Peach and Raspberry Crumble: A Hug in a Baking Dish

Peach and Raspberry Crumble: A Hug in a Baking Dish

There’s a special kind of comfort that comes from a warm fruit crumble, isn’t there? It feels like a hug from the inside out, especially when the house fills with that unmistakable aroma as it bakes. This Peach and Raspberry Crumble is one of my absolute favorites. It brings together the sweet, slightly tangy juiciness of peaches with the bright, vibrant tartness of raspberries, all topped with a golden, buttery, perfectly crumbly layer. It’s a simple, rustic dessert that’s been a staple in my own kitchen for years, inspired by the kind of effortless baking that feels like home.

It’s the kind of dessert that doesn’t demand perfection, just good quality ingredients and a willingness to get your hands a little messy when making that topping. The combination of peaches and raspberries is simply magical – the peaches soften and become almost jammy, while the raspberries hold their shape a bit more, bursting with tartness that cuts through the sweetness. And that crumble? Made with flour, brown sugar, and oats, held together with cold butter, it bakes into a texture that’s both crunchy and tender.

It’s the perfect contrast to the bubbling fruit underneath. Whether you’re enjoying the warmer days here in Marrakesh or craving a taste of summer anywhere in the world, this crumble is pure joy. Serve it warm, maybe with a scoop of ice cream, and prepare for that heavenly smell to fill your kitchen!

Recipe Summary

This Peach and Raspberry Crumble is an easy, comforting dessert that’s perfect for showcasing fresh summer fruit.

• Cuisine: American / Dessert
• Difficulty Level: Easy
• Prep Time: 15-20 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-60 minutes
• Servings: 6-8 servings
• Dietary Classification: Vegetarian (contains dairy). Can be adapted to be Vegan (using plant-based butter) or Gluten-Free (using certified gluten-free oats and flour).

Equipment and Utensils

Making this peach and raspberry crumble doesn’t require much in the way of specialized equipment. You likely have everything you need in your kitchen already!

• Cutting Board: A sturdy surface for preparing the fruit. You’ll need space to slice the peaches.
• Sharp Knife: A good chef’s knife or utility knife is essential for safely slicing the peaches.
• Large Bowl (for fruit): You need a bowl big enough to hold all the sliced peaches and raspberries comfortably, with room to toss them with sugar and vanilla without making a mess. A bowl with a capacity of at least 3-4 quarts (approx. 3-4 liters) is usually sufficient for the quantities of fruit listed.
• Another Bowl (for crumble): A separate bowl is needed to mix together the dry and wet ingredients for the crumble topping. A medium-sized bowl, around 2-3 quarts (approx. 2-3 liters), works well.
• Measuring Cups: Standard dry measuring cups for the flour, brown sugar, and oats. Liquid measuring cups are not strictly needed for the dry ingredients in this recipe, but a set of dry cups is a must.
• Measuring Spoons: For accurately measuring the vanilla extract and cinnamon.
• Baking Dish: An 8×8 inch (20×20 cm) square baking dish is perfect for this quantity of crumble, resulting in a nice ratio of fruit to topping. A similar sized oval or round dish (around 2-quart capacity) would also work. Ensure it’s oven-safe.
• Stirring Spoon or Rubber Spatula: For gently tossing the fruit mixture and for initially stirring the crumble ingredients. A rubber spatula can also be helpful for scraping down the sides of the bowls.
• Fingers or Pastry Blender (optional): The recipe suggests using your fingers to mix the butter into the dry crumble ingredients, which is my preferred method for getting that perfect “crumbly mess” texture. However, a pastry blender or even two forks can be used to cut in the cold butter if you prefer.
• Oven Mitts: For safely handling the hot baking dish when placing it in and removing it from the oven.
• Oven: For preheating and baking the crumble.

Having these basic tools ready makes the process smooth and simple, fitting with the easy-going nature of a fruit crumble.

4. Serving Suggestions

Serving Peach and Raspberry Crumble is part of the simple joy of this dessert. It’s comforting, warm, and often best enjoyed with something cool and creamy on top.

