Do you need a quick, easy, delicious dessert for dinner tonight?

This is it . . . look no further.

This is one of Barefoot Contessas’s recipes, and it’s yummy.

I paired fresh Peaches with Raspberries, but blueberries would also be wonderful together.

Serve this warm with Whipped Cream or Ice Cream! 

 I halved this recipe, and used individual ramekins .

 Make sure that you leave your Crumble in Chunks like this.

 Peach & Raspberry Crumbles


For the fruit:

  • 2 pounds firm, ripe peaches (6 to 8 peaches)
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 cup fresh blueberries or Raspberries (1/2 pint)

For the crumble:

  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar, lightly packed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 pound (1 stick) cold unsalted butter, diced
  • *I also added 1/2 cup of Oatmeal


Preheat the oven to 350 degrees F.

Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups. You could also use a 9×13 glass dish as well.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

  • ingrid - 07/08/2010 - 7:44 pm

    Hey, there! I have this (sorta) baking in my convection toaster oven. (Hope all my adjustments work, hee-hee!) I made mini mini blueberries ones. They smell so good. I can’t wait to give ’em a try! Thanks for another yummilicous recipe.

  • ingrid - 07/08/2010 - 7:49 pm

    I forget to tell you…..I have crumb (crumble) making issues. They just never seem to come out right. 🙁

  • ingrid - 07/10/2010 - 9:05 am

    Sorry, I know I’m kinda over commenting but I wanted to let you know my blueberry crumbles turned out fantastic! Thanks!

  • Kim - Liv Life - 07/11/2010 - 9:44 am

    Two of my favorite fruits! Luckily I stocked up at our local farmers market yesterday and actually have these ingredients on hand. Thank you so much for this post… lovely pictures!ReplyCancel

  • Joni - 07/11/2010 - 9:47 pm

    I recently stumbled across your website ……… and I LOVE IT! I think you are amazing!!!! I made your French broccoli supreme casserole last week for our family.

    Thank you so much for sharing all of your talents & time.ReplyCancel

  • Chef Dennis - 07/14/2010 - 7:43 pm

    what a perfect dessert!!! and your images are amazing!ReplyCancel

  • Amber - 07/17/2010 - 11:12 am

    Oh, these look so good. I love your blog and your food photography is great. I have just started blogging and am really enjoying your posts. Do you mind if I ask what type of camera you use? I am always trying to improve my photos.ReplyCancel

  • ingrid - 07/21/2010 - 7:59 am

    Jonna, check out me crisp! 🙂

  • ingrid - 07/21/2010 - 8:00 am

    Duh, my! My crisp…that’s what I get for commenting when I’m supposed to be working! 🙂

  • Chili - 07/25/2010 - 9:41 am

    oh what a lovely dessert and blog!!:)ReplyCancel

  • Anthi! - 08/01/2010 - 6:31 am

    I’ve never seen in my life sooo delicious recipes!!!!!!!!!!!!!!!!ReplyCancel