Easy Raspberry Peach Crumble without Oats
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,
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.
Let’s talk Ingredients and Substitutes (Save/Pin)
- 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.
Useful Tips and Tools
- You can bake this as one crumble in a single Baking Dish or into four individual servings baked in individual ramekins.
- Also, the pastry blender is a great tool to have if you plan to make crumble often by hand.
- I love using my food processor. It takes minutes, and the butter is evenly distributed giving you a nice uniform bread crumb consistency.
- A Bowl to mix the fruit and ingredients together
How to Make A Raspberry Peach Crumble – Fresh Peach Crumble without oats
Methods
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
I love baking the crumble fresh, so the topping stays wonderfully crisp. And yet, you can make this crumble in advance. Cool it completely before you wrap it well and place it in the fridge.
Just a few minutes in the microwave will bring it back to it syrupy goodness. Then a few minutes in the oven will help crisp the streusel topping as well.
Yes, you can store any extra crumble mix well wrapped in a freezer bag (to prevent ice crystal) for up to 3 months.
It is very tempting to add more butter in the crumble topping, but too much butter will blend the mixture of flour and sugar. Creating the perfect crumb with flour and sugar requires that you do not add too much butter. Ideally, a ratio of 1:1:2 works best – One part butter: one part sugar: two parts flour.
Absolutely, You can omit the raspberries completely or add other berries instead
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Easy Raspberry Peach Crumble with Fresh Peaches
Print Pin RateDescription
Ingredients
Fruit Base
- 4 Peaches large
- 1 cup Raspberries
- 1/2 tbsp Lemon zest
- 1 tbsp Lemon juice
- 60 grams Brown sugar
- 50 grams White sugar
- 2 tbsp Cornstarch/cornflour
- 1/4 tsp Salt
- 1 tbsp Unsalted butter
Crumble mix
- 120 grams All-purpose flour
- 4 tbsp Light brown sugar
- 4 tbsp Sugar
- 56 grams Unsalted Butter
- 1 tsp Vanilla
- 1 tsp Spice mix cinnamon, gingerbread
- 1/4 tsp Fresh grated nutmeg
- 50 grams Almond meal
Conversions – Switch between Metric & US for other measurement options
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.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Suzy
This crumble looks absolutely tasty! And I love how easy it is…love that little hands can help too!
Veena Azmanov
Absolutely Suzy. Little hands make them more tasty
Edyta @ Innocent Delight
Peaches and raspberries sound like such an awesome combination. I will be making this crumble pretty soon. Thanks for great recipe.
Veena Azmanov
Thank you Edyta – So happy to hear you say that.Enjoy!
Shashi at Savory Spin
Fruit crumbles are a favorite summer dessert for us as well – and yours looks so delicious! Your daughter did a fantastic job – and seeing crumbles are -like you said – so forgiving – that crumb topping turned out so well!
Veena Azmanov
Thank you Shashi. Yeah they are so forgiving. She loves making this topping.
Alyssa
I love crumble but I think it’s because I love the butter topping! I swear I could just eat that and nothing else.
Veena Azmanov
Ha me too! I love the crumble topping but I totally love summer fruits in the crumble
Tara
Yum! Such a wonderful summer dessert. I love the addition of the ground ginger and that topping looks delicious.
Veena Azmanov
Thank you Tara. Yeah I love adding ginger too!