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If summer makes you crave desserts that are cozy and breezy to throw together, this Strawberry Peach Crisp checks every box. Sweet strawberries and juicy peaches bubble under a golden oat crust that's buttery, slightly spiced, and easy as pie. Each spoonful is pure sunshine, the kind of thing you whip up on a lazy day when fresh fruit is at its peak.
My first go at this was on a sticky night in July, and wow, the cinnamon-butter smell drew everyone in before it was even close to done. Now, whenever strawberries and peaches show up at the market, I know it’s time for this and instant happy memories.
Mouthwatering Ingredients
- Salted butter, melted: Gives richness and helps the crumble clump together Choose a butter with a deep yellow color for more flavor
- All purpose flour: Holds the topping together Avoid bleached flour for a better crumb
- Brown sugar: Brings deep sweetness and a caramelly flavor Go for soft, fresh sugar if you can
- Old fashioned oats: These make the topping crisp up while giving a great bite Stick to rolled, not quick oats for best texture
- Cinnamon: The must have spice for cozy notes, and it goes perfectly with both fruits Fresh cinnamon makes a difference
- Fresh peaches, peeled and sliced: Try to pick ripe but not mushy fruit for perfect flavor
- Brown sugar (for the syrup): Melts into a rich syrupy goodness Darker brown means deeper flavor if that’s your style
- Fresh strawberries, hulled and sliced: Bright berries without blemishes give the boldest taste
- Cornstarch: Used here to thicken everything up fast Make sure it’s lump free
- Salt: Just a pinch makes all the other flavors shine
- Vanilla extract: Adds warmth and smooths out all the flavors Always use the real stuff
- Water: Mixes everything together for the syrup Use cold water so you don’t get lumps
Simple Step-by-Step
- Cool and Serve:
- Let your crisp sit for fifteen minutes at least before scooping it up Your syrup will firm and the flavors will mellow
- Bake the Crisp:
- Slide the pan into a hot three hundred fifty degree oven and bake about thirty five minutes You want the top golden, with fruit bubbling at the sides Broil for a couple minutes if you love extra golden spots but don’t walk away
- Assemble the Crisp:
- Pour the hot syrup all over the fruit so it seeps into every gap Sprinkle the other half of the crumble on top in an even spread
- Cook the Syrup:
- Whisk brown sugar, cornstarch, salt, and water in a tiny saucepan Set over medium high and stir until glossy and thick Don’t leave it, it’s fast! Stir in your vanilla off heat
- Prepare the Fruit Layer:
- Scatter sliced peaches and berries on the base so every forkful is loaded with both
- Mix the Topping:
- In a bowl stir together oats, brown sugar, flour and cinnamon Pour in butter and stir with a fork just until you get clumps Don’t go overboard! Press half into the bottom of a buttered 9x9 pan
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It’s that crumbly oat topping that gets me every time Makes me think of baking with my grandma and sneaking spoonfuls of the mix before it ever baked That brown sugar cinnamon smell brings back every happy summer
Storing What’s Left
If you cover it loosely and chill it, this stays good in the fridge up to three days Wait for it to cool off fully first Warm it up again in the oven or microwave until it's just bubbly, but never let it get soggy
Swap Options
No peaches? Go with nectarines. Out of strawberries? Blueberries or blackberries work If you like using unsalted butter just add a tiny extra pinch of salt Gluten free flour blends work just as well in the topping
How to Serve
Try it warm with a scoop of vanilla ice cream or a generous spoonful of whipped cream At brunch, top with Greek yogurt and some toasted almonds Backyard BBQs instantly feel like parties with this on the table
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FAQs About the Recipe
- → Can I use frozen fruit instead of fresh?
Absolutely, frozen strawberries and peaches do the trick. Let them thaw out and get rid of any extra juice before you build the dish.
- → What kind of oats work best for the topping?
Go for old fashioned oats—they’re chunky enough to keep the topping crisp and not mushy.
- → How do I prevent the crisp from becoming soggy?
Give your crisp about 15 minutes to cool once it’s out of the oven. That way the topping firms up and the bottom thickens.
- → Can I prepare this in advance?
You sure can. Put it all together a day before, stash it in the fridge, and bake it right before you wanna eat for the greatest crunch.
- → What other fruits can I add?
Mix things up with a handful of blueberries or raspberries for extra zing, or go for nectarines instead of peaches if that’s what you have.