Peach Raspberry Crumble
This peach raspberry crumble is bursting with summer in every bite. It has a juicy peach filling topped with a crunchy buttery oat topping.
Raspberry Peach Crumble
There is nothing quite like the burst of flavor that comes from biting into a juicy peach. This raspberry and peach crumble will leave you absolutely smitten with its vibrant peach and raspberry flavors.
Let’s talk about that crumble topping. I use old-fashioned rolled oats, almond flour, all-purpose flour, sugar, and lots of butter to create a crunchy and buttery oat topping that bakes to perfection. I like adding almond flour to the topping because it adds a nutty flavor, however feel free to skip this and use all-purpose flour as a substitute.
The filling is the star of this dessert. You’ll taste the essence of summer in every bite of this peach and raspberry filling. I keep the filling simple by using fresh fruit, sugar, and some lemon juice to bring out the flavors of the fruit. Of course, a little cornstarch thickens it up perfectly. Feel free to use all-purpose flour as well as a thickener for the filling.
Celebrate summer by gathering around the table and enjoying bowls of this crumble with a scoop of vanilla ice cream. Always with a scoop of ice cream!
Peach Raspberry Crumble Ingredients
You only need a few fresh ingredients to make this summery crumble.
- fresh peaches
- fresh raspberries
- some granulated sugar
- brown sugar
- a lemon
- old-fashioned rolled oats
- all-purpose flour
- almond meal
- butter (salted or unsalted)
How to Make Peach Raspberry Crumble
Start by preheating the oven to 375 degrees F and grease a 3-quart round or rectangular dish.
In a large bowl, toss the ingredients for the filling together until just combined.
Make sure all the cornstarch is well-tossed and incorporated.
Set aside while you make the topping.
Mix the rolled oats, flour, almond meal, sugars, and salt in a medium bowl.
Add in the melted butter and mix until clumps form.
You can use your hands to mix the mixture and clump some together.
Spoon the filling into the prepared dish and leave behind any gathered juices. It is important you leave behind the gathered juices.
Cover entirely with the topping.
Place the baking dish onto a baking sheet and bake for about 70 mins, until the fruit is bubbly in the center and edges and the topping is golden brown.
If needed, cover the baking dish with foil for the last 30 minutes of baking.
Let crumble and cool on a cooling rack until warm. Letting it sit will thicken the juices in the crumble.
Serve warm with a scoop of ice cream.
How to Store Raspberry and Peach Crumble
Store the crumble in an airtight container in your fridge for up to 3 days or in your freezer for up to 3 months. To reheat, bake at 375 degrees F until warmed through or heat in your microwave for a few minutes.
How do you know when peach crumble is done?
You can tell when a peach crumble is finished cooking by seeing if the fruit is bubbly in the center and the edges and topping are golden brown. This way you know the fruit is fully cooked through and the topping has the perfect amount of crunch.
Can I use frozen fruit to make a crumble?
Yes, you can use frozen fruit to make a fruit crumble but fresh is best. Fresh fruit has the best flavor that you can taste in every bite. It’s worth it to use fresh fruit in your crumble. If you’re making this in the winter or have frozen fruit to use up, it will still turn out great! Be sure to thaw out the frozen fruit and strain all the juices before using in this recipe.
More Crumble Recipes
I love making a crumble during the summer and below are a few that use seasonal fruits.
What do you think of this fantastic raspberry peach crumble recipe? What would you serve with a bowl of this summer fruit crumble? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Peach and Raspberry Crumble Recipe
For the Filling:
- 4 cups fresh peeled and sliced peaches
- 2 cups fresh raspberries
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- zest and juice of 1/2 lemon
For the Crumble:
- 1 1/2 cups old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 3/4 cup almond meal
- 1/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- Preheat the oven to 375 degrees F. Grease a 3-quart round or rectangular dish.
- In a large bowl, toss the ingredients for the filling until just combined. Make sure all the cornstarch is well-tossed. Set aside while you make the topping.
- Mix the rolled oats, flour, almond meal, sugars, cinnamon and salt in a medium bowl. Add in the melted butter and mix until clumps form. You can use your hands to mix the mixture and clump some together.
- Spoon the filling into the prepared dish and leave behind any gathered juices. Cover entirely with the topping. Place the baking dish onto a baking sheet and bake for about 70 mins, until the fruit is bubbly in the center and edges and the topping is golden brown. If needed, cover the baking dish with foil for the last 30 minutes of baking.
- Let crumble and cool on a cooling rack until warm. Serve warm with a scoop of ice cream.
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Amount Per Serving: Calories: 543Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 249mgCarbohydrates: 92gFiber: 7gSugar: 60gProtein: 7g