Peach-Raspberry Crumble

  • Active Time 20m
  • Total Time 1h 10m

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 (5 cups) peaches, peeled, pitted and sliced
  • 1 cup raspberries
  • 2 tablespoons sugar
  • 1 tablespoon lemon 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)


Preheat oven to 375 degrees F.

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

For the Filling:

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.

For the Topping:

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 Publisher. All rights reserved.

RecID 8942

nutrition information per serving

252 calories; 6g total fat; 2g total saturated fat; 10mg cholesterol; 44mg sodium; 49g carbohydrates; 5g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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