Peach Melba Crisp


  • Butter or shortening, for greasing the pan
  • 3 cups raspberries, cleaned and picked over
  • 3 medium-size peaches, pitted and cut into 2-inch dice
  • 1 1/2 cups all-purpose flour, divided
  • 1/4 cup granulated sugar
  • 1 cup crème fraîche, store-bought or homemade
  • 6 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon finely chopped lemon zest
  • 1 teaspoon pure vanilla extract
  • 1/2 cup melted unsalted butter


  1. Heat the oven to 375 degrees. Grease a 10-inch by 8-inch or 12-inch by 9-inch baking dish or gratin pan.
  2. In a mixing bowl, mix together the fruit, 1/2 cup flour and the granulated sugar until the fruit is well coated. Transfer to the pan.
  3. Evenly spread the crème fraîche over the fruit mixture using a rubber spatula.
  4. In a mixing bowl, combine the brown sugar, salt, lemon zest and 1 cup flour and mix together. Add the vanilla and melted butter and mix until it becomes soft dough.
  5. Crumble the mixture with your fingers evenly over the fruit. Bake for 35-45 minutes or until the top is golden brown and completely cooked through. The dish can be prepared 8 hours ahead, covered and kept at room temperature before serving. Reheat in a 375 degree oven for 10 minutes before serving, or serve at room temperature.

Makes 6-8 servings.


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