Oh my goodness, you have to try this slow cooker peach and raspberry crumble! It’s become my go-to dessert when I want something delicious but don’t want to heat up the whole kitchen. The sweet peaches and tart raspberries create this magical flavor combo that makes your taste buds sing. And that crispy, buttery topping? Absolute perfection. I first made this last summer when my peach tree went crazy, and now my family requests it constantly. The best part? You just toss everything in your slow cooker and let it work its magic while you go about your day. Seriously, dessert doesn’t get any easier or tastier than this!
Why You’ll Love This Slow Cooker Peach and Raspberry Crumble
Trust me, once you try this recipe, you’ll understand why it’s become my desert-island dessert! Here’s what makes it so special:
- Set-it-and-forget-it magic: Toss everything in your slow cooker and walk away – no babysitting a hot oven or worrying about burning. Come back to a kitchen smelling like summer heaven.
- The perfect sweet-tart combo: Ripe peaches bring that honeyed sweetness while raspberries add just enough zing to keep things interesting. It’s like nature’s perfect dessert partnership.
- Crowd-pleaser guarantee: I’ve served this to picky kids, fancy dinner parties, and everything in between – it disappears every single time. That crumble topping? Irresistible.
- Adaptable ingredients: Out of fresh fruit? Frozen works beautifully! Want to mix it up? Try blackberries or blueberries instead of raspberries. This recipe forgives and adapts.
Ingredients for Slow Cooker Peach and Raspberry Crumble
Okay, let’s talk ingredients – this is where the magic starts! I’ve learned through lots of trial and error (and happy accidents) that quality matters here. Here’s everything you’ll need to make this dreamy dessert:
- 4 cups sliced peaches (fresh are amazing when in season, but frozen work perfectly too – just thaw them first)
- 2 cups raspberries (I like using fresh, but frozen berries hold up beautifully in the slow cooker)
- 1/2 cup granulated sugar (adjust this up or down depending on how sweet your fruit is – taste first!)
- 1 tablespoon lemon juice (this little splash brightens all the flavors)
- 1 teaspoon vanilla extract (the good stuff – it makes a difference)
- 1 cup all-purpose flour (I’ve tried whole wheat – stick with white flour for the best texture)
- 1/2 cup rolled oats (not instant – we want that lovely chew)
- 1/2 cup brown sugar (dark brown gives more molasses flavor if you’ve got it)
- 1/2 teaspoon cinnamon (just enough to whisper warmth without overpowering)
- 1/4 teaspoon salt (don’t skip this – it balances all the sweetness)
- 1/2 cup cold butter, cubed (and I mean COLD – straight from the fridge works best)
See? Nothing too fancy – just good, simple ingredients that come together to make something extraordinary. Now let’s talk about what you’ll need to put it all together!
Equipment You’ll Need
One of the best things about this recipe? You probably already have everything you need sitting in your kitchen right now! Here’s the short and sweet list:
- A 6-quart slow cooker (this is the perfect size – big enough to prevent bubbling over but not so huge that your crumble gets lost)
- Two mixing bowls (one for the fruit, one for the crumble topping – medium size works great)
- Measuring cups and spoons (because eyeballing measurements is risky business with baking)
- A pastry cutter or fork (for cutting in that cold butter – though honestly, clean fingers work just as well in a pinch!)
That’s it! No fancy gadgets or special equipment required. If you’re like me and always misplacing your measuring spoons, don’t stress – a regular tablespoon from your silverware drawer will do just fine for the lemon juice and vanilla.
How to Make Slow Cooker Peach and Raspberry Crumble
Preparing the Fruit Mixture
First things first – let’s get that fruit ready! I like to start by tossing the peach slices and raspberries gently in a big bowl. The key here is to be careful with those delicate raspberries – you want them to stay mostly whole. Then sprinkle in the sugar, lemon juice, and vanilla. Here’s my pro tip: taste your fruit first before adding all the sugar. If your peaches are super ripe and sweet, you might want to cut back a bit. Give everything a gentle stir until the sugar starts to dissolve and the fruit gets a bit juicy – that’s when you know it’s ready!
Making the Crumble Topping
Now for my favorite part – the crumble! Whisk together the flour, oats, brown sugar, cinnamon, and salt in a separate bowl. Then comes the butter – make sure it’s cold straight from the fridge. I cut it into small cubes and use a pastry cutter to work it into the dry ingredients. You’ll know it’s right when the mixture looks like coarse crumbs with some pea-sized butter bits remaining. Those little butter pockets are what make the topping so perfectly crisp. Don’t have a pastry cutter? No worries – I’ve used two forks or even just my clean fingers in a pinch!
