Ingredients
10
10 servings
- •1 teaspoon unsalted butter, or as needed
- •6 large fresh peaches
- •¾ cup white sugar, divided
- •¾ cup packed light brown sugar, divided
- •2 tablespoons all-purpose flour
- •½ tablespoon ground cinnamon
- •1 orange, zested
- •1 (6 ounce) container fresh raspberries
- •1 cup all-purpose flour
- •1 cup oats (such as Quaker Oats®)
- •2 sticks unsalted butter, room temperature
- •¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x10-inch glass baking dish.
- Bring a stockpot full of water to a rapid boil. Plunge peaches gently into the boiling water for 30 to 45 seconds. Remove with a slotted spoon and place into a bowl of ice water. Peel peaches, cut each into 8 wedges, and place in a large mixing bowl.
- Add 1/4 cup white sugar, 1/4 cup brown sugar, 2 tablespoons flour, cinnamon, and orange zest to the bowl with the peaches. Mix well to coat. Fold in raspberries. Let sit for 5 to 7 minutes.
- Meanwhile, combine 1 cup flour, remaining 1/2 cup white sugar, remaining 1/2 cup brown sugar, oats, butter, and salt in the bowl of a stand mixer. Mix topping until well combined into pea-sized crumbs.
- Pour fruit mixture into the prepared baking dish. Cover fruit evenly with crumble topping. Place the baking dish on a cookie sheet.
- Bake in the preheated oven until topping is golden brown and fruit juices are bubbling, about 1 hour.
- Remove crisp from the oven and let cool, 45 minutes to 1 hour, before serving.
Nutritional Facts
Per 10 servings
- Calories: 399
- Carbohydrate: 55g
- Fat: 20g
- Fiber: 3g
- Protein: 3g
- Sugar: 37g
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