Hamdi Saidani This crunchy, golden Pioneer Woman peach-raspberry crisp is made on a sheet pan with sliced peaches, fresh raspberries, and a thick oat, pecan, and brown sugar topping that’s nearly double the usual amount. It takes about 10 minutes to prep and 35 minutes to bake.
Most crisps go heavy on the fruit and light on the topping. This one flips that ratio. There’s a thin layer of fruit on the bottom and a thick, chunky blanket of oats, pecans, flour, and brown sugar on top. That means every spoonful is mostly crunch with pockets of warm, jammy fruit underneath. The sheet pan format also gives you more surface area than a baking dish, so more of the topping gets direct heat and crisps up instead of steaming.
The melted butter, vanilla bean paste, and lemon juice get stirred together and drizzled over the fruit before anything else goes on top. That coats each peach slice and raspberry so they bake down into a syrupy, cohesive layer instead of drying out under all that topping. The raspberries burst and bleed into the peach juices, creating a sweet-tart sauce that pools at the edges of the pan.
Pioneer Woman Peach-Raspberry Crisp
Description
This Pioneer Woman peach-raspberry crisp bakes a thin layer of fruit under a thick, crunchy oat-pecan topping on a sheet pan for maximum crunch in every spoonful.
Ingredients
For the filling:
For the topping:
Instructions
- Preheat the oven to 375°F.
- Combine the peaches and raspberries in a medium bowl. Stir together 1/4 cup melted butter, vanilla bean paste, and lemon juice in a small bowl. Drizzle over the fruit and stir to coat.
- Spread the fruit in an even layer on a rimmed baking sheet. Sprinkle the granulated sugar evenly over the fruit.
- In a large bowl, stir together the oats, pecans, brown sugar, flour, and salt. Add 1 cup of melted butter and stir until the mixture is crumbly.
- Scatter the topping thickly and evenly over the fruit.
- Bake until the top is golden brown and the fruit is bubbling around the edges, about 35 minutes.
- Serve warm with vanilla ice cream.
FAQs
What do I serve it with?
Warm with a scoop of Vanilla Ice Cream melting into the fruit. For a dessert table, the Peach Cobbler next to it gives guests a biscuit-topped comparison against this oat-heavy crunch. The Peach Ice Cream in a bowl alongside lets everyone combine a cold scoop with a warm spoonful from the sheet pan.
Can I swap the raspberries for another berry?
Strawberries, blackberries, and blueberries all work. Raspberries burst the most during baking, which creates that jammy sauce under the topping. Blueberries hold their shape more, and strawberries soften into larger, chunkier pieces. Pick whichever texture you prefer.
Why is this baked on a sheet pan instead of a baking dish?
More surface area means more topping gets direct heat and crisps up evenly. In a deep baking dish, the topping in the center steams from the fruit juices and stays soft. The sheet pan keeps everything in a thin layer so the crunch stays consistent from edge to middle.
Do I need to peel the peaches?
Optional. The skins soften during baking and most people won’t notice them under all that topping. Peeling gives you a smoother bite but adds prep time for no real difference in flavor. Either way works.
How do I store leftovers?
Cover the sheet pan with foil and refrigerate for up to 3 days. The topping softens as it sits, so reheat uncovered in a 350°F oven for about 8 minutes to bring back the crunch. The fruit layer actually concentrates in flavor overnight, so reheated leftovers taste even more intense.
