Strawberry Peach Cookie Crumble

A few days ago I found strawberries and peaches on sale, so naturally I bought more than any one human can eat. I got home, realized what I had done, and was forced to find a way to use them. My first thought was strawberry peach crisp, but I didn't have any brown sugar or oatmeal. What I did have was all the stuff for lemon sugar cookies. Talk about a match made in heaven.

Give your fruits a rinse. Quarter the strawberries (if they're small, just cut them in half) and give your peaches a coarse chop. Throw those into a bowl with your lemon juice and sugar and mix everything together. Dump it all into a 9x13 inch cake pan. 

In another bowl, combine the dry ingredients and lemon zest for you cookie crumble. Mix well. Using a pastry cutter, cut in the butter until pea-sized crumbles form. Add egg and milk and mix completely. This is a crumble, so it should be dry and, well, crumbly (duh). Distribute crumble evenly over the fruit mixture. 

Bake until golden brown and bubbly. 

Enjoy! 

(It's even better with vanilla ice cream)

Strawberry Peach Cookie Crumble

Filling:
1 pound strawberries, quartered
3 peaches, chopped
juice from 1 lemon (you're going to want the zest from this lemon, so zest it before you juice it)
1/2 c sugar

Lemon Sugar Cookie Crumble:
Adapted from Alton Brown's Sugar Cookies
3 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
zest from lemon
1 cup unsalted butter, chilled
1 egg, beaten
2 teaspoons milk

Directions
Preheat oven to 375F
Combine filling ingredients a bowl, toss gently to coat fruit in sugar and lemon juice. Pour filling into a 9x13 in greased baking dish.
Combine crumble dry ingredients and lemon zest in a large mixing bowl. Cut in butter using a pastry cutter, until crumble is pea size. Add egg and milk and mix thouroughly. This should look like a crumble, not a dough, so it will be a little dry. Distribute crumble evenly over fruit.
Bake until golden brown, approximately 25 minutes