Raspberry Peach Crumble Recipe

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Most Helpful Positive Review

Dec 04, 2007

as it is this recipe is lacking, but if you take the advice of other reviewers it turns out wonderful. 2 tablespoons of flour in the fruit mix to thicken it is a must. omit the salt, half the butter and make a double batch of the crisp topping. after making these changes i had a 5 star dessert.

—Colleen

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Most Helpful Critical Review

Sep 01, 2009

I found this to be WAY too sweet. Next time I'd use less than half the sugar the recipe calls for. I used five peaches and a cup of blueberries — I followed the advice of other reviewers and added flour, but it wasn't quite enough. I'd use four tablespoons of flour next time, with that amount of fruit. I'd also use wild blueberries so they don't burst and turn everything purply. I think this recipe holds a lot of promise, though! I'd definitely make it again.

—Sarah C.

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68 Ratings

Aug 16, 2005

Very yummy dessert. I used blueberries instead of raspberries and only sprinkled about a teaspoon of sugar over the fruit. I didn't use ramekins, but an 8-inch glass baking dish, so I increased everything a bit. Used one cup of berries, 5 peaches, and a bit more oats than that. Served with homemade vanilla ice cream. It was very, very juicy, but I expected that from using fresh summer peaches. This was so good I ate it for breakfast today!

—What a Dish!

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Jul 23, 2006

Used a single pan for baking instead of the individual ramekins. Great recipe for fresh summer fruits. Turned out very juicy so I would probably add 2 tablespoons of flour to the fruit mixture.

—PAULDI

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Sep 07, 2004

My boyfriend and I picked raspberries and peaches at a local farm and made this dessert. We loved it straight from the oven, with vanilla ice cream. The only change I would make was that it was a little juicy and hard to serve; maybe add some flour to the fruit.

—LADYVINCENZA

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Jan 22, 2008

I used a half-can of whole berry cranberry sauce with the peaches and a tablespoon of flour. (Trying to use what I already had in the pantry.) Tasty. Even better with vanilla ice cream.

—Sarah Jo

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Aug 31, 2007

Love this recipe! I did as others suggested and sprinkled corn starch with the sugar over the peaches. For the topping, I blended the oats in the processor then added the sugar the rest of ingredients. It was soooooo yummy! I tripled the recipe and baked it in a 9X11 pan. This is a keeper!

—Diane Laney

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Sep 17, 2006

This was wonderful. I made some changes though. Instead of raspberries I used blueberries. I used one 10" round baking dish so I used a little more of everything. I doubled the crumble layer on top. I used six peaches and two cups of blueberries. Because blueberries are sweeter than raspberries I cut the sugar in half. My guests raved about this and I would definitely make this again.

—ROBINANNE2

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Nutrition

Calories
327 kcal
16%

Carbohydrates
44.3 g
14%

Cholesterol
41 mg
14%

Fat
16.5 g
25%

Fiber
5.1 g
20%

Protein
2.5 g
5%

Sodium
394 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Raspberry Peach Crumble

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 327
Calories from Fat: 149

% Daily Value *
Total Fat 16.5g 25 %
Saturated Fat 9.9g 49 %
Cholesterol 41mg 14 %
Sodium 394mg 16 %
Potassium 166mg 5 %
Total Carbohydrates 44.3g 14 %
Dietary Fiber 5.1g 20 %
Protein 2.5g 5 %
Sugars 31.1g
Vitamin A 11 %
Vitamin C 60 %
Calcium 5 %
Iron 10 %
Thiamin 13 %
Niacin 8 %
Vitamin B6 3 %
Magnesium 11 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.