Peach and Strawberry Crumble

I've never made a Giada de Laurentiis recipe that I didn't like.

My husband is a huge fan of her baked tortellini... but that's a post for another day.

I made a new recipe of hers this weekend.  I watched the video on the food network site, and thought it would be perfect because peaches are so yummy (and so cheap) right now.  I bought some last week for 39¢ a pound!

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Giada's Peach and Strawberry Crumble

Filling
2 tbsp lemon juice
1 1/2 tbsp arrowroot flour
1 pound strawberries, halved
1 1/2 pound peaches, peeled, pitted and sliced
1/2 cup light brown sugar

Topping

2/3 cup all purpose flour
2/3 cup old-fashioned oats
1/2 cup sliced almonds
1/4 cup light brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup unsalted butter, chilled and cut into 1/2 inch cubes

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

For the filling: In a medium bowl, whisk together the lemon juice and arrowroot until smooth. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into the prepared pan.

For the topping: In the bowl of a food processor, combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. Cool the crumble for 5 minutes.
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I tweaked the recipe a little.  Instead of arrowroot flour (who knows what that is anyways, right?) I used cornstarch -- which worked perfectly.  I also added a little bit more brown sugar to my filling because the peaches I used were a little tart.

The almonds added a nice crunch to the typical crumble topping, and I loved the peach and strawberry combination.  I put a big scoop of vanilla ice cream alongside mine.  Delish!!

Here's a link to the recipe and the video.  Enjoy!