Peach and Strawberry Crumble

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I loved the combination of fresh strawberries and peaches. I didn't have any almonds so I subbed pecans. It was delicious. I also used cornstarch instead of arrowroot and I used whole wheat pastry flour instead of all purpose flour. The juice from the fresh fruit makes a lot of liquid. Will be interesting to see how the refrigerated leftovers fare tomorrow.

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This is the BEST recipe for crumble! Not too sugary and just the right amount of ingredients. I especially love the almonds in the topping. AND...I didn't have any strawberries so I added figs. About 1/4 figs 3/4 peaches and is to DIE for. Also,as delicious and tasty as this is it simply must be paired with good vanilla ice cream. Just a dab will do. Just delicious.

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Followed the directions and videos exactly and it came out delicious!! By reading the reviews, I also used cornstarch instead of arrowroot since I looked everywhere and could not find it at all! Still turned out delicious and my whole family inhaled it as well! Easy to make and I definitely will be making it again soon :

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This was really delicious and easy to make. I loved having fresh summer fruit in a dessert. It was a huge hit!

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OK, this was the greatest dessert ever!!! I had to use cornstarch instead of arrowroot because it was nowhere to be found in the store but it worked just as good. I had to use frozen peaches instead of fresh. When I thawed them out, I drained the juice from them so it wouldnt be too runny. I put the mixture into ramekins instead of a pan but i think its better to have your own little bowl of goodness. : My family devoured the things in seconds!! You should definately put a scoop of ice cream on top! All of us wanted more but there was no more left. Everbody should try this and just make sure there is not too much juice in the pan or ramekin :

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Have to jump in here with regard to the frozen fruit. I use frozen peaches and blackberries. Use half brown and half white sugar, and throw that into a stainless steel pan. Dissolve the sugar on the stove top and then add the fruit (frozen, plus about a third of a cup of Marsala sherry and a third of a cup of water. Stir until all the sugar is dissolved. Mix 1 1/2 tablespoons of CORNSTARCH (not arrowroot with the lemon juice. Mix up and add it to the fruit mixture, and it will become thick and syrupy. Pour this mixture into your buttered dish, and top with Giada's crumble recipe. It turns out perfect every time - thick, sweet and crumbly!!

Hope this helps those of you in colder climates, without year round access to fresh fruit!

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Like all of Giada's dishes I have prepared this was delicious and the recipe was easy to follow. I used frozen berries and peaches due to the time of year and the could not have been happier with the outcome.

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I have to agree with stuinier_1386132 here: do not use frozen fruit for this recipe. Despite the soupiness of the dessert, it tasted awesome, but next time I make it will definitely be with fresh fruit. The amount of liquid was just not acceptable, although I did eat some with vanilla ice cream and it tasted pretty darn good.

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Sorry to offer this WARNING: do NOT heed Giada's ill-thought suggestion to use frozen fruit if fresh is not available. I'm sure she's never actually trialed it this way. Temptation bit me here in Michigan's February winter as I long for fruits of summer...shame on me - I used frozen peaches & fresh Florida strawberries. I tried TWICE: I was embarassed serving to friends the watery, soupy first mess. The second time I more than doubled the Arrowroot, still watery & icky. Threw both batches out along with the recipe. I know, fresh vs. frozen is a no brainer, but visions of summertime lured me!

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I have made this recipe so many times and I have never had anyone not like it. Definitely the best fruit desert ever!!!