Strawberry Peach Crisp
This Strawberry Peach Crisp is the perfect summer dessert, made with juicy, sweet strawberries and ripe peaches baked under a buttery oat topping with warm cinnamon and brown sugar. Every bite is bursting with fruit flavor and a crumbly texture!
Servings: 9 people
Calories: 322kcal
Ingredients
Strawberry Peach Mixture
- 3-4 medium peaches, peeled, pitted, chopped (about 3 cups)
- 3 cups (498 g) strawberries, hulled and quartered
- ¼ cup (50 g) light brown sugar, packed
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Topping
- 1 cup (90 g) quick oats
- 1 cup (200 g) brown sugar, packed
- ½ cup (62.5 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 pinch kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, cold and cut into cubes
Instructions
Strawberry Peach Mixture
- Preheat the oven to 375°F. Lightly spray a 9x9-inch baking dish with nonstick baking spray.
- In a large bowl, combine the chopped peaches and strawberries.
- Add the brown sugar, flour, and vanilla extract. Gently stir until the fruit is evenly coated.
- Pour the mixture into the prepared baking dish and spread evenly. Set aside.
Topping
- In a separate large mixing bowl, whisk together the oats, brown sugar, flour, cinnamon, and salt.
- Add the cold, cubed butter. Use your hands (or a pastry cutter) to work it into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits of butter.
- Evenly sprinkle the crumble topping over the top of the fruit layer.
- Bake the crisp, uncovered, for 45-55 minutes, or until the top is golden brown and the filling is bubbly around the edges.
- Let cool slightly before serving. Can be served warm, at room temperature, or chilled.
Nutrition
Serving: 1portion | Calories: 322kcal