Peach-Raspberry Crisp

Fruit crisps and cobblers are some of the best desserts of the summer, and this crowd-feeding, super-crunchy peach-raspberry sheet pan crisp is one of the best. While many crisps feature a thick layer of fruit and a thin layer of crispy topping, this delicious peach dessert recipe flips that ratio upside-down, with just a thin layer of fruit and double the delicious crispy topping. There's only one thing missing… plenty of vanilla ice cream!

Do I have to peel peaches for peach crisp?

That's actually a topic of hot debate! Some folks can't abide fuzzy peach peels; others don't mind them. Peeling the peaches for this crisp is entirely optional. Peach peels are tender, and will get even more so while this crisp bakes, but feel free to peel them if you like! 

How do you peel peaches?

There are many ways to peel a peach, from using a vegetable peeler to a sharp knife. If the peaches are very ripe, it can be quite easy to cut each peach into quarters, remove the pit, and then use a paring knife to simply pull the skin away instead of having to cut it off. If the peel is more stubborn, just run the knife as close to the peel as possible to keep from wasting that precious sweet peach goodness. 

How do you keep peach crisp from getting soggy?

For this recipe, there's no need to worry! It features a higher topping-to-fruit ratio—there's nearly twice as much topping as typical recipes, meaning there's a nice top layer that stays golden, brown, and extra crunchy.