Peach and Raspberry Crumble: A Summer Dessert Delight

Peach and raspberry crumble is the quintessential summer dessert. It’s warm, comforting, bursting with juicy fruit, and topped with a buttery, crumbly topping that’s simply irresistible. This recipe combines the sweetness of ripe peaches with the tartness of fresh raspberries, creating a flavor profile that’s both refreshing and satisfying. It’s perfect for a casual weeknight treat or a sophisticated end to a summer dinner party.

This recipe is also incredibly versatile. Feel free to adapt it to your liking by adding different spices, using other berries, or even incorporating nuts into the crumble topping. The possibilities are endless!

## Why You’ll Love This Peach and Raspberry Crumble

* **Easy to make:** This recipe requires minimal effort and uses simple ingredients that you probably already have in your pantry.
* **Delicious flavor:** The combination of sweet peaches and tart raspberries creates a perfectly balanced flavor that’s both refreshing and satisfying.
* **Versatile:** You can easily adapt this recipe to your liking by adding different spices, using other berries, or even incorporating nuts into the crumble topping.
* **Perfect for any occasion:** Whether you’re looking for a casual weeknight treat or a sophisticated end to a summer dinner party, this crumble is sure to impress.
* **Freezable:** You can easily freeze this crumble for later enjoyment. Simply bake it according to the instructions, let it cool completely, and then wrap it tightly in plastic wrap and aluminum foil. When you’re ready to eat it, thaw it overnight in the refrigerator and then reheat it in the oven until warmed through.

## Ingredients You’ll Need

### For the Fruit Filling:

* **Peaches:** 1 kg (about 6-8 medium) ripe peaches, peeled, pitted, and sliced. Choose peaches that are fragrant and slightly soft to the touch. If you don’t have fresh peaches, you can use frozen peaches, but be sure to thaw them completely and drain any excess liquid before using.
* **Raspberries:** 250g fresh raspberries. Fresh raspberries are best for this recipe, but you can use frozen raspberries if necessary. Do not thaw if using frozen raspberries.
* **Granulated sugar:** 75g, to sweeten the fruit. Adjust the amount of sugar depending on the sweetness of your peaches and raspberries. If your fruit is very ripe and sweet, you may need to use less sugar.
* **Cornstarch:** 2 tablespoons, to thicken the fruit juices. Cornstarch helps to create a nice, thick filling that isn’t too runny. You can substitute tapioca starch or arrowroot powder if you don’t have cornstarch on hand.
* **Lemon juice:** 1 tablespoon, to brighten the flavor and prevent the peaches from browning. Lemon juice also helps to balance the sweetness of the fruit.
* **Vanilla extract:** 1 teaspoon, for added flavor. Vanilla extract enhances the sweetness of the peaches and raspberries.
* **Pinch of salt:** A pinch of salt enhances the sweetness of the fruit.
* **Optional Spices:** ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, or ¼ teaspoon ground ginger. These spices add warmth and complexity to the flavor of the crumble.

### For the Crumble Topping:

* **All-purpose flour:** 200g, forms the base of the crumble. You can substitute gluten-free all-purpose flour if needed.
* **Rolled oats:** 75g, adds texture and a nutty flavor. Use old-fashioned rolled oats for the best texture. Avoid using instant oats, as they will become too mushy.
* **Granulated sugar:** 75g, to sweeten the topping. You can use brown sugar instead of granulated sugar for a richer, more caramel-like flavor.
* **Brown sugar:** 50g, adds moisture and a caramel flavor. Light or dark brown sugar can be used. Dark brown sugar will have a stronger molasses flavor.
* **Cold unsalted butter:** 150g, cubed. The butter should be very cold to ensure a crumbly topping. You can use salted butter, but omit the pinch of salt in the topping recipe.
* **Pinch of salt:** Enhances the flavor of the topping.
* **Optional additions:** 50g chopped nuts (such as almonds, pecans, or walnuts) for added crunch and flavor. Add after mixing the other ingredients and before crumbling over fruit.

