After I made raspberry white chocolate muffins last week, I didn't know what to do with the leftover raspberries. Then joy the baker saved the day by blogging this crumble recipe. I love how well the sweet peaches go with the tartness of the raspberries. Would you judge me if I ate this for breakfast? Because I did. It was delicious.
Peach and Raspberry Crumble
5-6 medium ripe peaches, sliced
1 cup fresh raspberries (or thaw and drain frozen ones)
1 cup flour
1 cup sugar
3/4 cup old fashioned oats
1 tsp cinnamon
pinch of salt
1 stick unsalted butter, cold and cut into small cubes
Place sliced peaches and raspberries in an 8x8 baking dish.
In medium bowl, whisk together the flour, sugar, oats, cinnamon, and salt. Cut in the butter with a pastry blender. Work together the flour mixture and the butter until it's crumbly. Toss 1 cup of this mixture into the baking dish with the peaches and raspberries. Stir together loosely. Spread fruit evenly in dish and top with remaining crumb mixture. Bake at 350 degrees until fruit is juicy and bubbling, and top of the crumble is slightly browned and crisp, about 30 minutes.
source: recipe from joy the baker