Berry Peach Crumble

Peach crumble is the ultimate dessert when it comes to stone fruit desserts. Bubbling and delicious berries and peaches topped with a buttery crumble baked until crisp and golden. The best part is it takes just 10 minutes to prep and 30 minutes to bake.

Table of Content

• Why make this crumble?
• Ingredients and substitutes
• Berry peach crumble
• Tips for success
• More crumble recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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I love summer not just because of the warm weather but mostly because of all the amazing seasonal fruits and flowers you get. My kids' favorite are fruit crumbles. So, we make all types of crumble.

And when I say we - I do mean we!! My kids love getting involved in the kitchen with me and Rhea simply loves the job of squishing butter, sugar, and flour - must be the texture.

A crumble is a baked fruit dessert topped with a crisp streusel made with butter, sugar, and flour with the addition of nuts or/and oats.

Why make this crumble?

• One of the reasons I love berry crumbles is this. Look at that thick tart yet sweet chewy fruit syrup. Next, look at the crisp buttery bits of crumble on the top. Now imagine a spoonful of that syrupy fruit with the crispy crumble that just bursts in the mouth. There's a mouthful you cannot resist. Explosion!
• A fruit crumble is really the easiest dessert you can make in summer with any fruit. Berries and stone fruit such as peaches, apricots, and apples are always a big hit.
• Today, I am making these with raspberries but you can also make them with other berries such as blueberries, blackberries, raspberries, or even a combination of mixed berries. Of course, stone fruits such as apricot, plums, peaches, and nectarines, are also the perfect candidates for crumbles.
• By the way, a crumble bar is a great way to take these fruit crumbles to family and friends when you visit.

Ingredients and substitutes

• Peaches – Today, I am using fresh peaches but frozen work just as well. And if you are using frozen, make sure to thaw well and drain the excess liquid so it does not make things soggy.
• Raspberries – Today, I am using fresh, and yet you can also use frozen. Again, if you are using frozen make sure to drain excess liquid well.
• Unsalted butter – I always use unsalted because I like to control the amount of salt I use. And if you use salted butter that’s fine. Just omit salt in the recipe. Margarine or veg shortening works as well, and yet they both will affect the texture of the crumble. Since margarine has a bit more liquid so you may need to use a tad less. While vegetable shorting will make the crumble topping crisper. 
• Cornstarch – Raspberries are juicy, and the cornstarch helps thicken the juices giving you that thick syrup-like consistency instead of a pool of liquid.
• Vanilla – Always use good quality vanilla extract, bean paste, or vanilla sugar.
• Spice mix – There are so many flavors you can add. Like pumpkin spice or gingerbread spice, cinnamon, and nutmeg. I admit that when it comes to crumble, I often prefer the fruit to shine. So, I usually add just a pinch of cinnamon and a grating of nutmeg.

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Berry peach crumble

• Preheat the oven to 375°F / 190°C/ Gas Mark 5.
• Peaches - Wash the peaches and score a cross on the skin. First, blanch them in hot water for three minutes. Then, drop them in cold water so the skin peels off easily. Remove skin, and chop each into approximately 6 to 8 slices. Squeeze the lemon juice and set them aside.
• Crumble - In the bowl of a food processor, add the flour, nuts/oats, sugar, salt, vanilla extract, spice, and chilled cubed butter. Pulse a few times – until crumbly until you have a combination of small and large breadcrumb consistency. Keep chilled.
  Pro tip – The crumble mixture can be made up to 4 days in advance. Keep it in the fridge at all times to ensure the butter stays chilled.

• Grease a 9 x 4-inch baking pan with butter. Combine the raspberries and peaches with sugar, zest, and cornstarch in the baking pan.
  Pro tip – Greasing the baking pan with butter will prevent the crumble from getting burnt.
• Sprinkle the crumble mixture on top of the fruits. Make sure to cover all areas.
  Pro tip – I like to do this with my hands and make sure to cover all areas. Try to put the large crumble pieces on the top as they do look prettier.

• Bake for about 30 to 35  minutes or until the top is crisp and golden. Let cool for 10 minutes before you serve.
  Pro tip – If you choose to make small individual ramekins, you will need only 12 to 15 minutes of baking time.
• Fruit crumble can be served hot or cold. We love to serve it warm with chilled ice cream or cold with whipped cream.
  Pro tip – The fruit syrup is very hot so make sure to wait for 10 minutes to prevent anyone from getting hurt.

Tips for success

• Fruit - you can use fresh or frozen raspberries. If using frozen make sure to thaw well, then drain excess moisture so the crumble does not become soupy. 
• The perfect crumble topping is in the ratio of flour, sugar, and butter - Two parts flour, one part butter, and one part sugar works every single time. You can replace some of the flour with oats and nuts. 
• Freezing crumble mixture - you can store any extra crumble mix well wrapped in a freezer bag (to prevent ice crystal) for up to 3 months.
• Gluten-free fruit crumbles - simply replace the flour in the recipe with your favorite-gluten free flour and oats. 
• Reducing sugar - you can reduce sugar by simply tasting the blueberries. If you have sweet blueberries reduce the sugar accordingly. If the blueberries are tart, you can also use maple syrup or honey to substitute some of the sugar. 
• Reheating crumble -A few minutes in the microwave will bring it back to it syrupy goodness. Then a few minutes in the oven will help crisp the streusel topping as well.

Frequently asked questions

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