Summer has officially arrived, and what better way to welcome it than with a dish that celebrates the season’s brightest gems—juicy peaches and tart raspberries. Today, June 21st, marks the first day of summer, and our table is set with something that feels just right for both sun-drenched holidays and casual weeknight indulgence. Whether you’re planning a festive July 4th gathering or simply craving something sweet and homey, this Raspberry Peach Crumble is an effortless, flavorful treat that brings summer right to your plate.

There’s something undeniably nostalgic about a warm fruit crumble. Unlike a cobbler, with its biscuit-like top, a crumble features a golden, streusel-style topping that crisps up beautifully in the oven. This texture—crunchy, buttery, a little bit rustic—sits atop a bubbling layer of fresh fruit that feels like sunshine in dessert form. The raspberries bring a pop of color and tartness that deepens the peach’s floral sweetness, making each bite a layered experience of summer’s best.

Raspberry Peach Crumble Recipe

For the Filling:

• 4 cups sliced ripe peaches (about 2–2½ lbs.)
• 1 cup fresh raspberries
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• ⅓ cup granulated sugar (adjust depending on fruit sweetness)
• 1 tablespoon cornstarch
• ¼ teaspoon kosher salt
• ½ teaspoon ground cinnamon
• A pinch of cardamom or nutmeg

For the Crumble Topping:

• 1½ cups all-purpose flour
• ½ cup light brown sugar, packed
• ½ cup granulated sugar
• ½ teaspoon kosher salt
• ½ teaspoon ground cinnamon
• ½ cup (1 stick) unsalted butter, melted

Instructions:

1. Preheat the oven to 375°F. Place the rack in the center position.
2. Make the fruit filling: In a large bowl, gently toss peaches and raspberries with lemon juice, vanilla, sugar, cornstarch, salt, and spices until coated. Spoon the mixture into a 9-inch deep-dish pie plate.
3. Mix the topping: Combine flour, sugars, salt, and cinnamon in a bowl. Add melted butter and stir until the mixture becomes crumbly.
4. Assemble and bake: Scatter the crumble evenly over the fruit. Place the dish on a baking sheet and bake for 40–50 minutes, until the topping is golden and the filling is bubbling.
5. Serve: Let cool slightly. Serve warm with a generous scoop of peaches and cream ice cream.

This recipe is endlessly adaptable—feel free to swap in cherries, blueberries, or plums. Add toasted nuts or oats to the topping for texture, or experiment with a splash of amaretto or bourbon in the fruit mix for an extra flourish. I doubled the recipe this time to serve a larger crowd in a lovely white casserole dish.

Set the Scene

We styled this festive summer dessert with our Sequoia Tablecloth in Stella Blue and Here Comes the Sun Napkins in Cardinal Red—a joyful nod to July 4th. The bold contrast of blue and vibrant red makes the table feel celebratory, while the homey crumble and melting ice cream keep things relaxed and inviting. Add a few wildflowers or a simple white candle, and your summer table is complete.

Here’s to a sweet start to summer—may your days be peach-filled and your evenings sprinkled with crumble.