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Mango Macarons

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Mango Macarons

Hey there, and welcome back, friends.

You are in for a treat!

Mango Macarons

These mango macarons are filled with mango-coconut buttercream to make this a sweet tropical treat perfect for summer. 

I hope you all had a great week and an even better weekend planned. Mother’s Day is coming up and I hope you are planning something special to celebrate the moms in your life. I’m going into this special day with a batch of these mango macarons.

(more…)

The post Mango Macarons appeared first on A Classic Twist.


Lemon Raspberry Cake with Honey Mascarpone Filling and Cream Cheese Frosting

Blueberry Crumble with a Browned Butter Oat Topping

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I was gifted the Anolon bakeware and cookware used to make this recipe. All opinions and thoughts are 100% mine. 

Blueberry Crumble with a Browned Butter Oat Topping

Hey there, and welcome back, friends.

You are in for a treat!

Blueberry Crumble

In this blueberry crumble, you will find that satisfying warm fruit filling we all love and a crunchy oatmeal crumble topping full of flavors complementary to the fruit filling.

I am so excited to be sharing this recipe with you today. I love classic summer recipes such as blueberry crumble!! It’s comforting, easy to make, and delicious. This one just screams summer to me and it is one of my husband’s favorite recipes. 

Blueberry Crumble with a Browned Butter Oat Topping

I love making crumbles. Over the past month, I’ve made three different ones. There’s just something about warm juicy fruit under a layer of crunchy oat topping that makes any day better.

I made this strawberry rhubarb crumble pie a few weeks ago after scoring rhubarb at the farmer’s market. I also made a peach crumble too. 

Since I was on a fruit crumble path, my husband nudged me to make him this blueberry crumble. Blueberries are his favorite berries and he requests a blueberry pie or blueberry hand pies every year they are in season. So I was very happy to hear him ask for something new. The baker in me loves new challenges. 

For this blueberry crumble, I kept the filling classic. Just fresh blueberries tossed in lemon juice and almond extract to enhance the flavors. You can also use frozen blueberries but make sure you thaw them before use.

The oatmeal crumb topping is where I played around a bit. 

You can make a crumble topping without oatmeal but the nutty crunch that oatmeal brings to the table is worth it.

Blueberry Crumble with a Browned Butter Oat Topping

I browned my butter instead of using room-temperature butter in the topping. This was a GREAT idea and I urge you to try this trick. Once you do, you will never go back 🙂

I also added in some sliced almonds and coconut flakes to the crumb topping. These are optional (but highly recommended!) enhancements that are again worth the trouble. 

The result here my friends is a classic blueberry crumble that is elevated by some small additions and browned butter.

The filling is that satisfying juicy warm fruit we all know and love and the topping is crunchy oatmeal crumble full of flavors complementary to the fruit filling. All in all, this is an epic summer dessert that is worth your time. 

Top it all with a scoop of ice cream and relax to enjoy this plate of summer. 

Don’t forget to try this yummy summer strawberry pie too!

Blueberry Crumble Ingredients

  • fresh blueberries
  • light brown sugar & brown sugar
  • all-purpose flour
  • salt
  • zest and juice of a half lemon
  • almond extract
  • old-fashioned rolled oats
  • all-purpose flour
  • unsweetened coconut flakes
  • sliced almonds
  • unsalted butter

How to Make Blueberry Crumble

Preheat oven to 375 degrees F. Grease a 3-quart round or rectangular dish with baking spray.

In a large bowl, toss the ingredients for the filling until just combined. Make sure all the flour is well-tossed. Set aside while you make the topping.

Blueberry Crumble with a Browned Butter Oat Topping

In a medium bowl, combine the rolled oats, flour, coconut flakes, almonds, sugar, and salt. 

Blueberry Crumble with a Browned Butter Oat Topping

Add in the melted butter and mix until clumps form. You can use your hands to mix the mixture and clump some together.

Blueberry Crumble with a Browned Butter Oat Topping

Transfer the blueberry filling to the prepared dish. Cover completely with the crumb topping.

