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Easy Peach & Raspberry Crumble

One of my favourite summer pudding recipes has to be this easy peach and raspberry crumble recipe. Peaches and raspberries are a perfect flavour pairing, think classic peach melba flavours. The sweet perfumed peaches are balanced out by the slightly sharp raspberries, top it with crumble and once baked, serve with a side of custard!

close up of peach and raspberry crumble set on a wooden board with a serving spoon and portion removed from dish and fresh raspberries and peach slices alongside

I love peaches, they are a favourite fruit. However, I only eat peaches when they are in season and at their very best. Peaches eaten out of season are often brick hard, are not as juicy and simply don’t have the same flavour.

So for that reason I used canned peaches in this easy peach crumble, you can also use fresh as both will work in this simple pudding. If using fresh peaches just make sure you remove the fuzzy skin first.

This peach and berry crumble takes minutes to prepare, and if you really want to get ahead you can prepare the crumble topping 2-3 days ahead, and store it in the fridge until you are ready to assemble.

glass dish of peach and raspberry crumble set onto a wooden trivet with peach slices and fresh raspberries set alongside

Why you’ll love this recipe

  • Peaches and raspberries are a classic flavour pairing that work a treat in this sweet pudding.
  • Cost effective as this canned fruit crumble is made with a tin of peaches.
  • Uses simple ingredients we all have in our store cupboards at home.
  • Feed a crowd as this recipe can be doubled up and cooked in a larger dish.
  • This is a quick and easy dessert recipe as hand’s on preparation time is minimal.

How to make peach & raspberry crumble

  • Preheat the oven to 200C/180CFan.
  • If using fresh peaches, gently remove the skin and stone, then cut into slices.
  • If using canned peaches, place into a sieve and drain off any excess juice (see notes below).
  • Place the peaches into an oven proof dish and scatter over the fresh raspberries.
  • Make the crumble topping by first placing the flour, sugar and cold cubes of butter into a large mixing bowl. Rub together gently to form a breadcrumb like consistency.
  • Spoon the crumble over the fruit base, ensuring an even layer.
  • Place the dish into the hot oven and bake the crumble for 40 minutes until the top is golden brown.
  • Serve immediately with custard, or ice cream.

Recipe ingredients & substitutions

recipe ingredients for peach and raspberry crumble set out in individual bowls
  • Peaches – you can use fresh or canned peaches in this crumble. Place a 400g can of peaches into a sieve and drain off the juice, you will be left with roughly 250g of peaches. If using fresh peaches just make sure you remove the skin.
  • Raspberries – I always use fresh raspberries as they hold their shape best when cooked, but you can use canned raspberries if you wish.
  • Flour – I use plain flour for the crumble topping.
  • Butter – use cold salted butter and cut it into cubes. Only use fridge cold butter as you want to be able to rub it into the flour and sugar. Soft butter will only make the crumble topping greasy. If using unsalted butter, add a pinch of salt to the crumble mixture.
  • Sugar – I like to use demerara sugar in the crumble topping but you could also use caster or granulated sugar.

Recipe variations

  • Add rolled oats to the crumble topping for added crunch.
  • Swap the peaches for other stone fruits like nectarines or apricots.
  • Add some extra berries to the mix like strawberries, blueberries and blackberries.
  • Make a gluten free peach and raspberry crumble by replacing the regular flour with a gluten free plain flour alternative. I recommend Doves Farms Gluten Free Flours. You can also add some gluten free rolled oats to the crumble mix for added crunch.
close up of peach and raspberry crumble set on a wooden board with a serving spoon and portion removed from dish, with a jug of custard and fresh raspberries and peach slices set alongside

Serving suggestions

When it comes to serving any fruit crumble I really don’t think you can beat custard, its such a classic pudding combination.

However, you could also serve this sweet pudding with double cream, some whipped cream or a scoop of vanilla or dairy ice-cream. I don’t tend to add flavoured ice-cream as it detracts from the flavour of the fruits.

Useful hints and tips

  1. Feeding a crowd: double or treble up this recipe to feed a larger group of people.
  2. Dairy free alternative: if serving to anyone with a dairy allergy or vegan diners, replace the butter in the crumble with a suitable dairy free alternative.
  3. Allergy advice: egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
close up of peach and raspberry crumble set on a wooden board with a serving spoon and portion removed from dish and fresh raspberries and peach slices alongside

FAQs

Can fruit crumble be made ahead?

If you want to get ahead I suggest preparing the crumble topping in advance and storing in an airtight container in the fridge for 2-3 days until you are ready to assemble the dish. I don’t recommend making the entire dish in advance as the fruit juices will bleed into the crumble topping adding too much moisture and making it soggy.

How do you thicken fruit for crumble?

