Gather together all of summer's delicious ripe strawberries and peaches and cram them into this delicious Fresh Peach and Strawberry Crumble. A delicious after-dinner treat full of the goodness of whole grains, roasted hazelnuts, and real fruit. No refined sugar is needed.
Fresh Peach and Strawberry Crumble
This simple crumble is the perfect way to showcase ripe peaches and strawberries, especially when they are super cheap come the end of the season.
You will need:
- strawberries: this is the perfect recipe to use up less than perfect strawberries that are perhaps becoming a little mushy;
- peaches: you can remove the skin if you prefer (use the tips in this guide: How To Perfectly Peel a Peach in 4 Easy Steps) but I never have for this recipe, and it always works just fine;
- unsweetened apple sauce: this is quite a common ingredient to have on hand in the U.S., but if you live somewhere where this isn't quite as common you can use some mashed banana or other fruit puree instead;
- all-purpose flour: outside of the U.S this would be referred to as plain flour, not self-raising flour;
- old fashioned oats: these are otherwsie referred to as rolled oats;
- chopped hazelnuts;
- coconut sugar: feel free to some in another granulated sweetener of choice;
- sea salt;
- ground cinnamon;
- ground nutmeg;
- unsalted butter: or use a vegan alternaitve if prefered.
How To Assemble
This strawberry crumble is ridiculously easy to bring together.
Simply mix together the chopped strawberries and peaches with the apple sauce and add to a baking dish.
Mix together the dry ingredients, add the cubed cold butter, and use your fingers to work it all together.
Pop the crumble on top of a strawberry mixture, put it into the oven, and bake for about an hour, or until the fruit has pretty much broken down, and the crumble is crunchy on top.
There are a few ways to enjoy this easy strawberry crumble:
- with custard, hot or cold, you do you;
- with ice cream;
- with fresh or whipped cream;
- with some Green yogurt;
- all by itself.
Don't feel like you have to stick to strawberries and peaches.
The best thing about this recipe is how versatile it is.
I have tried this with plums, cherries, nectarines, and even some pear.
It is a great way to use up whatever is leftover in the fruit basket, and it makes a great breakfast, dessert, or even a sweet afternoon pick me up with a cup of tea.
TIP: be sure to use the hazelnuts as they really take this crumble over the edge in flavor.
Let me know if you try out my Strawberry Peach and Hazelnut Crumble. I just love to hear from you, so pop back and leave a comment. Happy eating.
Strawberry Peach and Hazelnut Crumble
- 4 cups strawberries, hulled and halved
- 2 cups peaches, diced
- 1 cup unsweetened apple sauce
- ½ cup all purpose flour
- ¾ cup old fashioned oats
- ¾ cup chopped hazelnuts
- ½ cup coconut sugar
- ¼ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, diced (see notes for vegan alternative)
- Preheat the oven to 350°F
- Mix the strawberries with the diced peaches and apple sauce and pour into an 8-inch baking pan
- In a medium bowl, combine the flour, oats, nuts, coconut sugar, salt, cinnamon and nutmeg. Add the cold cubed butter to the mixture
- Work the butter into the dry ingredients with your hands until the mixture is crumbly. Don’t overwork it, clumps make it more yummy
- Pour the topping on top of the strawberry mixture and spread evenly
- Bake for 50 to 60 minutes. The topping should be golden brown
- Serve hot or enjoy cold the next day, it is yummy either way