This strawberry and peach crumble is proof that sometimes you just have to follow your nose! The other day I walked into my local grocery store and smelled peaches. The sweet smell of peaches brought to mind so many decadent desserts that I just had to buy a few. I got them home and immediately pulled out the 1916 cookbook that I love to use for inspiration. Quickly my finger scanned the index for peaches and found several recipes that I am sure would be great! The index was full of cobblers, pies, and cakes galore. Problem was, I didn’t have enough peaches for a whole pie so, I decided to make a crumble (with a twist). Luckily, I had a carton of strawberries in the fridge to go along with the peaches. I combined the two and created a beautiful concoction of sweet and tart! When it came out of the oven bubbly and hot, I added a scoop of vanilla ice cream on top! It is now one of my favorite desserts!
|PREP: 20 minutes||COOK: 35 minutes||YIELD: 6 Servings|
- Fresh Peaches (12 small)
- Strawberries (1 carton)
(Combined the fruit makes 3 cups)
- 2 Tablespoons lemon juice
- 3 Tablespoons sugar
For the Topping:
- 6 Tablespoons sifted flour
- 6 Tablespoons sugar
- 1 teaspoon cinnamon
- 3 Tablespoons butter (cut into small pieces)
- Pre-Heat the oven to 375 degrees.
- Peel, pit, and slice the peaches into a medium-size bowl.
- Clean, de-stem, and slice the strawberries – add them to the peaches.
- Add the lemon juice and the sugar.
- Stir and set aside.
- In another mixing bowl, sift the flour and add the sugar and cinnamon.
- Using a pastry cutter (or a fork) mix in the cold butter until it is in little pieces throughout the mixture.
- Spray a 9×9 baking dish with cooking spray.
- Pour the fruit on the bottom.
- Spread the dry mixture on top.
- Bake in the preheated oven for 35 minutes or until the top is brown and the fruit is bubbly.
- Serve with a whipped cream or ice cream on top.