Peach & Raspberry Crumble
2 TBS fresh lemon juice (about 1/2 large lemon)
1 1/2 TBS arrowroot flour (I used corn starch)
2 cups raspberries (I used frozen) (or 1 lbs strawberries, halved)
1 1/2 lbs yellow or white peaches, peeled, pitted and sliced (I used white)
1/2 c light brown sugar
2/3 c flour
2/3 c oats
1/2 c sliced almonds
1/4 c light brown sugar
1 tsp cinnamon
1/4 tsp salt
1/2 c butter chilled, cut into 1/2-inch cubes
Butter an 8x8 glass baking dish. Set aside.
For the filling: In a medium bowl, whisk together the lemon juice and arrowroot until smooth. Add the berries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into the prepared pan.
For the topping: In the bowl of a food processor, combine the flour, oats, almonds, Brown sugar, cinnamon, and salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 min. until the filling is bubbling and the top is light golden. Serve with whipped cream or ice cream.