This is a recipe that hits close to home. As a child I used to eat many a crumble for pudding. Apple, Rhubarb, Gooseberries, Peach or Strawberries. Anything goes and it is so much fun to make the crumble with those little hands.
- 2 tablespoons fresh lemon juice (about 1/2 large lemon)
- 3 tablespoons all-purpose flour
- 1 pound medium strawberries, halved
- 1 1/2 pounds yellow or white peaches, peeled, pitted and sliced
- 1/2 cup light brown sugar
- 2/3 cup all-purpose flour
- 2/3 cup oats
- 1/2 cup sliced almonds
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter in 1/2-inch cubes
- Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
- In a medium bowl, whisk together the lemon juice and all-purpose flour until smooth.
- Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated.
- Pour the fruit mixture into the prepared pan.
- Place your list items here
- In a bowl combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt.
- Add the softened butter and mix by hand until texture becomes crumbly.
- Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden.
- Cool the crumble for 5 minutes.
- Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream.