Strawberry Peach Crisp (Printable Version)
Juicy peaches and strawberries bubble under a crisp oat blanket, laced with cinnamon and buttery goodness.
# What You'll Need:
→ Topping
01 -
0.5 teaspoon ground cinnamon
02 -
110 g brown sugar
03 -
60 g old fashioned oats
04 -
85 g all-purpose flour
05 -
75 g salted butter, melted
→ Fruit
06 -
150 g strawberries, sliced
07 -
3 medium peaches, peeled and sliced (about 600 g)
→ Syrup
08 -
0.13 teaspoon salt
09 -
80 ml water
10 -
9 g cornstarch
11 -
0.5 teaspoon vanilla extract
12 -
55 g brown sugar
# Step-by-Step Guide:
01 -
Want extra crunch? Slide the pan under the broiler on the highest rack for up to 3 minutes. Keep an eye on things so it doesn’t burn.
02 -
Move your baking dish to the middle rack. Let it cook at 175°C for about 35 minutes or until you see that lovely golden top.
03 -
Scatter the rest of your oat mix all over the fruit and syrup for that lovely crumbly lid.
04 -
Off the heat, stir in vanilla. Then pour the syrup all over your fruit layer so it sinks in everywhere.
05 -
Toss sugar, cornstarch, salt, and water in a tiny pot. Stir it non-stop over medium-high until it thickens up — shouldn’t take more than a couple minutes.
06 -
Pile on the strawberries and peach slices, making sure to get them across every bit of the oat crust.
07 -
Use half your oat stuff to make a solid layer in the bottom of your greased 23x23 cm pan.
08 -
Dump melted butter, oats, sugar, flour, and cinnamon into a mixing bowl. Squish it all around with a spoon until it’s crumbly like wet sand.
# Additional Notes:
01 -
Pick fresh, juicy peaches and strawberries if you can. Let things cool for a bit after baking so each square holds together better.