Peach and Strawberry Pie with Almond Crumble
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
This fresh and delicious pie is perfect for summer time. The almond-based crumble adds great texture and doesn't get soggy like some crumbles. It will be hard to put your fork down!
  • 4 peached, skin removed and sliced thin
  • 1 quart strawberries, hulled and quartered
  • ⅓ c sugar
  • ⅓ c rolled oats
  • ⅔ c almond meal
  • ⅓ c butter, softened
  • ⅓ c brown sugar
  • ½ t cinnamon
  • ½ t + 1 t vanilla, divided
  • Pie Crust
  • 1¼ c flour
  • 1 stick (1/2 c) cold butter, diced
  • ½ t salt
  • 4-10 T water
  1. Make the pie crust: place flour, diced butter and salt in a food processor. Pulse until the butter has broken down into small pieces throughout, about 10-15 pulses. Add in 4 T water and pulse a few times. Add more water until tablespoon at a time, pulsing 3 times after each addition until the dough begins to form into a ball. The amount of water needed will vary.
  2. Remove the dough from the food processor and coat with flour. Need into a ball or disk, wrap in plastic or place in a covered bowl and place in the fridge for at least one hour.
  3. Add sliced peaches and strawberries to a large bowl. Mix with sugar and 1 t vanilla. Mix well and set aside to macerate.
  4. In a separate bowl, mix together oats, almond meal, brown sugar, and cinnamon. Add the ½ t vanilla and softened butter. Use your hands or two forks to cut the butter into the dry ingredients until a slightly wet crumble forms. Set aside.
  5. To assemble the pie, roll out the crust and place in an 8" pie dish, removing any excess dough from the edges. Fork or press the edges with your thumb. Carefully pour the fruit filling into the crust. Crumble the almond meal mixture over the top of the pie.
  6. Bake at 375 degrees for 25-30 minutes until the crust and the crumble are lightly browned. Allow to cool completely before serving.
Recipe by The Mexitalian at