PEACH RASPBERRY CRUMBLE

 The title of the article in the Kansas City Star Newspaper read, "Peach raspberry crumble saves on fat and sugar, not taste". Jill Silva wrote:

   "Who needs a cookie when you can choose a crumble?" 

She went on to say, "Similar to a cobbler or a crunch, a crumble is a terrific, old-fashioned summer dessert that relies on ripe, seasonal fruit for most of its' flavor. The Star's Peach Raspberry Crumble reduces the total amount of sugar and far while upping the fiber content."

We have had so much good luck the last few summers with fresh peaches being sold at Costco. They are beautiful, large peaches that still need some time to finish ripening after you get them home. But because of the way they are shipped with an insert that keeps the peaches from touching during shipping, they aren't bruised and are the best tasting fresh peaches we can find.

I don't have the date for this article, but since we haven't gotten the KC Star newspaper in over ten years, it is at least that old. As it commonly happens with me when I make a recipe, I made a few changes that didn't change the taste as far as we are concerned. I used stevia for the sugar and truvia brown sugar complete for the brown sugar. It took four of the large peaches to make the almost 5 cups of sliced fresh peaches. I used a baking dish that measures 7 x 6 instead of the 8 - inch square dish that the recipe calls for.  

I really do think you will be as excited about a recipe as I am this one if you decide to make it. The raspberries are included to add a little bit of tartness to the sweet peaches and my husband thinks their addition made the crumble so delicious.

PRINT RECIPE.

PEACH RASPBERRY CRUMBLE

5     cups peeled, pitted, and sliced ripe peaches

1/2  cup fresh raspberries

1/3  cup granulated sugar or stevia

1/2  cup brown sugar, divided or truvia brown sugar complete, divided

1/4  cup + 1 tablespoon flour, divided

2/3  cup old fashioned rolled oats

1/4  cup (4 tablespoons) butter, cold and cut into small pieces

Preheat the oven to 350 degrees F. Spray an 8 - inch square baking dish with a nonstick cooking spray. My dish was 7 x 6. Set aside.

Prepare the peach slices by places them in a bowl of cold water with a little lemon juice to keep the slices from turning brown.

When finished, drain them and

then place them in a large bowl along with the raspberries. (My raspberries don't look like raspberries but that is because I had frozen them in a bag without quick-freezing them so they froze together. It didn't alter the taste though.)

Combine the sugars and 1 tablespoon of flour in a smaller bowl and

then sprinkle about half over the fruit. Give the bowl a little shake and then gently toss the fruit to coat with the sugar/flour mixture.

Then add the rest and

repeat to coat.

Allow to set for 5 minutes.

Stir.

Combine the remaining 1/4 cup brown sugar, 1/4 cup flour, and oats.

Stir to blend.

Thinly slice the butter and then break the slice in about four pieces. This will make cutting in the butter to the dry mixture easier.

I added the butter a little at a time.

Spoon the fruit into the prepared baking dish.

Sprinkle the crumble mixture over the top of the fruit. 

Bake 40 to 50 minutes until bubbly.

Serve warm with a little ice cream,

if you like.

Cover leftovers and store in the refrigerator. Warms up nicely in the microwave.