Raspberry Peach Crumble
A very versatile crumble to be used with any berries!
Ingredients
CRUMBLE TOPPING:
- 1 cup all purpose flour
- ½ cup firmly packed brown sugar
- ½ cup granulated white sugar
- 1 teaspoon ground cinnamon
- 1 pinch salt
- ½ cup (1 stick) chilled unsalted butter, cut into small pieces
FRUIT FILLING:
- 8 medium peaches, peeled and sliced
- 1 pint raspberries
- ½ medium lemon, juiced
- ¼ cup granulated white sugar
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 350℉.
PREPARE THE CRUMBLE TOPPING:
- In a medium bowl, combine the flour, brown sugar, white sugar, cinnamon, salt and butter. Using a pastry blender (or clean hands), incorporate the ingredients until the mixture sticks together in small crumbles.
PREPARE THE FRUIT FILLING:
- In a deep pie dish, arrange the peach slices and raspberries. Sprinkle the fruit with lemon juice, sugar and cornstarch; toss. Sprinkle the crumble topping evenly over the fruit.
- Bake for at least one hour- until golden brown and the the juices start to bubble through the topping. You may need to cover the top with foil at some point to keep the crumbly topping from becoming too dark or burnt. Serve warm or at room temperature. Delicious served with a little bit of vanilla ice cream!
Nutrition
Serving: 1servingCalories: 387kcalCarbohydrates: 68gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 32mgSodium: 31mgPotassium: 322mgFiber: 7gSugar: 47gVitamin A: 881IUVitamin C: 25mgCalcium: 43mgIron: 2mg
Tried this recipe?Let us know how it was!