Raspberry Peach Crumble recipe

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Ingredients

1 pint fresh raspberries
3 fresh peaches, pitted and chopped
2 tablespoons lemon juice
⅓ cup white sugar
1 pinch cinnamon
1 cup rolled oats
½ cup unsalted butter
¼ cup brown sugar
¼ cup white sugar
1 teaspoon vanilla extract
1 teaspoon salt
1 pinch cinnamon

Nutrition Info

327 calories
carbohydrate: 44.3 g
cholesterol: 40.7 mg
fat: 16.5 g
fiber: 5.1 g
protein: 2.5 g
saturatedFat: 9.9 g
servingSize: -
sodium: 394.3 mg
sugar: 31.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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