Prep 10 mins
Cooking 30 mins
Serves 4-6
Juicy peaches and tart raspberries bake together beneath a golden, buttery crumble topping in this comforting peach and raspberry crumble. The balance of sweet stone fruit and bright berries creates a rich, jammy filling, while the crisp topping adds the perfect contrast in every spoonful. As it bakes, the fruit softens and bubbles into a fragrant, syrupy base, making this classic crumble as inviting as it is delicious.
Ideal for sharing, this easy peach and raspberry crumble is perfect for relaxed entertaining, family dinners or weekend baking. Serve warm or at room temperature with cream, custard or ice cream for a simple yet satisfying dessert that celebrates traditional fruit baking.
A timeless crowd-pleaser that’s effortless to prepare, endlessly comforting and guaranteed to bring everyone back for seconds.
Preheat oven to 170 degrees Celsius.
In a medium bowl, rub together the butter, oats, flour, Low GI Sugar, almonds and mixed spice until everything is well combined and there are no large lumps of butter.
Cut the peaches into thin slices and place into a 1.25L/5 cup capacity baking dish - one that is wider and shallower instead of narrow and deep will work better for this recipe. Cut about half of the raspberries in half and leave the remaining whole, and add to the dish.
Toss the vanilla into the peaches and raspberries, then top with the crumble topping so it evenly covers the surface.
Bake for 30 minutes, or until the topping is lightly golden brown.
Serve warm with ice cream or cream.
If there are any leftovers, cover and store in the fridge for up to 3 days.
