PEACH & STRAWBERRY CRUMBLE
Servings 4
Ingredients
- butter for pan
Filling
- 2 tbs lemon juice fresh (about 1/2 large lemon
- 1 1/2 tbs arrowroot flour
- 1 lb strawberries medium, halved
- 1 1/2 lbs peaches Yellow or white, peeled, pitted and sliced
- 1/2 cup brown sugar
Topping
- 2/3 cup all-purpose flour
- 2/3 cup old fashioned oats Old fashioned style
- 1/2 cup almonds sliced
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp sea salt fine
- 1 stick unsalted butter 1/2 cup, chilled, cut into 1/2 inch cubes
Instructions
- Put an oven rack in the center of the oven, Preheat the oven to 350* degrees F. Butter an 8x8 inch glass baking dish. Set aside.
For the Filling:
- In a medium bowl, whisk together the lemon juice and arrowroot until smooth. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixtur into the prepared pan.
For the Topping:
- In the bowl of a food processor, combine the flour, oats, almonds, brown sugar, cinnamon and sea salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. 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