peach and raspberry crumble

last weekend, chris and i went out to charlottesville, va for a day trip.  he wanted to check out monticello and i just had never been to charlottesville so i wanted to check it out.  although we weren’t able to see much of monticello because it was $22 a person to go on the tour and to even just walk up the trail just to look at the outside of the house (!?!?!?!?), we did find a wonderful orchard.  they had beautiful peaches and nectarines.

we picked some up and i made a peach and raspberry crumble.

i used a combination of a couple recipes and i think it turned out pretty good.  the filling recipe is from ina garten and the crumble topping is actually my dad’s from his banana crumble recipe.  it was a little too sweet but still really yummy.

oh and i learned something new by making this recipe.  i had never peeled peaches before.  i really just thought that you used a regular peeler but nope.  you have to blanch them first and then the skin easily peels off.  amazing!



and then voila!  a nicely peeled peach…

now on to the rest of the crumble…



Peach and Raspberry Crumble

adapted from & my family cookbook


  • 5-6 large ripe peaches (white or yellow)
  • 1/4 cup sugar
  • 1/3 cup brown sugar
  • zest of 1 orange
  • 1-2 Tbsp. flour


  • 1 1/3 cups flour
  • 1 stick butter
  • scant 2/3 cup brown sugar
  • 1 tablespoon white sugar


  1. Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
  2. Score an “x” on the bottom of the peach.
  3. Immerse the peaches in boiling water for 30 seconds, then place them in cold water.
  4. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest,  sugar, brown sugar, and 2 tablespoons of flour. Toss well.
  5. Gently mix in the raspberries.
  6. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour.
  7. Pour the peaches into the baking dish and gently smooth the top.
  8. To make the crumble, combine  flour and sugars in another mixing bowl.  Add butter in pieces and rub in with fingertips until pea-size clumps form.  Sprinkle over peaches and raspberries. 
  9. Bake for 45 minutes, until the top is browned and crisp and the juices are bubbly.
  10. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.

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