Raspberry Peach Crumble
Serves: 8x8 pan
An easy, comforting dessert, using late Summer fruit. Make-ahead and perfect hot or cold, this crunchy, fruit filled Raspberry Peach Crumble will have everyone wanting second helpings!
  • For the fruit filling:
  • 4 large peaches, halved, pitted and sliced thinly.
  • 1 cup (125g) fresh raspberries
  • 2tbsp cornstarch
  • 1tbsp freshly squeezed lemon juice
  • 3-4tbsp white sugar (it depends how sweet your fruit is as to how much sugar you need)
  • ¼tsp vanilla extract
  • For the crumble topping:
  • 1 cup (80g) rolled oats (not quick cook)
  • ½ cup (100g) light brown sugar
  • 1 and ½ cups (210g) all purpose flour
  • 1 stick (113g) butter, cubed, left out of fridge for 5-10 minutes*
  • ¼tsp vanilla extract
  1. Preheat the oven to 350F/180C and grease an 8x8 inch square pan. I use cooking spray.
  2. Make the fruit filling first: place peach slices, raspberries, cornstarch, lemon juice, sugar and vanilla extract into a medium sized bowl and toss together until all the fruit is coated and shiny. Tip into your greased pan and leave to one side.
  3. Now make the topping: Place oats, sugar, flour and butter into a medium sized bowl and rub between your fingers until all the flour, oats and sugar are well coated in butter. Mixture will be moist and a little sticky. There will be larger lumps and smaller ones, this is perfect!
  4. Add in the vanilla extract, give it a final mix with your hands, crumbling it and rubbing it as you go, then sprinkle all over the fruit until all the fruit is covered. There is plenty of topping to cover the fruit well in this recipe!
  5. Place in the oven for 40-45 minutes, until top is golden, crunchy to the touch and the fruit is bubbling inside. Just double check the centre is piping hot with a knife/skewer and then remove from the oven to cool.
  6. You can serve after the crumble has been cooling for 30 minutes, or serve it cool, or leave it to cool completely and then warm it in the microwave for 30 seconds-1 minute when ready to serve.
  7. Crumble will keep covered, in the fridge for 2 days. Any longer and the topping gets a little soggy!
*Normally I use unsalted butter for my crumbles, however, at the request of a friend I used a ½ fat butter spread for this crumble and it was honestly the best crumble I've ever had, so if you want to make it with either butter or spread then that is fine! moved here
Recipe by REASONS TO SKIP THE HOUSEWORK at https://www.reasonstoskipthehousework.com/raspberry-peach-crumble/