Slow Cooking Instructions
Time to assemble! Pour your fruit mixture into the slow cooker, spreading it out evenly. Then sprinkle the crumble topping over the fruit – don’t press it down, just let it sit loosely on top. This creates those dreamy crispy bits. Cover and cook on LOW for about 3 hours. Resist the urge to peek too often – we want to keep all that heat inside! You’ll know it’s done when the fruit is bubbling around the edges and the topping looks golden. The smell in your kitchen will be absolutely irresistible. Let it sit for 10 minutes before serving – this helps the juices thicken up just right.
Tips for the Best Slow Cooker Peach and Raspberry Crumble
After making this dessert more times than I can count, I’ve learned a few tricks that take it from good to “Oh my gosh, can I have the recipe?” status. Here are my hard-earned secrets:
Always taste your fruit first! The sweetness of peaches and raspberries can vary wildly depending on the season. I learned this the hard way when my crumble turned out way too sweet with extra-ripe summer peaches. Now I give the fruit a quick taste before adding sugar, adjusting as needed. Tart berries? Maybe add an extra tablespoon. Super sweet peaches? Maybe cut back a bit.
Don’t overmix the topping. This was my biggest rookie mistake! You want that crumble to have texture – some bigger buttery bits and some finer crumbs. If you work it too much, you’ll end up with more of a dough than a crumble. Mix just until the butter is in pea-sized pieces, then walk away. Your future crispy topping will thank you.
Use the toothpick test for doneness. Since slow cookers can vary, don’t just rely on time. About 15 minutes before the timer goes off, I stick a toothpick into the fruit layer. If it slides through the peaches easily, it’s done. The topping might not get super dark brown like in the oven, but it’ll crisp up as it cools slightly.
Leave it uncovered for the last 10 minutes. This little trick from my grandma makes all the difference! If your topping seems a bit soft after cooking, just turn off the slow cooker and prop the lid open with a wooden spoon for the last 10 minutes. That bit of steam escape helps the top crisp up beautifully without overcooking the fruit.
Serving and Storage Suggestions
Oh, the joy of serving this warm peach and raspberry crumble straight from the slow cooker! Here’s how I like to do it up right:
Serve it warm with a scoop of vanilla ice cream – that’s non-negotiable in my book. The way the cold ice cream melts into the warm, juicy fruit and crispy topping? Absolute heaven. My family watches eagerly as I spoon generous portions into bowls, making sure everyone gets plenty of that crumble topping – we’ve been known to fight over the extra crispy bits! For a fancy touch, I’ll sometimes sprinkle some toasted sliced almonds on top.
Got leftovers? (Though honestly, in my house, that’s rare!) Let the crumble cool completely, then cover tightly and refrigerate for up to 3 days. The topping will soften in the fridge, but don’t worry – I’ve got tricks for that! When you’re ready to enjoy it again, reheat individual portions in the microwave for about 30 seconds, or pop the whole dish under the broiler for a couple minutes to crisp up the topping. Just keep a close eye on it – that broiler works fast!
Pro tip: If you want to prep ahead, you can make the crumble topping mixture up to 2 days in advance and keep it in the fridge. When you’re ready to cook, just layer it over your fresh fruit and let the slow cooker do its thing. This has saved me so many times when I’m hosting last-minute guests!
Slow Cooker Peach and Raspberry Crumble Variations
One of my favorite things about this recipe is how easily you can mix it up based on what’s in season or what’s sitting in your fridge! Here are some of my go-to twists that always impress:
Berry swap magic: While I adore the peach-raspberry combo, don’t be afraid to play with other berries! Blackberries bring this wonderful earthy sweetness that pairs beautifully with peaches – I use about 1 1/2 cups since they’re bigger. Blueberries are another winner, especially when they’re plump and juicy. My neighbor once gave me some wild huckleberries she picked, and wow – that version disappeared before I could even take a photo!
Nutty crunch upgrade: Want to take that topping to the next level? Try mixing in 1/4 cup of chopped pecans or walnuts when you’re making the crumble mixture. The nuts toast up beautifully in the slow cooker and add this amazing texture. Just be sure to toast them first for maximum flavor – I pop them in a dry skillet for a few minutes until they smell fragrant. Almonds work great too if you prefer a milder nut flavor.
