Raspberry Peach Crumble

Raspberry Peach Crumble

62 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
MCBEALE11
Recipe by  MCBEALE11

“This is a showstopper, perfect for summer. Serve with vanilla ice cream to make it a perfect dessert. Use frozen fruit, if the fresh is not in season.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 small ramekins.
  2. In a bowl, mix the raspberries, peaches, lemon juice, 1/3 cup white sugar, and 1 pinch cinnamon.
  3. In a separate bowl, mix the oats, butter, brown sugar, 1/4 cup white sugar, vanilla, salt, and 1 pinch cinnamon.
  4. Fill the prepared ramekins with equal amounts of the raspberry and peach mixture, and top with equal amounts of the oats mixture. Arrange the ramekins on a baking sheet.
  5. Bake 35 minutes in the preheated oven, until crisp and golden brown. Cool 10 minutes before serving.

Share It

Reviews (62)

Rate This Recipe
Colleen
103

Colleen

as it is this recipe is lacking, but if you take the advice of other reviewers it turns out wonderful. 2 tablespoons of flour in the fruit mix to thicken it is a must. omit the salt, half the butter and make a double batch of the crisp topping. after making these changes i had a 5 star dessert.

What a Dish!
30

What a Dish!

Very yummy dessert. I used blueberries instead of raspberries and only sprinkled about a teaspoon of sugar over the fruit. I didn't use ramekins, but an 8-inch glass baking dish, so I increased everything a bit. Used one cup of berries, 5 peaches, and a bit more oats than that. Served with homemade vanilla ice cream. It was very, very juicy, but I expected that from using fresh summer peaches. This was so good I ate it for breakfast today!

PAULDI
25

PAULDI

Used a single pan for baking instead of the individual ramekins. Great recipe for fresh summer fruits. Turned out very juicy so I would probably add 2 tablespoons of flour to the fruit mixture.

More Reviews

Similar Recipes

Old Fashioned Peach Cobbler
(450)

Old Fashioned Peach Cobbler

Raspberry Sour Cream Pie
(122)

Raspberry Sour Cream Pie

Peach Cream Pie I
(109)

Peach Cream Pie I

Raspberry Pie I
(89)

Raspberry Pie I

Peach Berry Cobbler
(87)

Peach Berry Cobbler

Peach Raspberry Cobbler
(36)

Peach Raspberry Cobbler

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 327 cal
  • 16%
  • Fat
  • 16.5 g
  • 25%
  • Carbs
  • 44.3 g
  • 14%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 394 mg
  • 16%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Old Fashioned Peach Cobbler

>

next recipe:

Peach Crumble Cake