Raspberry Peach Crisp with Cinnamon Whipped Cream

I always like to try and keep frozen fruit on hand. It’s great for making smoothies, stirring into yogurt, making fruit sauces to top ice cream or cheese cake and of course….it’s perfect for making fruit crisps.

I was so happy to have raspberries and peaches in my freezer this week. We had all kinds of snow here in Minnesota on Monday and Steve’s car is awful in the snow, so he took my four wheel drive to work on Monday and Tuesday. That meant that I didn’t have any transportation, which meant I couldn’t run to the grocery store. So I was challenged to make dinner both nights with what I already had on hand (which let me tell you, wasn’t a whole lot!)

Yesterday, I really felt like making something for dessert to go along with dinner. With the raspberries and peaches I had on hand and mostly pantry ingredients, I was able to put together this yummy crisp in no time at all! I even had the cream on hand. Trader Joe’s has a shelf stable whipping cream, so I always try and have that in my pantry, as well. The only fresh ingredient was the butter (and I used the last 3 tablespoons that I had).

So stock your freezer with some fruit so that you can have a delicious fruit crisp any night of the week!

Raspberry Peach Crisp with Cinnamon Whipped Cream

(1) 12 oz bag frozen raspberries
(1) 12 oz bag frozen peaches
2 tbsp sugar
3 tbsp cornstarch
3/4 cup oatmeal
1/2 cup brown sugar
1/4 cup sliced almonds, slightly crushed
1/2 tsp cinnamon
1/4 tsp salt
3 tbsp butter, cut or broken into small pieces
1 cup heavy whipping cream
2 tbsp sugar
1 tsp vanilla
1/2 tsp cinnamon

Preheat oven to 375 degrees.

Spray an 8×8 baking dish with cooking spray.

In a mixing bowl, combine raspberries and peaches with 2 tbsp sugar and cornstarch.

In a separate mixing bowl, combine oatmeal, brown sugar, almonds, cinnamon and salt. Then mix in butter until well combined. This can be done with a pastry cutter, fork or your hands. I find that using your hands works really well. Just keep squishing the butter around until it’s well incorporated with the rest of the mixture.