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Peach Raspberry Crisp

America's Test Kitchen
Print Recipe
Course Dessert
Servings 6

Ingredients
  

Filling

  • 2-1/2 pounds peaches peeled, halved, pitted and cut into 1/2 inch wedges
  • 1/4 cup organic sugar
  • 1/8 tsp salt
  • 2 tbsp instant tapioca finely ground
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 10 ounces raspberries

Topping

  • 1/2 cup all-purpose flour
  • 1/4 cup organic brown sugar
  • 1/4 cup organic sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1/4 cup coconut oil melted and cooled
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup pecans chopped
  • 2 tbsp water

Instructions
 

For the Filling

  • Adjust oven rack to upper-middle position and heat oven to 400 degrees. Gently toss peaches with sugar and salt in bowl and let sit, stirring occasionally, for 30 minutes. Drain peaches in colander set inside bowl; reserve 2 tablespoons juice and discard extra.
  • Return drained peaches to bowl and toss with reserved juice, ground tapioca, lemon juice, and vanilla. Transfer to 8-inch square baking dish, press gently into an even layer, then top with raspberries.

For the Topping

  • Meanwhile, process flour, brown sugar, granulated sugar, cinnamon, ginger, and salt in food processor until combined, about 15 seconds. Add melted oil and pulse until mixture resembles wet sand, about 10 pulses. Add oats, pecans, and water and pulse until mixture forms marble-size clumps and no loose flour remains, about 15 pulses. Refrigerate mixture for at least 15 minutes.
  • Sprinkle topping evenly over fruit, breaking into 1/2 inch pieces as necessary. Bake until topping is well browned and fruit is bubbling around edges, 30 to 35 minutes, rotating dish halfway through baking. Transfer to wire rack and let cool for at least 30 minutes. Serve warm.