Peach & Raspberry Crumble

Bubbling stone fruit and berries topped with a buttery crumble topping

I love to bake, but creating lavish sweet treats in my small kitchen is somewhat unreasonable. Enter one of the world's easiest desserts and my long-time go-to recipe for easy entertaining: the fruit crumble. With some fresh fruit and a few ingredients from the pantry, you can easily whip up this crowd-pleasing dessert. It's one of my dad's favorite things I make, so I surprised him with it on Father's Day and plan on making it all summer long. I made his version with fresh raspberries, peaches, and nectarines, but you can mix and match with whatever fruit is your favorite or is in season.


Raspberry, Peach & Nectarine Crumble:

• Preheat the oven to 375F.
• In a large, shallow baking dish, combine 2-3 sliced peaches, 2-3 sliced nectarines, and 3 pts. fresh raspberries.*
• Sprinkle fruit with 1 tbsp. white sugar** and mix gently. 
• Let fruit stand at room temperature for 15-20 minutes, they should release some of their juices.
• To create topping, combine 2 sticks of cold, cubed butter, 2 c. all-purpose flour, 2 tbsp. white sugar, and 1/3 c. brown sugar.
• Using your hands,*** combine butter with the flour mixture until the butter breaks up into small pea-size pieces.
• Sprinkle the topping evenly on top of the fruit.
• Bake for 35-40 minutes, or until topping is brown and fruit is bubbly.
• Let the crisp rest for 5-10 minutes, then scoop into bowls and top with vanilla ice cream.

 Serves eight - ten
*It's ok if fruit is under ripe, it will soften when baked.  
**Add more or less depending on fruit's sweetness.
***Or pulse the mixture in a food processor.