 cups of flour, 1 cup of brown sugar, 1 cup of quick cooking oats, a generous pinch of salt, and 1 stick of cold, cubed butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low until the topping is a crumbly consistency. Sprinkle the mixture evenly on top of the peaches and raspberries, and bake for 1 hour, or until the top is browned and the fruit juices are bubbling. Serve with vanilla ice cream and enjoy! 

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