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This Strawberry Peach Crisp is my favorite way to showcase fresh summer fruit and bring some sunshine to the table with almost no fuss. The juicy mix of peaches and strawberries turns bubbly sweet underneath a golden oatmeal and brown sugar topping that comes together in minutes.
The first time I made this crisp with peaches I picked myself and roadside strawberries it barely made it to the table before everyone grabbed seconds. The combination is addictive and comforting.
Ingredients
- Old fashioned oats: give the topping a wonderful chew use thick-cut for extra heartiness
- Brown sugar: adds depth and sweetness look for dark brown sugar for stronger molasses notes
- Flour: binds the dry ingredients together choose unbleached if possible
- Salted butter melted: coats all the dry ingredients for crispiness go with high-quality butter for richer flavor
- Ground cinnamon: offers warmth and enhances the fruit aroma choose Saigon cinnamon if you want bold spice
- Ripe peaches peeled and sliced: are the star pick peaches that yield slightly to pressure for juiciness
- Fresh strawberries: provide tartness and vibrant color use ripe but firm berries for best results
- Cornstarch: thickens the fruit juices into a syrup no lumps if you whisk it first with water
- Vanilla extract: rounds out the flavor and gives a bakery-style finish pure vanilla is best
Step-by-Step Instructions
- Prepare the Topping:
- Mix oatmeal brown sugar flour cinnamon and melted butter together just until crumbly. You want all the dry bits lightly coated with butter but not overmixed. This guarantees the topping will bake up crispy not cakey.
- Make the Bottom Layer:
- Spread half the crumbly topping in an even layer into a well-greased 9x9 baking pan. Press lightly so it forms a rustic crust that holds up when serving.
- Add the Fruit:
- Lay peeled sliced peaches and fresh strawberries over the bottom crust. Distribute the fruit evenly so every bite has both flavors and let a little of the topping peek through.
- Cook the Syrup:
- Combine brown sugar cornstarch salt and water in a small saucepan. Heat over medium-high and stir constantly until the mixture thickens to a glossy syrup. This usually takes two to three minutes. Do not walk away as the syrup can scorch quickly.
- Add Vanilla and Pour Syrup:
- Once your syrup is thickened remove from heat and stir in vanilla extract. Pour the warm syrup over the fruit layer making sure to drizzle it into the corners so every bit of fruit gets coated.
- Top and Bake:
- Sprinkle the remaining oat topping evenly over the fruit. Bake at 350 degrees until the topping is light golden and the fruit is bubbly about thirty five minutes. For extra crunch and caramelization place under the broiler for a few minutes at the end but watch it closely so it does not burn.
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My favorite part of this recipe is the way the brown sugar syrup melds all the fruit flavors together with spicy cinnamon. One summer my whole family crowded around the kitchen island and everyone sneaked spoonfuls of the hot crisp before it even cooled long enough for ice cream.
Storage Tips
You can store the baked crisp covered in the refrigerator for up to three days. Reheat individual portions in the oven or microwave for a just-baked texture. If you want to make it ahead assemble the topping and fruit separately and combine right before baking for maximum crunch.
Ingredient Substitutions
Try using nectarines instead of peaches if you enjoy a firmer fruit or swap in blackberries for strawberries for a deeper berry flavor. Gluten free flour and plant based butter both work well and do not alter the taste or texture much.
Serving Suggestions
This crisp is fantastic straight from the oven with a scoop of vanilla ice cream or a dollop of Greek yogurt on top. If you want to make it fancy serve in individual ramekins for a brunch or summer dinner party.
Quick History
Fruit crisps are a beloved American invention dating to the early 1900s when ingredients like butter and oats were cheaper than pie crusts. My grandmother always baked versions of this with whatever orchard fruit was ripe and her kitchen always smelled like cinnamon and summer.
Frequently Asked Questions
- → Can I use frozen fruit instead of fresh?
Yes, frozen peaches and strawberries work well; just thaw and drain excess liquid before assembling.
- → How do I make the topping extra crispy?
Finish under the broiler for 2-3 minutes, watching carefully to prevent burning, for an added crisp texture.
- → What can I serve alongside this dessert?
Vanilla ice cream or whipped cream complement the warm flavors perfectly, enhancing each bite.
- → Is it possible to make this dessert ahead of time?
Yes, assemble and refrigerate until ready to bake. Bake fresh for best results and topping texture.
- → Can I substitute other fruit?
Absolutely! Berries, nectarines, or apples make great swaps or additions for variety in flavor.