I’m not a huge fan of thickening fruit in a crumble, I prefer to have a base of fresh fruit with nothing added. However if you want to thicken the fruit, then I suggest adding a little cornflour (cornstarch) to the fruit and this will thicken the fruit juice.

How do you avoid soggy crumble?

The trick to avoiding a soggy crumble topping is to use the right amount of butter. Add just enough to rub through the flour and sugar and no more.

Can you freeze fruit crumble?

Yes you can freeze fruit crumble unbaked and baked. Unbaked is best as you can make it, wrap the crumble in freezer safe cling film and pop it straight into the freezer. Store it for up to 3 months, then you can take it out of the freezer and bake it from frozen. Just add a little extra time in the oven when cooking from frozen.

You can also bake your crumble then allow it to cool completely before wrapping in cling film and placing in the freezer for up to 3 months.

What’s the difference between a fruit crumble and fruit crisp?

They are very similar desserts, however a fruit crisp has rolled oats in the crumble topping, whereas a traditional crumble does not.

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pinnable image with recipe title and glass dish of peach and raspberry crumble set onto a wooden trivet with a portion of crumble removed and fresh sliced peaches and raspberries set alongside

Additional recipe suggestions

If you like this recipe then try these great tasting fruit based desserts:

close up of peach and raspberry crumble set on a wooden board with a serving spoon and portion removed from dish and fresh raspberries and peach slices alongside

Peach & Raspberry Crumble

This is a really easy peach and raspberry crumble recipe. Peaches and raspberries are a perfect flavour pairing, as the sweet perfumed peaches are balanced out by the slightly sharp raspberries, top it with crumble and once baked, serve with a side of custard!
5 from 6 votes
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 455kcal

Ingredients

  • 250 g peaches (sliced, use fresh or canned *see note below)
  • 150 g fresh raspberries

Crumble Topping

  • 200 g plain flour
  • 100 g cold salted butter (cut into cubes)
  • 50 g demerera sugar

Instructions

  • Preheat the oven to 200C/180CFan.
  • If using fresh peaches, gently remove the skin and stone, then cut into slices.
  • If using canned peaches, place into a sieve and drain off any excess juice (see notes below).
  • Place the peaches into an oven proof dish and scatter over the fresh raspberries.
  • Make the crumble topping by first placing the flour, sugar and cold cubes of butter into a large mixing bowl. Rub together gently to form a breadcrumb like consistency.
  • Spoon the crumble over the fruit base, ensuring an even layer.
  • Place the dish into the hot oven and bake the crumble for 40 minutes until the top is golden brown.
  • Serve immediately with custard, or ice cream.

Notes

  • You can use fresh peaches when they are in season, just make sure to remove the skin first.
  • However, a 400g (14oz) can of peach slices works just as well and that’s what I’ve used in my recipe. Just drain off the excess juice and that will leave you with approximately 250g of sliced peaches.
  • Fruit crumble is a versatile dish. Feel free to swap the peaches and raspberries with the fruits of your choosing. Apple and cinnamon, rhubarb, any variety of berry or stone-fruit, as crumbles all work really well with a crumble topping.
Nutrition Facts
Peach & Raspberry Crumble
Amount Per Serving
Calories 455 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 54mg18%
Sodium 174mg8%
Potassium 209mg6%
Carbohydrates 61g20%
Fiber 5g21%
Sugar 19g21%
Protein 6g12%
Vitamin A 841IU17%
Vitamin C 12mg15%
Calcium 36mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Dessert, Pudding
Cuisine : British
Keyword : canned peaches, Easy, peach & raspberry crumble, peach crisp, scottish raspberries, Seasonal, Simple
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Recipe Rating




Sisley White - Sew White

Friday 11th of August 2023

These flavours are so incredible. What a summer dessert!

Lesley

Monday 14th of August 2023

Thank you, it's one of my favourite puddings for the cooler summer days.

Chloe

Thursday 10th of August 2023

Peach and some kind of berry is my favourite crumble combo! I hadn't tried raspberry before but I had some frozen and this one is going into regular rotation now!

Lesley

Friday 11th of August 2023

Glad you enjoyed it, I love tinned peaches in a crumble, and they go really well with fresh or frozen berries.

Sarah

Saturday 5th of August 2023

I made this for my family and we all loved it, really delicious flavours and nice and easy to make.

Lesley

Friday 11th of August 2023

Thank you Sarah, it's such a simple dessert.

Janice

Friday 28th of July 2023

What a fantastic dessert. I always end up buying too much soft fruit at this time of year, I just can't resist it so this recipe was the perfect way to enjoy it.

Lesley

Monday 31st of July 2023

Thank you Janice, crumbles are a great way to use up the delicious summer soft fruits.