Easy Peach and Strawberry Crumble

A peach and strawberry crumble doesn't ask much of you. Slice the fruit, mix the topping, layer it in a baking dish, and let the oven do the rest. Fifty minutes and a dessert that works just as well for a weeknight as it does for company.

Why You Will Love This Peach and Strawberry Crumble

• Ready in 50 Minutes About 15 minutes of active prep and the oven handles the rest.
• A Crunchier Topping The combination of all-purpose flour, almond flour, and oats produces a topping with more texture and crunch than a standard single-flour crumble.
• No Watery Filling The cornstarch thickens the fruit juices as they bake, producing a jammy, scoopable filling rather than a runny one.
• Flexible Fruit The topping works with almost any combination of summer fruit. Peaches and strawberries are a natural pairing but the recipe adapts easily to whatever is ripe.
• The Peach Truck Finding genuinely good peaches in Cleveland is the challenge. The Peach Truck brings sweet, tree-ripened peaches north every summer and this recipe was built around them.

Ingredients for the Peach and Strawberry Crisp

Crumble Topping

• All-Purpose Flour Provides structure to the topping so it holds together in clumps rather than turning to powder in the oven.
• Almond Flour The detail that sets this crumble apart from a standard recipe. Almond flour adds a slightly nutty flavor and produces a crunchier, more interesting texture than all-purpose flour alone.
• Rolled Oats Adds the classic crumble texture and helps the topping hold its shape on top of the fruit without sinking.
• Brown Sugar Packed brown sugar provides sweetness and the molasses notes that caramelize in the oven and give the topping its golden color.
• Cinnamon Warm spice that ties the fruit and topping together. A teaspoon is enough to notice without overpowering the fresh fruit flavor.
• Butter Room temperature but not soft enough to be greasy. This is the binding agent that holds the dry ingredients together into a crumbly, sandy consistency. Cold butter won't incorporate and melted butter produces a different texture entirely.

Fruit Filling

• Peaches Peel, pit, and slice. A regular kitchen peeler works fine. Each large peach should yield roughly 12 slices depending on size and how much you lose during peeling and pitting.
• Strawberries Remove the stem entirely and slice. There's no wrong cut since they soften completely in the oven. One pound fills the dish well alongside four peaches.
• Granulated Sugar Draws out the natural juices from the fruit during baking and sweetens the filling.
• Cornstarch Thickens the fruit juices as the crumble bakes, turning them from a watery liquid into a jammy, scoopable filling. Without it the fruit releases so much moisture that the topping can go soggy from the bottom up.
• Lemon Juice Brightens the filling and balances the sweetness of the sugar and ripe fruit.
• Vanilla Extract Adds warmth and rounds out the fruit flavors.

How to Make the Best Peach and Strawberry Crumble

How to Make The Topping

1. Add the all-purpose flour, almond flour, rolled oats, brown sugar, and cinnamon to a large mixing bowl and stir to combine.
2. Add the room temperature butter to the dry ingredients.
3. Use a pastry blender or your fingertips to work the butter into the dry ingredients until the mixture resembles wet sand with some larger clumps. Work quickly if using your fingertips so the heat from your hands doesn't melt the butter.
4. Set the topping aside while you prepare the fruit.

How to Make the Fruit Filling

1. Peel, pit, and slice the peaches. A standard kitchen peeler works well. Each large peach should yield roughly 12 slices. Peeling produces a more uniform, tender filling. A standard kitchen peeler removes the skin quickly without losing much fruit.
2. Remove the stems from the strawberries and slice them. There's no wrong way to cut them since they soften completely in the oven.
3. Add the sliced peaches and strawberries to a large mixing bowl.
4. Add the granulated sugar, cornstarch, lemon juice, and vanilla extract to the fruit and stir until everything is evenly coated.

