This is a showstopper, perfect for summer. Serve with vanilla ice cream to make it a perfect dessert. Use frozen fruit, if the fresh is not in season.

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 small ramekins.

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  • In a bowl, mix the raspberries, peaches, lemon juice, 1/3 cup white sugar, and 1 pinch cinnamon.

  • In a separate bowl, mix the oats, butter, brown sugar, 1/4 cup white sugar, vanilla, salt, and 1 pinch cinnamon.

  • Fill the prepared ramekins with equal amounts of the raspberry and peach mixture, and top with equal amounts of the oats mixture. Arrange the ramekins on a baking sheet.

  • Bake 35 minutes in the preheated oven, until crisp and golden brown. Cool 10 minutes before serving.

Nutrition Facts

327 calories; protein 2.5g 5% DV; carbohydrates 44.3g 14% DV; fat 16.5g 25% DV; cholesterol 40.7mg 14% DV; sodium 394.3mg 16% DV. Full Nutrition

Reviews (75)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/04/2007
as it is this recipe is lacking, but if you take the advice of other reviewers it turns out wonderful. 2 tablespoons of flour in the fruit mix to thicken it is a must. omit the salt, half the butter and make a double batch of the crisp topping. after making these changes i had a 5 star dessert. Read More
(122)

Most helpful critical review

Rating: 3 stars
09/01/2009
I found this to be WAY too sweet. Next time I'd use less than half the sugar the recipe calls for. I used five peaches and a cup of blueberries I followed the advice of other reviewers and added flour but it wasn't quite enough. I'd use four tablespoons of flour next time with that amount of fruit. I'd also use wild blueberries so they don't burst and turn everything purply. I think this recipe holds a lot of promise though! I'd definitely make it again. Read More
(5)
86 Ratings
  • 5 star values: 34
  • 4 star values: 37
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
12/04/2007
as it is this recipe is lacking, but if you take the advice of other reviewers it turns out wonderful. 2 tablespoons of flour in the fruit mix to thicken it is a must. omit the salt, half the butter and make a double batch of the crisp topping. after making these changes i had a 5 star dessert. Read More
(122)
Rating: 5 stars
08/16/2005
Very yummy dessert. I used blueberries instead of raspberries and only sprinkled about a teaspoon of sugar over the fruit. I didn't use ramekins but an 8-inch glass baking dish so I increased everything a bit. Used one cup of berries 5 peaches and a bit more oats than that. Served with homemade vanilla ice cream. It was very very juicy but I expected that from using fresh summer peaches. This was so good I ate it for breakfast today! Read More
(33)
Rating: 5 stars
07/23/2006
Used a single pan for baking instead of the individual ramekins. Great recipe for fresh summer fruits. Turned out very juicy so I would probably add 2 tablespoons of flour to the fruit mixture. Read More
(30)
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Rating: 5 stars
09/07/2004
My boyfriend and I picked raspberries and peaches at a local farm and made this dessert. We loved it straight from the oven with vanilla ice cream. The only change I would make was that it was a little juicy and hard to serve; maybe add some flour to the fruit. Read More
(22)
Rating: 4 stars
01/22/2008
I used a half-can of whole berry cranberry sauce with the peaches and a tablespoon of flour. (Trying to use what I already had in the pantry.) Tasty. Even better with vanilla ice cream. Read More
(21)
Rating: 5 stars
08/31/2007
Love this recipe! I did as others suggested and sprinkled corn starch with the sugar over the peaches. For the topping I blended the oats in the processor then added the sugar the rest of ingredients. It was soooooo yummy! I tripled the recipe and baked it in a 9X11 pan. This is a keeper! Read More
(19)
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Rating: 4 stars
04/10/2006
Very yummy. used frozen raspberrys and canned peaches which were sweet enough so I didn't use the sugar in the filling. For the crumble top I used all brown sugar and added a little flour as well as some nutmeg. Finally I didn't do the individual servings and the recipe called for. I just used a casserole dish and heaped it all in there. Served it warm over vanilla ice cream. Mmmmmm! Read More
(15)
Rating: 5 stars
09/17/2006
This was wonderful. I made some changes though. Instead of raspberries I used blueberries. I used one 10" round baking dish so I used a little more of everything. I doubled the crumble layer on top. I used six peaches and two cups of blueberries. Because blueberries are sweeter than raspberries I cut the sugar in half. My guests raved about this and I would definitely make this again. Read More
(14)
Rating: 5 stars
07/07/2005
Everyone loved this. I used dehydrated raspberries ( 1 1/2 cups approx) and also added 2 Tbls flour since others said it was a bit juicy. Mine wasn't runny at all. Nice tart and sweet flavor. Read More
(14)
Rating: 3 stars
09/01/2009
I found this to be WAY too sweet. Next time I'd use less than half the sugar the recipe calls for. I used five peaches and a cup of blueberries I followed the advice of other reviewers and added flour but it wasn't quite enough. I'd use four tablespoons of flour next time with that amount of fruit. I'd also use wild blueberries so they don't burst and turn everything purply. I think this recipe holds a lot of promise though! I'd definitely make it again. Read More
(5)