Peach and Raspberry Crumble

Peach_Raspberry_Crumble_FO_Recipe_12Crumbles are some of my favorite desserts to make. They are so easy, versatile and delicious. They are great in every season too. During the fall and winter, I love making apple or pear crumbles with a touch of spice for warmth. However, in the summer it’s all about the peaches. This Peach and Raspberry Crumble can be made in a casserole dish and served family-style for more casual get-togethers or made in ramekins for a single serve treat your guests are sure to appreciate. Use your farmer owned ingredients and whip up this easy treat next time you’re in the mood for something summery sweet!

Peach and Raspberry Crumble
Serves 8- 10 7 ounce ramekins

Ingredients
For the crumble topping:
3/4 cup of sugar
1/2 cup of dark brown sugar
1 teaspoon of cinnamon
1/4 teaspoon of salt
3/4 cup of all-purpose flour
7 tablespoons of butter, cubed

For the filling:
6 large peaches
3/4 cup of sugar
1 teaspoon of vanilla
1/4 teaspoon of salt
4 teaspoons of cornstarch
12 ounces of raspberries

Directions
Preheat your oven to 375 degrees F.

Peach_Raspberry_Crumble_FO_Recipe_2Make the crumble topping first. Mix together the sugar, brown sugar, cinnamon, salt, and flour in a bowl.

Peach_Raspberry_Crumble_FO_Recipe_3Add in the cubed butter.

Peach_Raspberry_Crumble_FO_Recipe_4Using your hands or a hand mixer, mix in the butter until it is the size of peas and the mixture is crumbly.

Peach_Raspberry_Crumble_FO_Recipe_5It will look like rubble with some wetter patches and others drier. Place the crumb topping in the refrigerator for at least 15 minutes to chill while you assemble the filling.

Peach_Raspberry_Crumble_FO_Recipe_1

Peach_Raspberry_Crumble_FO_Recipe_7Cut your peaches into ½ inch pieces and place in a large bowl. Mix in sugar, vanilla and salt.

Peach_Raspberry_Crumble_FO_Recipe_8Add in cornstarch.

Peach_Raspberry_Crumble_FO_Recipe_9Next, add raspberries and fold them in gently, keeping them intact.

Peach_Raspberry_Crumble_FO_Recipe_10Place ramekins on a cookie tray lined with parchment paper or a silpat. Fill ramekins until they are completely full, even overflowing a little.

Peach_Raspberry_Crumble_FO_Recipe_11Top with crumble topping and press it into the fruit. It is okay if the ramekins look over stuffed, they will shrink in the oven.

Peach_Raspberry_Crumble_FO_Recipe_12Place the crumbles in the oven and bake for 25 to 30 minutes until the topping is golden brown and the filling is bubbling. Remove from oven and let cool slightly.

Peach_Raspberry_Crumble_FO_Recipe_13Serve and enjoy!

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