My F&W
quick save (...)

Peach and Raspberry Crumble

  • SERVINGS: 6
  • BASIC-EASY

Topping

  1. 3/4 cup all-purpose flour
  2. 3/4 cup old-fashioned rolled oats
  3. 1/4 cup packed dark brown sugar
  4. 1/4 cup granulated sugar
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon cinnamon
  7. 1/8 teaspoon nutmeg
  8. 1/8 teaspoon allspice
  9. Pinch of ground cloves
  10. 6 tablespoons unsalted butter, cut into 1/2-inch dice

Filling

  1. 5 peaches—peeled, quartered and pitted
  2. 1 pint raspberries
  3. 3/4 cup granulated sugar
  4. 1 tablespoon fresh lemon juice
  5. 1/2 teaspoon cinnamon
  6. Seeds scraped from 1 split vanilla bean
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.