thepioneerwoman5.0
Peach-Raspberry Crisp
This peach-raspberry crisp is loaded with a double helping of buttery, oat-and-pecan topping for the ultimate crowd-pleasing dessert.
👥 10 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
For the filling: Preheat the oven to 375°. Combine the peaches and raspberries in a medium bowl. Stir together 1/4 cup melted butter, vanilla bean paste, and lemon juice in a small bowl. Drizzle over the peaches and raspberries; stir to combine. Spread the fruit in an even layer on a rimmed baking sheet. Sprinkle the fruit evenly with the sugar. Set aside.
2
For the topping: Stir together the oats, pecans, brown sugar, flour, and salt in a large bowl. Add the melted butter, stirring until the mixture is crumbly.
3
Sprinkle the topping over the fruit. Bake until the top is golden brown and the fruit is bubbly, about ⏱️ 35 minutes.
4
Serve warm with vanilla ice cream, if you like.
Nutrition Facts
calories
523 Calories
fat Content
33 g
fiber Content
6 g
sugar Content
32 g
sodium Content
426 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
61 mg
carbohydrate Content
51 g
saturated Fat Content
16 g
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