Peach and Berry Crumble

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Peach & Berry Crumble

While we used a blend of blueberries and raspberries, virtually any fruit pairs well with fresh, juicy peaches. This recipe is naturally gluten free if using gluten free oats. You should have about 6 individual 8-ounce servings, but you can also make in one large baking dish if desired. 

1 ½ cups rolled oats
4 T cornstarch
⅓ cup granulated sugar
¼ cup light brown sugar, lightly packed
½ teaspoon ground cinnamon
1 stick cold salted butter, cut into small pieces

2 pounds firm, ripe peaches (5-7 peaches), peeled and sliced
1 cup fresh blueberries (½ pint)
1 cup fresh raspberries (½ pint)
zest of 1 lemon
juice of 1 lemon
3/4 cup granulated sugar
2 T cornstarch

Preheat oven to 350 degrees.
Start by preparing the crumble topping. Place all ingredients in a bowl and using a fork, a pastry cutter or even just your clean hands, blend until it reaches a texture similar to wet sand. Set aside.

A hand holding oats for a crumble

Toss the prepared fruit with remaining ingredients until combined and fill your ramekins just shy of the top. Loosely pile the topping on each, pressing lightly. Place on a parchment-lined baking sheet to catch the drippings and bake for 45 minutes.

Completed peach and berry crumble in single serve cups

Remove and serve with fresh whipped cream or a scoop of vanilla ice cream.