Is anyone else longing for summer right about now? Sick of the snow and ice yet? I am. I know that much. And so I think it’s time I made this again. I know it doesn’t look all that appetizing from the photo but it is. It really is. Juicy peaches and strawberries slightly thickened and sweetened. A brown sugar-y, nutty topping. Mmmm. With vanilla ice cream, or even milk, this is quite an enjoyable little treat. Now, I need to go dig some of those yellow and red gems out of my freezer….
Peach and Strawberry Crunch
Adapted from here
2 T lemon juice (about 1/2 a lemon)
2 T cornstarch
1 pound strawberries, sliced (fresh or frozen)
1 1/2 pounds fresh peaches, peeled and sliced (use only 1 pound if using frozen)
1/2 cup brown sugar
2/3 cup whole wheat pastry flour
2/3 cup rolled oats
2 T ground flax seed
1/2 cup pecans, finely chopped*
1/4 cup brown sugar
1 t cinnamon
1/4 t salt
1/4 cup melted butter
1 T canola (veggie) oil
For the fruit, mix all of the ingredients together. Use the juices of the thawed fruit if you used frozen. Pour into an 8-inch baking dish.
For the topping, stir together the flour, oats, flax, nuts, sugar, cinnamon and salt. Mix in the butter and oil until crumbly. Spread on top of fruit.
Bake in a preheated 350 degree oven for 45 to 50 minutes or until crunchy looking and golden. Eat while warm or cool completely. Good with milk, whipped cream, or ice cream.
Yield: 8 servings
*Sometimes, certain people don’t prefer the nuts. Either chop them to a fine dust or leave them out altogether