Spelt Peach Melba Crumble Recipe (Easy Bake)

Name: Spelt Peach Melba Crumble: Soft Fruit, Crisp Topping
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Ingredients: 700 g peaches, sliced (fresh or drained canned); 200 g raspberries; 40 g granulated sugar; 1 tbsp lemon juice; 1 tbsp cornstarch; 150 g spelt flour; 60 g rolled oats; 80 g light brown sugar; 100 g cold butter, cubed; 30 g flaked almonds; 1/4 tsp salt

Soft peaches, sharp raspberries, crisp spelt-oat topping

Baked spelt peach Melba crumble in a ceramic dish, golden oat topping over bubbling peach and raspberry filling

Spelt Peach Melba Crumble takes the classic pairing of peaches and raspberries and bakes it under a crisp spelt and oat topping. The fruit turns soft and jammy while the topping stays crunchy on top and a little nutty from the spelt flour.

This crumble works with fresh peaches in summer or canned peaches the rest of the year. Raspberries add a sharp note that balances the sweetness of the fruit, the same contrast that makes classic peach Melba work.

Spelt flour gives the topping a light, nutty flavor and a slightly coarser texture than white flour. Combined with cold butter and oats, it holds together in loose clumps that crisp up in the oven.

One thing to watch: if your peaches are very juicy, the filling can turn watery. A tablespoon of cornstarch mixed through the fruit keeps the filling thick enough to hold its shape when scooped.

Why You’ll Love This Recipe

Crisp spelt-oat topping stays crunchy over soft fruit
Fresh or canned peaches both work well here
Raspberries add a sharp contrast to sweet peaches
Bakes in one dish with minimal cleanup after

Hands rubbing cold butter into spelt flour and oats in a glass bowl, forming coarse crumbly clumps

Ingredient Notes

peaches: Fresh ripe peaches work best in summer; canned peaches, drained well, work the rest of the year.
raspberries: Fresh raspberries hold their shape better than frozen, which can turn the filling watery.
spelt flour: Spelt flour gives the topping a nutty flavor and slightly coarser crumb than plain flour.
rolled oats: Old-fashioned rolled oats add texture; quick oats turn the topping softer and less crisp.
butter: Cold butter, cubed, keeps the crumble topping in loose clumps instead of a paste.
light brown sugar: Light brown sugar adds a light caramel note; white sugar works but tastes flatter.
flaked almonds: Flaked almonds add crunch; leave them out or swap for sunflower seeds for a nut-free version.
cornstarch: Cornstarch thickens the fruit juices so the filling holds its shape when scooped.
lemon juice: Lemon juice balances the sweetness and keeps the peaches from browning before baking.

A bowl of warm spelt peach Melba crumble topped with melting vanilla ice cream on a linen-covered table

Print Recipe

Comfort Food

Spelt Peach Melba Crumble: Soft Fruit, Crisp Topping

Difficulty: Easy Prep Time 15 mins Cook Time 35 mins Rest Time 10 mins Total Time 1 hr

Cooking Temp: 190 C Servings: 6 Estimated Cost: £ 2.10 Calories: 333

Best Season: Summer, Fall

Dietary:

C Contains Dairy C Contains gluten (spelt) V Vegetarian

Description

This crumble pairs soft baked peaches with whole raspberries under a crunchy spelt and oat topping, finished with a scatter of flaked almonds.

Instructions

Prepare the fruit

Heat the oven to 190 C / 375 F. Lightly butter a 23 cm / 9-inch square baking dish.
In a large bowl, toss the sliced peaches and raspberries with the granulated sugar, lemon juice, and cornstarch until evenly coated.
Spread the fruit mixture evenly into the prepared baking dish.

Make the crumble topping

In a separate bowl, whisk together the spelt flour, oats, brown sugar, and salt.
Add the cold cubed butter and rub it into the dry ingredients with your fingertips until the mixture looks like coarse breadcrumbs with some pea-sized lumps.
Stir in the flaked almonds.

Bake and serve

Scatter the crumble topping loosely and evenly over the fruit, without pressing it down.
Bake for 35 to 40 minutes, until the topping is golden brown and the fruit bubbles at the edges.
Remove from the oven and let the crumble rest for 10 minutes so the filling sets before serving.
Serve warm, with vanilla ice cream or thick yogurt on the side.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 333kcal

% Daily Value *
Total Fat 17g27%
Saturated Fat 9g45%
Cholesterol 36mg12%
Sodium 150mg7%
Potassium 284mg9%
Total Carbohydrate 62g21%
Dietary Fiber 8g32%
Sugars 32g
Protein 6g12%

Vitamin A 500 IU
Vitamin C 12 mg
Calcium 29 mg
Iron 1.3 mg
Vitamin E 2 mg
Vitamin K 3 mcg
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 1.5 mg
Vitamin B6 0.1 mg
Folate 20 mcg
Vitamin B12 0.05 mcg
Phosphorus 100 mg
Magnesium 35 mg
Zinc 0.6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Drain canned peaches well before mixing with raspberries.
Keep butter cold until the moment you rub it into the flour.
Bake until fruit bubbles at the edges, about 35 to 40 minutes.
Rest the crumble for 10 minutes before serving so the filling sets.

