Hi guys! Today’s Sunday Dinner post is about a peach raspberry crisp my family shared and enjoyed recently. This type of dessert is so perfect for a Sunday dinner because it comes together quite quickly and can be made with fruit from your freezer.
Crisp is an amazing way to use up fruit that is super ripe. In this crisp we used previously frozen peaches that we had gotten at the farmer’s market the year before and gorgeous fresh raspberries. Want to know how?
Peach-Raspberry Crisp
$7.96 Serves 8, or $0.96 per serving ($1.86 per serving with a scoop of Haagen Dazs vanilla ice cream)
Four or five peeled peaches (can be frozen slices)- ~$2
1 pint of raspberries – $4.50
Oats ½ cup – $0.16
Flour ½ cup – $0.05
Butter (just enough melted butter to bind the oats, brown sugar and flour together)- ~$0.50
Brown sugar ½ cup- ~$0.15
Cinnamon (A sprinkle, to taste, a couple shakes) – too small to measure
¼ cup sliced or slivered almonds- ~$0.60
Corn starch to thicken (2-3 tablespoons if using frozen peaches)- too small to measure
Optional: Vanilla ice cream
The first step to making this crisp is to defrost the frozen components- take a casserole style serving dish and deposit your peaches (and raspberries if you’re using frozen as well) into the dish and sprinkle 2-3 tablespoons of corn starch over top of the fruit.
Next, melt your butter and mix together your oats, flour, brown sugar, cinnamon and almonds while it melts. Once your butter is melted, pour a small amount over the mixture and mix. Continue doing this with more butter until your mixture is combined, binded well enough to create a crumbly topping over the fruit in your casserole dish. If you add too much butter, add more oats or flour until you have it the right consistency and amount. Crisp isn’t a terrible fussy dessert so don’t feel nervous.
Next, if you have fresh raspberries you want to use in this dessert, wash them and leave them to dry for a while on a towel. Stir your frozen fruit with the cornstarch to see if it’s looking less watery and pre-heat your oven to 350 degrees.
When your oven is up to temperature, add your fresh fruit to the defrosted fruit in your casserole dish and top with your crisp topping. Throw it into the oven and bake until the topping is browned and all of your fruit is bubbling. Crisp is especially delicious with vanilla bean ice cream on top!
What’s your favorite dessert for a Sunday dinner? Let me know in the comments! Check out my last Sunday Dinner post here!
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