After our daughter, Jill and family left for home, our granddaughter, Keri spent a few days with us. She loves to bake and keep me company in the kitchen! I had some raspberries and beautiful summer peaches so we made a crisp that I have made before but never posted.
Peach Raspberry Crisp with Ice Cream is a great summer dessert!
Peach Raspberry Crisp Recipe
source: Purple Chocolat Home
Heat oven to 375 degrees. Spray a deep dish pie dish/pan or 9x9-inch pan.
Ingredients for the crumb topping
1 1/4 cup flour
1 cup sugar
1/2 tsp. salt
1/8 tsp. freshly ground nutmeg
1 tsp. almond flavoring
1/2 cup cold butter, cut into pieces
Ingredients for filling:
4 cups fresh peaches, peeled and sliced (about 6 medium peaches or about 2 lbs)
1 heaping cup fresh raspberries
1/2 cup sugar
1 Tbs. cornstarch
1/2 tsp. almond flavoring
Place all crumb topping ingredients in a bowl and using a pastry cutter, work the ingredients until crumbly.
In a second bowl, gently toss together the filling ingredients.
Spoon into prepared dish/pan; top with crumb mixture. Bake for 40 minutes or until top is golden
and fruit is bubbly.
Serve warm or cold with vanilla ice cream.
ingredients for crumb topping
I like to lightly whisk the dry ingredients together before adding the butter
cutting the butter into smallish chunks helps it to mix into the dry ingredients
You can use a food processor to cut in the butter but a pastry cutter works great.
peeped and sliced peaches
add sugar, cornstarch and almond flavoring
add fruit filling to dish and sprinkle on the topping and pop into the oven
Keri and Raider