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Strawberry Peach Crisp Recipe

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4 from 15 reviews

This delicious Strawberry Peach Crisp is a delightful fruit dessert featuring a crumbly oat and brown sugar topping baked over juicy peaches and strawberries. With a rich, buttery crust and sweet vanilla-infused fruit filling thickened with cornstarch, it offers a warm, comforting treat perfect for any occasion.

Ingredients

Topping

  • 1/2 cup old fashioned oats
  • 1/2 cup brown sugar
  • 2/3 cup flour
  • 1/3 cup salted butter, melted
  • 1/2 teaspoon cinnamon

Fruit Filling

  • 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

  1. Prepare the topping: In a bowl, combine the oats, brown sugar, flour, cinnamon, and melted butter. Mix gently just until the mixture becomes crumbly. Spread half of this crumbly topping evenly into the bottom of a greased 9×9 inch baking pan to create the crust base.
  2. Layer the fruit: Evenly distribute the sliced peaches and strawberries over the topping crust in the pan, making sure to cover the entire surface.
  3. Make the syrup: In a small saucepan over medium-high heat, combine the brown sugar, cornstarch, salt, and water. Stir constantly and cook for a couple of minutes until the mixture thickens to a syrupy consistency. Be careful to watch closely to prevent burning.
  4. Flavor the syrup: Remove the saucepan from heat and stir in the vanilla extract. Pour this warm vanilla syrup evenly over the layered fruit in the pan.
  5. Add remaining topping: Sprinkle the remaining crumbly topping mixture evenly over the fruit and syrup layer for a crunchy finish.
  6. Bake the crisp: Place the baking pan in a preheated oven set at 350° Fahrenheit (175° Celsius). Bake for 35 minutes until the topping is golden brown and the fruit filling is bubbling.
  7. Broil for crispiness (optional): If desired, switch the oven setting to broil and move the pan to the top shelf. Broil the crisp for 2-3 minutes, watching carefully to avoid burning, to achieve a nicely browned, crunchy topping.

Notes

  • You can use fresh or frozen peaches and strawberries; if using frozen, thaw and drain excess liquid before layering.
  • For a dairy-free version, substitute the butter with coconut oil or a plant-based margarine.
  • Ensure to watch the syrup when cooking to avoid burning since it thickens quickly.
  • Broiling is optional but adds a lovely golden finish and extra crispiness to the topping.
  • Serve warm with vanilla ice cream or whipped cream for an extra special treat.

Find it online: https://bitezly.com/strawberry-peach-crisp-recipe/