Strawberry Peach Crumble

April 24, 2016 § Leave a comment

Fresh fruit will soon be the main event at your dessert table and this Strawberry Peach Crumble should be a very nice way to conclude a Spring lunch.

This recipe was actually published in the Martha Stewart May 2013 issue, as the ending of a Mother’s Day lunch!! Enjoy it on any occasion!!

You’ll need:

Crumble

  • 1/2 stick cold unsalted butter, cut into small pieces, plus more for baking dish
  • 1/2 cup packed light-brown sugar
  • 1/3 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon coarse salt
  • 2 ounces pine nuts, toasted (1/3 cup)

Filling

  • 4 apricots, pitted and cut into sixths (about 2 cups) We used peaches instead
  • 12 ounces strawberries (about 15), hulled and halved, or quartered if large (about 2 1/2 cups)
  • 1/2 cup sugar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon cornstarch
  • Pinch of salt

Directions:

  1. Combine all crumble ingredients in a medium bowl and massage together with your fingers until butter is incorporated and mixture forms small clumps. Refrigerate until mixture is cold, at least 30 minutes and up to overnight.IMG_2947

  2. IMG_2948Preheat oven to 350 degrees. Butter a 9 1/2-inch shallow round baking dish or pie plate. Combine all filling ingredients in another medium bowl.IMG_2949 Transfer to baking dish and top with crumble. IMG_2950IMG_2951Bake until bubbling in center and crumble is browned, about 40 minutes. Let cool at least 20 minutes. Serve warm or at room temperature with ice cream.IMG_2952

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