• Plating: This crumble is typically served warm, scooped directly from the baking dish into individual bowls. The rustic look of bubbling fruit and golden crumble is part of its charm, so no need for fancy plating!
• Garnishes: The most classic and arguably the best accompaniment is vanilla ice cream. The cold, melting ice cream creates a beautiful contrast with the warm, bubbling fruit and crunchy topping. Other delightful garnishes include:
  • Whipped cream (sweetened or unsweetened)
  • A dollop of Greek yogurt or crème fraîche for a tangy contrast
  • An extra sprinkle of cinnamon or a dusting of powdered sugar
  • A few fresh raspberries or a small slice of peach placed on top
• Side Dish Ideas: Crumble is almost always the main event when it comes to dessert, so you don’t typically serve “side dishes” with it. However, if you were having a dessert buffet, this crumble would sit happily alongside other treats.
• Complementary Side Dishes: (Not applicable for dessert in the traditional sense, but rather items served with the crumble). As mentioned above, ice cream and whipped cream are the go-to companions.
• Wine or Beverage Pairings: To complement the sweetness and fruitiness of the crumble, consider these pairings:
  • Wine: A late-harvest Riesling, a Moscato d’Asti, or a sweet sparkling wine with notes of peach or berry would be lovely. A Tawny Port could also be an interesting pairing with the brown sugar and cinnamon notes.
  • Non-Alcoholic: A warm cup of coffee or tea is a classic comforting pairing. A glass of cold milk is also wonderful. For something more celebratory, sparkling cider or a non-alcoholic ginger beer can work.

Serve the crumble slightly warm, allowing it to cool for about 10-15 minutes after coming out of the oven. This allows the fruit juices to settle slightly and the crumble to firm up a bit, while still retaining that wonderful warmth and bubbling goodness.

5. Nutritional Information

While the provided recipe does not include a detailed nutritional breakdown, we can discuss the general nutritional considerations of this Peach and Raspberry Crumble based on its ingredients.

• Calories: Specific calorie count per serving is not provided in the original text. The calorie content will come primarily from the sugars (granulated and brown sugar, natural fruit sugars), fats (butter), and carbohydrates (flour, oats, fruit).
• Macronutrient Distribution: Detailed macronutrient (Protein, Carbohydrates, Fat) information is not provided in the original recipe text.
  • This dessert will contain carbohydrates from the fruit, sugar, flour, and oats.
  • It will contain fat from the butter.
  • It will contain a small amount of protein from the oats, flour, and fruit.
• Dietary Information: Specific values for saturated fat, cholesterol, sodium, potassium, fiber, and total sugar are not provided in the original recipe text.
  • It will contain dietary fiber from the fruit and oats.
  • The total sugar content will be relatively high due to the added sugars and natural fruit sugars.
  • Sodium will be low unless salted butter is used (the recipe specifies unsalted).
  • Cholesterol will be present from the butter.
• Vitamin & Mineral Information: Specific values for vitamins and minerals are not provided in the original recipe text.
  • It will contain Vitamin C and other vitamins/minerals from the peaches and raspberries.

General Health Considerations: This Peach and Raspberry Crumble is a classic dessert, meant to be an enjoyable treat. It is higher in sugar and fat than a simple serving of fruit, but it does provide some fiber and vitamins from the fruit and oats. Enjoying a moderate portion as part of a balanced diet is key.

6. Storage and Reheating

Proper storage of your Peach and Raspberry Crumble helps keep it enjoyable for leftovers, though the texture of the crumble topping is definitely best right after baking.

• Proper Storage Instructions: Once the crumble has cooled completely to room temperature, cover the baking dish tightly with plastic wrap or¹ aluminum foil. Alternatively, you can transfer individual portions to airtight containers. Storing it airtight prevents it from drying out and absorbing odors.
• Refrigeration Instructions: Due to the fruit content, it’s best to store leftover crumble in the refrigerator if you won’t eat it within a day or two at room temperature (assuming a cool kitchen). It will keep well in the refrigerator for 3-4 days. Be aware that the crumble topping will soften significantly when refrigerated due to moisture from the fruit and condensation.
• Freezing Recommendations: Peach and Raspberry Crumble freezes quite well, both baked and unbaked.
  • To Freeze Unbaked: Prepare the fruit mixture and the crumble topping separately. Store the fruit mixture in a freezer-safe container or freezer bag. Store the crumble topping in a separate freezer bag or container. Freeze for up to 3 months. When ready to bake, assemble the crumble (no need to thaw the fruit first) and bake as directed, possibly adding 10-15 minutes to the baking time since the fruit is frozen.
  • To Freeze Baked: Allow the baked crumble to cool completely. Wrap the baking dish tightly (if freezer-safe) in plastic wrap and then aluminum foil, or portion the cooled crumble into freezer-safe containers. Freeze for up to 3 months.
• Thawing Frozen Crumble:
  • Thaw frozen baked crumble overnight in the refrigerator.
• Reheating Methods: Reheating is recommended to enjoy the crumble warm, and especially to help re-crisp the topping.
  • Oven (Recommended): The best way to reheat is in a preheated oven at 350°F (175°C). For individual portions, place them in an oven-safe dish and reheat for 10-15 minutes. For a larger portion or the whole dish, reheat for 15-25 minutes, or until warmed through and the topping is somewhat re-crisped. If the topping looks like it’s getting too dark, you can cover it loosely with foil.
  • Microwave: You can reheat individual portions in the microwave, but this will make the crumble topping soft rather than crispy. Heat until warmed through (usually 1-3 minutes depending on the portion size).

For the best experience, reheat in the oven whenever possible to revive some of that lovely crumble texture.

7. Expert Tips and Variations

Making a great fruit crumble is inherently simple, but a few tips from experience (maybe even from a grandma!) and creative variations can elevate it further.

Tips from the Kitchen (and maybe a little family wisdom):

1. Choose Ripe Fruit: The flavor of your crumble depends on the quality of your fruit. Use ripe, fragrant peaches – they’ll be sweeter and softer when baked. As the recipe mentions, nectarines work wonderfully and save you the step of peeling, making it quicker if you’re in a hurry!
2. Don’t Be Afraid to Taste: Sneaking a taste of the fruit mixture before it bakes isn’t just for “quality control,” it’s a great way to gauge the sweetness. If your peaches are particularly tart or not super ripe, you might add a tablespoon or two more sugar to the fruit mixture. Remember, the sweetness will mellow slightly during baking.
3. Cold Butter is Key for Crumble: The recipe notes adding cold, diced butter and mixing with your fingers. This is the classic method for crumble! The cold butter doesn’t fully incorporate into the dry ingredients, instead creating distinct little pieces that melt and spread as the crumble bakes, resulting in that wonderful crumbly, slightly crispy texture. If you use softened or melted butter (like in a streusel or crisp topping), you’ll get a different, more uniform texture.
4. It’s Okay if the Crumble Looks “Weird”: When you first rub the butter into the dry ingredients with your fingers, it absolutely looks like a “crumbly mess” with clumps of varying sizes. That’s exactly what you want! Those variations in size lead to delightful pockets of texture in the baked topping. Don’t keep mixing until it’s uniform.
5. Be Generous with the Crumble: As the recipe rightly advises, sprinkle the crumble topping generously! That buttery, slightly sweet, cinnamon-spiced layer is arguably the best part of the crumble, providing essential texture and flavor contrast to the soft fruit.
6. Trust Your Senses: The recipe gives a baking time range (35-40 minutes), but the best indicators that the crumble is ready are visual and aromatic. Look for a golden brown topping and listen/look for the fruit bubbling actively around the edges of the dish. And yes, the “heavenly smell” filling your kitchen is a sure sign it’s almost done!

Common Mistakes to Avoid:

1. Using Melted Butter in the Crumble: Results in a cakey or hard topping rather than a crumbly one. Stick to cold, diced butter.
2. Overmixing the Crumble: Rubbing the butter in for too long or over-processing in a food processor (if using one) can develop gluten and melt the butter, leading to a tougher, less crumbly topping.
3. Underbaking: If the crumble isn’t golden or the fruit isn’t bubbling, it hasn’t fully cooked through. The fruit won’t be soft enough, and the topping might be pale and taste raw.
4. Overbaking: Can result in dry fruit or a burnt topping. Watch for that golden color and bubbling edges.
5. Adding Salt Too Soon (if using salted butter): If you swap unsalted butter for salted, taste the crumble mixture before adding any extra salt to ensure it’s not overly salty.

