Only four ingredients are needed to make this delicious raspberry peach crumble,
perfect for spring and summer get togethers.
And you only have one bowl to wash after making it!
Or maybe two, if you devour the entire dish of fruit crumble after it bakes :)
This super easy fruit crumble bakes in an 8 x 8 glass dish - the perfect excuse to try out
my new OXO 14-Piece Glass Bake, Serve & Store Set. Made of borosilicate, the OXO
bakeware can withstand extreme temperature changes, allowing you to take the dishes
straight from the freezer to the oven without the risk of cracking or shattering. You can
use them in the microwave too!
The snap on lids help keep food fresh and stay on tight, which is really nice
when I take them with me to work for lunch. I don't have to worry about messy
spills in my lunch bag! The containers are also stackable or you can nest them for
Now, back to the crumble. The four ingredients are peaches, raspberries, Snickerdoodle
cookie mix and butter. Simple as that! I used Krusteaz Snickerdoodle cookie mix and
peaches from a jar, but you could use fresh or frozen peaches if you prefer. I sprinkled
frozen raspberries over the peaches for added color and taste.
Next I sprinkled half of the cinnamon sugar packet over the fruit. Cinnamon sugar is
always a good thing! In the bowl of my stand mixer I mixed 3/4 C butter and the
cookie mix just until combined. Then I layered the cookie mix over the fruit, topping
it with a little more cinnamon sugar after that. Now it's ready for the oven!
Bake at 350 degrees for 35 - 40 minutes and that's it!
Serve warm with vanilla ice cream or whipped cream.
The large, wide handles on the bake dish make it easy to remove from the oven and the
raised, sloosh-proof lid is convenient for taking the dish to a picnic or pot-luck!
The OXO glass containers are available in four different sizes, perfect for sharing treats
with a friend or neighbor! I love leaving little surprises for our sweet neighbors - I
think they will be really happy with this one :)
4-Ingredient Raspberry Peach Crumble
1 box Snickerdoodle Cookie Mix (I used Krusteaz)
1 - 24.5 oz. jar of peaches, drained (or use 3 C fresh or frozen)
3/4 C raspberries (fresh or frozen)
3/4 C butter, softened
Preheat oven to 350 degrees. Spray a 8 x 8 glass bake dish with cooking spray.
Layer drained peaches in the bottom of the bake dish. Top with raspberries.
Sprinkle half of the cinnamon sugar packet over the fruit.
In the bowl of a stand mixer mix butter and cookie mix just until combined.
Sprinkle crumbled cookie dough evenly over the fruit. Sprinkle with a little
more of the cinnamon sugar mixture.
Bake for 35 - 40 minutes or until the cookie is golden brown and the fruit is
bubbly. Serve warm with vanilla ice cream or whipped cream.
Store leftovers in the fridge.
Serves 6 - 8.
Recipe slightly adapted from Krusteaz.
This post is in partnership with OXO. As always, all opinions are 100%