I used to think crisps were too casual to be memorable—something you throw together when you have leftover fruit and not much else. They never quite landed.
But then I tried Ina’s version. Ripe summer peaches, just the right amount of tart raspberries, and a topping that actually crisps. It’s simple, but intentional—and that’s what makes it sing.
Here’s how I made it Ina-level.
What Surprised Me Most (In a Good Way)
The orange zest. You don’t expect it—and that’s exactly why it works. It doesn’t make the dish citrusy. It just sharpens the fruit’s natural sweetness, gives the raspberries backbone, and makes the whole dessert feel bright, not heavy.
Also: that oat crumble? It’s exactly the right ratio of brown sugar to butter. Crisp on top, tender underneath. Don’t mess with it.
My Ingredient Notes
- Peaches (4–5 pounds, about 10–12 large) – Go firm but ripe. If they’re too soft, the filling gets mushy. I use yellow peaches for their balance of tart and sweet.
- Orange zest (1 orange) – Ina doesn’t juice it, just zests. That’s the move. It perfumes the whole dish without thinning it.
- Granulated + light brown sugar (1¼ cups + 1 cup) – Granulated for clarity, brown sugar for depth. I once used dark brown—it overwhelmed the fruit.
- All-purpose flour (1½ cups plus 2–3 Tbsp) – The base and binder. Those extra tablespoons go in the fruit, to keep the juices from turning soupy.
- Raspberries (½ pint) – Don’t go overboard. These are accents, not a second filling. Too many = soggy.
- Quick-cooking oats (1 cup) – They melt into the crumble. Old-fashioned oats stayed too chewy in testing.
- Unsalted butter (½ pound, cold, diced) – Cold is non-negotiable. I cube mine, then chill again before pulsing it into the topping.
What I Changed (Safely)
- Berries: I’ve tried blackberries when raspberries weren’t great—worked beautifully. Just halve the amount; they’re juicier.
- Flour-free: I once used cornstarch to thicken the fruit (2 Tbsp)—good for gluten-free, but the texture was a little too glossy for me.
- Oat topping only: You can double the crumble and keep half frozen for next time. It bakes from frozen just fine.
Lessons From My Oven
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Fruit turned watery | Peaches were overripe and not enough flour | Use firm fruit + toss with extra flour |
| Topping never browned | Butter was too warm going in | Dice it cold, then chill the whole mix |
| Raspberries collapsed fully | Mixed them in too early | Fold in last, very gently |
How to Make Ina Garten’s Peach Raspberry Crisp
- Prep the fruit: Peel and slice the peaches (I score the bottoms and blanch for 30 seconds—skins slide right off). Toss in a large bowl with orange zest, ¾ cup granulated sugar, ½ cup brown sugar, 2–3 Tbsp flour, and a pinch of salt. Gently fold in raspberries.
- Assemble: Butter a 9×13″ baking dish. Pour in the fruit and any juices. If it seems watery, sprinkle a tablespoon more flour on top.
- Make the crumble: In a mixer or food processor, combine 1½ cups flour, ½ cup granulated sugar, ½ cup brown sugar, ¼ tsp salt, and 1 cup oats. Add the cold butter and pulse or mix until it clumps into coarse crumbles.
- Bake: Sprinkle topping evenly over the fruit. Bake at 350°F for 55–60 minutes, until golden and bubbling at the edges.
- Cool (a bit): Let sit 10 minutes before serving. The juices settle and thicken as it rests.
Tiny Habits, Better Results
- I freeze the butter 10 minutes before mixing. It helps the crumble keep its shape.
- A microplane for zesting avoids bitter white pith and gives the most aroma.
- Taste your peaches. Too sweet? Back off a bit on the sugars.
Leftover Notes
- Fridge: 3 days, tightly covered. Still great cold for breakfast.
- Freezer: Freeze unbaked with topping separate. Bake straight from frozen, adding 10–15 extra minutes.
- Reheat: 350°F oven for 10–15 minutes brings back the crisp.
Reader Qs Answered
Q: Can I use frozen peaches?
A: Yes, but thaw and drain them well. Too much moisture will soften the crisp.
Q: What if I don’t have quick oats?
A: Pulse old-fashioned oats briefly in a food processor. Don’t skip this—it changes the texture.
Q: Can I make this a day ahead?
A: Absolutely. Bake it fully, let cool, then reheat before serving. Even better with a scoop of vanilla ice cream.
Try More Recipes:
Ina Garten Peach Raspberry Crisp
Description
A bright, buttery summer dessert with juicy peaches, tart raspberries, and the crispiest oat topping you’ll ever make.
Ingredients
Instructions
- Preheat oven to 350°F. Butter a 9×13″ baking dish.
- Spread fruit in the dish.
- In a food processor or mixer, combine 1½ cups flour, remaining sugars, oats, and salt. Add butter and pulse until crumbly.
- Sprinkle crumble evenly over fruit.
- Bake for 55–60 minutes until browned and bubbling. Let cool 10 minutes before serving.