Blueberry Crumble with a Browned Butter Oat Topping

Place the baking dish onto a baking sheet and bake for about 50-60 mins, or until the fruit is bubbly in the center and edges and the topping is golden brown.

If needed, cover the baking dish with foil for the last 20 minutes of baking.

Blueberry Crumble with a Browned Butter Oat Topping

Let the crumble cool on a cooling rack until warm.

Serve warm with a scoop of ice cream.

How to Store Blueberry Crumble

More Summer Desserts to try

What do you think of this amazing blueberry crumble recipe? What would you serve with a scoop of this crumble? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Until next time, happy baking! 

Blueberry Crumble Recipe

Blueberry Crumble with a Browned Butter Oat Topping
Yield: 9-by-13 baking dish

Blueberry Crumble

This blueberry crumble recipe is a sweet summer delight with juicy blueberries baked under a crunchy golden oatmeal crumb.

Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes

Ingredients

For the Filling:

  • 6 cups fresh blueberries
  • 3/4 cup light brown sugar
  • 1/4 cup all-purpose flour
  • ¼ teaspoon salt
  • zest and juice of a half lemon
  • 1/4 teaspoon almond extract
  • pinch of salt

For the Crumble:

  • 3/4 cup old-fashioned rolled oats
  • 1 1/4 cup all-purpose flour
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup sliced almonds
  • ¾ cup brown sugar, packed
  • ¼ teaspoon salt
  • 1/2 cup unsalted butter, melted and browned

Instructions

  1. Preheat oven to 375 degrees F. Grease a 3-quart round or rectangular dish with baking spray.
  2. In a large bowl, toss the ingredients for the filling until just combined. Make sure all the flour is well tossed. Set aside while you make the topping.
  3. In a medium bowl, combine the rolled oats, flour, coconut flakes, almonds, sugar, and salt. Add in the melted butter and mix until clumps form. You can use your hands to mix the mixture and clump some together.
  4. Transfer the blueberry filling into the prepared dish. Cover completely with the crumb topping. Place the baking dish onto a baking sheet and bake for about 50-60 mins, or until the fruit is bubbly in the center and edges and topping is golden brown. If needed, cover the baking dish with foil for the last 20 minutes of baking.
  5. Let crumble cool on a cooling rack until warm.
  6. Serve warm with a scoop of ice cream.

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 257Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 97mgCarbohydrates: 42gFiber: 3gSugar: 26gProtein: 3g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Blueberry Crumble with a Browned Butter Oat Topping appeared first on A Classic Twist.

Vanilla Cake with Raspberry Filling

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A classic Vanilla Bean Raspberry Layer Cake with moist vanilla bean cake with a sweet raspberry filling and a fluffy whipped vanilla bean frosting!

Hey there, and welcome back, friends.

You are in for a treat!

Vanilla Cake with Raspberry Filling

A classic vanilla cake with raspberry filling. This moist vanilla bean layer cake has a sweet raspberry filling and a fluffy whipped vanilla bean frosting!

I’m a sucker for vanilla cake and you can never have too many favorites. Back when I was starting to teach myself to bake, I was on the hunt for the perfect vanilla cake.

This recipe from Sweetapolita caught my eye and I had to try it. I used her cake recipe here as it became one of my favorites. It’s tender, and rich in vanilla flavor thanks to using vanilla bean paste and it is paired with an equally whipped vanilla frosting.

A classic Vanilla Bean Raspberry Layer Cake with moist vanilla bean cake with a sweet raspberry filling and a fluffy whipped vanilla bean frosting!

For the touch of summer, the cake is filled with a raspberry compote. I used some of the compote in the frosting and as you can see I didn’t strain the seeds out. I love the look and touch of seeds. But feel free to strain your compote before filling your cake.

This cake is truly a classic and one that you must try. It’s perfect for birthdays and showers. Let me know when you try it as I would love to hear what you think.

