Strawberry Peach Crisp
This easy Strawberry Peach Crisp combines juicy strawberries and ripe peaches with a buttery cinnamon oat topping. Serve it warm with vanilla ice cream for a simple summer dessert.
Equipment
- 8-inch square baking dish
- Large mixing bowl
- Medium mixing bowl
- Fork
- Sheet Pan
Ingredients
- 3 cups fresh strawberries hulled and sliced
- 3 cups ripe peaches pitted and sliced
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour for the fruit filling
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour for the topping
- 3/4 cup light brown sugar packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter melted
Instructions
- Prepare the oven: Heat the oven to 350°F and lightly grease an 8-inch square baking dish.
- Make the filling: Toss the sliced strawberries and peaches with granulated sugar, flour, lemon juice, and vanilla.
- Make the topping: Stir the oats, flour, brown sugar, cinnamon, and salt. Add melted butter and mix until damp crumbs form.
- Assemble: Spread the fruit evenly in the baking dish and scatter the oat topping over it.
- Bake: Bake for 40 to 45 minutes, until the topping is golden and the fruit juices are bubbling.
- Rest and serve: Cool for 15 minutes before serving warm with vanilla ice cream or whipped cream.
Notes
- Use ripe but firm peaches for the best texture.
- If the fruit is very juicy, add one extra teaspoon of flour to the filling.
- Store covered in the refrigerator for up to four days.
- For a gluten-free version, use gluten-free flour and certified gluten-free oats.