Peach and Raspberry Crumble Cups : Easy Individual Summer Desserts
These Peach and Raspberry Crumble Cups are the perfect way to enjoy sweet summer fruit in a simple, single-serve dessert. Juicy peaches and tart raspberries are baked under a buttery oat crumble topping until golden and bubbling. They’re easy to make, naturally sweetened, and ideal for picnics, parties, or cozy nights in. Serve warm with a scoop of vanilla ice cream or yogurt for a seasonal treat everyone will love.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 1x
Ingredients
For the fruit filling:
2 ripe peaches, diced
1 cup fresh raspberries
2 tbsp maple syrup or honey
1 tbsp cornstarch
½ tsp vanilla extract
For the crumble topping:
¾ cup rolled oats
½ cup almond flour (or all-purpose flour)
¼ cup chopped nuts (pecans or almonds work well)
¼ cup coconut oil or butter, melted
2 tbsp brown sugar or coconut sugar
½ tsp cinnamon
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Grease a muffin tin or ramekins.
In a bowl, toss peaches and raspberries with maple syrup, cornstarch, and vanilla. Spoon evenly into cups.
In another bowl, mix oats, flour, nuts, sugar, cinnamon, and salt. Stir in melted coconut oil or butter until crumbly.
Sprinkle crumble topping over the fruit.
Bake for 25–30 minutes, or until fruit is bubbly and topping is golden.
Cool slightly and serve warm.
Nutrition
- Calories: 210
- Sugar: 13g
- Fat: 11g
- Carbohydrates: 25g