Peach and Raspberry Crumble
By
Cathy Smith
@GrannyGrumpsTable
1
I am a Southern gal, born and bred and when I die I will be Southern dead. However, I have had the luxury of traveling from here to yon, first as a sailor in the Navy, then as part of an Army family. No food anywhere in the world can compare to the food of the South but every area has things to write home to mama about and a crumble is one of them.
Ingredients
-
2 cpeach quarters
-
1 cwhole raspberries
-
1egg, lightly beaten
-
3 Tbsppacked brown sugar
-
2 Tbspall purpose flour
-
2 Tbspbutter, melted
-
1/2 tspcinnamon
-
1 pinchcloves
-
TOPPING
-
2/3 call purpose flour
-
1/3 cpacked brown sugar
-
1/4 csugar
-
1/2 tspcinnamon
-
1 pinchcloves
-
1 pinchsalt
-
6 Tbspbutter cut into 1/2 inch pieces
How to Make Peach and Raspberry Crumble
- Preheat oven to 400º. Toss the fruit in a mixing bowl with the egg, brown sugar, flour, melted butter, cloves and cinnamon to coat. Spoon the fruit mixture into individual ramekins or into one big baking dish.
- For the topping, combine the flour, brown sugar, granulated sugar, cinnamon, cloves, and salt in a medium bowl. Cut the butter into the mixture until the topping is crumbly. Sprinkle over the fruit.
- Bake until the fruit is bubbly and the topping turns a lovely golden brown, about 25 minutes. Serve warm with ice cream or whipped cream.
- Notes: You can make this any kind of fruit or berry, just add a total of 3 cups fruit.
About Peach and Raspberry Crumble
Course/Dish: Fruit Desserts Other Desserts
Main Ingredient: Fruit
Regional Style: American
Hashtag: #warm and comforting
