Description
A delightful and easy-to-make Strawberry Peach Crisp featuring fresh summer fruits with a crunchy oat topping. This baked dessert combines juicy peaches and sweet strawberries with a buttery, cinnamon-spiced crumble, perfect served warm with ice cream or whipped cream.
Ingredients
Scale
For the Filling:
- 3 cups sliced fresh peaches (about 3–4 peaches)
- 2 cups sliced fresh strawberries
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
For the Crisp Topping:
- 3/4 cup rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
- Mix the Fruit Filling: In a large bowl, combine the sliced peaches and strawberries with granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss until all fruit pieces are evenly coated to help thicken the filling as it bakes.
- Assemble the Fruit Layer: Pour the mixed fruit evenly into the prepared baking dish, spreading it out to create a uniform layer.
- Prepare the Crisp Topping: In a separate bowl, mix the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture looks like coarse crumbs.
- Top the Fruit: Sprinkle the oat mixture evenly over the fruit layer in the baking dish, covering the fruit completely.
- Bake the Crisp: Place the baking dish in the oven and bake for 35 to 40 minutes. The fruit should be bubbly and the topping golden brown when done.
- Cool and Serve: Remove from the oven and allow to cool for 10 to 15 minutes before serving. For an extra treat, serve warm with vanilla ice cream or whipped cream.
Notes
- Serve warm with vanilla ice cream or whipped cream for a classic pairing.
- You can use frozen fruit – just thaw and drain well before using to prevent excess moisture.
- For a gluten-free version, substitute gluten-free oats and gluten-free flour in the topping.
