Description
This Strawberry Peach Crisp recipe is a delightful and easy-to-make baked dessert combining juicy fresh peaches and strawberries with a sweet, cinnamon-spiced oat crumble topping. Perfect for summer, it offers a warm, comforting treat that pairs wonderfully with vanilla 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 Baking Dish: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking and ensure easy cleanup.
- Mix the Fruit Filling: In a large bowl, combine the sliced peaches and strawberries with granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss everything gently until the fruit is evenly coated with the mixture.
- Transfer Fruit to Baking Dish: Pour the prepared fruit filling into the greased baking dish, spreading it out evenly for uniform baking.
- Prepare the Crisp Topping: In another bowl, mix together 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 blend the mixture until it resembles coarse crumbs.
- Top the Fruit: Sprinkle the oat crumble topping evenly over the fruit layer in the baking dish, covering the fruit completely.
- Bake the Crisp: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the fruit filling is bubbly and the topping turns golden brown.
- Cool and Serve: Remove the crisp from the oven and allow it to cool for 10 to 15 minutes before serving. Enjoy it warm, ideally with vanilla ice cream or whipped cream for extra indulgence.
Notes
- Serve warm with vanilla ice cream or whipped cream for a classic combination.
- You can use frozen fruit as an alternative—just be sure to thaw and drain excess liquid before using to avoid soggy topping.
- For a gluten-free version, substitute regular oats and all-purpose flour with certified gluten-free oats and gluten-free flour blend.
