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  • 5 graham crackers, finely crushed

  • 1/3 cup all-purpose flour

  • 1 teaspoon kosher salt

  • 1/4 cup plus 1 teaspoon granulated sugar

  • 6 tablespoons unsalted butter, melted, plus 2 at room temperature

  • 2 ripe peaches, cut into 1/3-inch wedges

  • 2 tablespoons light brown sugar

  • 1 tablespoon plus 1 teaspoon fresh lemon juice

  • 1 cup fresh raspberries

  • 1 cup heavy cream

Step 1

Preheat oven to 325°F. Pulse graham cracker crumbs, flour, salt, and 1/4 cup granulated sugar in a food processor until finely ground. Transfer to a medium bowl and add melted butter; mix until a few large clumps form. Spread out crumble on a rimmed baking sheet and bake, shaking once, until golden, 12–15 minutes. Let cool.

Step 2

Meanwhile, toss peaches, brown sugar, and 1 tbsp. lemon juice in a medium bowl. Heat remaining 2 tbsp. butter in a large skillet over medium; cook peaches, tossing often, until sugar is dissolved and peaches are soft, about 5 minutes. Let cool slightly.


Always something delicious. ​You can find many of the herbs and spices on our website.

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