Warm Strawberry Peach Crisp with Oat Topping (Print version)
Juicy peaches and strawberries baked under a buttery brown sugar oat topping until bubbling and golden.
# Ingredients:
For the fruit filling
01 -
3 cups (450 g) sliced ripe peaches, peeled if desired
02 -
2 cups (300 g) hulled and quartered strawberries
03 -
1/3 cup (70 g) light brown sugar, packed
04 -
1 tablespoon lemon juice
05 -
1 teaspoon vanilla extract
06 -
2 tablespoons cornstarch
07 -
1/4 teaspoon fine salt
For the oat topping
08 -
1 cup (90 g) old-fashioned rolled oats
09 -
3/4 cup (95 g) all-purpose flour
10 -
1/2 cup (105 g) light brown sugar, packed
11 -
1 teaspoon ground cinnamon
12 -
1/4 teaspoon fine salt
13 -
1/2 cup (113 g) cold unsalted butter, cut into cubes
For serving
14 -
Vanilla ice cream or whipped cream, optional
# Instructions:
01 -
Preheat the oven to 375 degrees F. Butter an 8-inch square baking dish or coat it lightly with baking spray.
02 -
In a large bowl, gently toss the peaches, strawberries, brown sugar, lemon juice, vanilla, cornstarch, and salt until the fruit is evenly coated.
03 -
In a separate bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and rub it in with your fingers or a pastry cutter until the mixture forms moist crumbs with some pea-size pieces.
04 -
Spread the fruit mixture in the prepared baking dish. Scatter the oat topping evenly over the fruit without pressing it down.
05 -
Bake for 38-45 minutes, until the topping is golden brown and the fruit juices bubble thickly around the edges.
06 -
Let the crisp rest for 15-20 minutes before serving. Spoon into bowls and add vanilla ice cream or whipped cream if desired.
# Good to know:
01 -
Best served warm after resting so the filling thickens.
02 -
Frozen fruit can be used if thawed and drained first.
03 -
Leftovers keep refrigerated for up to 4 days.