The Best Peach and Strawberry Crumble Recipe

Name: The Best Peach and Strawberry Crumble
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: ½ cup all purpose flour; ½ cup almond flour or diced almonds; 1/2 cup rolled oats; ½ cup of packed brown sugar; 1 teaspoon of cinnamon; 8 tablespoons of room temperature butter; 4 large peeled and sliced peaches.; 1 pound of strawberries sliced and stem removed; ⅓ cup of granulated sugar; 2 tablespoons of cornstarch; 1 tablespoon of lemon juice; 1 teaspoon of vanilla extract

Jump to Recipe - Print Recipe

Are you in search of the ultimate summer dessert? This easy peach and strawberry crumble is the one. It brings together the incredible flavors of two classic fruits with a satisfying, crunchy topping. This recipe proves that the best desserts don’t have to be complicated and are perfect for sharing warm with a scoop of vanilla ice cream.

What You Will Need:

Crumble Topping
1/2 cup of all purpose flour
1/2 cup of almond flour or diced almonds
1/2 cup of rolled oats
1/2 cup of packed brown sugar
1 teaspoon of cinnamon
8 tablespoons of room temperature butter
Peach and Strawberry Mixture
4 large peeled and sliced peaches
1 pound of strawberries sliced and stem removed
1/3 cup of granulated sugar
2 tablespoons of corn starch
1 tablespoon of lemon juice
1 teaspoon of vanilla

The Peaches and Strawberries

Being in Cleveland we usually do not have access to great peaches. That ended when The Peach Truck started selling their succulent wares up north. Originally they just sold their peaches by the case but recently they started selling them in a more manageable (at least for me) 5-pack. Peel, pit, and slice the peaches. I use a regular kitchen peeler to peel the peaches. Take the pit out of the peach and slice the peach. You should get roughly 12 slices out of a large peach. This will vary on what condition the peach is after peeling and pitting. Mine usually get pretty beat up after peeling and pitting.

The strawberries are easy. Just cut the stem off and slice them up. There really is not a wrong way to do it because they will get soft when baking. Just remember to get all of the stem out. After cutting the peaches and strawberries up, add to the sugar, cornstarch, lemon juice, and vanilla in an appropriately sized bowl and combine well.

How to Make the Crumble Topping

Whether it is a peach or strawberry crisp or a crumble, the topping is the key. The dry ingredients (all purpose and almond flours, oats, cinnamon, and brown sugar) get placed in an appropriately sized bowl. Appropriate is a bowl where you have room to mix without the ingredients falling out of the bowl as you combine them. The butter should be room temperature but not too soft. When you add the butter, use your fingertips or a pastry blender to combine the dry ingredients and the butter. The end result should be a sandy , crumbly consistency.

Putting the Crispy Crumble Together

Grease a 9×9 or 8×8 baking dish and place the peach and strawberry mixture into the bottom of the dish. Next, sprinkle the crumble mixture on top of the peach and strawberry mixture. Bake at 350 degrees F for about 35 minutes or until the crumble is golden brown and delicious. This is an easy crumble recipe that will get easier as time goes by. Make it your own by changing the fruits up!

For other great fruit desserts try my plum and peach bruschetta or my almond flour berry dessert bake!

FAQ’s:

What’s the best way to get the crumble topping to come out right?

The key is to use room-temperature butter that’s not too soft. Use your fingertips or a pastry blender to mix the dry ingredients and butter until you get a sandy, crumbly consistency.

Can I use frozen peaches and strawberries instead of fresh?

While the recipe calls for fresh fruit, you can use frozen peaches and strawberries. Just be sure to thaw and drain them well to remove excess liquid, which can make the crumble soggy. You may also need to add a little extra cornstarch to thicken the fruit mixture.

Why do the peaches and strawberries need cornstarch?

Cornstarch acts as a thickening agent. When heated, it absorbs the juices from the fruit, creating a delicious, thick filling instead of a runny, watery one.

How can I tell when the crumble is fully baked?

Bake at 350 degrees F for about 35 minutes, or until the crumble is golden brown and delicious. The fruit mixture should be bubbling around the edges, and the fruit should be tender.

How should I serve the crumble?

The crumble is extraordinary when served right out of the oven. It makes a wonderful addition to a scoop of vanilla ice cream.