Strawberry Peach Crisp Treat

This strawberry peach crisp has become my summertime signature dessert when berries are bursting with flavor and peaches reach their perfect ripeness. The combination creates a dessert that manages to be both comforting and refreshing.

I first created this crisp when my sister unexpectedly visited with her family one summer evening. With no formal dessert planned but a bounty of fresh farmers market fruit on hand I improvised this crisp that now gets requested at every family gathering.

Ingredients

• Fresh strawberries: Provide natural sweetness and beautiful color when baked. Look for berries that are bright red throughout with no white shoulders
• Fresh peaches: Add a tropical complexity that complements the strawberries perfectly. Choose slightly firm fruits that yield gently to pressure
• Granulated sugar: Helps draw out the natural juices from the fruit while balancing any tartness
• Lemon juice: Brightens all the flavors and prevents browning. Fresh is best but bottled works in a pinch
• Vanilla extract: Adds warmth and depth to the fruit filling. Pure extract rather than imitation makes a noticeable difference
• Cornstarch: Thickens the fruit juices as they bake creating that perfect spoonable consistency
• Rolled oats: Create that classic crisp texture. Use old fashioned rather than quick oats for better structure
• All-purpose flour: Helps bind the topping together. You can substitute whole wheat for a nuttier flavor
• Brown sugar: Adds caramel notes that white sugar simply cannot provide. Dark brown gives even more depth
• Ground cinnamon: Warms the entire dessert with its aromatic spice. Ceylon cinnamon offers a more delicate flavor
• Salt: Enhances all the other flavors and balances the sweetness. Even in desserts salt is essential
• Unsalted butter: Brings everything together and creates those irresistible crispy edges. European style butter with higher fat content makes an even richer topping

Step-by-Step Instructions

Prepare the oven:

Preheat your oven to 350°F ensuring it reaches full temperature before baking. Position a rack in the middle of the oven where heat distributes most evenly. This temperature allows the fruit to cook through while giving the topping time to become perfectly golden.

Prepare the fruit:

Combine sliced strawberries and peaches in a large bowl ensuring uniform size for even cooking. Toss gently with sugar lemon juice vanilla and cornstarch until every piece is coated. The sugar begins extracting juices immediately creating a light syrup that will thicken during baking.

Transfer to baking dish:

Pour the prepared fruit mixture into a greased 9×13 inch baking dish spreading into an even layer. A ceramic or glass dish conducts heat gently and showcases the beautiful colors of the fruit bubbling beneath the topping.

Create the topping:

In a separate bowl mix oats flour brown sugar cinnamon and salt until thoroughly combined. Pour melted butter over the dry ingredients and work it through with a fork or your fingertips until crumbly clusters form. The mixture should hold together when squeezed but still break apart easily.

Add the topping:

Sprinkle the oat mixture evenly over the fruit covering it completely from edge to edge. Avoid pressing down too firmly as this prevents the topping from becoming light and crispy. Some gaps are fine as they allow steam to escape during baking.

Bake to perfection:

Place the dish in the preheated oven and bake for 30 to 35 minutes until the topping turns golden brown and fruit juices bubble visibly around the edges. These visual cues are more reliable than strict timing as ovens vary significantly in how they distribute heat.

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My favorite part about this crisp is watching peoples faces light up when they take that first bite with melting vanilla ice cream. My grandmother always said dessert should make people pause their conversation and this one certainly does that every time.

Make Ahead Options

This crisp works beautifully as a make ahead dessert. You can prepare the entire dish up to the baking step cover it tightly and refrigerate for up to 24 hours before baking. Simply add about 5 to 10 minutes to the baking time if starting from cold. The topping can also be prepared separately and stored in an airtight container in the refrigerator for up to a week or frozen for three months making spontaneous fruit crisps possible whenever the mood strikes.

Seasonal Variations

While summer provides the best fresh fruits this crisp adapts beautifully to any season. In fall substitute apples and cranberries for a holiday version. Winter calls for pears and frozen berries which work surprisingly well. Spring welcomes rhubarb which pairs beautifully with strawberries for a classic combination. The basic formula stays the same just adjust sugar levels according to the natural sweetness of your chosen fruits.

Serving Suggestions

This crisp reaches its full potential when served warm about 15 minutes after emerging from the oven. Vanilla ice cream is the classic pairing but consider other complementary options like honey lavender ice cream or lightly sweetened Greek yogurt for a tangier accompaniment. For brunch serve with a dollop of mascarpone cheese. The crisp works equally well as a casual weeknight dessert or the finale to a dinner party especially when presented in individual ramekins for an elegant touch.

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The humble fruit crisp might seem simple but this particular combination of summer fruits topped with that buttery oat mixture creates something truly special that connects people around the table. I hope it becomes a tradition in your home as it has in mine.

Frequently Asked Questions

→ Can I use frozen strawberries and peaches?

Yes, you can use frozen fruit. Thaw and drain them before using to avoid excess liquid in the baking dish.

→ Can I substitute the rolled oats?

Yes, you can use quick oats, though the texture may differ slightly. Avoid steel-cut oats as they won't soften properly.

→ How do I prevent the topping from burning?

If you notice the topping browning too quickly, cover it loosely with aluminum foil during the last 10 minutes of baking.

→ What's the best way to serve it?

Serve warm with a scoop of vanilla ice cream or whipped cream. It adds a lovely contrast to the fruity crisp.

→ How should I store leftovers?

Cool the dessert completely, cover with plastic wrap, or use an airtight container, and store in the refrigerator for up to 3 days. Reheat before serving.

→ Can I prepare this ahead of time?

You can assemble the crisp and refrigerate it unbaked for up to a day. Bake when ready to serve for the freshest flavor.