Peaches and raspberries were on sale at Publix today and I immediately thought of this yummy looking crumble that Joy shared last week. The last crumble I made was her recipe so, I trust her judgment on these things because it was so darn good. I’m not even sure if I’ll like the combination because peaches and raspberries aren’t fruits I gravitate to, but I’m always up for trying new things. Plus, I love anything with a crumb topping.
Verdict: Sweet, buttery, crumbly goodness! If you love these fruits, make this soon. Oh, and don’t forget the vanilla ice cream! Thanks for reading, enjoy!
Peach and Raspberry Crumble – adapted from Joy the Baker
- 5-6 medium ripe peaches, sliced
- 1 cup fresh raspberries (if using frozen, just thaw and drain)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3/4 cup old fashioned oats
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- Pinch of salt
- 1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes
Place a rack in the center of the oven and preheat to 350 degrees F. Place sliced peaches and raspberries in a square 8×8-inch baking dish and set aside.
In a medium bowl, whisk together flour, sugar, oats, spices, and salt. Add the butter and toss the mixture together with your hands. Break the butter up into the flour mixture until the butter is the size of small pebbles and oat flakes. This took me about 4 minutes.
Toss a generous handful (about 1 cup) of crumble topping into the peach and raspberry mixture. Toss loosely with your hands. Spread fruit evenly in the pan and top with the remaining crumble mixture. Bake until fruit is juicy and bubbling, and the top of the crumble is slightly browned and crisp, about 30 minutes.
Remove from the oven, let cool slightly, and serve with vanilla ice cream. Crumble is delicious served warm and can be stored, covered, in the fridge and reheated in the oven or microwave for serving.