If a recipe calls for one cup of sugar, and you only use 1/4 of a cup, and you let that be known, you'll get some strange looks, believe me. What's funny is usually those strange looks come from the people who ask you not to keep "bad for you" baked goods around the house.
When I grab a peach usually, I don't dip it in sugar before I bite into it.
I like it the way it is. Natural and sweet.
Anyways. This is sort of a "good-for-you" treat. I won't mention the fact that it's delicious with a little (or a lot) of ice cream on top. It's also good right out of the pan, without adding anything to it. Using only a little amount of sugar keeps it sweet and a little bit tart. You'll enjoy it and won't feel like a pig after eating it.
Unless of course, you eat the entire crumble in one sitting, in which case, I'm totally impressed.
Peach Raspberry Crumble
makes 1 8×8-inch square baking dish
5-6 medium ripe peaches, sliced
1 cup fresh raspberries (if using frozen, just thaw and drain)
1 cup all-purpose flour
1/4 cup granulated sugar
3/4 cup old fashioned oats
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Pinch of salt
6 tbsp unsalted butter, chilled and cut into small cubes
Place a rack in the center of the oven and preheat to 350 degrees F. Place sliced peaches and raspberries in a square 8×8-inch baking dish and set aside.
In a medium bowl, whisk together flour, sugar, oats, spices, and salt. Add the butter and toss the mixture together with your hands. Break the butter up into the flour mixture until the butter is the size of small pebbles and oat flakes. This took me about 4 minutes.
Toss a generous handful (about 1 cup) of crumble topping into the peach and raspberry mixture. Toss loosely with your hands. Spread fruit evenly in the pan and top with the remaining crumble mixture. Bake until fruit is juicy and bubbling, and the top of the crumble is slightly browned and crisp, about 30 minutes.