Peaches and strawberries are meant to go together. I used roughly 2 cups (1 pint) of cut strawberries and 6 peaches. When it came out of the oven, it looked so pretty with its golden brown crust and red juice around the edges.
Preheat oven to 350ºF. Place the sliced fruit in a bowl. In a small bowl, mix the granulated sugar, flour, the ground cinnamon, and the nutmeg. Sprinkle over the fruit.Set aside.
For the crumble, in a large bowl, combine oats, flour, brown sugar, baking powder, baking soda, and melted butter. Stir to combine, then place half of the mixture on the bottom of a 9×13 inch pan. Spread the fruit over the top, and then crumble the rest of the topping evenly over the fruit mixture. Bake for 45 minutes, until the top is golden brown and the fruit is tender.
This MUST be served warm with vanilla ice cream!
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Delicious! I did tweak a few things to make it a little more figure friendly. For the fruit, I cut the sugar out completely and added about 1/4 cup agave nectar and 1/4 cup honey as sweetener. It was plenty sweet. For the topping, I cut the amount of butter and brown sugar in half and used whole wheat flour instead.
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