Peach crumble is the ultimate dessert when it comes to stone fruit desserts. Bubbling and delicious raspberry and peaches topped with a buttery crumble baked until crisp and golden. The best part is it takes just 10 minutes to prep and 30 minutes to bake.
Peaches – Wash the peaches and score a cross on the skin. First, 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 them aside.
Crumble – In the bowl of a food processor, add the flour, nuts/oats, sugar, salt, vanilla extract, spice, and chilled cubed butter. Pulse a few times – until crumbly until you have a combination of small and large breadcrumb consistency. Keep chilled.Pro tip – The crumble mixture can be made up to 4 days in advance. Keep it in the fridge at all times to ensure the butter stays chilled.
Grease a 9 x 4-inch baking pan with butter. Combine the raspberries and peaches with sugar, zest, and cornstarch in the baking pan. Pro tip – Greasing the baking pan with butter will prevent the crumble from getting burnt.
Sprinkle the crumble mixture on top of the fruits. Making sure to cover all areas. Pro tip – I like to do this with my hands and make sure to cover all areas. Try to put the large crumble pieces on the top as they do look prettier.
Bake for about 30 to 35 minutes or until the top is crisp and golden. Let cool for 10 minutes before you serve.Pro tip – If you choose to make small individual ramekins, you will need only 12 to 15 minutes of baking time.
Fruit crumble can be served hot or cold. We love to serve it warm with chilled ice cream or cold with whipped cream.Pro tip – The fruit syrup is very hot so make sure to wait for 10 minutes to prevent anyone from getting hurt.
Fruit - you can use fresh or frozen raspberries. If using frozen make sure to thaw well, then drain excess moisture so the crumble does not become soupy.
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. You can replace some of the flour with oats and nuts.
Freezing crumble mixture - you can store any extra crumble mix well wrapped in a freezer bag (to prevent ice crystal) for up to 3 months.
Gluten-free fruit crumbles - simply replace the flour in the recipe with your favorite-gluten free flour and oats.
Reducing sugar - you can reduce sugar by simply tasting the blueberries. If you have sweet blueberries reduce the sugar accordingly. If the blueberries are tart, you can also use maple syrup or honey to substitute some of the sugar.
Reheating crumble -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.
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