Peach And Strawberry Crumble Recipes

JUICY PEACH & STRAWBERRY CRUMB PIE

Steps:

• Preheat oven to 375°. Unroll pie crust into a 9-in. pie plate; flute edge. In a large bowl, combine peaches, strawberries and lemon juice. In a small bowl, mix sugar, cornstarch and basil. Add to fruit and toss gently to coat. Transfer to crust., In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place pie on a foil-lined baking pan., Bake on a lower oven rack until topping is golden brown and filling is bubbly, 45-55 minutes. Cool on a wire rack.

STRAWBERRY PEACH CRUMBLE

Steps:

• Crumble:.
• Preheat the oven to 350°F (180°C, Gas 4.).
• You'll need a deep dish pie plate or six large ramekins. Butter lightly.
• Place the stoned peach eighths and the quartered strawberries into the pie dish or the ramekins, whichever you're using, add the sugar and gently mix together.
• Place the flour and the sugar in a bowl. Rub in the cubes of butter, but not completely - the mixture should still be nice and coarse. Scatter the crumble topping over the fruit and refrigerate the prepared crumble until you need to cook it.
• Bake 30-40 minutes until peaches are tender , 15-20 for ramekins.

PEACH AND RASPBERRY CRUMBLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine peaches, raspberries, 1/2 cup white sugar, 1/2 tablespoon cinnamon, and lemon juice in a bowl.
• Combine oats, flour, butter, remaining 1/4 cup white sugar, brown sugar, and salt in a bowl; mix crumble topping thoroughly until smooth and not lumpy.
• Pour fruit mixture into a large ceramic baking dish, spreading evenly. Top evenly with oat crumble mixture.
• Bake in the preheated oven until golden brown, about 35 minutes.