Creative Recipe Variations:

1. Other Fruit Combinations: This recipe provides a perfect base for many fruit crumbles. Keep the quantities (approx. 4-5 cups sliced/whole fruit) the same but swap or combine fruits.
   • Classic Combinations: Apple (slice thinly, about 4-5 medium apples), pear, or a mix of apple and pear.
   • Berry Crumbles: Just raspberries, blueberries, blackberries, or a mix of berries.
   • Tart Combinations: Rhubarb (sliced, like in our Easy Strawberry Rhubarb Jam Recipe or Easy Brown Sugar Rhubarb Cookies Recipe) paired with strawberries, raspberries, or apple. Rhubarb will need slightly more sugar due to its tartness.
2. Add Nuts or Seeds to Crumble: Stir 1/2 cup of chopped nuts (pecans, walnuts, almonds) or seeds (pumpkin seeds, sunflower seeds) into the dry crumble mixture for added crunch and flavor.
3. Spice it Up: Increase the cinnamon in the crumble, or add other warm spices like nutmeg, ginger, or a pinch of cardamom. You can also add a pinch of spice to the fruit mixture.
4. Extract Alternatives: Try almond extract instead of or in addition to vanilla extract in the fruit mixture.
5. Sweetener Swaps: While granulated and brown sugar are standard, you could use dark brown sugar for a richer, more caramel-like flavor in the crumble, or experiment with maple sugar.
6. Gluten-Free Adaptation: Use certified gluten-free oats and a 1:1 certified gluten-free all-purpose flour blend.
7. Vegan Adaptation: Substitute the unsalted butter with a plant-based butter alternative. Ensure the brown sugar is vegan (some is processed with bone char, check the label).

8. Ingredients Section

Here is the complete list of ingredients for this delightful Peach and Raspberry Crumble. Remember that the quality of your fruit will really shine through!

• 4-5 ripe peaches (approx. 2 lbs / 900g – 1kg): Ripe yellow or white peaches work well. You can sometimes use nectarines instead, as suggested in the recipe (they don’t need peeling!). Peel, pit, and slice the peaches (about 1/2 inch thick).
• 1 cup (approx. 125g) of fresh raspberries: Use fresh raspberries for their bright, tart flavor. As noted, frozen raspberries can also be used if that’s what you have on hand (no need to thaw first, just add to the bowl with the peaches).
• 1/2 cup (100g) granulated sugar: For tossing with the fruit. Cane sugar or regular granulated sugar work fine, as mentioned in the recipe.
• 1 teaspoon (5ml) vanilla extract: Adds warmth and sweetness to the fruit layer.
• 1 cup (120g) plain all-purpose flour: The base for the crumble topping.
• 1/2 cup (100g) brown sugar: Packed firmly into the measuring cup. Adds moisture and a caramel-like flavor to the crumble.
• 1/2 cup (45g) oats: Rolled oats (old-fashioned) are best for texture. As noted, you can skip if you’re not a fan, but they add a lovely chewiness.
• 1/2 cup (113g) unsalted butter, cold and diced: Cut the cold butter into small cubes (about 1/2 inch) before adding to the dry ingredients.
• 1 teaspoon (5g) cinnamon (optional): Adds warmth and spice to the crumble.

Measurement Conversions (Approximate):

• 4-5 medium peaches ≈ 2 lbs / 900g – 1kg
• 1 cup fresh raspberries ≈ 125g
• 1/2 cup granulated sugar ≈ 100g
• 1 teaspoon ≈ 5 ml or 5g (for dry spices)
• 1 cup all-purpose flour ≈ 120g
• 1/2 cup brown sugar ≈ 100g (packed)
• 1/2 cup rolled oats ≈ 45g
• 1/2 cup unsalted butter ≈ 113g or 1 stick

Quality and Sourcing Recommendations:

• Choose ripe, in-season peaches and raspberries for the best flavor. Farmers’ markets are a great source.
• Use good quality unsalted butter. Cold butter is essential for the crumble texture.

Possible Ingredient Substitutions:

• Fruit: See Variations section for many other fruit options.
• Granulated Sugar: Can use cane sugar, as noted, or adjust amount based on fruit sweetness.
• Vanilla Extract: Can substitute with vanilla bean paste for a more intense vanilla flavor.
• All-Purpose Flour: Use a 1:1 gluten-free all-purpose flour blend for a GF version.
• Brown Sugar: Can use light or dark brown sugar.
• Oats: Omit if not a fan, as noted, but the texture is best with them. Use certified GF oats for a gluten-free version.
• Unsalted Butter: Use salted butter and omit the extra salt from the crumble, or use a plant-based butter alternative for a vegan version.
• Cinnamon: Can omit or substitute with other warm spices like nutmeg or cardamom.

