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Raspberry Peach Crumble

Raspberry Peach Crumble

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
MCBEALE11

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

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.
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Reviews

Colleen
104

Colleen

12/4/2007

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!

8/16/2005

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

7/23/2006

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.

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