Peach Raspberry Crumble Dessert
Normally, peach season is a joyous occasion, but every now and then we get a batch of peaches that are just not right. There is a lot to go into growing fruits and vegetable. Sometimes drought makes everything a little bitter. Sometimes we don’t pick at the right time and enzymes don’t get to do their magic. Whatever the case, a harvest is never a waste. Even if the peaches were not great fresh, they can be transformed into something great.
Our raspberries were quite tart this summer, so combining them with peaches meant we didn’t even need to add an acid to this peach dessert.
Peach Raspberry Crumble
Ingredients:
- 6 large peaches, sliced (about 2 1/2 lb.)
- 1/2 cup white granulated sugar
- 1/2 teaspoon ground ginger
- 1 cup fresh raspberries
- 1 1\2 cups white all purpose flour
- 1/2 teaspoon salt
- 1 stick melted, salted butter
Directions:
Preheat oven to 375°.
In a large bowl, combine peaches, HALF of the sugar, and ginger. Spread the peaches out in a large, glass baking dish. I actually use multiple pie plates. Sprinkle the raspberries over the top of the peaches, minus one handful.
In another bowl, combine flour, salt, the rest of the sugar and the melted butter. Cut and mix together until it forms a crumbling dry dough. Use your hands to sprinkle the crumbly dough over the peaches. Sprinkle the remaining raspberries over the top for a festive look.
Bake about 40-45 minutes until the crumble begin to brown. The fruit should be bubbling slightly. If you go with pie plates, you can get away with baking 35 minutes. If you use one large dish, stick closer to 45 minutes.
Let it cool at least 10 minutes. We served it warm with vanilla ice cream.
Crumbles are such an easy dessert to make and the kids can take part, which is always a win.
