Raspberry Peach Crumble


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.

Original recipe makes 6 servings


1 pint fresh raspberries
3 fresh peaches, pitted and chopped
2 tablespoons lemon juice
1/3 cup white sugar
1 pinch cinnamon
1 cup rolled oats
1/2 cup unsalted butter
1/4 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1 teaspoon salt
1 pinch cinnamon

  • PREP

    15 mins

  • COOK

    35 mins


    50 mins


  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.


Calories: 327 kcal
Carbohydrates: 44.3 g
Cholesterol: 41 mg
Fat: 16.5 g
Fiber: 5.1 g
Protein: 2.5 g
Sodium: 394 mg