Strawberry & Peach Crumble

Strawberry & Peach Crumble

Peaches are finally in season at the farmer's market!  This too-die for recipe fills your home with the delicious aromas and memories of summer and will put a smile on everyone's face!  Top off with a scoop of homemade vanilla bean ice cream for the perfect dessert.  This recipe can easily be made gluten-free, simply substitute whole wheat flour with almond flour or coconut flour.

INGREDIENTS

  • 2 cups fresh organic strawberries, rinsed, hulled and quartered
  • 3 large organic peaches, pitted, peeled and sliced
  • 1 tablespoon sugar
  • 2 tablespoons fresh lemon juice
  • 1 ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom
  • 1 teaspoon fresh grated ginger
  • 3 tablespoons plus ¼ cup whole wheat flour, divided
  • ½ cup old-fashioned rolled oats
  • 2 tablespoons pecans (or walnuts), chopped
  • 2 tablespoons almonds, chopped
  • ½ cup light brown sugar
  • 5 tablespoons cold organic butter, cut into cubes
  • kosher salt

PREPARATION

  1. Preheat oven to 375º. Line 9-inch deep-dish pie pan with parchment paper (hanging over the edges if possible).
  2. In a large bowl, gently combine strawberries, peaches, sugar, lemon juice, 1 teaspoon cinnamon, cardamom, nutmeg, ginger, 3 tablespoons flour, pinch of kosher salt.
  3. Spoon into prepared pan.
  4. In a medium bowl, combine remaining flour, cinnamon, oats, nuts, brown sugar and a pinch of salt.
  5. Knead in butter with fingertips or pastry cutter until mixture forms pea-sized clumps.
  6. Spoon evenly over filling.
  7. Back crumble for 45 minutes or until filling is bubbling and the top is golden brown.
  8. Let cruel cool for 1 minutes before serving.
  9. Top with homemade vanilla bean ice-cream if desired.
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