Peach and Raspberry Crumble

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Yield:
6

Ingredients

Topping

  • 3/4 cup all-purpose flour

Topping

  • 3/4 cup old-fashioned rolled oats

Topping

  • 1/4 cup packed dark brown sugar

Topping

  • 1/4 cup granulated sugar

Topping

  • 1/2 teaspoon salt

Topping

  • 1/4 teaspoon cinnamon

Topping

  • 1/8 teaspoon nutmeg

Topping

  • 1/8 teaspoon allspice

Topping

  • Pinch of ground cloves

Topping

  • 6 tablespoons unsalted butter, cut into 1/2-inch dice

Filling

  • 5 peaches—peeled, quartered and pitted

Filling

  • 1 pint raspberries

Filling

  • 3/4 cup granulated sugar

Filling

  • 1 tablespoon fresh lemon juice

Filling

  • 1/2 teaspoon cinnamon

Filling

  • Seeds scraped from 1 split vanilla bean

Directions

Make the filling

  1. 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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