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This strawberry peach crisp combines the juicy sweetness of summer fruits with a warm crunchy oatmeal topping that creates the perfect balance of textures. The brown sugar syrup brings everything together for a dessert that celebrates the best flavors of the season without being overly complicated.
I created this recipe during a particularly abundant peach and strawberry season when my farmers market haul was threatening to spoil. Now it is requested at every summer gathering and my neighbors actually bring me fruit hoping I will make it.
Ingredients
- Topping: Old fashioned oats create the signature crisp texture and nutty flavor
- Brown sugar: Adds a deep caramel note that white sugar simply cannot match
- Flour: Helps bind everything together while adding structure
- Salted butter: Provides richness and helps achieve that perfect golden crust
- Cinnamon: Brings warmth that enhances the fruit flavors without overpowering
- Fruit: Peaches should be ripe but still firm enough to hold their shape when baked
- Strawberries: Add a bright pop of color and tartness that balances the sweetness
- Syrup: Brown sugar creates a caramel like sauce that thickens and coats the fruit
- Cornstarch: Is the thickening agent that transforms the syrup into a glossy coating
- Vanilla extract: Adds depth and complexity to the overall flavor profile
Step-by-Step Instructions
- Create the Crumbly Mixture:
- Combine the oats brown sugar flour cinnamon and melted butter in a mixing bowl. Stir just until you see small clusters forming but stop before it becomes a uniform dough. The texture should resemble wet sand with small pebbles. Spread half of this mixture across the bottom of your greased nine inch square pan pressing gently to create an even base.
- Layer the Fresh Fruit:
- Arrange your peeled and sliced peaches alongside the strawberry slices directly on top of the base layer. Distribute them evenly to ensure consistent flavor in every bite. The contrast between the golden peaches and ruby red strawberries creates a beautiful visual effect even before baking.
- Prepare the Binding Syrup:
- Combine brown sugar cornstarch salt and water in a small saucepan over medium high heat. Whisk constantly to prevent lumps from forming. Watch carefully as the mixture will suddenly transform from cloudy to clear and thicken within two to three minutes. You want a consistency similar to maple syrup not as thick as pudding. Remove from heat immediately once thickened and stir in the vanilla extract.
- Assemble and Finish:
- Pour the warm syrup evenly over the fruit layer allowing it to seep down between the fruit pieces. Sprinkle the remaining oat mixture over the top covering the fruit completely but maintaining a rustic uneven appearance. Some fruit peeking through is perfectly fine and adds to the homemade appeal.
- Bake to Golden Perfection:
- Place in your preheated oven and bake for thirty five minutes until the fruit is bubbling around the edges and the topping has turned golden brown. For an extra crispy topping switch to broil for the final two or three minutes watching carefully to prevent burning. This creates those irresistible crunchy bits that everyone fights over.
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The secret to this recipe is actually in the syrup step. Many fruit crisps become soggy or dry but this cornstarch syrup method creates the perfect consistency every time. My grandmother taught me this technique and it makes all the difference between an average crisp and one that disappears within minutes.
Serving Suggestions
This crisp is absolutely divine served warm with a scoop of vanilla ice cream that slowly melts into the fruit layers. For a less sweet option try serving with lightly sweetened whipped cream or Greek yogurt. The contrast between the warm crisp and cold topping creates a sensory experience that elevates the dessert to new heights.
Storage Tips
The crisp will keep at room temperature covered with foil for up to two days though the topping will soften somewhat. For longer storage refrigerate for up to five days. To reheat place in a three hundred fifty degree oven for about fifteen minutes until warmed through. The microwave works in a pinch but sacrifices the crispness of the topping.
Fruit Variations
While strawberry and peach create a perfect summer pairing this recipe framework works beautifully with countless fruit combinations. Try blueberry and nectarine in late summer apple and cranberry in fall or mixed berries any time of year. The key is maintaining the same overall volume of fruit regardless of which varieties you choose.
Make Ahead Options
The entire crisp can be assembled up to twenty four hours in advance and refrigerated unbaked. Simply add five or ten minutes to the baking time when cooking from cold. Alternatively prepare the topping and store separately from the prepared fruit base combining just before baking for optimal texture.
Common Recipe Questions
- → What's a good method to peel peaches for this treat?
Just dunk peaches in boiling water for half a minute and toss them in ice water. The skins come right off with your fingers.
- → Is frozen fruit okay to use here?
Yep, frozen strawberries and peaches do the trick. Let them thaw out and get rid of any extra liquid first.
- → Any tips for keeping extras fresh?
Pop leftovers into a sealed container and stick them in the fridge for three days tops. Warm them up before digging in again.
- → How can I turn this into a gluten-free dish?
Swap out the regular flour for something gluten-free—almond flour or any gluten-free baking blend does the job.
- → What should I add on top for extra flavor?
Spoon on some Greek yogurt, pour over whip, or add a scoop of vanilla ice cream for a creamy finish.