Notes on Ingredient Preparation:

• Peel, pit, and slice the peaches.
• Gently wash the raspberries if needed.
• Measure all dry ingredients accurately.
• Cut the butter for the crumble into cold, small cubes.

9. Step-by-Step Instructions

Here are the steps to create your cozy and delicious Peach and Raspberry Crumble. It’s a simple process of preparing the fruit, mixing the crumble, assembling, and baking until golden and bubbly.

1. Preheat your oven: Preheat your oven to 350°F (175°C). The recipe notes this is often done while prepping the fruit, which is a great way to be efficient.
2. Prepare the fruit mixture: In a large bowl (at least 3-4 quart capacity), combine the sliced peaches, fresh (or frozen) raspberries, 1/2 cup (100g) granulated sugar, and 1 teaspoon (5ml) vanilla extract. Gently toss everything together with a spoon or spatula to coat the fruit evenly with the sugar and vanilla. As the recipe hints, this is where you might sneak a taste – the raw fruit and sugar mix gives you a preview of the flavors!
3. Make the crumble topping: In another bowl (around 2-3 quart capacity), combine the 1 cup (120g) plain all-purpose flour, 1/2 cup (100g) packed brown sugar, 1/2 cup (45g) oats (if using), and 1 teaspoon (5g) cinnamon (if using). Stir these dry ingredients together. Add the 1/2 cup (113g) unsalted butter, which should be cold and diced into small cubes. Use your fingers (as the recipe suggests), a pastry blender, or two forks to cut the cold butter into the dry ingredients. Work the butter into the flour mixture until it resembles coarse crumbs with some larger pea-sized clumps. Don’t worry if it looks a bit uneven or like a “crumbly mess” – that’s perfect!
4. Assemble the crumble: Lightly grease your 8×8 inch (20×20 cm) baking dish (or similar size) with butter or cooking spray. Spoon the fruit mixture (peaches and raspberries) evenly into the bottom of the prepared baking dish. Gently spread it out if needed. Then, sprinkle the crumble topping evenly over the entire surface of the fruit mixture. As the recipe encourages, be generous! Ensure the fruit is mostly covered with that lovely crumbly layer.
5. Bake until golden and bubbly: Place the baking dish in the preheated oven (350°F / 175°C). Bake for about 35-40 minutes, or until the crumble topping is a beautiful golden brown and you can see the fruit juices bubbling actively around the edges of the dish. You’ll know it’s ready not just by sight and time, but also by the truly “heavenly smell” wafting through your kitchen, as the recipe perfectly describes.
6. Cool and serve: Remove the finished crumble from the oven and let it cool slightly on a wire rack for about 10-15 minutes before serving. This allows the fruit juices to thicken a bit and the crumble to set slightly, while still being wonderfully warm and bubbly. Serve warm, optionally with vanilla ice cream on top.

Explanation of Cooking Methods/Techniques:

• Tossing Fruit: Gently mixing the fruit with sugar and vanilla allows the sugar to start dissolving and helps distribute the vanilla flavor. The sugar also draws out juices from the fruit, which creates that lovely saucy layer at the bottom as it bakes.
• Cutting in Cold Butter: In the crumble topping, using cold butter and cutting it into the dry ingredients creates distinct pieces of butter coated in flour. As the crumble bakes, these cold butter pieces melt slowly, creating steam that helps lift and separate the dry ingredients, resulting in that signature crumbly, slightly crispy texture. This is different from rubbing in softened butter or using melted butter.
• Baking Until Bubbly: Baking until the fruit is bubbling vigorously around the edges is crucial. It indicates that the fruit is fully heated through, has released its juices, and the sugars have started to caramelize slightly, creating that delicious saucy base beneath the crumble topping.

