Peach and Raspberry Crumble is a delightful dessert that combines the natural sweetness of ripe peaches with the tartness of fresh raspberries, all topped with a golden, buttery crumble. This rustic treat is easy to make and perfect for summer, when peaches and raspberries are at their peak. The fruit becomes tender and juicy as it bakes, while the crumble topping adds a satisfying crunch. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate comfort dessert that’s both light and indulgent.
Ingredients
For the filling:
- 4 ripe peaches, peeled, pitted, and sliced
- 1 1/2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp lemon juice
For the crumble topping:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish or pie dish.
- Prepare the filling: In a large bowl, toss together the sliced peaches, raspberries, sugar, cornstarch, vanilla extract, and lemon juice. Spread the fruit mixture evenly in the prepared baking dish.
- Make the crumble topping: In a separate bowl, mix together the flour, oats, brown sugar, cinnamon, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to blend until the mixture forms coarse crumbs.
- Assemble the crumble: Sprinkle the crumble topping evenly over the fruit mixture.
- Bake: Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
- Serve: Let the crumble cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or whipped cream.
This Peach and Raspberry Crumble is a deliciously fruity dessert with a buttery, crunchy topping that makes it the perfect way to enjoy fresh summer fruit!
