Easy Strawberry Peach Crisp
Easy Strawberry Peach Crisp is made with fresh sliced strawberries and peaches topped with a simple buttery oat topping. Serve this warm with a scoop of vanilla ice cream for a simple sweet treat!
PREP TIME
15 minutes
COOK TIME
40 minutes
INGREDIENTS
15
Serves: 8
Ingredients
Topping
- 140 gram140 gram140 gram All Purpose Flour, (1 cup)
- 90 gram90 gram90 gram Old Fashioned Oats, (3/4 cup)
- 110 gram110 gram110 gram Light Brown Sugar, (1/2 cup)
- 1 tsp1 tsp1 tsp Ground Cinnamon
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 113 gram113 gram113 gram Unsalted Butter, (1/2 cup)
Filling
- 624 gram624 gram624 gram Peaches, 6-8 peaches peeled and sliced
- 110 gram110 gram110 gram Granulated White Sugar, (1/2 cup)
- 3 Tbsp3 Tbsp3 Tbsp Cornstarch
- 1.5 tsp1.5 tsp1.5 tsp Ground Cinnamon
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 450 gram450 gram450 gram Strawberries, quartered (3 cups)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350°F/177°C. Butter a 3-quart baking dish (8x11-inch) and set aside.
- Add the flour, oats, brown sugar, cinnamon, and salt to a food processor. Pulse 2-3 times to combine.
- Add the butter and pulse 4-6 times or until the mixture resembles a course meal. Refrigerate while preparing the filling.
- Place the peaches in a large mixing bowl and combine with the sugar, cornstarch, cinnamon, lemon juice, and vanilla extract.
- Add the strawberries and gently mix to combine.
- Pour the filling into the prepared baking dish and spread it into an even layer. Evenly sprinkle the topping over the filling.
- Bake for 35-40 minutes or until the fruit is bubbling and the topping is golden brown.
Notes
Storage: Store leftover crisp covered in the fridge for up to 3 days or in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before serving. Freezer: Tightly cover unbaked crisp with plastic wrap and aluminum foil and freeze for up to 3 months. Baked covered with aluminum foil in a 350°F/177°C oven for 20 minutes, then remove foil and bake 35-40 minutes.
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About This Recipe
Show nutritional information
Baked Goods Coconut Free Egg Free Nightshade Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 303 |
| Fat: | 12 g |
| Carbohydrates: | 46 g |
| Protein: | 6 g |
| Cholesterol: | 29 g |
| Sodium: | 72 mg |
| Fiber: | 1 g |
| Sugars: | 29 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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