Strawberry & Peach Crumble
Peaches are finally in season at the farmer's market! This to-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
Preheat oven to 375º. Line 9-inch deep-dish pie pan with parchment paper (hanging over the edges if possible).
In a large bowl, gently combine strawberries, peaches, sugar, lemon juice, 1 teaspoon cinnamon, cardamom, nutmeg, ginger, 3 tablespoons flour, pinch of kosher salt.
Spoon into prepared pan.
In a medium bowl, combine remaining flour, cinnamon, oats, nuts, brown sugar and a pinch of salt.
Knead in butter with fingertips or pastry cutter until mixture forms pea-sized clumps.
Spoon evenly over filling.
Back crumble for 45 minutes or until filling is bubbling and the top is golden brown.
Let cool for 10 minutes before serving.
Top with homemade vanilla bean ice-cream if desired.
