Raspberry Peach Crumble

  • Recipe By
  • Published Aug 13th
  • Ready In50m
  • Servings6
  • Calories327
This is a showstopper, perfect for summer. Serve with vanilla ice cream to make it a perfect dessert. Use frozen fruit, if the fresh is not in season.

Raspberry Peach Crumble Ingredients

The following are the ingredients needed to make delicious Raspberry Peach Crumble for 6 servings:

  • 1 pint fresh raspberries
  • 3 fresh peaches, pitted and chopped
  • 2 tablespoons lemon juice
  • 1/3 cup white sugar
  • 1 pinch cinnamon
  • 1 cup rolled oats
  • 1/2 cup unsalted butter
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 pinch cinnamon

Raspberry Peach Crumble Cooking Instructions

  • Prep15m
  • Cook35m
  • Ready In50m

To cook Raspberry Peach Crumble, you need about 15 minutes of preparation time. The time needed to cook this Raspberry Peach Crumble is about 35 minutes , and you can serve your Raspberry Peach Crumble within 50 minutes . The following are the steps to cook Raspberry Peach Crumble easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 small ramekins.
  2. 2 In a bowl, mix the raspberries, peaches, lemon juice, 1/3 cup white sugar, and 1 pinch cinnamon.
  3. 3 In a separate bowl, mix the oats, butter, brown sugar, 1/4 cup white sugar, vanilla, salt, and 1 pinch cinnamon.
  4. 4 Fill the prepared ramekins with equal amounts of the raspberry and peach mixture, and top with equal amounts of the oats mixture. Arrange the ramekins on a baking sheet.
  5. 5 Bake 35 minutes in the preheated oven, until crisp and golden brown. Cool 10 minutes before serving.

Nutrition Facts

Per Serving: 327 calories; 16.5 grams of fat; 44.3 grams of carbohydrates; 2.5 grams of protein; 41 milligrams of cholesterol; 394 milligrams of sodium.

  1. Jan 22nd 2008

    I used a half-can of whole berry cranberry sauce with the peaches and a tablespoon of flour. (Trying to use what I already had in the pantry.)Tasty. Even better with vanilla ice cream.

  2. Dec 4th 2007

    as it is this recipe is lacking, but if you take the advice of other reviewers it turns out wonderful. 2 tablespoons of flour in the fruit mix to thicken it is a must. omit the salt, half ...

  3. Aug 31st 2007

    Love this recipe! I did as others suggested and sprinkled corn starch with the sugar over the peaches. For the topping, I blended the oats in the processor then added the sugar the rest of ...

  4. Sep 17th 2006

    This was wonderful. I made some changes though. Instead of raspberries I used blueberries. I used one 10" round baking dish so I used a little more of everything. I doubled the crumble l ...

  5. Jul 23rd 2006

    Used a single pan for baking instead of the individual ramekins. Great recipe for fresh summer fruits. Turned out very juicy so I would probably add 2 tablespoons of flour to the fruit mixture.

  6. Apr 10th 2006

    Very yummy. used frozen raspberrys, and canned peaches, which were sweet enough, so I didn't use the sugar in the filling. For the crumble top, I used all brown sugar, and added a little flo ...

  7. Aug 16th 2005

    Very yummy dessert. I used blueberries instead of raspberries and only sprinkled about a teaspoon of sugar over the fruit. I didn't use ramekins, but an 8-inch glass baking dish, so I incr ...

  8. Jul 7th 2005

    Everyone loved this. I used dehydrated raspberries ( 1 1/2 cups approx) and also added 2 Tbls flour since others said it was a bit juicy. Mine wasn't runny at all. Nice tart and sweet flavor.

  9. Sep 7th 2004

    My boyfriend and I picked raspberries and peaches at a local farm and made this dessert. We loved it straight from the oven, with vanilla ice cream. The only change I would make was that it ...