Perfect Peach and Raspberry Crumble
Ingredients
For the Filling
- 3 pounds fresh peaches (about 6 large peaches) pitted and peeled
- 12 ounces fresh raspberries
- 3 tbsp cornstarch
- 2 tbsp fresh lemon juice
- 1/4 tsp salt
- 2 tbsp vanilla extract
- 1/2 cup granulated sugar
For the Crumble Topping
- 1 cup old fashioned oats
- 1 cup all purpose flour
- 1/4 tsp salt
- 1 tsp lemon zest
- 1 tsp cinnamon
- 3/4 cup light brown sugar
- 10 tbsp unsalted butter melted and cooled
Instructions
Make the Filling
- Slice the peaches into about 1 inch slices and then cut each slice into halves or thirds. Toss them into a large mixing bowl with the granulated sugar, salt, lemon juice, vanilla and cornstarch. Mix very well to dissolve the sugar and cornstarch. Add the fresh raspberries and stir to combine.
Make the Topping
- Add the oats, flour, salt, zest, cinnamon and brown sugar to a separate mixing bowl and stir very well. Add the melted butter. Use your ands to squeeze and mix all of the butter into the dry ingredients. It will look clumpy and there should not be any dry topping.
Assemble the Crumble
- Butter a 9 x 14 glass baking pan. Pour in the filling and spread it out evenly with a rubber spatula. Use your hands to sprinkle the topping all over the filling. Bake in a preheated oven at 350 degrees for 40 to 45 minutes.Allow to cool for about 30 minutes before serving.