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!
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.
Table of contents
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
- 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.
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
- Feeding a crowd: double or treble up this recipe to feed a larger group of people.
- 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.
- Allergy advice: egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
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.
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.
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.
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.
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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Additional recipe suggestions
If you like this recipe then try these great tasting fruit based desserts:
- Rhubarb Crumble
- Rhubarb & Strawberry Crumble
- Classic Apple & Blackberry Crumble
- Rhubarb Frangipane Tart
- Eve’s Pudding
- Baked Nectarines with Hazelnuts & Yogurt
Peach & Raspberry Crumble
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.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Sisley White - Sew White says
These flavours are so incredible. What a summer dessert!
Lesley says
Thank you, it's one of my favourite puddings for the cooler summer days.
Chloe says
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 says
Glad you enjoyed it, I love tinned peaches in a crumble, and they go really well with fresh or frozen berries.
Sarah says
I made this for my family and we all loved it, really delicious flavours and nice and easy to make.
Lesley says
Thank you Sarah, it's such a simple dessert.
Janice says
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 says
Thank you Janice, crumbles are a great way to use up the delicious summer soft fruits.