Need a quick and easy dessert recipe this weekend? This is it. Summer isn’t over yet and that means I’m taking advantage of every last gorgeous and ripe peach I can get my hands on. And lucky for me, my twin brother recently brought me a ton. And the ideas instantly started whirling in my head on what else I wanted to make besides this Peach & Raspberry crumble. I’ll hopefully be sharing a few of those other recipes soon, but in the meantime let’s talk about this fabulous treat.
A crumble, also known as a crisp, is basically a dessert using fresh or frozen fruit tossed with some sugar, a little acid like lemon juice for balance and a thickener like flour. Then you top it with a combination of crumbled oats, butter, sugar, flour and sometimes nuts. Pop it in the oven and out comes a bubbly, fruity-licious beauty with a golden crisp topping that just begs for a scoop of vanilla ice cream.
Well, that’s exactly what we’ve got going on here. Beautifully sweet & fragrant summer peaches pair perfectly with slightly tart raspberries in one of my favorite desserts of the season. It really highlights any fruit you are using in the best way. Aside from maybe a little spice like cinnamon or ginger which some crumbles have, there’s not much done to change the pure natural flavors you get from in-season fruit and allows it to just shine shine shine. The topping just adds a bit of contrast and more indulgence to take it to the next level. But without making it heavy in any way. In fact, I think there’s enough fruit and oats here to justify having this for breakfast. Just a thought. Maybe skip the ice cream if you go that route. Or not?
As far as serving this, I love it straight out of the oven hot, but I especially enjoy it really really cold (remember, ice cream addict.) And it’s even great at room temperature. So what that all boils down to, is you can make it in the morning for an evening gathering and reheat it, or not, before serving. You can even make it a day in advance, store it in the fridge and pop it back in the oven briefly before serving. Or if you’re doing a last minute kind of thing, no problem. Throw the fruit together and let it sit while you toss the topping. Add to a dish and it’s ready in about 40 minutes. Dessert perfection in under an hour. Not bad, right?
I hope I’ve convinced you to try this before summer’s over. But, if you find yourself in another season or the best of the peaches are done in your area, you can still whip this up with some frozen fruit too or swap with what you’ve got. I’d love to hear how either works out. Have a great weekend!
Peach & Raspberry Crumble
Ingredients
For the fruit filling:
- 3 cups sliced peaches (I didn't peel them but you can)
- 2 1/4 cups raspberries
- 3 tbsps all-purpose flour
- 3 tbsps granulated sugar (use a little more if your fruit isn't sweet)
- 4 tsps fresh lemon juice
- 1/4 tsp kosher salt
For the topping:
- 1 1/2 cups (140g) old fashioned oats
- 1 cup (128g) all-purpose flour
- 1/2 cup (100g) brown sugar
- 10 tbsps (140g) butter, cubed
- 1/2 tsp kosher salt
Instructions
-
Preheat the oven to 350F/ 175C. Lightly butter an 8" glass baking dish.
-
In a large bowl, combine the sliced peaches (thaw first if using frozen,) the sugar, flour, lemon juice and salt. Toss to coat everything with the sugar and flour. Then gently stir in the raspberries being careful not to break them up too much. Set aside.
-
In a medium bowl, combine all of the topping ingredients. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.
-
Pour the filling mixture into the baking dish and sprinkle the topping evenly over the peach mixture. Bake until the fruit is bubbly around the edges and the topping is a light golden brown, about 40-45 minutes, rotating once halfway through cooking.
-
Serve warm or at room temperature with vanilla ice cream. It's also incredibly good cold straight from the fridge. Enjoy!
Recipe Notes
*If you omit the raspberries and only use peaches, you can cut back about a tablespoon of sugar if you desire.
*To prepare ahead- Make the filling and pour into the baking dish and store in the refrigerator covered with plastic. Make the topping and store in the fridge seperately. Then spread the topping on when ready to bake.
*I don’t recommend freezing this, but leftovers can be stored in the fridge for about 4 days.
