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!
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Dessert
Keyword: Strawberry Peach Crisp
Servings: 9 people
Calories: 322kcal
Author: Amanda Rettke--iambaker.net
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
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 35-45 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.
Serving: 1portion | Calories: 322kcal