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Berry and Peach Crumble

The Peach Truck
While we used a blend of blueberries and raspberries, virtually any fruit pairs well with fresh, juicy peaches. And, this recipe is naturally gluten free if using gluten free oats. You should have about 6 individual 8-ounce servings, but you can also make in one large baking dish if desired.
5 from 1 vote
Course Dessert
Cuisine American/Southern


  • Crumble Topping
  • 1 1/2 cups rolled oats
  • 4 Tablespoons cornstarch
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar lightly packed
  • 1/2 teaspoon ground cinnamon
  • 1 stick cold salted butter, cut into small pieces
  • Filling
  • 2 pounds firm ripe peaches (5 to 7 peaches), peeled and sliced
  • 1 cup fresh blueberries 1/2 pint
  • 1 cup fresh raspberries 1/2 pint
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 3/4 cup granulated sugar
  • 2 Tablespoons cornstarch


  • Preheat the oven to 350 degrees.
  • Start by preparing the crumble topping. Place all of the ingredients in a bowl and using a fork, a pastry cutter or even just your clean hands, blend until it reaches a texture similar to wet sand. Set aside.
  • Toss the prepared fruit with the lemon zest, juice, sugar and cornstarch in a bowl until combined. Fill your ramekins just shy of the top. Loosely pile the topping on each, pressing lightly. Place on a parchment-lined baking sheet to catch the drippings and bake for 45 minutes.
  • Remove and serve with fresh whipped cream or a scoop of vanilla ice cream.
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