Ready in under an hour, this Peach and Strawberry Crumble is the answer to your summer dessert cravings. It features sweet, juicy peaches and fresh strawberries baked under a delightfully crunchy brown sugar and oat topping. It's a simple and impressive treat for any occasion.
What You Will Need:
- Crumble Topping
- ½ cup of all purpose flour
- ½ cup of almond flour or diced almonds
- ½ cup of rolled oats
- ½ 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
- ⅓ 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 9x9 or 8x8 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:
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.
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.
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.
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.
The crumble is extraordinary when served right out of the oven. It makes a wonderful addition to a scoop of vanilla ice cream.
Recipe
How to Make Peach and Strawberry Crumble
Ingredients
- ½ cup all purpose flour
- ½ cup almond flour or diced almonds
- ½ 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
Method
- Place all the ingredients for the crumble topping into an appropriately sized bowl. Using a pastry blender or your fingertips, blend the butter and the dry ingredients until it resembles a sandy consistency. Set aside.
- In another appropriately sized bowl, add all the ingredients for the peach and strawberry mixture together until well combined.
- Butter a 9x9 or 8x8 inch baking dish, then place the peach and strawberry mixture into the baking dish.
- Sprinkle the crumble mixture on top of the peach and strawberry mixture.
- Bake at 350 degrees F for 30-35 minutes or until the crumble is golden brown and delicious.
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