Berry Peach Citrus Crisp #SundaySupper
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
If you would like a sweeter crisp, add ¼ cup sugar to the fruit.
  • 1½ pounds peaches
  • 1 navel orange
  • 2 - 6 ounce packages raspberries
  • 1 cup sugar
  • 1 cup all purpose flour
  • 1 cup panko crumbs
  • ½ teaspoon salt
  • 2 teaspoons orange zest
  • 12 tablespoons (1½ sticks) unsalted butter, cut into tablespoons
  1. Preheat the oven to 350°. Set aside an 11" x 7½" baking dish.
  2. Cut the peaches into medium size pieces. Place them in a mixing bowl.
  3. Zest the orange before slicing. Cut off both ends of the orange. Cut off the rind. Cut out each orange section. Slice the orange sections in half. Gently pat dry with a paper towel. Add the orange sections to the bowl. Add the raspberries and gently fold the mixture together.
  4. Transfer the fruit to the baking dish.
  5. Place the sugar, flour, panko crumbs, salt, orange zest and butter into a medium size bowl. Use your fingers to combine the ingredients just until they are mixed together but not blended.
  6. Distribute the crumb mixture over the fruit.
  7. Place the baking pan onto a baking sheet. Bake at 350° for 1 hour.
  8. Remove from the oven.
  9. Berry Peach Citrus Crisp may be served hot or cold. It will be more liquidy when served hot. I, highly, recommend a scoop of vanilla ice cream when serving this dessert hot.
Recipe by Desserts Required at