Raspberry Peach Fruit Crumble

This fresh fruit crumble is a classic summer dessert that no one will be able to resist. This sweet and juicy summer fruit crumble is made with a buttery oat topping baked to jammy perfection. All the ingredients are from Aldi UK so you know that they will be accessible and affordable.

Everyone should have a classic crumble recipe up their sleeve for any time of year. They're perfect to use up overripe fruit or under-ripe fruit for that matter. They also happen to be really easy to make and a dessert (or breakfast) that everyone loves. But, although this dessert is soooo easy, we're still going step by step because I want you to feel comfortable making the best summer fruit crumble on the internet!

Peach Raspberry Fruit Crumble
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Raspberry Peach Fruit Crumble Step 1:

Toss the peaches, raspberries, sugar and flour together in a bowl. Done!

Raspberry Peach Fruit Crumble Step 2:

Weigh the ingredients for the crumble oat topping into a food processor. Pulse the food processor until the mixture looks like bread crumbs. See photo below.

Raspberry Peach Fruit Crumble Step 3:

Pour the fruit into an ovenproof dish and sprinkle the crumble topping over the fruit. Bake for about 40 minutes or until the topping is crunchy and golden and the fruit has turned jammy and is bubbling up the sides.

You can let that cool... or you can serve it still warm with vanilla ice cream or cold custard. The choice is yours. But I dare you to resist this crumble until it's cooled. Not possible!

So based on the step by step you can pretty much guess that this is the perfect simple crumble to have on heavy rotation all summer. It's the best easy dessert you can make. It is not fancy. Use your hands and fingers to spread the crumble topping, roughly chop the peaches and toss it all together.

How to make the best crumble (Top Tips)

1. Use fruit that is seasonal. This has the best chance of being juicy so that you get that jammy filling. Wonky fruit is perfect here. If your fruit is a little dry that's okay. We can fix that. See recipe notes.
2. Use a food processor to make the crumble topping. This one is great (and cheap) if you don't have a food processor that's okay too. See the recipe notes.
3. Use a baking tray to place under the baking dish. That way if your filling bubbles over you won't have a mess to clean up. (Not so much a crumble tip, but it'll save you time if it happens).

What other fruits can you use to make a fruit crumble

For Spring & Summer:

• Cherries
• Strawberries
• blueberries
• Rhubarb
• Blackberry

For Autumn & Winter:

• Apples
• Pears
• Quince
• Plums

Fruit Crumble FAQ's

1. Can you use frozen fruit? Of course, you can! Just leave it frozen before you bake. ← Super Easy!
2. What happens if I have leftover crumble topping? You hit the jackpot! This recipe makes a little bit more than is required simply because that buttery, oaty topping is my jam these days and I prefer a huge crumble topping to fruit ratio. You can freeze the extra topping and place on another crumble. It'll last for up to 6 months in the freezer.
3. Do I need to cut all the fruit before mixing together? Depends on the size of the fruit. Peaches, apples, pears etc. yes. Strawberries, raspberries etc. I wouldn't bother. They bake down really well anyway.

Tools used to make this Fruit Crumble

1. Food Processor
2. Oven Proof Baking Dish
3. Ice Cream Scoop

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Peach Raspberry Fruit Crumble

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• Author: Deborah Thompson
• Prep Time: 15
• Cook Time: 40
• Total Time: 55 minutes
• Yield: 6 Servings 1x

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Description

This raspberry peach summer fruit crumble is the perfect way to use up leftover fruit. Buttery oat topping, jammy sweet fruit mixed with light brown sugar baked to perfection. Serve with vanilla ice cream or cold custard.

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Ingredients

Scale 1x2x3x

• 2 punnets raspberries
• 1 punnet strawberries
• 6 peaches
• 100g light brown sugar
• 20g plain flour (2 tablespoons)

For the Oat Topping

• 100g oats
• 225g plain flour
• 170g light brown sugar
• 1 teaspoon cinnamon (optional)
• 225g butter

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Instructions

1. Preheat the oven to 175ºC. Slice the peaches into chunks and place into a large bowl. Slice the green tops off the strawberries, cut them in half and add the bowl with the peaches. Toss in the raspberries and mix in 100g brown sugar and the 20g plain flour.
2. Place the fruit in an oven proof baking dish and spread evenly. No need for perfection here. Just use your hands to spread the fruit. Set aside while you make the topping.
3. Place all the topping ingredients in the bowl of a food processor and pulse until the mixture resembles bread crumbs. Sprinkle the topping evenly over the fruit and bake in the preheated oven for 40 minutes or until the topping is golden and the fruit is jammy and bubbling.
4. Let the crumble cool slightly before spooning into bowls and topping with vanilla ice cream.

Notes

1. If you find that your fruit isn't getting very jammy it's because it's most likely slightly dry. Adding 2 tablespoons of melted butter into the crumble while it's baking can help to get the juices flowing.
2. If you don't have a food processor to make the crumble topping you can just use your fingertips. Just be careful not to over mix the crumble topping because the heat from your hands may start to melt the butter.

• Category: Dessert/ Easy Baking
• Method: Baked
• Cuisine: British

Nutrition

• Calories: 355
• Sugar: 36.6
• Sodium: 138mg
• Fat: 19.3
• Saturated Fat: 11.7
• Carbohydrates: 45.8
• Fiber: 4.2
• Protein: 2.8