Recipe: Easy and very very delicious peach and strawberry crumble
We had company coming over a couple weeks ago and I wanted to serve a warm dessert that I could mostly prepare ahead of time so I didn’t have to spend much time tinkering in the kitchen while they were here. We happened to have on hand some perfectly ripe Frog Hollow Farm peaches (we’re CSA members) and local strawberries from our veggie CSA so I thought a crumble or cobbler would be perfect. Who doesn’t love a warm dessert right out of the oven? I was thrilled when I found this recipe for Giada’s Peach and Strawberry Crumble on foodnetwork.com. I have always been interested in making a crumble since I love to eat them but so far never had the opportunity. I was excited to finally try.
Now after having made it twice in 2.5 weeks, this recipe is most definitely a keeper. It has everything going for it: easy to make, amazing presentation, incredibly mouth wateringly delicious and you can make most of it ahead of time so you only have a couple more minutes of assembly to do before popping it into the oven before you sit down to dinner. On top of all of that if you are careful when packing up the leftovers, if there are any that is, you’ll be pleasantly surprised at how well they hold up. We served the crumble at dinner with organic vanilla ice-cream which was a heavenly combination. But I actually just had a bowl of leftovers, warmed in the microwave and it was so yummy I wasn’t even tempted to add ice cream! A significant bonus so I don’t feel too terrible having dessert for an afternoon snack.
I tend to always find myself wanting of more topping with these kinds of desserts but this recipe has just the right proportions! The warm softness of the lightly sweetened fruit is a perfect contrast to the textures varying from lightly crunchy to almost cake like in the topping.
I did tweak the original recipe the second time to leave out the almonds since my daughter is allergic to peanuts and is avoiding all nuts per her allergist’s guidance. And it turns out I actually like it better without the nuts so that’s the version I’ve included below (even though the pic of the food processor is from when I made the almond version). I also discovered it is much better if you do not over pulse the topping mixture. You want to combine everything and have the butter broken up into pea size pieces but you want to be sure to not break up all of the oats to ensure a great texture to the topping. Enjoy!!
Peach and Strawberry Crumble
Based on Giada De Laurentiis’ recipe of the same title on foodnetwork.com.
Serves: 4 to 6
Serving suggestion: whipped cream, vanilla ice cream or gelato
Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 9-inch (non metal) baking dish.Set aside. Choose a baking dish that will look pretty on the table as the presentation of the warm bubbling dessert adds to the enjoyment.
For the filling: In a medium bowl, whisk together the lemon juice and arrowroot (or cornstarch) until smooth. Add the strawberries, 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, brown sugar, cinnamon, and sea salt. Pulse until mixed, don’t over do it, you want the oatmeal to retain some of it’s texture. 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 organic vanilla ice cream.
*Cook’s Note: The crumble can also be made using 1 pound frozen and thawed whole strawberries and 1 pound frozen and thawed peach slices (plus any thawing juices). Reduce the arrowroot to 1 tablespoon and cook as above.
Follow these simple steps if you’d like to do most of the prep earlier in the day so you only have a few more minutes of assembly before popping into the oven. This is perfect if you have company over for dinner and want a fresh out of the oven dessert without spending a lot of time working on it while your guests are there.
- Prep peaches and strawberries in a bowl, cover and store in fridge until assembly time.
- Pre-measure lemon juice in a small bowl and set aside along with you container of cornstarch or arrowroot and measuring spoons.
- Set up your food processor and add the oats, flour, brown sugar, cinnamon and salt. Do not pulse yet.
- Set your baking dish on the counter.
- Leave out the brown sugar and a 1/2 cup measuring cup.
- Figure out what time to preheat your oven so that it is at the right temperature when you need it to be, and then make sure to turn it on at that time.
If you complete all of the above and lay out everything you need as instructed above then assembly the dish when you are ready to pop it into the oven is quick and easy. At that point, you should butter your baking dish. Next measure out and mix the cornstarch/arrowroot into the lemon juice. Add it to the fruit mixture along with the brown sugar. Mix well and then pour into your baking dish and set aside. Pulse the mixture in your food processor just to mix (do not overdo it, you want to keep the integrity of the oats). Dice a stick of butter and add it to the food processor and pulse a few more times till the butter is about the size of peas. Then spread the topping over the fruit and pop into the oven.
From Giada De Laurentiis on foodnetwork.com: Peach and Strawberry Crumble