With the abundance of big, beautiful peaches and gorgeous strawberries I’ve been seeing at the stores, I felt compelled to pull them together in this classic, totally luscious dessert. Fruit crisps are one of my favorite ways to showcase in-season fruit and berries.
I love the sweet simplicity and old-timey look of a fresh fruit crisp baked from scratch. There’s just nothing else like it. Because you can pull them together with whatever fresh fruit you happen to have on hand and a short list of other pantry staples, they can be thrown together on a warm summer evening on a whim. A spur of the moment kind of dessert. My favorite kind.
I know a lot of folks don’t think of using strawberries in baked desserts and I have to admit that I was one of them. But, I was completely converted after my husband and I were served a strawberry crisp for dessert at a restaurant not long ago. I’m telling you, if you’ve never tried it you are missing out.
When they bake, their flavor deepens and becomes more concentrated. The combination of juices from the peaches and strawberries is a beautiful thing in both the look and the flavor of this dish.
The process of making a fruit crisp is very easy. I started by peeling and chopping a couple of good sized peaches and chopping up about 1/2 pound of red, ripe strawberries. The chopped fruit and some sugar is then tossed into a slurry of fresh lemon juice and cornstarch, flavored with a touch of almond extract, and transferred to a 9″ baking dish. I LOVE the crumble topping in this recipe. It includes the basics – butter, flour, oats, and salt, but I’ve added some almonds because they go so nice with the peach/strawberry combo. See the printable recipe below for all the specifics.
Pop it in a 350 degree oven for about 40 minutes. The most difficult part of this whole situation is waiting for it to bake and allowing it to cool for a bit before diving in.
I know you can do it. I have faith in you.
It will be warm, set, and ready to go in about 20 minutes. Leftovers can be warmed for a few seconds in the microwave.
I suppose it’s not mandatory that you serve it with a couple of scoops of vanilla ice cream…actually, it IS mandatory. In my book, anyway.
Before you know it, it’s going to be all about apples and pumpkins so give a summer fruit crisp a try while these fruits are plentiful.
Peach Strawberry Crisp
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon almond extract
- 1 tablespoon cornstarch
- 1-1/2 pounds 2 good sized peaches, peeled and sliced
- 1/2 pound strawberries hulled and roughly chopped
- 1/2 cup granulated white sugar
- 6 tablespoons butter softened
- 1/4 cup brown sugar
- 2/3 cup all-purpose all-purpose flour
- 1/2 cup sliced almonds roughly chopped
- 1/3 cup old fashioned style oats
- 1/4 teaspoon salt
- Vanilla ice cream optional but highly recommended
- Preheat oven to 350 degrees. Coat a 9" baking dish with non-stick cooking spray.
- In a large mixing bowl use a whisk to combine lemon juice, almond extract, and cornstarch. Add peaches, strawberries, and sugar and toss the mixture lightly with a wooden spoon until well combined. Pour into prepared baking dish.
- In a medium mixing bowl beat butter with brown sugar until smooth and creamy. Add flour, oats, almonds, and salt, stirring with a wooden spoon until well incorporated. Use your hands to knead the mixture until it is crumbly. Sprinkle crumbled mixture evenly over peaches and strawberries.
- Bake for 40 to 45 minutes till browned and bubbly. Allow to cool for 15 to 20 minutes before serving. Serve warm with ice cream.