I first came across this recipe by Giada De Laurentiis for peach and strawberry crumble a few years ago when I was travelling in Canada. My husband and I had done the whole planes, trains and automobiles thing through Canada and the US and with all the travel I had been struck down with the most horrific case of flu and was bedridden in a Toronto hotel room for four days! While I sat in bed reflecting on the injustice of being unwell when there was 27km of underground shopping metres from my hotel room, an episode of ‘Giada at Home’ came on the Food Network. Giada was making an amazing spread of food to entertain her friends and one of the recipes was this gorgeous crumble. I knew I must have been on the mend as it was the first food I had seen in a while that got my tummy rumbling.
This recipe is quick and easy to make, and is absolutely delicious. The bright orange and red colours of the peach and strawberry make it more appealing to look at than your traditional crumble, and served hot with melting ice-cream and a sprinkle of slivered almonds – it is divine.
- 2 tbsp fresh lemon juice
- 1 1/2 tbsp corn flour
- 250g punnet of strawberries, halved
- 700g drained tin of sliced peaches (I use the Goulburn Valley ones)
- 1/2 cup light brown sugar
- 2/3 cup plain flour
- 2/3 cup rolled oats
- 1/2 cup sliced almonds
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup butter, chilled and cubed
- Whisk together lemon juice and cornflour
- Add to the lemon mixture strawberries, peaches and brown sugar.
- Stir to coat peaches and strawberries with the lemon and sugar mixture
- In a blender, whiz together the flour, sugar, cinnamon and sea salt until combined.
- Add the cubes of chilled butter and whiz until the butter is the size of small peas.
- Add the rolled oats and the slivered almonds and stir through. Keeping these coarser than the remainder of the blitzed topping will give the crumble topping some texture and crunch.
- Coat the peach and strawberry mixture with the topping.
- Cook in the oven for 40-45 minutes. You will know the crumble is cooked when the top is golden and the berry mixture has started bubbling through the topping.
- Serve hot with cream or ice cream and a sprinkle of slivered almonds. ENJOY!