Peach and Raspberry Crumble: A Perfect Summer Dessert
Introduction
Imagine a warm summer evening, sitting on your porch, enjoying the sunset, and savoring a mouthwatering dessert. Peach and Raspberry Crumble is the perfect treat to make those summer moments even more memorable. This delightful dessert combines the sweetness of juicy peaches with the tanginess of fresh raspberries, all topped with a crunchy, buttery crumble. Whether you’re hosting a backyard barbecue or looking for a comforting dessert after a long day, this recipe is sure to impress.
Why You’ll Love This Recipe
There are countless reasons to adore this Peach and Raspberry Crumble. First and foremost, it’s incredibly easy to make. With just a handful of ingredients and minimal prep work, you can have a delicious dessert ready in no time. The combination of ripe peaches and tart raspberries creates a beautiful balance of flavors that will leave your taste buds dancing. Plus, this dessert can be enjoyed warm or cold, making it versatile for any occasion.
Ingredients
For the Filling:
- 4 large peaches, peeled, pitted, and sliced
- 1 cup raspberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
For the Crumble Topping:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup cold unsalted butter, cubed
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the sliced peaches, raspberries, sugar, cornstarch, and lemon juice. Gently toss until the fruit is evenly coated.
- Transfer the fruit mixture to a greased 9-inch baking dish.
- In a separate bowl, mix together the flour, oats, brown sugar, and cinnamon for the crumble topping.
- Add the cold cubed butter to the crumble mixture. Using your fingers or a pastry cutter, work the butter into the dry ingredients until it resembles coarse crumbs.
- Sprinkle the crumble mixture evenly over the fruit in the baking dish.
- Bake for 30-35 minutes or until the fruit is bubbly and the topping is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Expert Tips for Success
Here are a few tips to ensure your Peach and Raspberry Crumble turns out perfect every time:
- Choose ripe peaches for the best flavor. Look for peaches that are slightly soft to the touch and have a sweet aroma.
- To easily peel the peaches, make a small “X” on the bottom of each peach with a knife, then blanch them in boiling water for about 30 seconds. Transfer them to an ice bath and the skins will easily slide off.
- Feel free to adjust the sweetness of the filling by adding more or less sugar, depending on your preference and the sweetness of the peaches.
- If you prefer a crunchier crumble topping, you can add a handful of chopped nuts, such as almonds or walnuts, to the mixture.
Variations and Substitutions
This Peach and Raspberry Crumble recipe is incredibly versatile and can be adapted to suit your preferences:
- If you’re not a fan of raspberries, you can substitute them with blackberries or blueberries.
- For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour and certified gluten-free oats.
- For a vegan option, replace the butter with coconut oil or a vegan butter alternative.
Serving Suggestions
Peach and Raspberry Crumble is delicious on its own, but you can take it to the next level by serving it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The cold creaminess pairs perfectly with the warm fruit and crunchy crumble. For an extra touch, sprinkle some toasted coconut flakes or chopped nuts on top for added texture and flavor.
FAQs
Q: Can I make this ahead of time?
A: Absolutely! You can prepare the fruit filling and crumble topping in advance and store them separately in the refrigerator. When you’re ready to bake, assemble the dessert and pop it in the oven.
Q: How do I store leftovers?
A: If you have any leftovers (which is rare because it’s so delicious!), you can store them in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.
Q: Can I use frozen fruit?
A: While fresh fruit is always preferred, you can use frozen peaches and raspberries if they’re not in season. Thaw and drain them before using in the recipe.
Final Thoughts
Peach and Raspberry Crumble is a delightful dessert that captures the essence of summer. The combination of sweet peaches, tart raspberries, and buttery crumble creates a symphony of flavors and textures that will satisfy your cravings. Whether you’re hosting a gathering or simply treating yourself, this recipe is a must-try. So grab some fresh peaches, raspberries, and a few pantry staples, and get ready to indulge in a slice of heaven.
We hope you enjoy making and savoring this Peach and Raspberry Crumble as much as we do. Don’t forget to share your delicious creations and tag us on social media. Happy baking!
Peach and Raspberry Crumble
A delightful dessert that combines juicy peaches, fresh raspberries, and a crunchy buttery crumble, perfect for warm summer evenings.
Ingredients
- 4 large peaches, peeled, pitted, and sliced
- 1 cup raspberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup cold unsalted butter, cubed
Directions
-
Preheat your oven to 375°F (190°C).
-
In a large bowl, combine the sliced peaches, raspberries, sugar, cornstarch, and lemon juice. Gently toss until the fruit is evenly coated.
-
Transfer the fruit mixture to a greased 9-inch baking dish.
-
In a separate bowl, mix together the flour, oats, brown sugar, and cinnamon for the crumble topping.
-
Add the cold cubed butter to the crumble mixture. Using your fingers or a pastry cutter, work the butter into the dry ingredients until it resembles coarse crumbs.
-
Sprinkle the crumble mixture evenly over the fruit in the baking dish.
-
Bake for 30-35 minutes or until the fruit is bubbly and the topping is golden brown.
-
Remove from the oven and let it cool for a few minutes before serving.
