Raspberry Peach Crisp with Canned Peaches

I love researching dessert recipes. I scour the web and places like Reddit, not only for good recipes but also for those that have been tested and proven to be good. Whenever I find a gem like that, I make sure to share it on my blog. My kids ask for dessert every night, and we usually indulge them twice a week. While they would love to have dessert every day, I am hesitant because I don't want to gain too much weight. I love eating desserts, but I always try to keep it in moderation. Sometimes, a small taste is enough, while other times I need the whole piece of cake, depending on my mood and where I am. I hope you enjoy this Raspberry Peach Crisp with Canned Peaches recipe.

Raspberry Peach Crisp with Canned Peaches

Ingredients

• 4 cups raspberry (frozen or fresh)
• 3 cups sliced peaches (we used canned)
• 2 cups oats
• 1 cup all-purpose flour
• 1 cup brown sugar (divided)
• 1 cup cold butter (cubed)
• 2 teaspoons cinnamon
• 1/2 teaspoon salt

Directions

1. Preheat oven to 350 degrees F. 
2. Place peaches and raspberries in a large bowl and cover with 1/4 cup brown sugar. Stir the mixture and set aside while you prepare the crisp topping. This allows the sugar to soak into the fruit and release the natural juices. 
3. In a medium-sized bowl combine flour, remaining brown sugar, cinnamon, and salt. When combined, use a pastry cutter to cut in cubed butter until butter is the size of peas. 
4. Place peach and raspberry mixture into a 10″ cast iron pan. Cover with crumb topping and gently press down. 
5. Bake for 50-60 minutes or until the topping is golden brown and the juices are bubbling. 
6. Cool slightly and serve warm with whipped cream or vanilla ice cream.

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Raspberry Peach Crisp Recipe

Ingredients:

• 4 cups raspberry (frozen or fresh)
• 3 cups sliced peaches (frozen of fresh)
• 2 cups oats
• 1 cup all-purpose flour
• 1 cup brown sugar (divided)
• 1 cup cold butter (cubed)
• 2 teaspoons cinnamon
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 350 degrees F. 
2. Place peaches and raspberries in large bowl and cover with 1/4 cup brown sugar. Stir mixture and set aside while you prepare the crisp topping. This allows the sugar to soak into the fruit and releases the natural juices. 
3. In a medium sized bowl combine flour, remaining brown sugar, cinnamon, and salt. When combined, use a pastry cutter to cut in cubed butter until butter is the size of peas. 
4. Place peach and raspberry mixture into a 10″ cast iron pan. Cover with crumb topping and gently press down. 
5. Bake for 50-60 minutes or until topping is golden brown and juices are bubbling. 
6. Cool slightly and serve warm with whipped cream or vanilla ice cream.

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