Raspberry Peach Crisp

Ingredients

Raspberry Peach Filling

• 4 cups peaches about 5 peaches, sliced or chopped


• 2 cups raspberries


• 1 tsp pure vanilla extract


• ¼ cup granulated sugar


• 2 TBS instant tapioca


• ¼ tsp sea salt


• ¼ tsp cinnamon

Crisp Topping

• ½ cup butter softened


• ¼ cup granulated sugar


• ¼ cup brown sugar


• ¾ cup all-purpose flour


• ½ tsp cinnamon


• ¼ tsp sea salt

Directions

1. Preheat oven to 350 degrees F.


2. Grease a 9x9” baking dish or 10” round, deep pie plate. Set aside.

Make Raspberry Peach Filling:

1. In a small bowl, combine granulated sugar, instant tapioca, sea salt and cinnamon, stir and set aside.


2. Put chopped peached in a large mixing bowl.


3. Add vanilla and stir.


4. Add dry ingredients to the peaches and gently stir until evenly distributed.


5. Add raspberries and very gently stir until evenly distributed. Set bowl aside.

Make Crisp Topping:

1. Place crisp ingredients in a small bowl.


2. Use hands or pastry cutter to combine, cutting the butter into the dry ingredients.


3. Combine until mixture is crumbly with some buttery chunks.

Putting it together:

1. Pour raspberry peach filling into prepared baking dish. Spread so the top is even and as flat as it can be.


2. Use your hands to sprinkle the crisp topping over the filling.


3. Bake on the lower rack in the preheated oven for 35-45 minutes, or until filling is bubbly and the crisp topping is golden brown.


4. Remove from oven and let cool for 15-20 minutes. Then serve warm with vanilla ice cream or whipped cream!

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