Vanilla Cake with Raspberry Filling Ingredients

  • whole milk
  • whole egg & egg whites
  • vanilla bean paste
  • lemon extract
  • cake flour
  • granulated sugar
  • baking powder
  • salt
  • unsalted butter
  • fresh or frozen raspberries
  • lemon juice
  • sifted confectioners’ sugar
A classic Vanilla Bean Raspberry Layer Cake with moist vanilla bean cake with a sweet raspberry filling and a fluffy whipped vanilla bean frosting!

How to Make Vanilla Cake with Raspberry Filling

For the Cake:

Preheat oven to 350 degrees F. Grease and line two 8-inch round cake pans with parchment paper circles. Grease parchment and set aside.

Whisk together a third cup of the milk, egg whites, egg, lemon extract, and vanilla bean paste.

Sift the cake flour in the bowl of an electric mixer fitted with the paddle attachment. Combine the rest of the dry ingredients including the sugar and stir together on low speed for 30 seconds

Add the butter one piece at a time and blend on low speed for 30 seconds. Then add the remaining milk, and mix on low speed until moistened. Increase speed to medium and mix for 1½ minutes. Be careful not to overmix. Scrape the sides of the bowl as needed.

Add the egg/milk/extract mixture in 3 separate batches mixing on medium speed after each addition until combined.

Pour batter into prepared pans and bake in the center of the oven for 20-25 minutes or until a cake tester comes out clean when inserted in the center of the cake.

Let cakes cool in pans for 10 minutes before removing and cooling completely on wire racks.

For Raspberry Compote:

Combine all the ingredients in a medium saucepan and heat over medium heat until the berries start to break down about 10 minutes. Stir often.

Lower heat and simmer until the compote thickens enough to coat a spoon, about 15 minutes. Let cool.

Pass through a fine seize if you dislike the seeds.

For the Whipped Vanilla Bean Frosting:

Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy

Add the rest of the ingredients and mix on low speed for 1 minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy, and fluffy. Add in 1/2 cup raspberry compote to frosting and beat until whipped.

Assemble:

To assemble the cake, slice each cake to have 4 layers.

On a cake plate, place the first layer of cake. Add about a half cup of frosting and evenly spread over the cake. Add half of the compote and spread. Repeat with the rest of the layers. Finally, top with the last cake layer.

Spread frosting over the top and sides of the cake. Smooth frosting and decorate as desired.

A classic Vanilla Bean Raspberry Layer Cake with moist vanilla bean cake with a sweet raspberry filling and a fluffy whipped vanilla bean frosting!

How to Store Vanilla Cake

 You can store this vanilla cake at room temperature in an airtight container for up to 2 days or in your refrigerator for up to 7 days. You can also freeze this cake for up to 3 months. 

More Cake Recipes

What do you think of this amazing raspberry-layered cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Vanilla Cake with Raspberry Filling Recipe

Vanilla Bean Cake with Raspberry Filling
Yield: 1 8-inch cake

Vanilla Cake and Raspberry Filling

A classic vanilla cake with raspberry filling. This moist vanilla bean layer cake has a sweet raspberry filling and a fluffy whipped vanilla bean frosting!

Cook Time 25 minutes
Additional Time 1 hour 35 minutes
Total Time 2 hours

Ingredients

For Vanilla Bean Cake:

  • 1 cup whole milk, room temperature
  • 1 whole egg, room temperature
  • 4 large egg whites, room temperature
  • 1 tablespoons vanilla bean paste
  • ¼ teaspoon lemon extract
  • 2 ½ cups cake flour, twice sifted
  • 1 ½ cups granulated sugar
  • 1 ¼ tablespoons baking powder
  • ¾ teaspoon salt
  • 1 ½ sticks unsalted butter, room temperature and cut into cubes

For Raspberry Filling:

  • 2 cups fresh or frozen raspberries
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons water
  • Pinch of salt

For Whipped Vanilla Bean Frosting:

  • 3 ½ sticks unsalted butter, softened
  • 3 cups sifted confectioners’ sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla bean paste or 1 vanilla bean, scraped
  • Pinch of salt

Instructions

For the Cake:

