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Peach-Raspberry Crumble

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  1 Hour 10 Minutes
  8 servings, 1/2 cup each
A fruit crumble offers the luscious flavor of a fresh fruit pie without the fuss of making a crust. Celebrate the arrival of late-summer peaches with this rich-tasting crumble. The nut-studded topping works great with other fruit combinations too.
For the Filling:
2 pounds  peaches, peeled, pitted and sliced (5 cups)
1 cup  raspberries
2 tablespoons  sugar
1 tablespoon  lemon juice juice
For the Topping:
2/3 cup  whole-wheat flour
1/2 cup  old-fashioned rolled oats (not instant)
1/2 cup  packed light brown sugar
1 teaspoon  ground cinnamon
Pinch of   salt
1 tablespoon  butter, cut into small pieces
1 tablespoon  canola oil
3 tablespoons  frozen orange juice concentrate
1 tablespoon  chopped slivered almonds or walnuts
1 1/2 cups  reduced-fat vanilla ice cream or nonfat vanilla frozen yogurt (optional)
Peach-Raspberry Crumble Recipe at
Preheat oven to 375 degrees F.

Coat an 8-by-8-inch baking dish (or similar 1 1/2- to 2-quart dish) with cooking spray.

Combine peaches, raspberries, sugar and lemon juice in a large bowl. Place the filling in the prepared baking dish. Cover with foil and bake for 20 minutes.

Mix flour, oats, brown sugar, cinnamon and salt in a medium bowl with a fork. Add butter and blend with a pastry blender or your fingertips. Add oil and stir to coat. Add orange juice concentrate and blend with your fingertips until dry ingredients are moistened.

When the filling has baked for 20 minutes, stir it and sprinkle topping evenly over the surface. Sprinkle with almonds (or walnuts). Bake, uncovered, until the filling is bubbly and tender and topping is lightly browned, 20 to 25 minutes more. Let cool for at least 10 minutes before serving. Serve warm or at room temperature with ice cream (or frozen yogurt), if desired.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   8 servings, 1/2 cup each
Calories: 252
Fat. Total: 6g
Protein: 5g
Carbohydrates, Total: 49g
Fat, Saturated: 2g
Fiber: 5g
Cholesterol: 10mg
Sodium: 44mg
% Cal. from Fat: 21%
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