Peach and Raspberry Crumble

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup old-fashioned rolled oats
• 1/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice
• Pinch of ground cloves
• 6 tablespoons unsalted butter, cut into 1/2-inch dice
• 5 peaches—peeled, quartered and pitted
• 1 pint raspberries
• 3/4 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon cinnamon
• Seeds scraped from 1 split vanilla bean

Instructions

1. Preheat the oven to 375°.
2. In a large bowl, toss all of the dry ingredients. Cut or rub in the butter until the bits of butter are the size of split peas.
3. In a shallow 2-quart baking dish, combine the peaches, raspberries, sugar, lemon juice, cinnamon and vanilla seeds. Sprinkle the topping over the fruit. Set the dish on a baking sheet and bake for about 45 minutes, or until the topping is golden and the fruit is bubbling.