Peach and Raspberry Crumble Cups: Your New Favorite Summer Dessert

Sunshine in a Cup: The Easiest, Most Joyful Summer Dessert

Hey there, friend! Anna here. Can we just take a moment to appreciate the pure, unadulterated magic of summer fruit? It’s the season where the produce section becomes a rainbow of possibility, and for me, nothing sings the song of sunshine quite like the perfect peach. Juicy, fragrant, and begging to be the star of a simple dessert. And you know what makes a peach even better? A handful of tart, jewel-toned raspberries thrown into the mix. It’s a flavor duo that feels like a celebration in every bite.

Today, I’m so excited to share one of my all-time favorite ways to savor this combo: Peach and Raspberry Crumble Cups. We’re ditching the big baking dish and creating adorable, individual desserts that are as fun to make as they are to eat. Imagine: sweet peaches and bright raspberries bubbling away under a blanket of buttery, crunchy oat crumble, all baked up in their own little cup. They’re the definition of easy elegance—perfect for a weeknight treat that feels special, impressive enough for a backyard gathering, and guaranteed to make your kitchen smell absolutely incredible.

The best part? This recipe is all about joy, not fuss. No fancy equipment, no complicated techniques, just good ingredients coming together to create something truly wonderful. It’s the kind of dessert that has you licking the spoon, peeking into the oven, and feeling like a total kitchen rockstar. So, grab your favorite mixing bowl and let’s turn those gorgeous summer fruits into a warm, comforting dessert you’ll want to make on repeat. Trust me, your future self (and anyone you share these with) will thank you!

A Crumble of Memories: Why This Recipe Feels Like Home

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This recipe takes me right back to my grandma’s kitchen, where the counter was always dusted with a light snowfall of flour. She was the queen of the “throw-it-together” dessert, a skill I deeply admire. She didn’t often bake individual portions—hers was always a grand, steaming dish meant to feed a crowd—but the spirit is the same. I remember one hazy August afternoon, we’d just returned from a farm stand with a basket of peaches so ripe they were practically humming. My job was to slice them (sneaking a few slices, of course), while she magically produced a crumble topping from what seemed like thin air.

As it baked, the whole house filled with this caramelized, cinnamony perfume that felt like a hug. That moment of pulling the bubbling dish from the oven, the sound of spoons scraping against porcelain, and the inevitable debate over who got the corner piece with the most topping… that’s the soul of this dessert for me. My individual cups are just a little nod to modern life—perfect for portion control (or not!) and easy sharing. But every time I make them, that same sense of simple, fruit-forward comfort washes over me. It’s a taste of summer, yes, but also a taste of memory, of warmth, and of knowing that the best things in life are often the simplest ones to assemble.

Gathering Your Sunshine: The Simple Ingredients

Here’s what you’ll need to make about 6 glorious crumble cups. I’ve added my little chef insights next to each one—because knowing your ingredients is the first step to feeling confident and creative in the kitchen!

For the Vibrant Fruit Filling:

• 2 ripe peaches, diced: The riper, the better! They should yield gently to a squeeze and smell heavenly. No ripe peaches? Frozen peach slices (thawed and diced) are a fantastic, year-round shortcut.
• 1 cup fresh raspberries: Their tartness is the perfect counterpoint to the sweet peach. If using frozen raspberries, do not thaw them first—toss them in frozen to prevent them from turning to complete mush.
• 2 tbsp maple syrup or honey: This is our natural sweetener. I love the deep flavor of maple with peaches, but honey works beautifully too. Adjust based on the sweetness of your fruit!
• 1 tbsp cornstarch: Our silent hero! This little bit of magic thickens the incredible juices the fruit releases, so you get a luscious, glossy filling instead of a soupy one.
• ½ tsp vanilla extract: The secret background singer that makes all the other flavors pop. A dash of almond extract is also a dreamy addition here.

