Description
Warm Strawberry Peach Crisp is a comforting, easy-to-make dessert filled with juicy fruit and topped with a buttery oat crumble. Made with fresh or frozen strawberries and peaches, this crisp bakes up with a bubbling syrupy center and a golden, crunchy topping—perfect for serving warm with a scoop of vanilla ice cream.
Ingredients
- For the Fruit Filling:
- 2 cups strawberries, hulled and sliced (fresh or frozen)
- 2 cups peaches, peeled and sliced (fresh or frozen)
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (or 1.5 tablespoons if using frozen fruit)
- 1 teaspoon vanilla extract
- For the Crisp Topping:
- 3/4 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, cold and cubed
Instructions
-
Preheat & Prepare Dish:
Preheat oven to 350°F (175°C). Lightly grease a 9-inch baking dish or similar-size casserole. -
Make the Filling:
In a bowl, toss strawberries and peaches with sugar, lemon juice, cornstarch, and vanilla until evenly coated. Pour into the prepared baking dish. -
Make the Topping:
In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs. -
Assemble & Bake:
Sprinkle the oat topping evenly over the fruit. Bake for 35–40 minutes until the fruit is bubbling and the topping is golden and crisp. -
Cool & Serve:
Let cool slightly before serving. Best served warm with vanilla ice cream or whipped cream.
Notes
- Fruit Variations: Add raspberries, blueberries, or a mix of berries.
- Flavor Add-ins: Try almond extract instead of vanilla or a pinch of nutmeg.
- Gluten-Free Option: Use certified gluten-free oats and a 1:1 gluten-free flour blend.
- Nutty Twist: Add chopped pecans or walnuts to the topping for crunch.
- Make Ahead: Prep fruit and topping separately and refrigerate until ready to assemble and bake.
