Easy Strawberry Peach Crisp (Edit recipe)

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!

15 minutes

40 minutes

Difficulty:

Easy

Show nutritional information

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
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 8

Ingredients

Topping

140 gram All Purpose Flour, (1 cup)
90 gram Old Fashioned Oats, (3/4 cup)
110 gram Light Brown Sugar, (1/2 cup)
1 tsp Ground Cinnamon
0.25 tsp Salt
113 gram Unsalted Butter, (1/2 cup)

Filling

624 gram Peaches, 6-8 peaches peeled and sliced
110 gram Granulated White Sugar, (1/2 cup)
3 Tbsp Cornstarch
1.5 tsp Ground Cinnamon
2 Tbsp Lemon Juice
1 tsp Pure Vanilla Extract
450 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.