Cast-Iron Peach and Strawberry Crumble
Matt Abdoo's Italian Marinated London Broil with Arugula Salad + Strawberry & Peach Crumble + BBQ Sweet Potato Wedges
Nathan Congleton / TODAY
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Rating:
3.4347825 (23 rated)
Cook time:
Prep time:
Servings:
12

Peaches in the summer are one of my favorite things to eat! This recipe is easy and great especially because you can make it the day before.

Technique tip: If you don't have a cast-iron skillet you can use a 10- by 15-inch baking dish. Swap option: Pears and apples work great too.

Ingredients

  • Crumble Topping

    • 1 cup all-purpose flour
    • 3 packs (1 cup) apple cinnamon instant oatmeal
    • 1 cup light brown sugar
    • 3/4 cup chopped pecans
    • 1 teaspoon baking powder
    • 1/2 teaspoon kosher salt
    • 8 ounces (2 sticks) unsalted butter, grated
  • Filling

    • 3 pounds fresh peaches cut into 1-inch chunks
    • 1 pint strawberries
    • 6 tablespoons unsalted butter, melted
    • 1/4 cup all purpose flour
    • 1 tablespoon corn starch
    • 2 tablespoons lemon juice
    • 1 teaspoon cinnamon
    • 1 teaspoon ginger
    • 1/2 teaspoon allspice
    • 1/2 cup light brown sugar
    • 1/2 teaspoon kosher salt

Preparation

Pre-heat oven to 350°F.

For the crumble topping:

In a medium sized mixing bowl combine flour, apple cinnamon instant oatmeal, chopped pecans, light brown sugar, baking powder, salt and cold grated butter until it forms a coarse crumble.

For the filling:

In another large mixing bowl combine sliced peaches with melted butter, flour, corn starch, lemon juice, light brown sugar, salt and spices and toss to fully coat the apples. Next fold in the strawberries and pour the peach mixture into a 12-inch cast iron pan.

To assemble:

Fully coat the top of the peach mixture with the crumble topping and bake for 30-40 minutes or until the crumble topping is golden brown and the apples are tender.

Allow the crumble to cool slightly, then serve warm with vanilla ice cream or whipped cream. Or chill overnight (it's still delicious cold).

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