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Peach and Raspberry Crumble



  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


  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.


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