For the Irresistible Crumble Topping:

• ¾ cup rolled oats: Use old-fashioned oats for the best texture. They give that classic, hearty crumble chew. Quick oats will work but result in a finer, less distinct crumble.
• ½ cup almond flour: This is my go-to for a gluten-free, nutty flavor that browns beautifully. Chef Insight: If you don’t have almond flour, an equal amount of all-purpose flour works perfectly! Whole wheat pastry flour is another great option.
• ¼ cup chopped nuts (pecans or almonds): For added crunch and richness. Omit if you have a nut allergy, or swap in sunflower seeds for a similar effect.
• ¼ cup coconut oil or butter, melted: This binds our crumble. I love the subtle tropical note of coconut oil, but melted salted butter gives that classic, nostalgic flavor. You can’t go wrong.
• 2 tbsp brown sugar or coconut sugar: Just enough to help the topping caramelize into a golden, crispy crown. The molasses notes in brown sugar are my favorite.
• ½ tsp cinnamon: Warmth and coziness in a spice jar. A pinch of nutmeg or cardamom would be lovely here, too.
• Pinch of salt: Never, ever skip the salt in your sweets! It balances the sweetness and makes every flavor shine brighter.

Let’s Bake Some Magic: Simple Steps to Dessert Bliss

Ready? Let’s do this! I’ll walk you through each step with my favorite tips to ensure your crumble cups are nothing short of perfect.

1. Preheat & Prep: Crank your oven to 350°F (175°C). This is our sweet spot for getting a bubbly filling and a golden-brown topping without burning. While it heats, grab a standard 6-cup muffin tin or 6 small ramekins. Give the cups a very light coating of butter, coconut oil, or non-stick spray. Chef Hack: If using a muffin tin and you’re worried about sticking, you can use silicone cupcake liners for the easiest cleanup ever.
2. Create the Fruit Filling: In a medium bowl, gently toss your diced peaches and raspberries with the maple syrup, cornstarch, and vanilla. The key word is gently—we want to keep those raspberries mostly intact. Pro Tip: Let this mixture sit for 5-10 minutes. You’ll see the fruit start to release its juices and the cornstarch will begin to dissolve, which is exactly what we want for perfect thickening later.
3. Build the Crumble Topping: In a separate bowl, combine the oats, almond flour, chopped nuts, sugar, cinnamon, and salt. Stir it all together with a fork. Now, pour in the melted coconut oil or butter. Use that fork to mix and mash until the mixture looks like wet sand with plenty of small and medium-sized clumps. Those clumps are your future crispy bites of heaven! If it seems too dry, add another teaspoon of oil or melted butter.
4. Assemble the Cups: Using a spoon, divide the fruit mixture evenly among your prepared cups. You’ll want to get some of those delicious juices in there, too. Now, take generous handfuls of your crumble mixture and sprinkle it over the top of each cup, patting it down lightly. Don’t pack it tightly—we want it to stay loose and crumbly.
5. Bake to Golden Perfection: Carefully place your cups in the preheated oven. Bake for 25-30 minutes. You’re looking for two signs of doneness: the fruit filling should be visibly bubbling up around the edges (that’s the cornstarch doing its job!), and the crumble topping should be a deep, golden brown. Your kitchen will smell AMAZING.
6. The Most Important Step: Cool (a little)! I know, the temptation is real. But please, let the cups cool on a wire rack for at least 10-15 minutes. The fruit filling is essentially molten lava straight out of the oven. This cooling time lets the juices thicken up perfectly and saves your taste buds! They are best served warm, not scalding hot.

How to Serve These Little Cups of Sunshine

Presentation is half the fun with individual desserts! I love serving these right in the ramekin or popping them out of the muffin tin (a small offset spatula or knife helps loosen the edges) onto a plate. The absolute non-negotiable accompaniment? A scoop of cold, creamy vanilla ice cream slowly melting into the warm crumble. It’s a classic for a reason. For a slightly lighter option, a dollop of vanilla bean Greek yogurt or a drizzle of cold heavy cream is divine. Garnish with a fresh mint leaf or a single perfect raspberry for that “chef’s kiss” finish.

