Ingredients for Peach And Raspberry Streusel
- 3 tablespoons (42g) cold unsalted butter
- 1 cup (125g) all-purpose flour
- ½ cup (60g) rolled oats
- ½ cup (60g) packed light brown sugar
- ½ teaspoon ground nutmeg
- 4 cups (about 500g) peeled and sliced ripe peaches
- 1 cup (140g) fresh raspberries
- ¾ cup (150g) granulated sugar
- 2 tablespoons (10g) cornstarch
- 1 scoop vanilla ice cream (optional, for serving)
- Whipped cream (optional, for serving)
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How to Make Peach And Raspberry Streusel
- Lightly butter a 10-inch cast iron skillet.
- In a medium bowl, combine 3 tablespoons (42g) cold unsalted butter, 1 cup (125g) all-purpose flour, ½ cup (60g) rolled oats, ½ cup (60g) packed light brown sugar, and ½ teaspoon ground nutmeg. Use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Set aside the streusel topping.
- In a separate bowl, gently combine 4 cups (about 500g) peeled and sliced ripe peaches, 1 cup (140g) fresh raspberries, ¾ cup (150g) granulated sugar, and 2 tablespoons (10g) cornstarch.
- Pour the peach and raspberry mixture into the prepared skillet.
- Sprinkle the streusel topping evenly over the fruit filling.
- Bake in a preheated 400°F (200°C) oven for 30-35 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool slightly before serving warm. Enjoy with a scoop of vanilla ice cream or whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
184g
Fat
18g
Carbs
18g
