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Raspberry Peach Crumble

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."
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50 m servings 327 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 394 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  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.

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Read all reviews 68
  1. 78 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 a...

Most helpful
Most positive
Least positive

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 ...

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 increase...

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.

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 ...

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.

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 ing...

Very yummy. used frozen raspberrys, and canned peaches, which were sweet enough, so I didn't use the sugar in the filling. For the crumble top, I used all brown sugar, and added a little flour a...

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...

Everyone loved this. I used dehydrated raspberries ( 1 1/2 cups approx) and also added 2 Tbls flour since others said it was a bit juicy. Mine wasn't runny at all. Nice tart and sweet flavor.

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