In honor of National Strawberry Month, enjoy this Strawberry Peach Crumble courtesy of Food Network. This refreshing dessert serves 4 to 6.
Preheat your oven to 350 degrees Fahrenheit. Butter an 8-by-8-inch glass baking dish and set aside.
In a medium bowl, whisk together 2 tablespoons lemon juice and 1 1/2 teaspoons arrowroot flour until smooth. Add 1 pound halved strawberries, 1 1/2 pounds peeled, pitted, and sliced peaches, and 1/2 cup light brown sugar, then gently toss until the fruit is evenly coated. Pour the mixture into the prepared dish.
To make the topping, combine 2/3 cup all-purpose flour, 2/3 cup old-fashioned oats, 1/2 cup sliced almonds, 1/4 cup light brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon sea salt in a food processor and pulse to mix. Add 1 stick chilled unsalted butter, cut into small cubes, and pulse again until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Sprinkle the topping evenly over the fruit and bake for 40 to 45 minutes, until the filling is bubbling and the top is lightly golden.Let the crumble cool for about 5 minutes before serving warm with whipped cream or your favorite ice cream.