Spice it up: Sometimes I’ll add an extra pinch of warmth to the crumble topping – 1/4 teaspoon of cardamom or allspice alongside the cinnamon gives this lovely depth without overpowering the fruit. Ginger lovers (like me!) can add a teaspoon of grated fresh ginger to the fruit mixture – it makes the peaches taste extra bright and summery. Just a little tweak here and there keeps this recipe exciting every time I make it!
Nutritional Information
Now, I know what you’re thinking – “Should I really be worrying about nutrition when there’s dessert to eat?” But hey, I like to know what I’m enjoying! Keep in mind that these numbers can vary based on your specific ingredients (like how sweet your peaches are or what kind of butter you use).
This crumble packs plenty of good stuff from all that beautiful fruit – those peaches and raspberries bring vitamins and fiber to the party. The oats add some whole grain goodness to the topping too. But let’s be real – we’re all here for that magical combination of buttery crumble and juicy fruit, not to count calories! I figure a little treat made with real ingredients is always better than something processed from a box.
Remember, nutritional info is just a general guide – your mileage may vary depending on exact measurements and ingredients. The most important number? How many smiles this dessert brings to your table!
FAQs About Slow Cooker Peach and Raspberry Crumble
I get so many questions about this recipe from friends and family – turns out everyone wants to make their crumble perfect! Here are the most common ones I hear, with all my tried-and-true answers:
Can I use all frozen fruit? Absolutely! In fact, that’s my secret for making this year-round. Just thaw the fruit first and drain any excess liquid – frozen fruit releases more juice, so you might want to reduce the sugar slightly. The texture turns out just as delicious as fresh!
Why is my topping soggy? Oh honey, I’ve been there! Usually it means the slow cooker was too full (fruit expands as it cooks) or you peeked too often, letting steam escape. My fix? Use a 6-quart slow cooker, resist lifting the lid, and if needed, leave it uncovered for the last 10 minutes to crisp up.
Can I make this ahead? You sure can! Prep the fruit mixture and topping separately, then refrigerate (covered) for up to 24 hours. When ready, just layer and cook as usual – add about 15 minutes to the cooking time since everything’s cold. The topping might not get quite as crisp, but it’s still delicious.
What if I don’t have a pastry cutter? No worries – I’ve used two forks, a food processor (pulse carefully!), and even just my clean fingers. The key is cold butter and working quickly so it doesn’t melt. Honestly, some of my best crumbles were made with the “squish butter between fingers” method!
Can I double this recipe? I wouldn’t recommend it in a standard slow cooker – the fruit needs room to bubble without making the topping mushy. If you need more, better to make two separate batches. Trust me, I learned this lesson with a peach-raspberry volcano in my slow cooker!
Final Thoughts
Well friends, that’s everything I’ve learned about making the most incredible slow cooker peach and raspberry crumble! I still get giddy every time I lift the lid to that golden, bubbly goodness. There’s just something magical about how simple ingredients transform into pure comfort food with barely any effort.
I’d love for you to try this recipe and make it your own – maybe add your grandma’s secret spice or swap in your favorite berries. When you do, come back and tell me how it turned out! Did your family go nuts for it like mine does? Did you discover any brilliant twists? Cooking is all about sharing the love, and nothing makes me happier than hearing how these recipes become part of your own family traditions. For more dessert inspiration, check out our dessert recipes.
Now quit reading and go make some crumble magic happen in your slow cooker! Just promise me you’ll have vanilla ice cream ready – that’s basically a requirement for maximum enjoyment. Happy slow cooking, my friends!
PrintSlow Cooker Peach and Raspberry Crumble
A delicious and easy slow cooker dessert combining sweet peaches and tart raspberries with a crunchy crumble topping.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups sliced peaches
- 2 cups raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed
Instructions
- Combine peaches, raspberries, sugar, lemon juice, and vanilla in the slow cooker.
- In a bowl, mix flour, oats, brown sugar, cinnamon, and salt.
- Cut in butter until the mixture resembles coarse crumbs.
- Sprinkle crumble topping over the fruit.
- Cook on low for 3 hours or until fruit is tender.
- Serve warm with ice cream or whipped cream.
Notes
- Use fresh or frozen fruit.
- Adjust sugar based on fruit sweetness.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
