Raspberry Peach Crumble

"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."









INGREDIENTS

• 1 pint fresh raspberries
• 1 Jar Toigo Orchards® Bourbon Peaches - drained
• 2 tablespoons lemon juice
• 1/3 cup white sugar
• 1 pinch cinnamon
• 1 cup rolled oats
• 1/2 cup unsalted butter
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 pinch cinnamon

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 small ramekins.
2. In a bowl, mix the raspberries, peaches, lemon juice, 1/3 cup white sugar, and 1 pinch cinnamon.
3. In a separate bowl, mix the oats, butter, brown sugar, 1/4 cup white sugar, vanilla, salt, and 1 pinch cinnamon.
4. 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.
5. Bake 35 minutes in the preheated oven, until crisp and golden brown. Cool 10 minutes before serving.