## Equipment You’ll Need

* **9-inch baking dish:** A 9-inch baking dish is the perfect size for this recipe. You can use a ceramic, glass, or metal baking dish.
* **Large bowl:** For mixing the fruit filling.
* **Medium bowl:** For mixing the crumble topping.
* **Measuring cups and spoons**
* **Pastry blender or fork:** For cutting the butter into the flour.
* **Vegetable peeler:** For peeling the peaches. (Optional, but recommended.)

## Step-by-Step Instructions

Here’s how to make this delicious peach and raspberry crumble:

### 1. Prepare the Fruit Filling:

* **Preheat your oven to 190°C (375°F).** This ensures the crumble bakes evenly.
* **Prepare the peaches:** Wash, peel, pit, and slice the peaches. You can blanch the peaches in boiling water for 30 seconds to make peeling easier. Alternatively, you can use a vegetable peeler to peel the peaches.
* **Combine the fruit:** In a large bowl, combine the sliced peaches, raspberries, granulated sugar, cornstarch, lemon juice, vanilla extract, salt, and any optional spices. Gently toss to coat the fruit evenly. Make sure the cornstarch is evenly distributed to avoid clumps.
* **Transfer to baking dish:** Pour the fruit mixture into the prepared 9-inch baking dish. Spread the fruit evenly across the bottom of the dish.

### 2. Make the Crumble Topping:

* **Combine dry ingredients:** In a medium bowl, combine the all-purpose flour, rolled oats, granulated sugar, brown sugar, and salt. Whisk to combine the dry ingredients. This ensures that all of the ingredients are evenly distributed.
* **Cut in the butter:** Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. The mixture should be crumbly and have small pieces of butter throughout. If using your fingers, work quickly to prevent the butter from melting.
* **Add nuts (optional):** If using nuts, stir them into the crumble mixture.

### 3. Assemble and Bake:

* **Crumble the topping:** Sprinkle the crumble topping evenly over the fruit filling. Make sure to cover the entire surface of the fruit.
* **Bake:** Bake in the preheated oven for 35-45 minutes, or until the topping is golden brown and the fruit is bubbling. The baking time may vary depending on your oven. If the topping starts to brown too quickly, you can loosely cover the dish with aluminum foil.
* **Cool:** Let the crumble cool for at least 15-20 minutes before serving. This allows the fruit filling to thicken slightly and prevents it from being too runny.

## Tips for the Perfect Peach and Raspberry Crumble

* **Use ripe fruit:** The best crumble starts with ripe, juicy fruit. Look for peaches that are fragrant and slightly soft to the touch. Raspberries should be plump and bright red.
* **Don’t overmix the crumble topping:** Overmixing the crumble topping will result in a tough, dense topping. Mix the ingredients just until they are combined and the mixture resembles coarse crumbs.
* **Use cold butter:** Cold butter is essential for a crumbly topping. Make sure the butter is very cold before you start mixing the topping.
* **Adjust the sweetness to your liking:** If your fruit is very sweet, you may need to use less sugar in the filling. Taste the fruit mixture before adding the sugar and adjust accordingly.
* **Add a touch of spice:** A pinch of cinnamon, nutmeg, or ginger can add warmth and complexity to the flavor of the crumble.
* **Let it cool before serving:** Letting the crumble cool for at least 15-20 minutes before serving allows the fruit filling to thicken slightly and prevents it from being too runny.
* **Use parchment paper or a silicone baking mat for easy clean-up:** Line your baking sheet to make cleaning easier.
* **For a richer flavor, try browning the butter for the crumble topping.** This adds a nutty, caramelized flavor.
* **Add a streusel topping alongside the crumble:** Combine flour, sugar, brown sugar, and cold butter for a richer sweeter crunch.

