Peach Raspberry & Pecan Crumble

View Instructions

Serves:

6-8

Prep Time:

15 minutes

Cook Time:

35 minutes

Category:

Baked Goods | Desserts

Introduction

About this Recipe

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Where a crisp has an oat-based topping, a crumble earns its name honestly, with its very crumbly topping that tastes like a butter pecan cookie baked on top of fresh fruits in season, in this case, juicy peaches and raspberries.

NOTES: The tapioca or potato starch serves to thicken the sauce made from the juicy fruits that cook with the sugar. If you don’t have either starch available, skip it altogether. While cornstarch might seem a viable alternative, it needs to reach boiling (221°F/100°C) to fully thicken, where the other starches don’t, and in 30 minutes you might not reach that temperature, resulting in a fruit base with a chalky taste and not fully thickened.

The crumble can be baked ahead of time, stored chilled and reheated uncovered for 20 minutes in a 300°F (150°C) oven. The crumble will keep for up to 3 days, refrigerated.

Ingredients

Fruit:

6 cups (800 g) peeled and sliced fresh peaches, or frozen, thawed peaches
1 cup (125 g) fresh or frozen raspberries
½ cup (50 g) packed light brown sugar
1 ½ Tbsp tapioca or potato starch
1 Tbsp fresh lemon juice
½ tsp ground cinnamon

Crumble:

1⅓ cup (200 g) all-purpose flour
½ cup (100 g) packed light brown sugar
Pinch salt
½ cup (115 g) cold unsalted butter
⅔ cup (80 g) pecan pieces
Icing sugar, for dusting
Vanilla ice cream or whipped cream, for serving

Step by Step Instructions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Toss the peaches and raspberries with the brown sugar, tapioca or potato starch, lemon juice and cinnamon. Spoon the fruit into a shallow dish that holds up to 8 cups (2 L).

Step 3

For the crumble, stir the flour, brown sugar and a pinch of salt together. Use the coarse side of a box grater to grate in the cold butter and use a pastry blender or two butter knives to break down the butter and fully coat it with the flour – the mixture will remain dry and crumbly (earning its name). Stir in the pecan pieces.

Step 4

Pour the crumble topping over the fruit and spread to cover the fruit. Bake the crumble for 30 to 35 minutes, until the fruit bubbles at the edges and the top of the crumble is a golden brown. Cool the crumble for at least 30 minutes before serving.