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Ina Garten Peach and Apple Crisp


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Rate this recipe 3.7/5 (20 Votes)


  • 3- 16 oz. bags of frozen peaches (no syrup)
  • Zest of 1 orange
  • 1 1/4 c. granulated sugar
  • 1 c light brown sugar, packed
  • 1 1/2 c. plus 2 tablespoons all-purpose flour
  • 1/2 pint raspberries
  • 1/4 tsp. salt
  • 1 c. quick-cooking oatmeal
  • 1/2 pound cold unsalted butter, diced



Step 1

Pre-heat oven to 350 degrees. Butter the inside of a 10 x 15x 2 ½” oval baking dish.

Place peaches in large bowl. Add orange zest, ¼ cup granulated sugar, ½ cup brown sugar and 2 tbsp. flour. Toss well. Gently mix in the raspberries and allow mixture to sit for 5 minutes. Pour the mixture into the baking dish and gently smooth the top.

Combine 1 ½ cups flour, 1 cup granulated sugar, ½ cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of peaches and raspberries. Bake for 1 hour, until top is browned and crisp and the juices are bubbly. Serve immediately, or store in refrigerator and re-heat in 350 degree oven for 20-30 minutes, until warm.

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