Easy Homemade Raspberry Peach Crisp Recipe (2024)

This easy raspberry peach crisp is a delicious dessert recipe. The buttery crumb topping paired with the sweet peaches and tart raspberries is absolute summer perfection. Serve warm with homemade vanilla ice cream or whipped cream.

What are your favorite summer fruits? I adore them all, but I’d have to admit that my top two are absolutely raspberries and peaches.

I don’t know why, but I just can’t get enough of both raspberries and peaches in the summer. That’s why I decided to create this Raspberry Peach Crisp recipe!

I love a good fruit crisp, it’s like pie but takes half the work and time to make. Plus I am a total sucker for a buttery crump topping, and I often opt to use it instead of pie crust in my pie recipes!

This easy raspberry peach crisp is SO GOOD and really versatile. It can easily be made gluten-free, dairy-free and vegan!

Raspberry Peach Crisp Recipe: Ingredients and Substitutions

• Granulated sugar.I use organic cane sugar in this recipe. Any granulated sugar of your choice will work well.
• Brown sugar.For a refined sugar-free option, coconut sugar works in the place of brown sugar.
• Instant tapioca.This is an absolute fruity dessert baking staple for me. I am never without it in my kitchen. It thickens pies without detracting from the flavor. I recommend buying some, it’s worth it! Otherwise tapioca flour and cornstarch also work well as thickeners.
• Butter.To make this recipe vegan, use vegan butter (like earth’s balance) or coconut oil. To make it dairy-free, ghee is a great substitute too
• All-purpose flour.Feel free to substitute your favorite 1:1 all-purpose gluten-free baking flour to make thisRaspberry Peach Crisp recipe gluten-free!

How to make Raspberry Peach Crisp

Here are a few tips to ensure that your raspberry peach crisp turns out perfectly every time!

Make the RaspberryPeach Filling

I recommend starting by making the raspberry peach filling so that the tapioca has some time to soak in some of the liquid! It’s really simple, just toss everything in a bowl, stir and transfer to the baking dish of your choice!

Make the Crisp Topping

Making the crumble topping is relatively easy! I made this raspberry peach crisp without oats, but if you’re interested in an oat topping check out this berry crisp! Here are a few tips to ensure your success!

1. Use softened butter.I find it’s much easier to make a crisp topping when softened butter is used (as opposed to cold/chilled butter). This makes working it into the dry ingredients much easier.
2. Cut in the butter.I use my hands to do this, and if you choose to do the same just be sure to try to handle the ingredients as little as possible! Another option is to use apastry cutter, which is much less messier!
3. Make sure you leave large clumps.do not over-mix the crump topping. The buttery chunks are what make it sooo delicious!
4. Sprinkle on top evenly.As you can see in the video, it’s important to sprinkle the crumb topping evenly over the raspberry peach filling so that it bakes evenly!

Assemble

Once the filling and crisp topping are made, it’s time to put everything together, bake and enjoy! Here are a few notes!

• Baking dish shape & size.I used this10″ x 7″ baking dish from Crate and Barrel. It’s one of my favorites! You can use a deep 10″ round pie plate or a 9×9″ baking dish as well!
• Baking time.This recipe takes about 35 to 45 minutes to bake, depending on your oven! I recommend start by baking this raspberry peach crisp recipe on the lower rack of your oven to prevent the top from browning before the berries are cooked. If you don’t notice the top browning at all after 25 minutes, move it to a higher positing in the oven.
• The sign of doneness.The filling will bubble (see video) and the top will be a golden brown when this raspberry peach crisp is finished baking! At that time, remove it from the oven!

Serve

To serve:let the raspberry peach crisp cool for 15-20 minutes and serve warm with vanilla ice cream, homemade whipped cream, cool whip, etc.

Store/Freeze

Store covered in plastic wrap or in an airtight container in the refrigerator for up to 5 days or the freezer for up to 2 months. Please be aware that the crisp topping will get a little soggy if stored in the fridge.

To reheat/re-crisp:To reheat the raspberry peach crisp and restore the crispy top, warm it in the oven at 350 until the topping is crisped again!

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