Keywords: spelt peach melba crumble, peach crumble, spelt dessert, peach raspberry crumble

Equipment

23 cm / 9-inch square baking dish
mixing bowls
pastry cutter or fingertips
measuring cups
wooden spoon

Tips

Cut cold butter into small cubes before rubbing it into the flour, so the topping stays crumbly, not pasty.
Drain canned peaches well and pat dry, or the extra liquid will thin out the filling.
Rub the butter into the dry ingredients with your fingertips only until it looks like coarse breadcrumbs.
Scatter the crumble topping loosely over the fruit instead of pressing it down, so it bakes light and crisp.
Let the crumble rest for 10 minutes after baking so the filling sets before you scoop it.

Variations

Swap peaches for nectarines and keep the raspberries, for a slightly firmer texture and similar sweetness.
Add 1 tsp ground ginger to the topping for a warm, spiced version that pairs well with vanilla ice cream.
Use frozen peaches and raspberries straight from the freezer, adding an extra tablespoon of cornstarch to the filling.

Storage and Reheating

Spelt Peach Melba Crumble keeps well in the fridge for 3 to 4 days, covered tightly once cooled. The topping softens slightly but keeps its shape.

Reheat individual portions in a 180C / 350F oven for 10 to 12 minutes, until the topping crisps up again and the fruit is warm through. A microwave works in a pinch, about 60 to 90 seconds, though the topping stays softer.

Freeze the baked crumble for up to 2 months in an airtight container. Thaw overnight in the fridge before reheating in the oven.

Serving Suggestions

Spelt Peach Melba Crumble is good warm, with a scoop of vanilla ice cream melting into the fruit. A spoonful of thick yogurt works too, if you want something less sweet.

For a family dinner, serve it straight from the baking dish with small bowls on the side. Leftover crumble makes a simple breakfast, spooned over plain yogurt with a drizzle of honey.

File under peach crumble peach raspberry crumble spelt dessert spelt peach melba crumble

Frequently Asked Questions

Expand All:

Why is my Spelt Peach Melba Crumble topping soggy instead of crisp?

A soggy topping usually means the fruit released too much juice or the butter got too warm before baking. Toss the peaches with cornstarch to thicken the filling, and keep the butter cold when rubbing it into the flour. Bake until the topping turns golden brown and the fruit bubbles at the edges, about 35 to 40 minutes.

Can I use frozen raspberries instead of fresh in this crumble?

Yes, frozen raspberries work, though they release more liquid as they bake. Add them straight from the freezer without thawing, and mix in an extra teaspoon of cornstarch with the fruit. The filling will be slightly softer but still holds its shape once cooled for a few minutes.

Can I make Spelt Peach Melba Crumble ahead of time?

Yes, assemble the fruit and topping separately up to a day ahead and store both covered in the fridge. Bake them together right before serving so the topping stays crisp. Baked crumble also keeps 3 to 4 days in the fridge and reheats well in the oven.

What goes with Spelt Peach Melba Crumble besides ice cream?

Thick yogurt or lightly whipped cream both work if you want something less sweet than ice cream. A spoon of custard is a classic British pairing that soaks into the warm fruit. Leftover crumble also works spooned over yogurt for breakfast.

Is Spelt Peach Melba Crumble gluten-free?

No, spelt flour contains gluten, so this crumble is not suitable for a gluten-free diet. Spelt has a different gluten structure than wheat, which some people with mild sensitivities tolerate better, but it is not safe for celiac disease. Swap in a gluten-free flour blend and gluten-free oats if you need a gluten-free version.

What is the difference between this crumble and classic peach Melba?

Classic peach Melba is poached peaches with raspberry sauce and vanilla ice cream, no baking involved. This crumble bakes the same peach and raspberry pairing under a crisp spelt and oat topping instead. The flavors stay close, but the texture turns warm and crumbly rather than chilled and smooth.

Spelt Peach Melba Crumble: Soft Fruit, Crisp Topping

Why You’ll Love This Recipe

Ingredient Notes

Spelt Peach Melba Crumble: Soft Fruit, Crisp Topping

Description

Ingredients

Fruit filling

Crumble topping