Hey there! So, let me tell you about this fabulous Peach and Raspberry Crumble I whipped up last summer. It was a Saturday, the sun was shining, and I had a basket of ripe peaches practically begging to be turned into something scrumptious. I figured, why not throw in some raspberries too? You can never go wrong with a berry twist. My dog, Max, almost knocked over the fruit bowl trying to get a sniff! It’s one of those desserts that’s as comforting as a cozy evening on the couch with your favorite show.
Why You’ll Love This
I make this crumble whenever I’m craving something sweet but don’t want to spend ages in the kitchen (let’s be honest, who does?). My family goes crazy for this because it’s got that perfect balance of tart and sweet—plus, the smell alone will have everyone racing to the kitchen. Trust me, when my brother-in-law smelled it last time, he almost skipped dinner just to dive into dessert. And if you’re anything like me, you might sneak a little spoonful right out of the baking dish. No judgment here!
What You’ll Need (Ingredients List)
- 4-5 ripe peaches (I sometimes use nectarines instead when I’m in a hurry)
- 1 cup of fresh raspberries (frozen works too if that’s what you have on hand)
- 1/2 cup granulated sugar (my grandmother always insisted on the cane sugar, but regular works fine)
- 1 teaspoon vanilla extract
- 1 cup plain flour
- 1/2 cup brown sugar
- 1/2 cup oats (you can skip if you’re not a fan)
- 1/2 cup unsalted butter, cold and diced
- 1 teaspoon cinnamon (optional, but I love the warmth it adds)
Directions to Tasty Goodness
- Preheat your oven to 350°F (175°C) – I usually do this while I’m prepping the fruit.
- Slice the peaches and toss them in a bowl with the raspberries, granulated sugar, and vanilla extract. Give it a good mix. This is where I usually sneak a taste (for quality control, obviously).
- In another bowl, combine the flour, brown sugar, oats, and cinnamon. Add the butter and use your fingers to mix until it looks like a crumbly mess. Don’t worry if it looks a bit weird at this stage – it always does!
- Spoon the fruit mixture into a baking dish, then sprinkle the crumble topping over it. Be generous! That’s the best part.
- Bake for about 35-40 minutes or until the crumble’s golden and you see the fruit bubbling at the edges. You’ll know when it’s ready by the heavenly smell wafting through your kitchen.
My Little Notes
I’ve found that the crumble topping can be made in advance and stored in the fridge for a few days. Makes life easier when you’re in a pinch!
Try These Variations
Once, I tried adding a handful of chopped almonds to the topping for some crunch, and it was a hit! But, I also once tried throwing in some blueberries instead of raspberries, and to be honest, it didn’t quite have the same pizzazz. Live and learn, right?
Got No Fancy Equipment? No Problem
Don’t have a pastry cutter? No worries! Just use your fingers to blend the butter into the flour mixture. It’s a bit messier, but works like a charm.
Storage Tips That Might Not Matter
You can store leftovers in an airtight container for up to three days, though honestly, in my house it never lasts more than a day! (I suspect my husband snacks on it when no one’s watching.)
Serving Ideas
I love serving this warm, straight out of the oven, with a big scoop of vanilla ice cream melting on top. My mum swears by a dollop of whipped cream instead. You do you!
Pro Tips (Learned the Hard Way)
Once, I tried rushing the fruit prep and ended up with uneven slices. It was a mess! Take your time here; it’s worth it.
FAQ Time!
Can I use canned peaches? Absolutely, though fresh is best, canned peaches can work in a pinch—just drain them well.
Can I make this gluten-free? Yes, you could try a gluten-free flour mix instead of regular flour. I haven’t tried it personally, but I’ve heard good things!
Is it okay to double the recipe? Sure thing! Just make sure you’ve got a big enough baking dish and maybe add a few extra minutes to the baking time.