Description
This sweet and tangy dessert brings the natural flavors of ripe peaches and raspberries together, crowned with a golden, buttery topping. Perfect for cozy evenings, it’s a comforting, rustic treat that feels like a warm hug in every bite.
Ingredients
6 cups peeled and sliced peaches
3 cups fresh or frozen raspberries
1 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
Crisp Topping:
2 1/2 cups all-purpose flour
1 cup tightly packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup cold vegan butter or coconut oil
1/2 cup vegetable shortening
Instructions
Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish.
In a large bowl, combine sliced peaches, raspberries, sugar, cornstarch, vanilla extract, cinnamon, and salt. Stir until well mixed. Transfer the fruit mixture to the prepared baking dish.
For the crisp topping, in a separate bowl, whisk together flour, brown sugar, cinnamon, vanilla extract, and salt. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture forms coarse, crumbly clumps.
Sprinkle the topping evenly over the fruit filling. Bake for 40-45 minutes, or until the fruit is bubbling and the topping is golden brown. Cool slightly before serving.
Notes
For a vegan option, ensure the shortening is vegan and use a non-dairy butter substitute.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for 2-3 months.
Feel free to swap the fruits for other in-season favorites like blueberries or apples.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg