Peach Raspberry Crisp Recipe

Indulge in this irresistible Peach Raspberry Crisp! A delightful low-fat dessert recipe, adapted from the Sunset Low-Fat Cookbook, that's bursting with juicy peaches and sweet raspberries, topped with a crunchy, golden brown crumble. Easy to make and perfect for any occasion.

Prep Time 20 mins
Cook Time 60 mins
Calories 209.1 kcal
Protein 4g
Rating 5.0 (1 Reviews)
Peach Raspberry Crisp 36

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Peach Raspberry Crisp

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How to Make Peach Raspberry Crisp

  1. Preheat oven to 375°F (190°C).
  2. Peel and slice 6 medium peaches. You should have approximately 4 cups of sliced peaches.
  3. In a 1 1/2 to 2-quart shallow casserole dish, combine the sliced peaches, 1/3 cup of the granulated sugar, 2 tablespoons of lemon juice, and 1/2 teaspoon of ground cinnamon.
  4. Gently mix the peach mixture.
  5. Spread the 1 cup of fresh raspberries evenly over the peach mixture.
  6. In a food processor or medium-sized bowl, combine 1 cup of all-purpose flour, the remaining 1/3 cup of granulated sugar, and 1/4 teaspoon of ground nutmeg.
  7. Pulse or stir until the dry ingredients are well blended.
  8. Add 1/2 cup of cold, cut-into-small-pieces margarine.
  9. Pulse on and off in a food processor (or cut in using a pastry blender) until the mixture forms coarse crumbs that clump together.
  10. Sprinkle the crumble topping evenly over the raspberries.
  11. Bake for 45 minutes, or until the fruit mixture is bubbly and the topping is golden brown.
  12. Let cool for at least 10 minutes before serving.
  13. Serve warm or at room temperature. Top with frozen yogurt or a dollop of whipped cream, if desired.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

105g

Fat

5g

Carbs

12g

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