Strawberry Peach Crisp Dessert (Print Version)
Golden oat topping on peaches and strawberries makes a juicy, warm dessert ideal for sharing and celebrations.
# Ingredients:
→ Fruit Filling
01 -
2 cups fresh strawberries, hulled and sliced
02 -
2 cups fresh peaches, pitted and sliced
03 -
60 grams granulated sugar
04 -
15 millilitres lemon juice
05 -
5 millilitres vanilla extract
06 -
10 grams cornstarch
→ Crisp Topping
07 -
100 grams rolled oats
08 -
60 grams all-purpose flour
09 -
100 grams brown sugar, packed
10 -
2 grams ground cinnamon
11 -
1 gram salt
12 -
115 grams unsalted butter, melted
# Instructions:
01 -
Preheat oven to 175°C. Prepare a 33x23 centimetre baking dish by lightly greasing it.
02 -
In a large mixing bowl, combine strawberries and peaches. Add granulated sugar, lemon juice, vanilla extract, and cornstarch. Gently toss to coat fruit evenly, keeping slices intact.
03 -
Spread the fruit mixture evenly in the prepared baking dish.
04 -
In a separate bowl, combine rolled oats, all-purpose flour, brown sugar, ground cinnamon, and salt. Stir until thoroughly mixed.
05 -
Add melted butter to the dry topping mixture. Use a fork or pastry cutter to blend until coarse crumbs form.
06 -
Evenly distribute the crisp topping over the fruit layer, ensuring complete coverage.
07 -
Place baking dish in preheated oven and bake for 30-35 minutes, until topping is golden brown and fruit is bubbling at the edges.
08 -
Check during the final minutes of baking; if the topping darkens too quickly, cover loosely with aluminium foil.
09 -
Remove from the oven and let cool 10-15 minutes to allow juices to thicken. Serve warm in bowls, optionally topped with vanilla ice cream or whipped cream.
10 -
Cool leftovers completely before covering tightly and refrigerating for up to 3 days. Reheat portions in microwave or oven at 175°C for 10-15 minutes.
# Notes:
01 -
To maximize flavour, use ripe, seasonal fruit. For best results, avoid overmixing or mashing the fruit to preserve texture.
02 -
The crisp can be assembled up to one day ahead and baked before serving. For longer storage, freeze unbaked and bake directly from frozen, adjusting baking time as needed.