  1. Preheat oven to 350 degrees F. Grease and line two 8-inch round cake pans with parchment paper circles. Grease parchment and set aside.
  2. Whisk together a third cup of the milk, egg whites, egg, lemon extract and vanilla bean paste.
  3. Sift the cake flour in the bowl of an electric mixer fitted with the paddle attachment. Combine the rest of the dry ingredients including the sugar and stir together on low speed for 30 seconds
  4. Add the butter one piece at a time and blend on low speed for 30 seconds. Then add the remaining milk, and mix on low speed until moistened. Increase speed to medium and mix for 1½ minutes. Be careful not to overmix. Scrape the sides of the bowl as needed.
  5. Add the egg/milk/extract mixture in 3 separate batches mixing on medium speed after each addition until combined.
  6. Pour batter into prepared pans and bake in the center of the oven for 20-25 minutes or until a cake tester comes out clean when inserted in center of cake.
  7. Let cakes cool in pans for 10 minutes before removing and cooling completely on wire racks.

For Raspberry Compote:

  1. Combine all the ingredients in a medium saucepan and heat over medium heat until the berries start to break down, about 10 minutes. Stir often.
  2. Lower heat and simmer until the compote thickens enough to coat a spoon, about 15 minutes. Let cool.
  3. Pass through a fine seize if you dislike the seeds.

For the Whipped Vanilla Bean Frosting:

  1. Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy
  2. Add the rest of the ingredients and mix on low speed for 1minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy and fluffy. Add in 1/2 cup raspberry compote to frosting and beat until whipped.

Assemble:

  1. To assembly the cake, slice each cake to have 4 layers.
  2. On a cake plate, place the first layer of cake. Add about a half cup frosting and evenly spread over the cake. Add half of the compote and spread. Repeat with the rest of the layers. Finally top with the last cake layer. Spread frosting over the top and sides of the cake. Smooth frosting and decorate as desired.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 1090Total Fat: 60gSaturated Fat: 37gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 179mgSodium: 523mgCarbohydrates: 133gFiber: 4gSugar: 95gProtein: 8g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Vanilla Cake with Raspberry Filling appeared first on A Classic Twist.

Raspberry Cheesecake

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Raspberry Cheesecake

This raspberry cheesecake is a summer delight. It’s going to shake up your ordinary cheesecake. It’s filled with sweet-tart raspberries and topped with a delicious raspberry white chocolate ganache.

Raspberry Cheesecake

Raspberry Cheesecake

Hey there, and welcome back, friends.

You are in for a treat!

Raspberry Cheesecake

Don’t you love how vibrant the color of this cheesecake is? I used homemade raspberry puree to flavor this cheesecake with the sweet and tart flavor of raspberries. It’s a simple puree that only requires a few steps.

Raspberry Cheesecake

This homemade raspberry cheesecake is creamy, decadent, and topped with a raspberry white chocolate ganache. The ganache gives it a special touch. White chocolate always goes well with raspberries. It’s an easy cheesecake to make.

Raspberry Cheesecake

For this cheesecake, I decided to bake it instead of creating a no-bake one. It is worth turning your ovens on over the summer. You can find my no-bake cheesecake recipes here.

Raspberry Cheesecake

This cheesecake will be a crowd favorite this summer! It’s all you need for serving at summer BBQs.

Raspberry Cheesecake Ingredients

Raspberry Cheesecake ingredients
  • frozen raspberries
  • cornstarch
  • graham cracker crumbs
  • granulated sugar
  • melted butter
  • cream cheese
  • raspberry Greek yogurt
  • pure vanilla extract
  • a few large eggs
  • raspberry puree
  • white chocolate chips
  • heavy cream
  • A few garnishes, like fresh raspberries & mint leaves
Raspberry Cheesecake

How to Make Raspberry Cheesecake

To make the raspberry puree

Defrost the frozen raspberries. Blend the raspberries in a blender or food processor until smooth and pureed.

Making raspberry puree
Raspberry puree

Strain the puree to remove the seeds.

Making raspberry puree

Add the puree in a small saucepan over medium heat and begin to heat. Slowly add the cornstarch while stirring continuously.

Cook until the cornstarch is completely incorporated, and the mixture thickens.

