This peach crumble with raspberries is a fragrant, summery dessert that's great for any occasion.
Ingredients
- peaches, pitted and sliced into equal crescents: 3 piece (fresh)
- pint fresh raspberries: 1 piece
- white sugar: 0.75 cup (divided)
- ground cinnamon: 1 Tbsp (divided)
- lemon: 1 piece (juiced)
- rolled oats: 2 cups
- ¼ cups all-purpose flour: 1 piece
- unsalted butter: 0.5 cup (cubed)
- brown sugar: 0.25 cup
- salt: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Combine peaches, raspberries, 1/2 cup white sugar, 1/2 tablespoon cinnamon, and lemon juice in a bowl.
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Combine oats, flour, butter, remaining 1/4 cup white sugar, brown sugar, and salt in a separate bowl; mix crumble topping thoroughly until smooth and not lumpy.
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Pour fruit mixture into a large ceramic baking dish, spreading evenly. Top evenly with oat crumble mixture.
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Bake in the preheated oven until golden brown, about 35 minutes.
