Peach and Raspberry Crumble

Peach Raspberry Crisp

So a week or so ago, a friend and I were taking a walk together with our kiddos. We got talking about the local farmer’s market and some of the goodies sold there. She was telling me how she was going later in the day to get some seconds peaches that a local farm couldn’t sell because they were too small or imperfect. I immediately got really excited because after making peach jam last year, I really wanted to make some more this year. So, being the good friend she is, she offered to get me one of her boxes. Oh man, I was so excited. 10 lbs. of peaches for super cheap just waiting to be made into something delicious.

Peach Raspberry Crisp

I had originally planned on making peach jam and butter, but I didn’t have quite enough for both. So instead, I made jam and this crumble. This definitely did not disappoint. I used frozen raspberries because that is what I had on hand. I served this warm with a side of vanilla ice cream. Each bite was like summer at its peak. I wish I had had more peaches to make a double!

Peach and Raspberry Crumble

Yield: 8-10 servings

  • 5-6 medium ripe peaches, sliced, peeled or unpeeled
  • 1 cup fresh or frozen raspberries
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup old fashioned oats
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • pinch of salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes


Preheat to 350ºF.  Place sliced peaches and raspberries in an 8×8-inch baking dish and set aside.

In a medium bowl, whisk together the flour, sugar, oats, spices, and salt.  Add the butter and toss the mixture together with your hands.  Break the butter up into the flour mixture until the butter is the size of peas.

Toss about 1 cup of the crumble topping into the peach and raspberry mixture.  Toss loosely with a wooden spoon.  Spread fruit evenly in the pan and top with the remaining crumble mixture.  Bake until fruit is juicy and bubbling, and the top of the crumble is slightly browned and crisp, about 30 minutes (add another 10 minutes or so if using frozen raspberries).

Remove from the oven, let cool slightly, and serve with vanilla ice cream.  Store in the refrigerator, reheating in the oven or microwave before serving.

Source: Joy the Baker


Crumbly Apple Pie


Fall is upon us! The leaves are turning and blowing off the trees, the mornings are brisk, and the heater is on constantly (until it gets cold enough to start the woodstove!). This morning I actually had ice on the windshield of my car. I am loving it. I love the smell of the air in the mornings when it’s chilly (benefits of living in the country). Even though the mornings are chilly enough to wear a hat and mittens, my daughter is still begging to wear dresses. Thank goodness tights were invented!

When I was still in the single digit age, my parents used to get these recipe cards in the mail. I used to love to drool over the photos and dream of being a baker when I was older. Reminder: this was long before I was brave enough to make anything more than ramen in the kitchen. Amazingly enough, my mom has held on to those recipe cards (she still has them today!). This pie was one of the first recipes I tried from the cards when I first started out in the kitchen. To this day, I don’t remember how it turned out. But, it must have been good enough to try again!

So now that is officially fall, I have totally gotten into the mood for fall baking. Apple, pumpkin, soups and casseroles. Woot woot! Since my two kids are in two different school programs, I have gotten to go apple picking twice this season. Benefits of living in the middle of nowhere, there are plenty of apple orchards around! To kick off fall baking, I am sharing with you today, my all-time favorite apple “pie”. I have loved this since I was a kid. I prefer it over a regular apple pie any day. This crumble is sweet, with the wonderful crunch. Served alongside whipped cream or vanilla ice cream and you are in business!

Crumbly Apple Pie

For the crust*

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup butter, chilled
  • 1/4 cup ice water

For the filling

  • 7 medium apples, peeled, cored and very thinly sliced
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

For the topping

  • 3/4 cup packed brown sugar
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup butter, chilled and cut into small pieces


To prepare the crust, mix together the flour and salt in a medium bowl. Using a pastry blender, or two knives, cut the butter into the flour until coarse crumbs form. Add the water, one tablespoon at a time, mixing with a fork, until a dough forms. Shape the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 400 degrees F.

Once the dough has been chilled, lightly flour a surface and roll the dough out into a 12-inch circle. Transfer to a 9-inch pie plate. Trim excess and decorate edge if desired.

To prepare the filling, mix together the apples, sugar, ground cinnamon, ground nutmeg and salt until the apples are well coated. Spoon into the prepared crust.

To prepare the topping, mix together the brown sugar, flour, nutmeg and cinnamon in a small bowl. Using a pastry blender or two knives, cut in the butter until coarse crumbs form. Sprinkle the topping evenly over the apples.

Place the pie on a cookie sheet to prevent overflow on the bottom of the oven. Bake for about 35-40 minutes, or until the topping is light brown and the filling is bubbly. If the pie is over browning, cover loosely with tin foil. Transfer to a wire rack to cool. Serve warm or at room temperature with whipped cream or vanilla ice cream.

Store in the refrigerator for up to 5 days.

* Store bought crust works fine, or your favorite recipe for a single crust works great too!

Source: Adatped from Great American Home Baking

Rhubarb Crumble


I am pretty excited to have my own little rhubarb patch at my house. In the past, I have gotten it from my parents because they have a large garden that the family kind of shares. I got exactly a pound of rhubarb out of my patch, but it was perfect. Just enough to cut this recipe in half!

There is definitely something so satisfying to pick something out of your own garden and then bring it straight to your kitchen to cook. I thought I’d better post this recipe before rhubarb season goes by! This crumble was definitely on the sweet side, so feel free to reduce the amount of sugar used. This is perfect hot or room temperature with a side of whipped cream or vanilla ice cream. A perfect summer treat.


Rhubarb Crumble

For the filling:

  • 1 lb. rhubarb, cut into 1-inch pieces
  • 1/2 cup and 2 Tablespoons sugar
  • 2 Tablespoons all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground cardamom or ginger

For the topping:

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup light brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 cup (4 Tablespoons) unsalted butter, cut into cubes


Preheat the oven to 375 degrees. Have ready an 8×8 baking dish.

In a medium bowl, mix together the rhubarb, sugar, flour, vanilla extract and the ground cardamom. Spoon into the 8×8 baking dish.

In a food processor, pulse together the flour, salt, brown sugar and cinnamon. Sprinkle the butter cubes over the top and pulse until the butter pieces are pea-sized. (Alternatively, you could mix the dry ingredients in a small bowl and cut the butter in with two knives or a pastry cutter.) Spread the topping evenly over the rhubarb mixture.

Place in the oven and bake for 35-40 minutes, until the filling is bubbly and the topping is light brown. Let cool slightly before serving. Serve with vanilla ice cream or whipped cream if desired.

*You can easily double this recipe without changing the baking time, just use a 9×13 dish

Source: Adapted from Simply Recipes