Assembling and Baking

1. Preheat your oven to 350 degrees F.
2. Butter an 8x8 or 9x9 inch baking dish thoroughly including the sides.
3. Pour the fruit filling into the prepared dish and spread it into an even layer.
4. Sprinkle the crumble topping evenly over the fruit filling.
5. Bake for 30 to 35 minutes until the topping is golden brown and the fruit filling is bubbling around the edges.
6. Remove from the oven and let rest for 10 minutes before serving. The filling continues to thicken as it cools slightly.

Tips on Making the Fruit Crumble

• Work the butter into the topping quickly with your fingertips rather than overhandling it. The warmth of your hands softens the butter fast and you want to stop while the mixture still feels sandy and slightly dry, not warm and greasy.
• Let the crumble rest for 10 minutes after coming out of the oven before serving. The filling continues to thicken as it cools slightly and the topping firms up enough to hold its shape when scooped.
• If your peaches aren't fully ripe, taste the filling before it goes into the dish and add an extra tablespoon of sugar if needed. Under-ripe peaches won't sweeten much in the oven.
• The fruit filling will look loose and watery before baking. This is normal. The cornstarch activates as the filling heats in the oven and the juices will thicken into a jammy consistency by the time it comes out.

Troubleshooting Your Peach and Strawberry Crumble

• Topping is soggy instead of crunchy The butter was too soft or too warm when it went into the dry ingredients. It should be room temperature, soft enough to press with a finger but not greasy. If the topping went on too wet, bake for an extra five to ten minutes uncovered to let it crisp up.
• Filling is watery after baking The cornstarch proportion was slightly low for the amount of juice the fruit released. Add an extra half tablespoon of cornstarch to the fruit mixture next time. Ripe summer fruit releases more juice than firm or partially ripe fruit.
• Topping is browning too fast before fruit is done Cover the dish loosely with foil and continue baking until the fruit is tender and bubbling. Remove the foil for the last five minutes to crisp the topping back up.
• Peaches are mushy after baking They were overripe before going in. Peaches that are slightly firm hold their shape better through the baking time. Very ripe peaches still taste good but produce a softer filling.
• Crumble stuck to the pan The dish wasn't greased thoroughly enough. Butter the entire interior of the dish including the sides before adding the fruit mixture.

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

This will make a great dessert after a City Chicken or an Unstuffed Cabbage dinner.

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Recipe

How to Make Peach and Strawberry Crumble

Author: Dan Harper

442kcal

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Prep 15 minutes mins

Cook 35 minutes mins

Total 50 minutes mins

Enjoy the ultimate summer dessert with this easy Peach and Strawberry Crumble. Juicy, fresh fruit is baked under a sweet, crunchy oat and almond topping for a treat that's ready in under an hour. It's a simple and satisfying dessert, especially when served warm with a scoop of vanilla ice cream.

Servings 6 servings

Course Dessert

Cuisine American

Ingredients

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Crumble topping

• ▢ ½ cup all purpose flour
• ▢ ½ cup almond flour
• ▢ ½ cup 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 cornstarch
• ▢ 1 tablespoon of lemon juice
• ▢ 1 teaspoon of vanilla extract

Equipment

• ▢
  1 8x8 or 9x9 baking dish

Method

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1. 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.
2. In another appropriately sized bowl, add all the ingredients for the peach and strawberry mixture together until well combined.
3. Butter a 9x9 or 8x8 inch baking dish, then place the peach and strawberry mixture into the baking dish.
4. Sprinkle the crumble mixture on top of the peach and strawberry mixture.
5. Bake at 350 degrees F for 30-35 minutes or until the crumble is golden brown and delicious.

Nutrition

Serving6 servingsCalories442kcalCarbohydrates62gProtein6gFat21gSaturated Fat10gPolyunsaturated Fat1gMonounsaturated Fat4gTrans Fat1gCholesterol40mgSodium140mgPotassium307mgFiber5gSugar42gVitamin A803IUVitamin C50mgCalcium64mgIron2mg

Notes

This is an easy crumble recipe that will get easier as time goes by. Make it your own by changing the fruits up!

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