Peach and Raspberry Crumble

• 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 peachespeeled, 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

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

flour, oldfashioned, brown sugar, granulated sugar, salt, cinnamon, nutmeg, allspice, ground cloves, unsalted butter, raspberries, sugar, lemon juice, cinnamon, vanilla bean

Taken from www.foodandwine.com/recipes/peach-and-raspberry-crumble (may not work)