strawberry peach crumble pie
This is one of my favorite summer treats! The combination of the sweet peaches and strawberries is delicious and still lightweight. It's the perfect dessert for picnics and BBQs.
Ingredients
For the crust-
1) Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter; pulse until mixture resembles coarse meal. Add 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed. Shape dough into a ball, wrap tightly in plastic, and refrigerate for at least an hour.
2) Preheat oven to 375 degrees. Lightly flour work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Make filling: In a large bowl, combine peaches, strawberries, agave, and flour. Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands, work in butter until large clumps form.
3) Transfer pie filling to shell, then sprinkle crumble evenly over top. Put pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack before serving.
Ingredients
For the crust-
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoons granulated sugar
- 3/4 stick cold unsalted butter, cut into small pieces
- 6 cups peaches, cut into small slices with skin removed
- 1 cup strawberries, cut into small slices
- 2 tablespoons Agave
- 2 tablespoons all-purpose flour
- 2 tablespoons light brown sugar
- 1/3 cup all-purpose flour (spooned and leveled)
- 1/3 cup old-fashioned oatmeal
- 1/2 stick cold unsalted butter, cut into small pieces
1) Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter; pulse until mixture resembles coarse meal. Add 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed. Shape dough into a ball, wrap tightly in plastic, and refrigerate for at least an hour.
2) Preheat oven to 375 degrees. Lightly flour work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Make filling: In a large bowl, combine peaches, strawberries, agave, and flour. Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands, work in butter until large clumps form.
3) Transfer pie filling to shell, then sprinkle crumble evenly over top. Put pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack before serving.
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