Description
A vibrant summer dessert combining sweet peaches and tangy raspberries with a golden, buttery crust. This American classic offers a balance of juicy fruit, thickened saucy filling, and crisp topping, perfect for warm-weather gatherings.
Ingredients
4 large fresh peaches
2 pints raspberries
3 tablespoons cornstarch
1 cup + 2 tablespoons granulated sugar
1 cup cold unsalted butter
2 cups all-purpose flour
Instructions
Halve and peel peaches. Slice each half into 1/4-inch planks.
Gently crush 1 cup raspberries; reserve remaining berries whole.
Toss peaches, crushed raspberries, cornstarch, and 3/4 cup sugar in a bowl.
In a separate bowl, cut cold butter into flour and remaining sugar until crumbly.
Spread fruit mixture in a 9×13-inch baking dish.
Sprinkle reserved whole raspberries over the fruit.
Crumble the butter-flour topping over the dish.
Bake at 375°F (190°C) until golden and bubbly.
Notes
European-style butter enhances topping richness
Adjust sugar if using exceptionally tart peaches or raspberries
Serve warm with vanilla ice cream
Store leftovers covered at room temperature for up to 24 hours
- Prep Time: 20
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/8 of recipe)
- Calories: 400
- Sugar: 30g
- Sodium: 100mg
- Fat: 24g
- Saturated Fat: 15g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg