Strawberry and Peach Crumble

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.

Ingredients (Filling)

  • 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

Ingredients (Crumble)

  • 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

Oven

  1. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

Directions (Filling)

  1. In a medium bowl, whisk together the lemon juice and all-purpose flour until smooth.
  2. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated.
  3. Pour the fruit mixture into the prepared pan.

Directions (Crumble)

  1. Place your list items here
  2. In a bowl combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt.
  3. Add the softened butter and mix by hand until texture becomes crumbly.
  4. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden.
  5. Cool the crumble for 5 minutes.
  6. Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream.

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