Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 large egg, beaten
- 2 cups fresh raspberries
- 2 cups sliced peaches (peeled)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt. Mix well.
- Add cold cubed butter into the flour mixture. Use a pastry cutter or your fingers to blend until it resembles coarse crumbs.
- Stir in the beaten egg until just combined. Set aside one cup of this mixture for topping.
- In another bowl, combine raspberries, peaches, lemon juice, cornstarch, vanilla extract, and cinnamon. Gently mix to coat the fruit.
- Spread the remaining crumble mixture evenly in the greased baking dish. Press it down firmly.
- Spread the fruit mixture over the crust evenly.
- Sprinkle the reserved crumble topping over the fruit layer.
- Bake for 30-35 minutes or until golden brown. You’ll smell the delicious aroma filling your kitchen!
- Once baked, let it cool for about 10 minutes before slicing into bars. Enjoy!
- Prep Time: 20
- Cook Time: 35