Giada's Peach and Strawberry Crumble

Saturday morning I needed to get out of my head and leave the house. Our local farmer's market is a real small deal and I was happy with their safety measures. I knew what I wanted. I would be in and out in no time at all.

A flowering basket for my front porch and some beautiful strawberries and peaches from the local orchard. Fruits and veggies that grow together go together so I searched until I found a recipe that paired them together, Giada's Peach and Strawberry Crumble.

Something sweet for all the pain in this world. Kitchen therapy is happening daily in my house.

I found myself really inhaling the aroma of the peaches....the smell of summer. I caught myself smiling at how beautiful the fruit looks all cut up in the bowl, so fresh and colorful. I felt so thankful in that moment. Pleasure nowadays is in the little things.

I reach for my grandma's dishes and scoop some crumble in the bowl, topped with vanilla ice cream, of course. I take it outside on the back patio and enjoy it while looking at the flower and herb garden mom planted. I can still feel her presence out there.

I take a bite of the crumble and it is bright, fresh, delicious. I love the texture of the juicy fruit, cool creamy ice cream, and the crumbly topping with its flecks of sea salt that help to bring out the sweetness of the fruit.

I think about how much my mom would appreciate this crumble. I chuckle because I don't have to wonder what mom would say, she said the same thing anytime anyone made something fresh from the farmer's market or backyard. With the most pleasant smile and a twinkle in her eye she'd always say, "Wow, that is so fresh. It's just special. It's just so special."

Peach and Strawberry Crumble

Adapted from Food Network

By Giada De Laurentiis

Serves 6-8

butter, for pan

For the filling:

2 tablespoons fresh lemon juice (about 1/2 large lemon)

1-1/2 tablespoons arrowroot flour or cornstarch

1 pound medium strawberries, halved

1-1/2 pounds yellow or white peaches, peeled, pitted and sliced

1/2 cup light brown sugar

For the topping:

2/3 cup all-purpose flour

2/3 cup old fashioned style oats

1/2 cup sliced almonds

1/4 cup light brown sugar

1 teaspoon ground cinnamon*

1/4 teaspoon fine sea salt

1 stick (1/2 cup) butter, chilled & cut into 1/2" cubes

Serving suggestion: whipped cream, vanilla ice cream or gelato

Put oven rack in the center of the oven. Preheat the oven to 350F. Butter an 8x8" glass baking dish. Set aside.

For the filling: In a medium bowl, whisk together the lemon juice and arrowroot or cornstarch 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 (Note: I didn't want my crumble blended up real fine so I skipped this process). Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45minutes until the filling is bubbling and the top is light golden. Cool the crumble for 5 minutes.

Spoon the warm crumble into bowls and serve with a scoop of vanilla ice cream or a dollop of whipped cream.