Possible Troubleshooting Tips:

• Crumble is Soggy: This can happen if the crumble wasn’t baked long enough, or if the fruit released excessive liquid (often from overripe or frozen fruit that wasn’t drained well if thawed). Ensure you bake until the topping is golden brown and the fruit is visibly bubbling. Adding a tablespoon of flour or cornstarch to the fruit mixture before baking can help absorb excess moisture.
• Crumble is Hard/Tough: This usually means the butter wasn’t cold enough, or the crumble was overmixed, developing gluten and incorporating the butter too smoothly. Remember, you want a “crumbly mess” texture.
• Fruit is Still Hard: Ensure your peaches were ripe to begin with. Baking time should be sufficient if the top is golden and fruit is bubbling, but if using firmer fruit like apples, they might need a slightly longer bake or pre-cooking.
• Fruit Mixture is Too Watery: If using frozen fruit, drain it very well after thawing. For fresh fruit, the amount of juice can vary. Adding a tablespoon of flour or cornstarch to the fruit mixture before baking can help thicken the juices.

10. Frequently Asked Questions (FAQ)

Here are some common questions about making and enjoying this Peach and Raspberry Crumble.

• Can I use frozen peaches or raspberries? Yes, the recipe notes that frozen raspberries work fine (no need to thaw). You can also use frozen peeled peach slices. If using frozen peaches, there’s no need to thaw them first; add them directly to the bowl with the raspberries and mix with sugar/vanilla. Be aware that frozen fruit can release more liquid than fresh fruit, so you might consider adding a tablespoon of flour or cornstarch to the fruit mixture before baking to help thicken the juices.
• What kind of oats should I use? Rolled oats, also known as old-fashioned oats, are recommended for the best texture in the crumble topping. They maintain their shape and provide a lovely chewiness. Quick oats will result in a finer texture. If you need a gluten-free crumble, ensure you use certified gluten-free rolled oats.
• Can I use nectarines instead of peaches? Yes, as the recipe mentions, nectarines are a great substitute for peaches, especially when you’re in a hurry, as they don’t require peeling. The flavor is very similar, and they work perfectly in crumble.
• Why is my crumble topping soggy or not crumbly? This is usually because the butter wasn’t cold enough or wasn’t properly cut into the dry ingredients. Cold butter creates distinct pieces that melt and make the crumble texture. If the butter is too soft or melted, it mixes in too much and results in a cakey or soggy topping. Also, ensure the crumble is baked until golden brown; underbaking can leave it soft. Overmixing the crumble can also contribute to a less crumbly texture.
• Can I make this Peach and Raspberry Crumble gluten-free or vegan? Yes, you can adapt this recipe!
  • Gluten-Free: Use certified gluten-free rolled oats and substitute the all-purpose flour with a 1:1 certified gluten-free all-purpose flour blend.
  • Vegan: Substitute the unsalted butter with a plant-based butter alternative that is suitable for baking and creating a crumble texture (often solidified vegetable oils). Ensure your brown sugar is vegan (some is processed with bone char).
• Can I make this crumble ahead of time? Yes, you can prepare components ahead of time. You can slice and mix the fruit with sugar and vanilla, and store it covered in the refrigerator for up to a day. You can also mix the crumble topping ingredients (with the cold butter) and store the crumble mixture in an airtight container in the refrigerator for a few days or freeze it. When ready to bake, assemble the fruit and crumble in the baking dish and bake as directed. For best texture, assemble and bake close to serving time.
• How long do leftovers last and how should I store them? Cooled Peach and Raspberry Crumble can be stored, covered, in the refrigerator for 3-4 days. The crumble topping will soften over time. You can also freeze baked or unbaked crumble (see Storage section). Reheat leftovers in the oven to help re-crisp the topping.

Internal Linking:

This Peach and Raspberry Crumble is a wonderful way to enjoy summer fruit. If you’re looking for other delicious peach recipes, be sure to try our Classic Peach Crisp Recipe, which features a different style of topping. For another delightful dessert combining fruit with a crumbly texture, our Apple Crisp Cheesecake with Caramel Crunch is a decadent choice.

If you have an abundance of raspberries or other berries and are looking for ways to preserve them, exploring recipes like our Easy Strawberry Rhubarb Jam Recipe can be very rewarding. And for a refreshing treat that also uses fruit, our Raspberry Rhubarb Fool offers a lighter option.

Making homemade crumble toppings is a simple skill that can be applied to many desserts. The technique used here, cutting in cold butter, is also key to achieving the perfect crumbly texture in recipes like scones, such as the topping in our Lemon Blueberry Scones with Lemon Glaze.

Enjoy baking and sharing this comforting Peach and Raspberry Crumble – may it fill your home with heavenly smells and bring a smile to your face!