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Peach & Strawberry Crumble

September 21, 2013

Back in early summer when peaches and strawberries were in abundance and easily available at our local berry and fruit stand I made this dish. However, I made it before going to a friend’s house for dinner and by the time we ate it (several hours later) the crumble was soggy. This is best served right away out of the oven.

A bit soggy

A bit soggy


Difficulty: Easy
Prep Time: 20 min
Cook Time: 40- 45 min
Inactive Time: 5 min
Total Time: 1 hour 10 min
Yield: 6-8 servings
Taste: good

Ingredients:
Butter, for pan
Serve with: whipped cream, vanilla ice cream or gelato

Filling:
2 tablespoons fresh lemon juice (about 1/2 large lemon)
1.5 tablespoons arrowroot flour
1 pound medium strawberries, halved
1.5 pounds yellow or white peaches, peeled, pitted and sliced
1/2 cup light brown sugar

Topping:
2/3 cup all-purpose flour
2/3 cup old fashioned style oats
1/2 cup sliced almonds
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 stick (1/2 cup) unsalted butter, chilled, cut into 1/2-inch cubes

Procedure:
1) Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
2) 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 mixture into the prepared pan.
3) 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.
4) Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream

Source: Food Network

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