Fragrant juicy peaches, soft raspberries & toasted nuts make this throw-together crumble summery & comforting. Crumbles although usually relegated to autumn & winter menus, are a perfect way to showcase the season’s bounty, especially stone fruit & berries. Peach, raspberry & nut crumble, it’s what is on your menu for dessert this weekend.
Desserts are usually considered off-limits when following a “healthy’ diet but desserts like this crumble are loaded with nutrients & fiber, something sadly lacking from so many people’s diets. You’re not eating dessert every day so enjoy a couple of warm spoonfuls of crumble without the bullshit guilt.
Hopefully you’ll be lucky & find slip-stone peaches – the peaches with the stone that’s so easy to remove. If not, slice down & around the stone. Now I have to make a bit of a confession in regards to my laziness – I didn’t blanch the peaches & remove their skins first. Nope. I added them to the crumble with their velvety skins. Ordinarily, I’d blanch & peel the peaches first but I wanted to make this a really simple, quick dessert so skipped that step. If you have the time & the inclination, by all means go ahead – blanch away. Either way the crumble is still going to taste incredible.
For the topping, the ‘crumble’ part, I passed on the flour & used almond meal (ground almonds, almond flour). I also tested this with hazelnut meal & whole roasted hazelnuts. Sadly the hazelnut meal was a little rancid & the rancidity permeated the whole dessert. * sad face *. The second time, pictured here, I used almond meal & hazelnuts. When we shot the video & I ditched the whole hazelnuts for almonds. This was my favorite – almond meal & roasted almonds.
How much sauce the crumbles creates as it bakes depends on the fruit. I tossed the fruit in the tiniest amount of cornstarch first. These peaches weren’t quite as juicy as the first crumble I made. Honestly, there’s no way to tell how juicy the peaches are going to be. If in doubt, leave the cornstarch out, more juice is better than not enough. And if you opt for frozen raspberries over fresh, they’ll create a considerable amount of crimson juiciness.
When it comes to serving the crumble, ice cream, whipped cream or thick, clotted cream would all be perfect. Why are you not seeing any in these pics? Well that’s because as much as I want to share beautiful images of the recipes I create, I know my limitations. I’ve said before I have no self control & bringing ice cream into the house would be like an alcoholic buying a bottle of whiskey to have in the cupboard just in case guests dropped by. When we shot the video of this crumble, my hubby insisted we shoot it with ice cream. And what happened, yep, you guessed it, I ate not one or two small scoops which would be acceptable, no, I pigged out. And I’m not even a big ice cream fan. Ugh!!! Then I reminded myself shit happens & I moved on, learning for next time. Whatever you choose to serve with this beautiful peach, raspberry & nut crumble, it’ll be delicious. Enjoy! Cheers, Lovoni xo.
A PINTEREST IMAGE TO SHARE
- 2 lb (900g) peaches
- 6 oz (170g) fresh (or frozen) raspberries
- 1/3 cup packed brown sugar
- 1 tablespoon lemon juice
- 2 teaspoons vanilla
- 1 teaspoon cornstarch (cornflour), optional
- ALMOND CRUMBLE
- 1 1/2 cups rolled oats (old fashioned)
- 1 cup almond flour (almond meal)
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- pinch salt
- 1/2 cup butter, softened
- 1/3 cup chopped toasted almonds (or nuts of your choice)
- Whipped cream, ice cream or clotted cream, to serve
- Cut peaches in half & remove seeds. Cut each half into 4 wedges. Combine peaches, raspberries, sugar, lemon juice, vanilla & cornstarch large bowl. Tumble mixture into dish & bake in preheated oven for 10 minutes.
- To make the almond crumble: Combine oats, flour, sugar, baking powder & salt in a large bowl. Rub in butter until mixture comes together & forms clumps. Stir in almonds.
- Scatter crumble mixture over peach mixture. Bake, uncovered for 30 to 35 minutes or until crumble is brown & fruit is bubbling around the edge of the dish.
- Serve with whipped cream or ice cream if desired. Serve warm or cold. Serves 8.
Please note – the oven is preheated to 350F (180C).
What temperature is the oven supposed to be preheated to, though?
My apologies, that old recipe program won’t let me edit or delete the recipe – the oven is preheated to 350F (180C).
I made a footnote in the post about the temp. Thanks.