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Strawberry Peach Crisp — Oat Crumble for a Crisp, Not Soggy, Top Pinterest recipe pin

Strawberry Peach Crisp with Oat Crumble

A balanced strawberry peach crisp with macerated fruit and an oat-forward brown-sugar crumble that stays crisp while the filling becomes jammy.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium peaches peeled optional, pitted and sliced into 1/2-inch wedges
  • 12 ounces strawberries hulled and halved
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice from 1/2 lemon
  • 2 teaspoons vanilla extract
  • 2 tablespoons cornstarch
Topping
  • 1 cup rolled oats
  • 3/4 cup all-purpose flour
  • 2/3 cup packed light brown sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons 3/4 stick unsalted butter, cold and diced
  • Optional: 1/2 cup chopped almonds or pecans optional

Equipment

  • 1 9×9-inch baking dish (or 8×8-inch)
  • 1 Rimmed baking sheet to catch drips
  • 1 Mixing bowls
  • 1 Pastry cutter or two forks

Method
 

Prepare the fruit
  1. Preheat oven to 375°F and place a rimmed baking sheet on the lower rack; in a large bowl combine the sliced peaches and strawberries with 1/3 cup granulated sugar, 1 tablespoon lemon juice, and 2 teaspoons vanilla; toss gently and let sit 15–20 minutes.
  2. Sprinkle 2 tablespoons cornstarch over the macerated fruit and fold gently until evenly coated; transfer the fruit and any released juices to a 9×9-inch baking dish in an even layer.
Make the topping
  1. In a medium bowl combine 1 cup rolled oats, 3/4 cup all-purpose flour, 2/3 cup packed light brown sugar, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon; cut in 6 tablespoons cold diced butter with a pastry cutter or two forks until coarse crumbs form; stir in 1/2 cup chopped nuts if using.
Bake
  1. Scatter the topping evenly over the fruit, place the dish on the preheated rimmed baking sheet, and bake at 375°F for 35–42 minutes, rotating once, until the topping is golden and the filling bubbles at the edges; tent with foil if the topping browns too quickly.
  2. Remove from oven and let rest at least 15 minutes before serving so the filling sets; serve warm with ice cream, whipped cream, or yogurt if desired.

Notes

Macerating the fruit concentrates flavor and reduces excess liquid; use 2 tablespoons cornstarch to thicken without turning the filling gluey. If using frozen fruit, thaw and drain, and increase cornstarch to 2–3 tablespoons. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat at 350°F for 8–12 minutes to re-crisp the topping.