You’re a Peach (crisp)

Oh man, this is one of my favorite times of the year. It’s the season of one of my favorite fruits (and emojis): PEACHES. August is National Peach Month and let’s celebrate its perfect goodness with an easy and tasty Peach & Raspberry Crisp recipe that I look forward to making every single year.

This recipe tastes heavenly with a scoop of vanilla ice cream. It takes a little time to prepare, but in the end, it’s 100% worth it.

Let’s get right to it.

(I originally got this recipe from Our Best Bites, but I tweaked it slightly)

Ingredients for the Filling:
– 3 lbs of ripe peaches (6-8), peeled, pitted, and sliced into wedges
– 1/2 – 1 cup of raspberries
– 1/2 cup sugar
– 1 1/4 teaspoons cornstarch
– 1 tablespoon fresh lemon or lime juice
– Pinch salt
– pinch of cinnamon
– pinch of ground nutmeg

Ingredients for topping:
– 1 1/2 cups old fashioned oats
– 3/4 cup brown sugar
– 1/4 cup flour
– 8 tablespoons cold butter
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg

  1. For filling, gently combine peaches, raspberries, and sugar in a large bowl and let stand for 30 minutes, tossing occasionally.
  2. Drain peaches in a colander set over a large bowl, reserving the peach juices.
  3. Whisk 1/4 cup of the drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl.
  4. Toss juice mixture with peaches and transfer to an 8 or 9 inch square pan that’s been sprayed with cooking spray.
  5. For topping, combine oats, brown sugar, flour, nutmeg, and cinnamon and either grate the cold butter with a large-hole cheese grater, or cut it into small cubes and use your fingers to crumble the mixture together.  Sprinkle topping evenly over pan.
  6. Bake for about 30 minutes.  The topping should look golden brown and crisp, the peaches should be bubbling.
  7. Let cool to luke warm before serving.  Spoon over ice cream.

Happy National Peach Month, Peaches!!!

(Other sources: plates,  cups, Peach shapes (mini lanterns + hot glued green felt leaves), forks, confetti)

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