Strawberry Peach Crisp
A delightful dessert featuring juicy peaches and strawberries topped with a buttery oat crumble that bakes to perfection.
Ingredients
Fruits
- 2.5 cups peeled and sliced peaches (about 3 peaches) Slice evenly for consistent baking.
- 1 cup sliced strawberries Thin, even slices ensure even cooking.
Crumble Topping
- 0.5 cup old-fashioned oats Not quick oats for best texture.
- 0.5 cup brown sugar Provides sweetness and caramel flavor.
- 0.33 cup salted butter (melted) Adds richness and helps the crumble bind.
- 0.67 cup flour Helps form the crumble.
- 3 teaspoons cornstarch Thickens the fruit syrup.
Syrup
- 0.33 cup water Needed to help dissolve the cornstarch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
- In a mixing bowl, combine old-fashioned oats, brown sugar, flour, and cinnamon. Pour in melted salted butter and mix until you have moist, sandy clumps.
- Sprinkle half of the crumb mixture into the prepared pan and press it into an even layer.
Add Fruit and Syrup
- Layer the sliced peaches and strawberries evenly over the base.
- In a small saucepan, combine brown sugar, cornstarch, salt, and water. Cook over medium heat, stirring until it thickens. Stir in the vanilla extract.
- Pour the syrup evenly over the fruit.
Bake
- Scatter the remaining crumb mixture over the fruit and bake for about 35 minutes, until the top is golden brown.
- Let it sit for at least 15-20 minutes before cutting.
Notes
For best results, slice peaches consistently, mix the crumble just until clumpy, and ensure the syrup is truly thick before pouring. Cool to help the cornstarch set for cleaner slices.