Summer Crumble with Peaches and Strawberries

Summer fruit bursting with color and flavor is the best to have for grab and go snacking, but when my kids aren’t devouring it quick enough I find ways to put it to use. Often, its fresh jams or compotes for yogurt and pancakes. Sometimes, if I’m feeling like a super nice mom, I let everyone wake up to a fresh fruit crumble on a lazy weekend morning. Serve the crumble warm with fresh whipped cream anytime or with a scoop of ice cream for dessert.

Ingredients:

For the Filling:

• 1 t lemon zest

• 2 T fresh lemon juice

• 1 1/2 T cornstarch

• 1 lb strawberries, hulled and halved

• 1 1/2 lbs peaches, peeled, pitted, and sliced

• 1/2 c brown sugar (light or dark they both work!)

For the Crumble:

• 2/3 c all-purpose flour

• 2/3 c oats (I use Bob’s Red Mill Old Fashioned)

• 1/2 c chopped pecans

• 1/4 c brown sugar

• 1 t ground cinnamon

• 1/4 t kosher salt

• 1/2 c (1 stick) chilled unsalted butter, cut into pats

• Confectioners sugar or cinnamon sugar to dust at serving

Directions:

• Pre-heat oven to 350 degrees. Butter an 8 inch cast iron skillet or baking dish and set aside.

• For the filling: In a bowl, whisk together the lemon zest, lemon juice, and cornstarch until smooth. Add the strawberries, peaches, and brown sugar. Gently toss to coat fruit. Pour into the prepared baking dish.

• For the Crumble: In the bowl of a food processor, combine the flour, oats, pecans, brown sugar, cinnamon, and kosher salt. Pulse to combine. Add the pats of butter and pulse until pea size. Sprinkle the crumble over the filling to cover.

• Bake for 40 minutes or until the filling is bubbling and the top is a light golden color (if using dark brown sugar it will be a darker golden brown).

• Cool for 5 mins and then dust with Confectioner’s sugar or cinnamon sugar.