Raspberry Peach Crumble

After reading some reviews, I wound up halving the salt and butter. The crumble came out crispy and golden brown. This definitely tastes better the next day. Perfect sweetness and the combination of raspberries to peaches was delicious. I used 6 peaches that were very small, the size of nectarines. Perfectly baked at 35 minutes. Thank you for the recipe.

Excellent dessert, especially with a scoop of frozen yogurt. Using fresh fruit, I have made this using the whole amount of butter for the topping and halving the amount. In using an 8 inch round x 2 inch deep baking dish, I found that using half the amount of butter required allowed the topping to brown up nicely without leaving a puddle of butter in the middle of the crumble and in my oven. Very tasty. A family favourite.

Very tasty, the topping is a little salty but otherwise a great dessert!

this is the most amazing dish, one of my guests at Thanksgiving called it decadent!

I cut the amount of white sugar in half. When I make it again, I’ll also cut the amount of butter in half. The peach/raspberry combination was delicious.

I used frozen raspberries and fresh peaches. Added flour as other reviews stated. It was excellent and I will definitely make it again!

Waaaay too much butter. Ended up with a soggy mess, and after refrigerating it to get it to firm up a bit, ended up with globs of butter congealed at the top. Disgusting.

It was so easy to make and tasted delicious. I hate peeling peaches for pies, and with this recipe you don’t have to. Just remove the pit and chop the peaches.

I made this initially. AFTER reading all the reviews. I made the suggested changes and it was fabulous.

Nice, easy quick and delicious recipe! Used some of our huge stash of frozen peaches. They were really juicy when thawed out but that worked great w the steel cut oats we had. No raspberries but used Granny Smiths and craisans. Not one left for a midnight snack… boohoo!! Definitely be making these again

Added a teaspoon of flour and zest of 1/2 lemon to fruit mixture. Followed topping recipe exactly. Baked longer than directed in order to achieve golden brown color on the topping. Everyone loved it.

I loved this! I used only peaches and used only half of the white sugar called for. I also found it slightly too salty for my taste (and I love salt) so next time I will use about 1/2 to 3/4 of the salt called for. (It’s possible I went over the amount called for by mistake; I guess the lesson here is to be very careful with salt and maybe taste it after adding 1/2 then add more if wanted.) I also forgot to grease the ramekins but found it didn’t matter at all. Will make again!

This is our go to recipe. love the topping.

Although the flavor was good, my dish came out swimming in melted butter.

Wayyyy to salty!! The “crisp” part was all weird and chewy and tasted like butter and salt.

I think this recipe is a great foundation to what can be an amazing one. Becuse I wanted to serve it to adults only I began by gently poaching the fresh peaches in a little triple sec for just five mins. Then I used a package of frozen assorted berries and added them with a tableshpoon of light brown sugar. Mixed together and cooked for five mins. I then moved the fruit with a slotted spoon leaving behind most of the liquid. I cooked the liquid down with a little more triple sec until it became a lovely thick sauce. I used no corn starch. It was not necessary as I left most of the liquid behind to make the sauce. With the flour, brown sugar and oats etc, I added a tablespoon each of dried cranberries, coconut, golden raisins and mixed dried fruit (apple, mango etc). I also added a tablespoon of walnuts and pecans. I found half a stick of butter enough to bind it successfully without making it too rich. I used cloves, cinnamon and nutmeg. Our friends totally loved it and said it made the kitchen smell of Christmas. Served with vanilla icecream and the sauce over the top. It was not too sweet or too moist and the extras made it interesting and tasty.

I made this tonight with 5 fresh ripe peaches and 1/3 pint raspberries. I did not use ramekins but a casserole dish. Baked in 350 oven x 45-50 min. I too would have thickened fruit with flour or cornstarch and added more oatmeal to crumble topping (also omit salt if using regular salted butter). Yummy served warm with vanilla icecream! Beth T

amazing. i was surprised this recipe didnt call for flour but the crust was perfect. i used a tad more lemon for tartness and it was wonderful.

This recipe was GREAT! I made a few changes to work with what I had on hand. I used bluebeies instead of the rasberries, and my peaches were from a can (in juice). So I also cut the sugar amount by half to add to the fruit. It tcame out beautiful! Not too sweet, the topping was crunchy, and just the right hint of cinnamon! I would recomend this recipe whole heartedly!!!

This recipe has a ton of butter and sugar in it!! if thats your thing..enjoy!! I put it in a dish instead of ramekins to make more so, i doubled it and should not have double the sugar and butter in the topping. it was swimming in butter.. was much better when i put half of it in there. I adjusted the other ingredients as well to make it more healthy so, i guess i created a whole new one. Just cut back on the butter in the topping and add a few more oats and it will be crispier and not so greasy.

Yummy crumble, it went over very well at a barbecue. While the topping was good it had too much butter, the oats and sugar couldn’t get good and toasty on top. I see a lot of people think flour should be added to the fruit but I didn’t think it was necessary at all, the fruit is perfect as-written (adjusting the sugar to taste/how tart your fruit is). Thanks for sharing.