Peach and Raspberry Crumble recipe

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Ingredients

3 fresh peaches, pitted and sliced into equal crescents
1 pint fresh raspberries
¾ cup white sugar, divided
1 tablespoon ground cinnamon, divided
1 lemon, juiced
2 cups rolled oats
1 ¼ cups all-purpose flour
½ cup unsalted butter, cubed
¼ cup brown sugar
1 teaspoon salt

Nutrition Info

305.3 calories
carbohydrate: 50.5 g
cholesterol: 24.4 mg
fat: 10.6 g
fiber: 5.1 g
protein: 4.3 g
saturatedFat: 6 g
servingSize: -
sodium: 238.2 mg
sugar: 23.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Combine peaches, raspberries, 1/2 cup white sugar, 1/2 tablespoon cinnamon, and lemon juice in a bowl.

  3. Combine oats, flour, butter, remaining 1/4 cup white sugar, brown sugar, and salt in a bowl, mix crumble topping thoroughly until smooth and not lumpy.

  4. Pour fruit mixture into a large ceramic baking dish, spreading evenly. Top evenly with oat crumble mixture.

  5. Bake in the preheated oven until golden brown, about 35 minutes.

Recipe Yield

10 servings

Recipe Note

A floral, summery, peach-raspberry crumble dessert great for any occasion.

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