Peach-Raspberry Crumble

A delicious late summer classic combination of peaches and raspberries that is great served warm with vanilla ice cream.
Baking the crumb topping separately in this recipe helps to prevent it from getting soggy.
This recipe is also very good using 4 cups blueberries and 3 cups rhubarb in place of the peaches and raspberries.
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Course: Desserts - Crisps, Crumbles, Cobblers, Compotes
Servings: 8 servings
Author: Catherine Christiano


  • 6 cups peaches about 6 peaches
  • 2 cups red raspberries
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cinnamon


  • 1 cup rolled oats
  • 3/4 cup unbleached flour
  • 1/3 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 7 tablespoons unsalted margarine if using salted margarine, eliminate salt listed above

Serving Suggestions

  • vanilla or cinnamon frozen yogurt or ice cream
  • whipped cream (traditional or cinnamon)


  • Place a 6-quart pot, three-quarters full with hot water, on stove and bring to a boil.
  • Place rack in center of oven and preheat to 350°F. Gather either 9" square baking dish or eight 8 - 10 ounce casserole dishes.
  • In medium bowl combine topping ingredients, cutting in margarine, until mixture forms coarse crumbs. Spread evenly on rimmed baking sheet and bake in oven at 350 °F for 15 minutes, until firm to touch but not yet turning color. Remove from oven.
  • Increase oven temperature to 375°F.
  • Meanwhile, once water in pot is boiling, carefully add peaches. Allow to sit in water for 1 - 4 minutes, until skin splits. Using slotted spoon, remove to bowl. Empty pot and wipe dry. In empty pot, now off heat, combine 1/2 cup granulated sugar and 1/2 teaspoon cinnamon. When peaches are cool enough to handle, remove skin and slice into pot, removing stone during process. Add raspberries, stir gently to combine. Arrange in evenly layer in baking dish(es).
  • Sprinkle topping over filling. Bake in 375°F oven for about 45 minutes (30 - 35 minutes for individual casseroles), when fruit is tender when tested with sharp knife and topping is golden.
  • Let stand for 30 minutes before serving. Serve warm with ice cream or whipped cream.