Peach Raspberry Crumble

Old-fashioned fruit desserts as delicious as this never go out of style. 


    Crumble Topping
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 cup walnuts or pecans, chopped
  • 6 tablespoons butter or margarine, melted
  • 1/4 cup granulated sugar
  • 2 teaspoons cornstarch
  • 7 cups sliced, peeled fresh peaches (about 9 medium or 3 pounds)
  • 1/2 pint fresh raspberries (about 1 cup)
  • 1/2 pint Vanilla ice cream or whipped topping (optional)


  1. Preheat oven to 375°F. For crumble topping, combine flour, sugars and cinnamon in Classic Batter Bowl. Chop walnuts using Food Chopper; add to Batter Bowl. Place butter in Small Micro-Cooker®. Microwave on HIGH 30-45 seconds or until melted. Add butter to ingredients in Batter Bowl; mix until crumbly and set aside. For filling, mix sugar and cornstarch; set aside. Slice peaches into 1/2-inch slices using Paring Knife. Toss peaches with cornstarch mixture in Stainless (4-qt.) Mixing Bowl until evenly coated. Gently stir in raspberries. Spoon fruit mixture into Deep Dish Baker; sprinkle evenly with crumble topping. Bake 25-30 minutes or until peaches are tender and topping is golden brown. Serve warm with ice cream or whipped topping, if desired. 


  • 8  servings

Nutrients per serving:

Calories 270, Fat 11 g, Sodium 90 mg, Dietary Fiber 4 g

Cook's Tips:

To peel fresh peaches, bring water to boil in (4-qt.) Casserole. Carefully add peaches after 1 minute and plunge into a bowl of cold water. Pull off skins using Paring Knife.

Korintje Cinnamon can be substituted for ground cinnamon.

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