Recipes Peach and Raspberry Crumble Be the first to rate & review! Plus: More Dessert Recipes and Tips By Bradley Ogden Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email 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 Preheat the oven to 375°. 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. 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. Rate it Print