Make It Your Own: Delicious Twists & Swaps

The beauty of a crumble is its versatility! Here are a few ways to play with this recipe:

• Berry Bonanza: Swap the raspberries for blackberries, blueberries, or a mix of all three! Just keep the total fruit volume about the same.
• Spiced Peach: Add a pinch of ginger or cardamom to the fruit filling along with the vanilla for a more complex, warming flavor.
• Nut-Free & Gluten-Free: Already gluten-free if using almond flour and certified GF oats! For nut-free, use all-purpose flour and replace the chopped nuts with seeds (like pepitas) or just leave them out.
• Vegan Version: Use maple syrup and coconut oil. It’s already naturally egg-free and dairy-free with those choices!
• Apple-Berry Fall Version: In autumn, try diced sweet apples (like Honeycrisp) with the raspberries and a touch more cinnamon.

Anna’s Kitchen Notes & Stories

This recipe has become my summer staple, and it’s evolved in fun ways. I once accidentally used steel-cut oats instead of rolled oats (a pre-coffee baking mistake!). The topping was… extremely crunchy. Let’s call it a “textural adventure” and stick with rolled oats, friends. Over time, I’ve learned that a heavy hand with the crumble topping is always the right move—no one ever complains about too much of that crispy, buttery goodness. I also love making a double batch of the dry crumble mix and storing it in the fridge; then, on any given night, I can quickly chop whatever fruit I have, top it, and bake. It turns a simple dessert into a 10-minute prep miracle that feels endlessly special. These cups remind me that cooking doesn’t have to be perfect to be absolutely perfect.

Your Questions, Answered!

Q: My fruit filling is too runny. What happened?
A: This usually means the cornstarch didn’t fully activate. Make sure you’re baking until you see those bubbles burst through the topping—that’s the sign the juices have boiled and the cornstarch has thickened them. Also, letting the cups cool fully is crucial for the filling to set. If your fruit was extremely juicy, you can add an extra ½ teaspoon of cornstarch next time.

Q: Can I make these ahead of time?
A> You can absolutely prep the components ahead! Assemble the fruit filling and the dry crumble topping in separate containers and store them in the fridge for up to a day. When ready to bake, stir the melted fat into the dry mix, assemble the cups, and bake. You can also bake them fully, let them cool, and re-warm in a 300°F oven for 10 minutes before serving.

Q: My crumble topping is soggy. How can I get it crispier?
A> A soggy top often means the crumble pieces were too small or packed down. When mixing your topping, aim for pea-sized clumps. Also, ensure your oven is fully preheated before baking. If you’re still concerned, you can pop the cups under the broiler for the final 1-2 minutes of baking, but WATCH THEM LIKE A HAWK to prevent burning.

Q: Can I use all frozen fruit?
A> Yes! I recommend using frozen peaches (diced, not thawed) and frozen raspberries. Do not thaw them before mixing, and you may need to add 3-5 extra minutes to the baking time since you’re starting with colder fruit.

Nutritional Information*

*This is an estimate for 1 crumble cup without ice cream or added toppings, calculated using almond flour, coconut oil, and maple syrup.

• Prep Time: 10 minutes
• Bake Time: 25 minutes
• Total Time: 35 minutes
• Servings: 6

Per Serving: Calories: 210 | Carbohydrates: 25g | Fiber: 4g | Sugar: 13g | Protein: 3g | Fat: 11g

Final Thoughts

There’s something truly magical about a dessert that’s simple, joyful, and bursting with summer flavor—and these Peach and Raspberry Crumble Cups check all those boxes. They’re quick to prep, endlessly adaptable, and perfectly portioned for sharing (or sneaking a few for yourself!). Every bite delivers that comforting balance of sweet, tart, and buttery crunch, and the aroma while baking? Pure happiness.

Whether you’re whipping them up for a backyard gathering, a weeknight treat, or a special occasion, these little cups are guaranteed to bring smiles, nostalgia, and maybe even a little dancing around the kitchen. Remember: the best desserts aren’t about perfection—they’re about joy, warmth, and the memories you create while making (and eating!) them.

So grab your peaches, your raspberries, and a generous scoop of crumble topping, and treat yourself to a little sunshine in a cup. You deserve it.