Healthy peach and raspberry crumble is a delicious summer dessert. This healthy peach crisp with oats has sweet juicy peaches, tart raspberries and a crunchy oat crumble topping. It's very easy to make with everyday ingredients.
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What you'll love about the recipe
- With a classic peach melba flavour combination of peaches and raspberries, this seasonal summer crumble recipe is a real family favourite.
- Naturally sweetened with delicious ripe peaches, this healthy peach crumble needs very little added sugar.
- Healthy peach and raspberry crumble with wholegrain oats can easily be made gluten free by using gluten free oats.
- You can also use this dairy-free or vegan crumble topping if you prefer.
- Or try a crumble topping made with coconut flour, or sugar free crumble topping.
Ingredients
Peaches or nectarines. I used fresh peaches for this crumble recipe, but you could also use frozen peaches or nectarines if you prefer. Ripe fruit is better as it'll be sweeter and have more flavour.
You could also use tinned peaches, but try to find fruit that is canned in juice rather than sugar.
Raspberries - fresh or frozen raspberries both work well in the crumble recipe.
Cornflour (cornstarch), or you can also use an equal quantity of ground almonds. Either of these will help to thicken the juices that run out of the fruit, ensuring that the crumble topping stays crunchy.
Oats. Porridge or old fashioned oats will give a good texture to this healthy peach and raspberry crumble. You can also use jumbo oats if you prefer. If you are making the recipe for a coeliac, use oats which are certified gluten free.
Butter. I used unsalted butter. If you prefer you can use vegan butter. You'll need the butter to be at room temperature, especially if you make the crumble topping by hand.
Sugar. You'll just need a tablespoon of sugar to sweeten the crumble topping, as there's plenty of natural sweetness from the peaches. You can use white or brown sugar.
How to make healthy peach and raspberry crumble
Prepare the peaches or nectarines by cutting them into dice approximately 1.5cm.
I find the easiest way to do this is to cut the peach into 8 segments whilst still on the stone, and then cut each segment into 3 at a right angle. The peach will fall away from the stone.
Add the prepared peaches and raspberries to an oven-proof dish. Add the cornflour or ground almonds and mix gently.
Preheat the oven to 170 degrees (150 fan).
Add the oats, sugar and butter to the bowl of a food processor and blitz briefly until the butter is mixed in. Don't overmix, otherwise you'll lose the texture of the oats.
If you prefer you can rub the butter into the oats by hand and then stir in the sugar.
Spread the oat crumble topping over the peaches and raspberries.
Bake for 30 minutes until golden brown. Turn partway if necessary to ensure the fruit crumble browns evenly.
Expert tips
- If you don't have a food processor and your butter is still hard from the fridge, soften it in a pan and mix in the oats and sugar.
- Crumble topping freezes really well, so make double and you'll be able to whip up your favourite fruit crumble in no time.
Variations
Feel free to use this healthy peach and raspberry crumble recipe as a base and add in your own choice of favourite fruits.
- How about trying pear and raspberry crumble (you can omit the cornflour as pears will release less juice). Peach and strawberry crumble is also a good combination.
- You can also make a tinned peach crumble if peaches are out of season. Drain the fruit well before adding to the baking dish. You'll need 600g if using raspberries, or if you want a simple peach crisp use 750g.
- Peaches and almonds go really well together, so you could also use this crumble topping with ground almonds.
Serving and storage
You can serve raspberry and peach crumble hot or cold. It's delicious with homemade custard , greek yogurt or some vanilla ice cream.
Leftover crumble will store well in the fridge for up to 3 days.
Frequently asked questions
The easiest way to thicken the juice for fruit crumble is to use cornflour (cornstarch). Just sprinkle the cornflour over the fruit and mix lightly. If you prefer you can also use ground almonds which will absorb the juices.
Peaches need to be cut into even bite-sized pieces for a crumble. I find it easiest to cut the peach when it's still on the stone with a serrated knife. But if you prefer you can remove the peach from the stone and cut it into pieces on a chopping board.
Crumble and crisp tend to be used interchangeably for a baked fruit dessert with a textured topping rather like a streusel. Crisp is more commonly used in the US. However, a crisp always contains oats, whereas a crumble can be made with or without oats.
Other healthy summer desserts you might like
Making healthy desserts with luscious summer fruits is such a pleasure! You might also like to browse the healthy desserts category.
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Recipe
Healthy Peach and Raspberry Crumble
Equipment
- oven proof baking dish approx 15 x 20cm
- optional food processor
Ingredients
- 400 g peaches or nectarines fresh or frozen
- 150 g raspberries fresh or frozen
- 2 teaspoon cornflour or use ground almonds
- 150 g oats
- 50 g butter Room temperature. Can also use vegan butter
- 1 tablespoon sugar
Instructions
- Cut the peaches into 8 segments, then cut each segment into 3. You can either do this on the stone, or remove the peach from the stone first.
- Add the prepared peaches and raspberries to an oven proof dish. Sprinkle with the cornflour or ground almonds and mix gently.
- Preheat the oven to 170 degrees (150 fan).
- Add the oats, sugar and butter to the bowl of a food processor and blitz very briefly until the butter is mixed. If you prefer, rub the butter into the oats by hand and stir in the sugar.
- Tip the crumble topping over the fruit and distribute evenly with the side of a spoon.
- Bake for 30 minutes in a preheated oven. Turn partway if necessary so that the crumble browns evenly.
- Serve hot or cold.
Notes
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- Pear and raspberry crumble is delicious (omit the cornflour as pears will release less juice). Peach and blueberry crumble is also a good combination.
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- You can also make a tinned peach crumble if peaches are out of season. Drain the fruit well before adding to the baking dish. You'll need 600g if using raspberries, or if you want a simple peach crumble then use 750g.
Nutrition
Please note nutritional information is per serving and is provided for guidance only.
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