Description
A warm and comforting fruit crisp made with juicy peaches and fresh strawberries baked beneath a buttery oat topping. This easy dessert is perfect for summer gatherings or cozy evenings and tastes delicious served warm with vanilla ice cream.
Ingredients
- 4 cups fresh peaches, peeled and sliced
- 2 cups fresh strawberries, sliced
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
- In a large bowl, combine the sliced peaches, strawberries, granulated sugar, brown sugar, cornstarch, vanilla extract, lemon juice, and cinnamon. Stir gently until evenly coated.
- Transfer the fruit mixture into the prepared baking dish and spread evenly.
- In another bowl, mix the oats, flour, brown sugar, cinnamon, and salt.
- Pour the melted butter into the oat mixture and stir until crumbly.
- Sprinkle the crisp topping evenly over the fruit layer.
- Bake for 35 to 40 minutes, or until the topping is golden brown and the fruit filling bubbles around the edges.
- Allow the crisp to cool for at least 10 minutes before serving.
- Serve warm with vanilla ice cream, whipped cream, or Greek yogurt if desired.
Notes
- You can substitute frozen peaches and strawberries if fresh fruit is unavailable. Thaw and drain before using.
- Add blueberries or raspberries for extra berry flavor.
- Mix chopped pecans or walnuts into the topping for added crunch.
- Use nectarines in place of some peaches for a different flavor profile.
- For a gluten-free version, use gluten-free flour and certified gluten-free oats.
- Store leftovers covered in the refrigerator for up to 4 days.
- Reheat in a 325°F oven for the crispiest topping.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 30g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg
