1 lemon, zested and juiced
1-1/3 cups flour
1 teaspoon baking powder
3 tablespoons brown sugar
½ cup plus 3 tablespoons sugar
10 tablespoons margarine, melted
6 ripe peaches, peeled and halved
1-pint strawberries, sliced
¼ cup cornstarch
1/8 teaspoon salt
Pareve whipped cream or pareve ice cream
In a large bowl, combine flour, baking powder, brown sugar, 3 tablespoons sugar, and lemon zest. Pour in melted margarine and gently mix until small and large clumps form. Refrigerate 15 minutes.
Preheat oven to 375 degrees.
Cut peaches into ¼-inch slices. In a large bowl, toss peaches, strawberries, cornstarch, salt, lemon juice and remaining ½ cup sugar. Let stand 15 minutes.
Pour fruit into an oven safe 2-quart dish. Top with reserved crumb mixture. Bake 40 to 50 minutes or until filling is bubbling. Cool 30 minutes.
Serve with pareve whipped cream or pareve vanilla ice cream.