This recipe for Raspberry Peach Crumble incorporates peaches and raspberries baked with a sweet cinnamon topping.
Grab all the fresh peaches and raspberries for this recipe. When they’re in season, bake all the crisps, crumbles and cobblers that you can. This is a delicious dessert best served warm with a little bit of vanilla ice cream.
Ingredients needed:
- all purpose flour
- brown sugar
- white sugar
- ground cinnamon
- salt
- unsalted butter
- peaches
- raspberries
- lemon
- cornstarch
How to make Raspberry Peach Crumble:
The complete, printable recipe is at the end of this post.
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Preheat the oven to 350℉.
PREPARE THE CRUMBLE TOPPING:
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In a medium bowl, combine the flour, brown sugar, white sugar, cinnamon, salt and butter. Using a pastry blender (or clean hands), incorporate the ingredients until the mixture sticks together in small crumbles.
PREPARE THE FRUIT FILLING:
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In a deep pie dish, arrange the peach slices and raspberries. Sprinkle the fruit with lemon juice, sugar and cornstarch; toss. Sprinkle the crumble topping evenly over the fruit.
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Bake for at least one hour- until golden brown and the the juices start to bubble through the topping. You may need to cover the top with foil at some point to keep the crumbly topping from becoming too dark or burnt.
When baked, the peaches and raspberries become all soft and squishy and absolutely wonderful.
The sweet crumb topping is slightly crisp on top. It’s very tasty with the baked fruit.
Can you use frozen fruit to make a crumble?
The short answer is “yes.” But if you have access to fresh fruit, then by all means use fresh. Frozen fruit tends to carry more moisture, and your crumble might have more moisture than you’d like.
There’s one thing missing from this scenario: ice cream! I suggest pairing it with vanilla ice cream or salted caramel. If you can find peach ice cream, I think that would be good too. Enjoy!
The Best Fruit Dessert Recipes:
- Berry Pound Cake
- Raspberry Cream Pie
- Summer Fruit Tart
- Strawberry Chocolate Chip Croissant Pudding
- Pear and Berry Crisp
Raspberry Peach Crumble
Ingredients
CRUMBLE TOPPING:
- 1 cup all purpose flour
- ½ cup firmly packed brown sugar
- ½ cup granulated white sugar
- 1 teaspoon ground cinnamon
- 1 pinch salt
- ½ cup (1 stick) chilled unsalted butter, cut into small pieces
FRUIT FILLING:
- 8 medium peaches, peeled and sliced
- 1 pint raspberries
- ½ medium lemon, juiced
- ¼ cup granulated white sugar
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 350℉.
PREPARE THE CRUMBLE TOPPING:
- In a medium bowl, combine the flour, brown sugar, white sugar, cinnamon, salt and butter. Using a pastry blender (or clean hands), incorporate the ingredients until the mixture sticks together in small crumbles.
PREPARE THE FRUIT FILLING:
- In a deep pie dish, arrange the peach slices and raspberries. Sprinkle the fruit with lemon juice, sugar and cornstarch; toss. Sprinkle the crumble topping evenly over the fruit.
- Bake for at least one hour- until golden brown and the the juices start to bubble through the topping. You may need to cover the top with foil at some point to keep the crumbly topping from becoming too dark or burnt. Serve warm or at room temperature. Delicious served with a little bit of vanilla ice cream!