Peach and Strawberry Crumble

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This was so easy and so delicious. The flavors were bright and clean. I could definitely taste the peaches and the strawberries, and together they were amazing. They really complemented each other and I'm surprised I 've never thought to bring the two together before. The crumble didn't overpower and overall it was just a perfect dessert! PS, I made a fourth of the recipe, baked in a little less than 30 mins, and didn't have the arrowroot so substituted cornstarch. I can't wait to make this again!

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Easy to make, delicious and loved the almonds in the crumble. This is a perfect recipe when you have to come up with something quick.

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This was a very easy recipe to follow. I was unable to locate arrow root in my store so I subsituted with only 1T of corn starch. Living in FL the strawberries are in season now so I used fresh strawberries and frozen peaches. The dish came together very easy and had lots of syrup when finished baking. I served it warm with cold vanilla ice cream on top. My husband and I both liked it. The only part that I was surprised by was the firmness of the fruit. I thought that it would be soft and easy to bit into. My fruit was a little on the firm side still and you had to really bite down on it.

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Very easy to make, I couldn't find the Arrowroot, so I used a smaller amount of cornstarch and it worked! My family absolutely LOVED it! Definitely a keeper as we have FL strawberries and GA peaches available! Thank you Giada for another great recipe!

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this was simple and easy to make.
I didn't have arrowroot, so I used flour and it worked!
The crumble was my favorite part :D

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This is so easy and delicious. An absolute hit at my home. Try it!

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Arrowroot thickens at lower temperatures than cornstarch. Perhaps, that is why some people found the dessert a little too syrupy if they substituted the arrowroot. I found the following information at: http://www.culinarycafe.com/Spices_Herbs/Arrowroot.html

A Few Ideas to Get You Started
Arrowroot mixtures thicken at a lower temperature than mixtures made with flour or cornstarch. Mix Arrowroot with cool liquids before adding hot liquids, then cook until mixture thickens. Remove immediately to prevent mixture from thinning. Two teaspoons of Arrowroot can be substituted for 1 tablespoon of cornstarch. One teaspoon of Arrowroot can be substituted for 1 tablespoon of flour. Arrowroot makes clear, shimmering fruit gels and prevents ice crystals from forming in homemade ice cream.

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The only thing that i did was dobled the crumble part.

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I loved the combination of baked peaches and strawberries and it was really easy to make. I used brown sugar splenda blend to cut down on the calories. I'll be making this again when I want something a little sweet without too much guilt! I read the other reviews and thought that there would be too much syrup. But, I didn't have a problem. It seemed to be about right.

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I thought this dish tasted wonderful. I did find that there was A LOT of juice. That did not seem to bother my guests as they just spooned up every drop on their dish. I just didn't feel it presented well. I am going to try this recipe again and see if I can figure out how to thicken up the juice. For those who had difficulty finding the arrowroot, it is a seasoning. Arrowroot and arrowroot flour are the same thing. I did use frozen fruits as this time of year because peaches and strawberries can be costly. I don't think that was the problem. I will write in again if I figure out how to solve the thickening issue. If anyone has any suggestions, I would greatly appreciate it.