June 18, 2011

Peach Berry Crumble

I had an abundance of fruit recently that I needed to use up. I had fresh peaches and strawberries that I thought would pair well together, but ended up adding frozen blueberries waiting patiently in the freezer too. This fruit crumble was delightful; I especially liked the addition of almonds to the crumble crust. I love the fruits of summer!

Peach Berry Crumble
adapted from Giada De Laurentiis

2 tablespoons fresh lemon juice (about 1/2 large lemon)
1 1/2 tablespoons all-purpose flour
1 pound medium strawberries or mixed berries, strawberries halved
1 1/2 pounds yellow or white peaches, peeled, pitted and sliced
1/2 cup light brown sugar

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

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.

For the filling: In a medium bowl, whisk together the lemon juice and flour until smooth. Add the strawberries/berries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture 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.

1 comment:

Suzanne said...

So when are you publishing your cookbook?