Raspberry Peach Crisp
For the first time in four years, I think I can say I am finally enjoying summer weather! Now that we live in Orange County, CA and are so close to the ocean, the weather here is just so gorgeous. We’ve been enjoying walks in our new neighborhood pretty much any time of the day without feeling like passing out! Yes, this is very exciting for me coming from Phoenix! Perhaps now I won’t mind if summer sticks around for at least a little longer.
Fruit crisps are truly the ultimate summer dessert. A crisp is the best way to enjoy fresh summer fruit! And best of all, they are really quite simple to make. While a fruit cobbler is typically topped with a thicker, biscuit-like topping, a crisp is typically covered in a thinner, crispier topping, often made of oats, flour, and sugar.
This raspberry and peach crisp is just perfection. My peaches weren’t quite as ripe as I’d usually prefer, but they still baked up nice and soft. The topping is made with a lot of oats and just the right amount of sugar. This dessert is so pretty and not overly sweet. I prefer to eat it warm and of course, with a big scoop of vanilla ice cream on top!
- 6 ounces fresh raspberries
- 4 ripe peaches, peeled and sliced
- 2 teaspoon lemon juice
- 1 cup quick oats
- 1/2 cup all-purpose (or whole wheat) flour
- 1/3 cup light brown sugar
- 1 tablespoon granulated sugar
- 6 tablespoons unsalted butter, melted
- pinch of salt
- whipped cream or ice cream for serving on top
Amount Per Serving: Calories: 374 Total Fat: 16g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 41mg Sodium: 75mg Carbohydrates: 55g Fiber: 5g Sugar: 28g Protein: 6g