## Serving Suggestions

This peach and raspberry crumble is delicious on its own, but it’s even better with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of custard. Here are a few more serving suggestions:

* **Vanilla ice cream:** A classic pairing that complements the warm, fruity flavors of the crumble.
* **Whipped cream:** Light and airy, whipped cream adds a touch of elegance to the crumble.
* **Custard:** Rich and creamy, custard is a decadent addition to the crumble.
* **Greek yogurt:** A healthy and tangy alternative to ice cream or whipped cream.
* **Crème fraîche:** Adds a slightly sour and creamy element.
* **A sprinkle of powdered sugar:** For a simple and elegant presentation.
* **Chopped nuts:** Adds a crunchy texture and nutty flavor.
* **A drizzle of honey or maple syrup:** For added sweetness.

## Variations and Adaptations

This peach and raspberry crumble is a versatile recipe that can be easily adapted to your liking. Here are a few ideas:

* **Use other fruits:** Substitute other berries, such as blueberries, blackberries, or strawberries, for the raspberries. You can also use other stone fruits, such as plums, nectarines, or apricots, for the peaches.
* **Add nuts to the crumble topping:** Chopped almonds, pecans, or walnuts add a crunchy texture and nutty flavor to the crumble topping.
* **Use different spices:** Experiment with different spices, such as cardamom, cloves, or allspice, to add warmth and complexity to the flavor of the crumble.
* **Make it gluten-free:** Use gluten-free all-purpose flour and gluten-free rolled oats to make this recipe gluten-free.
* **Make it vegan:** Use vegan butter and a plant-based milk alternative to make this recipe vegan.
* **Add a layer of almond paste or marzipan under the fruit.** This adds an additional layer of nutty flavour and complexity.
* **Drizzle a simple glaze over the cooled crumble.** Mix powdered sugar with a bit of milk or lemon juice for a sweet finishing touch.

## Storage Instructions

* **Store leftovers:** Leftover peach and raspberry crumble can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat the crumble in the oven at 175°C (350°F) until warmed through. You can also reheat it in the microwave, but the topping may not be as crisp.
* **Freeze:** Baked and cooled crumble can be frozen for up to 2 months. Wrap tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before reheating.

## Nutritional Information (Approximate)

* **Calories:** Approximately 350-400 per serving (depending on ingredients and portion size).
* **Fat:** 15-20g
* **Protein:** 4-6g
* **Carbohydrates:** 45-55g

*Note: This is an estimate. Actual nutritional content may vary.*

Enjoy this delightful Peach and Raspberry Crumble! It’s a recipe that is sure to be a summer favorite. Happy Baking!

## Recipe Card

**Peach and Raspberry Crumble**

A delightful summer dessert featuring juicy peaches and tart raspberries topped with a buttery crumble.

**Prep Time:** 20 minutes
**Cook Time:** 35-45 minutes
**Total Time:** 55-65 minutes
**Servings:** 8

**Ingredients:**

**Fruit Filling:**
* 1 kg ripe peaches, peeled, pitted, and sliced
* 250g fresh raspberries
* 75g granulated sugar
* 2 tablespoons cornstarch
* 1 tablespoon lemon juice
* 1 teaspoon vanilla extract
* Pinch of salt
* Optional Spices: ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, or ¼ teaspoon ground ginger

**Crumble Topping:**
* 200g all-purpose flour
* 75g rolled oats
* 75g granulated sugar
* 50g brown sugar
* 150g cold unsalted butter, cubed
* Pinch of salt
* Optional: 50g chopped nuts (almonds, pecans, or walnuts)

**Instructions:**

1. Preheat oven to 190°C (375°F).
2. In a large bowl, combine peaches, raspberries, granulated sugar, cornstarch, lemon juice, vanilla extract, salt, and spices (if using). Toss gently.
3. Transfer fruit mixture to a 9-inch baking dish.
4. In a medium bowl, combine flour, oats, granulated sugar, brown sugar, and salt.
5. Cut in cold butter until mixture resembles coarse crumbs. Stir in nuts (if using).
6. Sprinkle crumble topping evenly over fruit filling.
7. Bake for 35-45 minutes, or until topping is golden brown and fruit is bubbling.
8. Let cool for at least 15-20 minutes before serving.

**Serving Suggestions:**

Serve warm with vanilla ice cream, whipped cream, or custard.

**Enjoy!**