Peach Strawberry Crisp
Fresh peaches and strawberries baked to sweet perfection underneath a buttery crisp topping of hearty oats, brown sugar and sliced almonds!
Ingredients
Crisp Topping:
- ½ cup all-purpose flour
- ½ cup whole oats
- ½ cup brown sugar packed
- ½ cup sliced almonds coarsely chopped
- 1 teaspoon cinnamon
- ½ cup unsalted butter softened
Peach Strawberry Filling:
- 20 ounces peeled and sliced fresh peaches
- 20 ounces sliced fresh strawberries
- ⅔ cup granulated sugar
- 3 Tablespoons cornstarch
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla
Instructions
Make the Crisp Topping:
- In a medium bowl, combine the flour, oats, brown sugar, almonds, and cinnamon. Using a fork or pastry blender, cut the softened butter into the dry ingredients, until a moist crumb forms; set aside.
Make the Peach Strawberry Filling:
- Preheat the oven to 350ºF, and spray a 9-inch baking dish with nonstick cooking spray.
- Combine the peaches and strawberries in a large bowl.
- In a separate bowl, whisk the sugar and cornstarch together. Stir dry mixture into the fruit mixture, followed by the lemon juice and vanilla. Pour the filling into the baking dish.
- Evenly crumble the crisp topping over the peach strawberry filling. Bake for 35-40 minutes, or until bubbly and golden brown on top.
- Allow the crisp to cool for at least 30 minutes before serving. Leftover crisp can be stored covered in the refrigerator for up to 5 days.