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Heavenly Peach-Raspberry Crisp (Plus 3 Variations!)

By Carolyn Malcoun, August 26, 2014 - 12:29pm

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I love pie, particularly ones bursting with summer fruit, but I rarely have the time to make one. That means pie is more of a special-occasion dessert—unless someone’s made it for me. But I found a dessert that satisfies my craving for pie with a lot less fuss: a luscious fruit crisp topped with nutty streusel.

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At this time of year, Pennsylvania peaches have started creeping their way into local farmstands, while the local berry farm has put out its raspberry sign—and that’s enough to inspire me to make raspberry-peach crisp with wild abandon. Have other summer favorites? This recipe is so versatile that you can make it with whatever fruit suits your fancy—just substitute 6 cups of sliced fruit or berries for the peaches and raspberries. (You can even make it with frozen fruit when you’re craving a bit of summer in midwinter.) Whatever you do, don’t forget a dollop of ice cream!

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A fruit crisp offers the luscious flavor of a fresh fruit pie without the fuss of making a crust. Celebrate the arrival of late-summer peaches with this rich-tasting crisp. The nut-studded topping works great with other fruit combinations too.

Peach-Raspberry Crisp
Makes: 8 servings, 1/2 cup each
Active time: 20 minutes | Total: 1 hour 10 minutes
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What’s your favorite fruit to turn into a luscious crisp? Tell us what you think below.

TAGS: Carolyn Malcoun, Food Blog, Healthy Cooking Blog, Dessert, Recipe Makeover

Carolyn Malcoun
Carolyn Malcoun combines her love of food and writing as a recipe contributor for EatingWell. Carolyn has a culinary arts degree from New England Culinary Institute and a degree in journalism from University of Wisconsin—Madison. Carolyn lives in Burlington, Vermont, and enjoys cooking, gardening, hiking and running in her free time.

Carolyn asks: What’s your favorite fruit to turn into a luscious crisp?

Tell us what you think:

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