Peach Strawberry Crisp

5 from 4 votes

Fresh peaches and juicy strawberries bake into a luscious fruit filling beneath a buttery oat topping in this easy Peach Strawberry Crisp. It's a simple dessert that makes the most of summer produce.

Prep Time20

Cook Time45

Resting Time15

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Calories: 385kcal

Author: Valerie Brunmeier

Ingredients

1 tablespoon fresh lemon juice
½ teaspoon almond extract
1 tablespoon cornstarch
1½ pounds peaches (2 large peaches), peeled and sliced
½ pound strawberries hulled and roughly chopped
½ cup granulated sugar
6 tablespoons butter softened
¼ cup brown sugar
⅔ cup all-purpose flour
½ cup sliced almonds roughly chopped
⅓ cup old fashioned oats
¼ teaspoon salt
vanilla ice cream optional but highly recommended

Instructions

Preheat oven to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray.
In a large mixing bowl use a whisk to combine the lemon juice, almond extract, and cornstarch. Add the peaches, strawberries, and sugar and toss the mixture lightly with a wooden spoon until well combined. Pour into the prepared baking dish.
In a medium mixing bowl with a hand mixer, beat the butter with brown sugar until smooth and creamy. Add the 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 the crumbled mixture evenly over the peaches and strawberries.
Bake for 40 to 45 minutes until browned and bubbly. Allow to cool for 15 to 20 minutes before serving.
Serve warm with ice cream.

Notes

Make Ahead: Peach Strawberry Crisp can be baked a day in advance, covered, and refrigerated. To serve, warm it in a 325-degree oven until heated through.

Storing Leftovers: Cover the baking dish or transfer leftovers to an airtight container and refrigerate for up to 4 days. Rewarm in a low oven or microwave until heated through.

Nutrition