roasted peaches and raspberries with crumb topping
Author: Heather Bursch
loosely adapted from Fresh Every Day by Sara Foster
  • 4 ripe peaches, peeled, pitted, and halved
  • 1 cup fresh raspberries
  • 6 tablespoons unsalted butter plus ½ tablespoon for buttering 10-inch skillet
  • ⅓ cup all purpose flour - gluten free or regular
  • ⅓ cup packed brown sugar
  • ½ cup oats
  • ½ cup chopped pecans
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  1. Preheat oven to 350°.
  2. Butter a 10 inch skillet or pie plate with ½ a tablespoon of softened butter.
  3. Place peeled peach halves cut side up in buttered dish.
  4. Sprinkle raspberries around peaches, leaving the cavity of peaches open.
  5. In a small bowl whisk flour, sugar, oats, pecans, cinnamon and salt with a fork to combine.
  6. Add the softened 6 tablespoons of butter and mix into your dry ingredients with your fingers until combined and fully incorporated.
  7. Distribute the crumble with your fingers into the hollow peaches. Press lightly to keep most of the mixture in the peaches, letting bits and pieces fall around the raspberries.
  8. Bake the skillet for 25 minutes or so until the topping is golden brown and bubbly.
  9. Serve warm with cream drizzled on top or a small scoop of ice cream.
Recipe by She Made It She Might at