Description
Summer’s best kept secret: This homemade Strawberry Peach Crumble combines juicy fruit with a buttery, crunchy topping that will make you forget all about pie.
Ingredients
Scale
For the Fruit Filling:
- 3 cups (450g) fresh peaches, peeled and sliced (about 4–5 medium peaches)
- 2 cups (300g) fresh strawberries, hulled and quartered
- ⅓ cup (67g) granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
For the Crumble Topping:
- 1 cup (90g) old-fashioned rolled oats
- ¾ cup (94g) all-purpose flour
- ½ cup (100g) light brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (113g) cold unsalted butter, cubed
- ½ cup (50g) chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9-inch square baking dish. Place on a rimmed baking sheet.
- Peel peaches by scoring, blanching in boiling water for 30 seconds, then transferring to ice water. Slice peeled peaches into ½-inch wedges. Hull and quarter strawberries.
- In a large bowl, combine the peaches and strawberries. In a small bowl, mix granulated sugar and cornstarch, then sprinkle over fruit. Add lemon juice, vanilla, and cinnamon. Fold gently and let sit for 10 minutes.
- In a medium bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add cold butter and work with fingertips until mixture forms varied-sized clumps. Fold in pecans if using.
- Transfer fruit mixture to prepared baking dish. Distribute crumble topping evenly over fruit.
- Bake for 40-45 minutes until topping is golden and filling is bubbling around edges.
- Allow to cool for 15-20 minutes before serving warm with ice cream or whipped cream.