Peach and strawberry crumble

Ingredients:

Pie

• Butter for the pan

Filling

• 2 tablespoons freshly squeezed lemon juice (about 1/2 a large lemon)
• 1.5 tbsp. l. arrowroot flour
• 450 g medium strawberries, halved
• 650 g yellow or white peaches, peeled, pitted, and sliced* see cook's notes
• 1/2 cup brown sugar

Topping

• 2/3 cup flour
• 2/3 cup regular rolled oats
• 1/2 cup sliced ​​almonds
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 110 g of chilled butter, cut into cubes about a centimeter in size
• Serving options: whipped cream, vanilla ice cream or gelato

Preparation:

1. Position the oven rack on the middle shelf. Preheat the oven to 180°C. Grease a 20 x 20 cm glass baking dish with butter.
2. Filling: In a medium bowl, whisk together the lemon juice and arrowroot until smooth. Add the strawberries, peaches, and brown sugar. Gently toss until the fruit is completely coated with the juice and sugar. Pour the mixture into the prepared pan.
3. Topping: In a food processor, combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt. Process until smooth. Add the butter. Process in the food processor until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40-45 minutes, until the filling is bubbling and the top is golden brown. Cool the crumble for 5 minutes.
4. Spoon the crumble into a bowl and serve with a generous dollop of whipped cream or ice cream.
   
   

   Chef's Notes

   
   Crumble can also be made using 1 pound frozen and thawed strawberries and 1 pound frozen and thawed peach slices (plus the juice from thawing). Reduce the arrowroot to 1 tablespoon and prepare as above.