It has been rainy here most of the week. (Rainy and sunny hot humid combo really.) I love staying in when its so rainy. I love just being able to enjoy life from my patio or inside our living room with the windows open, watching the rain come down and the lightning show. This is Texas, so we pretty much appreciate rain whenever we get it — especially in the summer. So I wanted share something warm and bubbly and comforting — still summery with all of the great fruit — but definitely a great comforting dessert. This peach and strawberry crumble is not my least healthy dish either, and the ingredients are simple, not expensive or hard to find, which is always a plus.
And I really wanted to make the most of all the pretty strawberries and peaches before they are all gone because they are too far out of season. And the peaches were perfect — amazingly juicy and delicious, dripping everywhere, eat over the sink kind of peaches. And I am really going to miss peach season, but they will be back next year, and apples and fall are just around the corner.
Peach and Strawberry Crumble
adapted from At Home With Giada
Juice from 1/2 a large lemon
1 1/2 tbsp whole wheat flour
1 pound medium strawberries, halved
1 1/2 pounds yellow peaches, peeled, pitted, and sliced
1/2 c light brown sugar
2/3 c all purpose flour
2/3 c old fashioned style oats
1/2 c pecans
1/4 c light brown sugar
1 tsp ground cinnamon
1/4 tsp fine sea salt
1/2 c unsalted butter, chilled and cut into 1/2 inch cubes
Preheat oven to 350 F. Prep an 8×8 inch glass baking dish with a non stick cooking spray.
Filling: In a medium bowl whisk together lemon juice and whole wheat flour. Add the strawberries, peaches and brown sugar Toss until the fruit is coated. Pour the fruit mixture into the prepared pan.
Topping. In a food processor, combine the flour, oats, pecans, 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 and golden. Cool the crumble for 5 minutes.
Serve with vanilla ice cream.