Description
A delightful Strawberry Peach Crisp recipe that combines juicy peaches and fresh strawberries with a crispy oat topping. Perfect as a summer dessert or a comforting sweet treat for any occasion.
Ingredients
Units
Scale
Topping
- 1/2 cup old fashioned oats
- 1/2 cup brown sugar
- 2/3 cup flour
- 1/3 cup salted butter, melted
- 1/2 tsp. cinnamon
Fruit
- 2 1/2 cups peaches, peeled and sliced (about 3 peaches)
- 1 cup sliced strawberries
Syrup
- 1/4 cup brown sugar
- 3 teaspoons cornstarch
- 1/3 cup water
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Topping: Mix the oatmeal, brown sugar, flour, cinnamon, and melted butter just until the mixture is crumbly. Spread half of this mixture into the bottom of a greased 9×9 inch pan.
- Add the Fruit: Top the crust with the diced peaches and strawberries, evenly distributing them.
- Make the Syrup: In a small saucepan, cook the brown sugar, cornstarch, salt, and water over medium-high heat just until thickened. This will only take a couple of minutes, so watch it closely and stir constantly.
- Add Vanilla and Pour the Syrup: Remove the syrup from heat, stir in the vanilla extract, and then pour the syrup evenly over the fruit in the pan.
- Add Remaining Topping: Sprinkle the remainder of the topping mixture over the fruit and syrup.
- Bake: Bake in a preheated oven at 350°F for 35 minutes.
- Optional Broiling: Turn the oven to broil and place the dish on the top shelf. Broil for 2-3 minutes, keeping a close eye on the crisp to prevent burning.
Notes
- For best results, use fresh, ripe peaches and strawberries.
- You can substitute frozen fruit if fresh is not available; ensure they are thawed and drained first.
- Serve warm, optionally with a scoop of vanilla ice cream or whipped cream on top for added indulgence.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg
