Peach and Strawberry Crumble

Crumble – a pie that came to us from English cuisine and translated from English means “crumb, baby” and is a pie from sufficiently dry crumbs and fruit or berry dough toppings. In this recipe, the stuffing for crumble are strawberries and peaches, served with a slice of whipped cream or мороженого. Time: 1 hour. Difficulty: Easy Servings: 4-6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Pie

• Form Butter

Filling

• 2 tbsp. l freshly squeezed lemon juice (about 1/2 large lemon)
• 1.5 tbsp. l flour arrowroot
• 450 gr medium-sized strawberries, cut the berries in half
• 650 gr. yellow or white peaches, peel, remove bone and cut into slices * see cook’s notes
• 1/2 tbsp. brown sugar

Topping

• 2/3 Art. flour
• 2/3 Art. traditional oatmeal
• 1/2 tbsp. chopped almonds
• 1/4 Art. brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp shallow sea salt
• 110 gr. diced butter, diced about a centimeter
• Serving options: whipped cream, vanilla ice cream or gelato

Recipes with similar ingredients: butter, lemon juice, arroot, strawberries, peaches, brown sugar, premium flour, Hercules flakes, almonds, cinnamon, cream, ice cream

Recipe preparation:

1. Set the oven rack to a medium level. Preheat oven to 180 ° C. Grease a glass baking dish of size 20 20 cm. with butter.
2. Filling: In a medium-sized bowl, beat until homogeneity lemon juice and arrowroot. Add strawberries, peaches and Brown sugar. Stir gently until the fruit is completely covered with juice and sugar. Pour mixture into prepared form.
3. Topping: In a bowl of a food processor, mix the flour, oatmeal, almonds, brown sugar, cinnamon and sea salt. Stir until smooth. Add butter. Stir in a food processor until the oil is about the size of peas. Sprinkle the filling with the mixture and bake for 40-45 minutes, until the filling does not boil, and the top is browned. Cool the crumble for 5 minutes.
4. Spoon the crumble into a bowl and serve with a generous portion whipped cream or ice cream.
   

   Cook’s Notes

   Crumble can also be made using 450 gr. frozen and thawed strawberries and 450 gr. frozen and thawed slices peaches (plus juice from melting) Reduce the amount of arrowroot to 1 Art. l and cook as above.