a peach and raspberry crumble

It's summertime, which means it's time for some delicious summer fruit! After some travelling and working late all the time, I was able to get a big grocery shop in, which for me means buying as much fruit as I can carry. I adore all the summer berries, peaches, nectarines, cherries, and all the other deliciousness summer brings. Since I went a little overboard with my fruit purchases, I texted my mom asking for some of her crumble recipes. She sent me a Peach Blueberry Crumble, which is absolutely heavenly. (Where she found this recipe years ago, I have no idea. If you know the cookbook or website, I'd be happy to credit it!) I ended up subbing raspberries in for blueberries, but I as pretty happy with how it turned out!

Here's what you'll need to make it!

• 1 1/2 cups water
• 1 1/4 (packed) light brown sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 1/4 teaspoon cinnamon
• 3/4 teaspoon nutmeg
• Pinch of black pepper
• 2 cups fresh raspberries (or blueberries)
• 2 pounds peaches
• 1/2 cup flour
• 1 cup oats
• 1/2 stick of cold butter, cut into small pieces 

Alright so here's the actual recipe!

1. Preheat your oven to 350 degrees F. 
2. Slice up your peaches and combine the in a bowl with the berries. The recipe says to peel the peaches, but I love peach skin so I left it on. It tasted great, so it's really just a personal preference!
3. In a sauce pan, combine water, 3/4 cup of brown sugar, cornstarch, salt, 1 tsp cinnamon, 1/2 tsp of nutmeg, and pepper. Whisk until smooth. Place the pan over high heat and bring to a boil. Reduce the heat to medium and simmer for 2 minutes. Remove from heat.
4. Pour syrup over the peaches and raspberries. Toss well and let cool for 10 minutes.
5. In a bowl, combine the remaining 1/2 cup brown sugar, 1/4 tsp cinnamon, 1/4 tsp nutmeg, flour, oats, and butter. Using your fingers, work the mixture together until it resembles a course crumb like mixture. I used my fingers, but I think you could easily get away with using a food processor to combine this!
6. Butter your baking dish. Now the recipe calls for a pie crust bottom (using - gasp!! store bought crust!!), but I wanted this to be bottomless. It's up to your preference again! 
7. Pour fruit mixture into the dish. Sprinkle the topping over the fruit filling. 
8. Bake for 1 hour, or until the crust is golden. Remove dish from the oven and let cool for 15 minutes before serving.
9. Slice and serve warm! Garnish with whipped cream or ice cream.

the peach slices and berries coming together with the syrup

Transforming the topping from a bunch of separate ingredients into a delicious mix!

ready for the oven!

all done, with some aesthetically pleasing flowers!

A couple of notes: Making this dish with raspberries made it a bit more juicy than blueberries, so just be warned! I would probably add a little less syrup next time around. I also used my gorgeous Le Creuset baking dish my mom had gifted me, mostly for aesthetics because it's so pretty! I think it was a little too deep for this dish though. I would recommend something more shallow and wider. But that's part of cooking: figuring out what worked well and what you'd change next time around! I made this right before my friend from out of town came to stay with us, so it was a perfect breakfast treat to have on hand.

Although i recommend reducing the juices a little bit, this will still be a fruit delicious dish

I'm sad I don't have any leftovers anymore tbh

I've already been recruited by my mother to practice this recipe so I can make it for my family vacation. I might try a couple more variants to try and get a nice big version to serve to the whole crew!