Transfer to a small bowl and cool in the refrigerator while making the crust.

Making raspberry puree

To make the graham cracker crust

Preheat the oven to 320 degrees F. Prepare a 9-inch springform pan with a parchment paper circle and cooking spray. Set aside.

Combine the graham cracker crumbs, granulated sugar, and melted butter in a small mixing bowl.

Making a graham cracker cheesecake crust.

Add the crumb mixture to the spring form pan and press firmly across the bottom and along the sides of the pan.

Making a graham cracker cheesecake crust.

Bake for 10 minutes, remove from the oven, and cool while making the filling.

To make the filling

In a large mixing bowl with a hand mixer, beat the cream cheese until smooth and creamy, about 1 minute. While mixing on low, gradually add the sugar until completely combined.

Making raspberry cheesecake filling.
Making raspberry cheesecake filling.

Set aside 2 tablespoons of the raspberry puree for the ganache.

Add the remaining raspberry puree, greek yogurt, and vanilla extract. Mix until completely combined.

Making raspberry cheesecake filling.
Making raspberry cheesecake filling.

Add the eggs and mix until combined.

Making raspberry cheesecake filling.
Making raspberry cheesecake filling.

Add a double layer of aluminum foil around the cheesecake pan to prevent water from leaking when placed in the water bath.

Pour the batter into the pan and spread out evenly.

Making raspberry cheesecake filling.

Place the cake pan into a large shallow pan containing hot water that comes halfway up the side of the springform pan (about 2-3 inches).

Bake for 1 hour 15 minutes- 1 hour 30 minutes. The cheesecake will be done when the center is slightly jiggly. If the cheesecake begins to crack, it is over-baked. Remove from the oven immediately.

Baked raspberry cheesecake.

Allow the cheesecake to cool at room temperature for 1 hour before transferring it to the refrigerator to cool for at least 5 hours or overnight.

To make the ganache

Melt the white chocolate in the microwave, stirring every 30 seconds until melted.

Making the raspberry white chocolate ganache.

Add the raspberry puree and heavy cream, mix until combined.

Making the raspberry white chocolate ganache.

Pour the ganache over the cheesecake and place it back into the refrigerator.

Making the raspberry white chocolate ganache.

Garnish with fresh raspberries.

Raspberry Cheesecake

How to Store Raspberry Cheesecake

Store cheesecake in an airtight container in your refrigerator for up to 7 days. You can also freeze the cheesecake for up to 3 months. Unthaw the cheesecake at room temperature.

Raspberry Cheesecake

More Cheesecake Recipes

If you’re obsessed with cheesecake, try out these fan favorites.

Raspberry Cheesecake

What do you think of this amazing baked raspberry cheesecake recipe? What would you serve with a slice of this cheesecake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Raspberry Cheesecake Recipe

Raspberry Cheesecake
Yield: serves 8-10

Raspberry Cheesecake

This raspberry cheesecake is a summer delight. It's going to shake up your ordinary cheesecake. It's filled with sweet-tart raspberries, and topped with a delicious raspberry white chocolate ganache.

Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Additional Time 6 hours
Total Time 7 hours 50 minutes

Ingredients

Raspberry Puree

  • 2 ½ cups frozen raspberries
  • 2 teaspoons cornstarch

Graham cracker crust

  • 1 ½ cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 4 tablespoons butter, melted

Cheesecake

  • 24 ounce cream cheese, room temperature
  • 1 cup granulated sugar
  • ⅓ cup raspberry Greek yogurt (or regular Greek yogurt)
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, at room temperature

Raspberry Ganache

  • 1 ½ cups white chocolate chips
  • 2 tablespoons raspberry puree
  • 2 tablespoons heavy cream

Garnish

  • Fresh raspberries
  • Mint leaves

Instructions

To make the raspberry puree

  1. Defrost the frozen raspberries. In a blender or food processor, blend the raspberries until smooth and pureed.
  2. Strain the puree to remove the seeds.
  3. In a small saucepan over medium heat, add the puree and begin to heat. Slowly add the cornstarch while stirring continuously.
  4. Continue to cook until the cornstarch is completely incorporated and the mixture begins to thicken.
  5. Transfer to a small bowl and allow to cool in the refrigerator while making the crust.

To make the graham cracker crust

  1. Preheat the oven to 320 degrees F. Prepare a 9-inch springform pan with a parchment paper circle and cooking spray. Set aside.
  2. In a small mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
  3. Add the crumb mixture to the spring form pan and press firmly across the bottom and along the sides of the pan.
  4. Bake for 10 minutes, remove from the oven and allow to cool while making the filling.

To make the filling

  1. In a large mixing bowl with a hand mixer, beat the cream cheese until smooth and creamy, about 1 minute. While mixing on low, gradually add the sugar until completely combined.
  2. Set aside 2 tablespoons of the raspberry puree for the ganache.
  3. Add the remaining raspberry puree, greek yogurt, and vanilla extract. Mix until completely combined.
  4. Add the eggs and mix until combined.
  5. Add a double layer of aluminum foil around the cheesecake pan to stop water from leaking in when placed in the water bath.
  6. Pour the batter into the pan and spread out evenly.
  7. Place the pan into a large shallow pan containing hot water that comes halfway up the side of the springform pan (about 2-3 inches).
  8. Bake for 1 hour 15 minutes- 1 hour 30 minutes. The cheesecake will be done when the center is slightly jiggly. If the cheesecake begins to crack, it is over-baked. Remove from the oven immediately.
  9. Allow the cheesecake to cool at room temperature for 1 hour before transferring it to the refrigerator to cool for at least 5 hours or overnight.

To make the ganache

  1. Melt the white chocolate in the microwave, stirring every 30 seconds until melted.
  2. Add the raspberry puree and heavy cream, mix until combined.
  3. Pour the ganache over the cheesecake and place back into the refrigerator.
  4. Garnish with fresh raspberries.

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Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 629Total Fat: 40gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 145mgSodium: 356mgCarbohydrates: 60gFiber: 4gSugar: 48gProtein: 10g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Raspberry Cheesecake appeared first on A Classic Twist.

Peach Raspberry Crumble

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Peach raspberry crumble with a spoon in it.

This peach raspberry crumble is bursting with summer in every bite. It has a juicy peach filling topped with a crunchy buttery oat topping.

Raspberry Peach Crumble

There is nothing quite like the burst of flavor that comes from biting into a juicy peach. This raspberry and peach crumble will leave you absolutely smitten with its vibrant peach and raspberry flavors.

Peach raspberry crumble in a bowl.

Let’s talk about that crumble topping. I use old-fashioned rolled oats, almond flour, all-purpose flour, sugar, and lots of butter to create a crunchy and buttery oat topping that bakes to perfection. I like adding almond flour to the topping because it adds a nutty flavor, however feel free to skip this and use all-purpose flour as a substitute.

Peach raspberry crumble in a bowl.

The filling is the star of this dessert. You’ll taste the essence of summer in every bite of this peach and raspberry filling. I keep the filling simple by using fresh fruit, sugar, and some lemon juice to bring out the flavors of the fruit. Of course, a little cornstarch thickens it up perfectly. Feel free to use all-purpose flour as well as a thickener for the filling.

Peach raspberry crumble in a baking dish.

Celebrate summer by gathering around the table and enjoying bowls of this crumble with a scoop of vanilla ice cream. Always with a scoop of ice cream!

Peach Raspberry Crumble Ingredients

You only need a few fresh ingredients to make this summery crumble.

Peach raspberry crumble ingredients
  • fresh peaches
  • fresh raspberries
  • some granulated sugar
  • brown sugar
  • cornstarch
  • a lemon
  • old-fashioned rolled oats
  • all-purpose flour
  • almond meal
  • butter (salted or unsalted)
  • salt

How to Make Peach Raspberry Crumble

Start by preheating the oven to 375 degrees F and grease a 3-quart round or rectangular dish.

In a large bowl, toss the ingredients for the filling together until just combined.

Peach raspberry crumble filling ingredients in a bowl.

Make sure all the cornstarch is well-tossed and incorporated.

