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Spelt Peach Melba Crumble: Soft Fruit, Crisp 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
Prep Time 15 mins
Cook Time 35 mins
Rest Time 10 mins
Total Time 1 hr
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 190  C
Servings: 6
Estimated Cost: 2.10
Calories: 333
Best Season: Summer, Fall
Dietary: Contains Dairy, Contains gluten (spelt), 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.

Ingredients
    Fruit filling
  • 700 g peaches, sliced (fresh or drained canned)
  • 200 g raspberries (fresh)
  • 40 g granulated sugar (about 2 tbsp)
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
    • Crumble topping
  • 150 g spelt flour
  • 60 g rolled oats (old-fashioned, not quick oats)
  • 80 g light brown sugar
  • 100 g cold butter, cubed
  • 30 g flaked almonds (optional, or swap for sunflower seeds)
  • 1/4 tsp salt
Instructions
    Prepare the fruit
  1. 1
    Heat the oven to 190 C / 375 F. Lightly butter a 23 cm / 9-inch square baking dish.
  2. 2
    In a large bowl, toss the sliced peaches and raspberries with the granulated sugar, lemon juice, and cornstarch until evenly coated.
  3. 3
    Spread the fruit mixture evenly into the prepared baking dish.
    4. Make the crumble topping
  4. 4
    In a separate bowl, whisk together the spelt flour, oats, brown sugar, and salt.
  5. 5
    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.
  6. 6
    Stir in the flaked almonds.
    7. Bake and serve
  7. 7
    Scatter the crumble topping loosely and evenly over the fruit, without pressing it down.
  8. 8
    Bake for 35 to 40 minutes, until the topping is golden brown and the fruit bubbles at the edges.
  9. 9
    Remove from the oven and let the crumble rest for 10 minutes so the filling sets before serving.
  10. 10
    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.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-peach-melba-crumble/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!