Easy Raspberry Peach Crumble

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Peach crumble is the ultimate comfort food when it comes to stone fruit desserts. Peaches pair well with most berries and are absolutely divine with raspberry. This peach crumble without oats is not just simple and easy but also scrumptious.

I love summer not just because of the warm weather but mostly because of all the amazing seasonal fruits and flowers you get. My kids favorite are fruit crumbles so we make all types of crumble.

And when I say we - I do mean we!! My kids love getting involved in the kitchen with me and Rhea simply loves the job of squishing butter, sugar, and flour - must be the texture. Look at her have fun. It's a messy kitchen of course, and yet now she can proudly claim that she made this dessert.

What is a crumble?

A crumble is a baked fruit dessert topped with a crisp streusel made with butter, sugar, and flour with the addition of nuts or/and oats.

Well, I am a big fan of crumbles (Ziv hates that they are so messy). And I can have them on just about anything. You remember my raspberry crumble, the blackberry crumbles, and blueberry crumble?  I even add crumbles to my bars, like the apricot crumble bars and my blueberry cream cheese bars. In addition, I also shared the apple pie with a crumble top, blackberry nectarine crumb cake. So you see we love fruit crumble.

What is the difference between cobbler and crumble?

Both are baked fruit desserts. A cobbler uses dollops of biscuit dough or pie dough topping, which often when baked looks very similar to a cobblestone. A crumble uses a streusel-like topping made of flour, sugar, and butter with the addition of nuts.

What is the difference between a crumble and a crisp?

Again a crumble and a crisp are also both baked fruit desserts and both use a streusel topping made with butter, sugar, and flour. And yet, a crumble uses an addition of nuts while crips use rolled oats. These oats become crisp and flaky when cooked while the crumble topping is cakey and dense.

How to make the perfect crumble topping?

The perfect crumble topping is in the ratio of flour, sugar, and butter - Two parts flour, one part butter and one part sugar works every single time.

Ingredients and substitutes

• Sugar – I like using a mix of white and brown sugar. The white adds sweetness and keeps a beautiful white color while the light or brown sugar brings with it the flavor of molasses, which when combined with the cinnamon or nutmeg is an absolute luxury.
• Unsalted Butter – I always use unsalted because I like to control the amount of salt I use. If you use salted butter that’s fine. Just omit salt in the recipe. Margarine or veg shortening works as well, and yet they both will affect the texture of the crumble. Since margarine has a bit more liquid so you may need to use a tad less. While vegetable shorting will make the crumble topping crisper. 
• Cornstarch - Raspberries are juicy, and the cornstarch helps thicken the juices giving you that thick syrup-like consistency instead of a pool of liquid.
• Vanilla  - Always use good quality vanilla in your recipes. It makes a huge difference in flavor. I like to make a homemade vanilla extract or homemade vanilla bean paste. In desserts like this, I will often also use my homemade vanilla sugar.
• Spice mix – There are so many flavors you can add. Like pumpkin spice or gingerbread spice, cinnamon, and nutmeg. I admit that when it comes to crumble, I often prefer the fruit to shine. So I usually add just a pinch of cinnamon and a grating of nutmeg.

Fruit

• Peaches –   Today I am using fresh peaches but canned or frozen work just as well. If using frozen, you can keep the amount of sugar. And yet, if using sweet canned peaches then I suggest reducing the sugar by half. The best practice is to taste and see how sweet they are. As a guide, if you are not sure, then half the sugar would work great.
• Raspberries - Today I am using fresh, and yet you can also use frozen. If you use frozen you can keep the amount of sugar the same. I'd love to say you can also use canned, and yet with canned, I find the fruit is too soft and becomes syrupy by the time it's cooked. It still tastes good, but the fruit is almost down to a syrup consistency.

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Step by step instructions

Blanch peaches

• Wash peaches, score a cross on the skin and blanch them in hot water for three minutes.
• Then drop them in cold water so the skin peels off easily.
• Remove skin, chop each into approximately 6 to 8 slices.
• Squeeze the lemon juice and set aside.

Prepare crumble

• Chop butter into cubes.
• In a food processor bowl – add flour, sugars, nuts/oats, salt, vanilla, spice, and butter.
• Pulse a few times – until crumbly but not too much.
• Keep the bowl in the fridge to stay cold if necessary.

Assemble

• Preheat the oven at 170 C / 340 F.
• Add raspberries, sugar, zest, and cornstarch to the peaches - stir to combine.
• Grease the bottom of a baking dish or ramekin with butter.
• Pour fruit mixture in the baking dish.
• Generously top with the crumble mixture.
• Bake in a preheated oven for about 40 minutes.
• The top will be golden and be bubbling.
• Let cool for 20 to 30 minutes before serving.

Frequently asked questions

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