Set aside while you make the topping.

Peach raspberry crumble filling mixed with cornstarch.

Mix the rolled oats, flour, almond meal, sugars, and salt in a medium bowl.

Peach raspberry crumble topping ingredients in a bowl.

Add in the melted butter and mix until clumps form.

Peach raspberry crumble  topping ingredients mixed with melted butter.

You can use your hands to mix the mixture and clump some together.

Peach raspberry crumble topping mixed together to form clumps.

Spoon the filling into the prepared dish and leave behind any gathered juices. It is important you leave behind the gathered juices.

Peach raspberry crumble with filling in a baking dish.

Cover entirely with the topping.

Peach raspberry crumble  with the topping on unbaked.
Peach raspberry crumble with the topping spread on it and unbaked.

Place the baking dish onto a baking sheet and bake for about 70 mins, until the fruit is bubbly in the center and edges and the topping is golden brown.

If needed, cover the baking dish with foil for the last 30 minutes of baking.

Peach raspberry crumble baked.

Let crumble and cool on a cooling rack until warm. Letting it sit will thicken the juices in the crumble.

Serve warm with a scoop of ice cream.

Peach raspberry crumble with ice cream on it.

How to Store Raspberry and Peach Crumble

Store the crumble in an airtight container in your fridge for up to 3 days or in your freezer for up to 3 months. To reheat, bake at 375 degrees F until warmed through or heat in your microwave for a few minutes.

Peach raspberry crumble in a bowl with vanilla ice cream.

How do you know when peach crumble is done?

You can tell when a peach crumble is finished cooking by seeing if the fruit is bubbly in the center and the edges and topping are golden brown. This way you know the fruit is fully cooked through and the topping has the perfect amount of crunch.

Peach raspberry crumble  with a spoon.

Can I use frozen fruit to make a crumble?

Yes, you can use frozen fruit to make a fruit crumble but fresh is best. Fresh fruit has the best flavor that you can taste in every bite. It’s worth it to use fresh fruit in your crumble. If you’re making this in the winter or have frozen fruit to use up, it will still turn out great! Be sure to thaw out the frozen fruit and strain all the juices before using in this recipe.

Peach raspberry crumble  with ice cream on it.

More Crumble Recipes

I love making a crumble during the summer and below are a few that use seasonal fruits.

What do you think of this fantastic raspberry peach crumble recipe? What would you serve with a bowl of this summer fruit crumble? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Peach raspberry crumble in a bowl.

Peach and Raspberry Crumble Recipe

Peach raspberry crumble with ice cream on it.
Yield: serves 6-8

Peach Raspberry Crumble

This peach raspberry crumble is bursting with summer in every bite. It has a juicy peach filling topped with a crunchy buttery oat topping.

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes

Ingredients

For the Filling:

  • 4 cups fresh peeled and sliced peaches
  • 2 cups fresh raspberries
  • 1 cup granulated sugar
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • zest and juice of 1/2 lemon

For the Crumble:

  • 1 1/2 cups old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 3/4 cup almond meal
  • 1/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted

Instructions

  1. Preheat the oven to 375 degrees F. Grease a 3-quart round or rectangular dish.
  2. In a large bowl, toss the ingredients for the filling until just combined. Make sure all the cornstarch is well-tossed. Set aside while you make the topping.
  3. Mix the rolled oats, flour, almond meal, sugars, cinnamon and salt in a medium bowl. Add in the melted butter and mix until clumps form. You can use your hands to mix the mixture and clump some together.
  4. Spoon the filling into the prepared dish and leave behind any gathered juices. Cover entirely with the topping. Place the baking dish onto a baking sheet and bake for about 70 mins, until the fruit is bubbly in the center and edges and the topping is golden brown. If needed, cover the baking dish with foil for the last 30 minutes of baking.
  5. Let crumble and cool on a cooling rack until warm. Serve warm with a scoop of ice cream.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 543Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 249mgCarbohydrates: 92gFiber: 7gSugar: 60gProtein: 7g

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The post Peach Raspberry Crumble appeared first on A Classic Twist.





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