Peach and Raspberry Crumble

  • Servings: 6

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  • 3/4 cup all-purpose flour
  • 3/4 cup old-fashioned rolled oats
  • 1/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • Pinch of ground cloves
  • 6 tablespoons unsalted butter, cut into 1/2-inch dice
  • 5 peaches—peeled, quartered and pitted
  • 1 pint raspberries
  • 3/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon cinnamon
  • Seeds scraped from 1 split vanilla bean

How to make this recipe

  1. Make the filling

    Preheat the oven to 375°.

  2. In a large bowl, toss all of the dry ingredients. Cut or rub in the butter until the bits of butter are the size of split peas.

  3. In a shallow 2-quart baking dish, combine the peaches, raspberries, sugar, lemon juice, cinnamon and vanilla seeds. Sprinkle the topping over the fruit. Set the dish on a baking sheet and bake for about 45 minutes, or until the topping is golden and the fruit is bubbling.

Contributed By Published August 1997

461251 recipes/peach-and-raspberry-crumble 2013-12-06T23:41:00+00:00 Bradley Ogden summer|baking|dinner-party|american|desserts|pies-and-tarts|6|basic-easy august-1997,bradley ogden,lark creek inn,peach and raspberry crumble,fruit crumble,summer fruit dessert recipes,peach-and-raspberry-crumble 461251

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