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Peach Raspberry Crumble is a delightful dessert that celebrates the vibrant flavors of summer's bounty. This mouthwatering dish combines the juicy sweetness of ripe peaches with the tart zing of fresh raspberries, creating a harmonious blend that is both refreshing and indulgent. Served warm with a scoop of vanilla ice cream or a dollop of whipped cream, this crumble is the perfect ending to any meal. Whether you're hosting a summer barbecue or simply looking to satisfy your sweet tooth, this recipe is sure to impress friends and family alike.

Peach Raspberry Crumble

Indulge in the delightful taste of summer with this Peach Raspberry Crumble recipe. Combining juicy peaches and tart raspberries, this dessert is a sweet celebration of seasonal flavors. The crispy crumble topping perfectly contrasts the soft fruit filling, making it an irresistible treat. Serve it warm with vanilla ice cream for an extra touch of decadence. Easy to make and simply delicious, it’s the perfect ending to any meal or a fantastic addition to your summer gatherings.
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Ingredients
  

For the Filling:

4 cups ripe peaches, peeled and sliced

2 cups fresh raspberries

1/2 cup granulated sugar

1 tablespoon lemon juice

1 tablespoon cornstarch

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

For the Crumble Topping:

1 cup all-purpose flour

1 cup old-fashioned rolled oats

1/2 cup brown sugar, packed

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup cold unsalted butter, cubed

Instructions
 

Prepare the Filling:

    - In a large mixing bowl, combine the sliced peaches and fresh raspberries.

      - Add the granulated sugar, lemon juice, cornstarch, vanilla extract, and cinnamon. Gently toss to combine, ensuring the berries don't break apart too much.

        - Pour the fruit mixture into a 9x13 inch baking dish, spreading it evenly.

          Make the Crumble Topping:

            - In another bowl, mix the flour, rolled oats, brown sugar, baking powder, cinnamon, and salt together.

              - Add the cold, cubed butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the mixture until it resembles coarse crumbs.

                - It’s okay to have some larger clumps; they will bake into crunchy bits.

                  Assemble the Dish:

                    - Preheat your oven to 350°F (175°C).

                      - Evenly sprinkle the crumble topping over the peach and raspberry filling in the baking dish.

                        Bake:

                          - Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the fruit bubbles around the edges.

                            - If the crumble starts to brown too quickly, cover it loosely with aluminum foil.

                              Serve:

                                - Allow the crumble to cool for about 10-15 minutes before serving.

                                  - Enjoy it warm as is or with a scoop of vanilla ice cream or whipped cream for an extra delicious treat!

                                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8