Description
Fresh peaches + ripe strawberries + a buttery oat topping = the crisp of your summer dreams! This easy dessert bakes into a golden, bubbling masterpiece that’s perfect with a scoop of vanilla ice cream or a dollop of whipped cream. Sweet, tangy, and just the right amount of cozy, it’s ideal for brunches, backyard BBQs, or any sunny afternoon craving.
Ingredients
Topping:
• ½ cup old fashioned oats
• ½ cup brown sugar
• ⅔ cup all-purpose flour
• ⅓ cup salted butter, melted
• ½ tsp ground cinnamon
Fruit Layer:
• 2½ cups peaches, peeled and sliced (about 3)
• 1 cup sliced strawberries
Syrup:
• ¼ cup brown sugar
• 3 tsp cornstarch
• ⅓ cup water
• ⅛ tsp salt
• ½ tsp vanilla extract
Instructions
1️⃣ Make the Topping:
• In a bowl, stir oats, brown sugar, flour, cinnamon, and melted butter until crumbly.
• Press half into a greased 9×9-inch baking dish.
2️⃣ Add the Fruit:
• Layer sliced peaches and strawberries over the crust.
3️⃣ Cook the Syrup:
• In a small saucepan, combine brown sugar, cornstarch, salt, and water.
• Cook over medium heat, stirring constantly, until thickened (2–3 mins).
• Remove from heat and stir in vanilla.
4️⃣ Assemble the Crisp:
• Pour syrup evenly over fruit.
• Crumble the remaining topping over everything.
5️⃣ Bake:
• Bake at 350°F (175°C) for 35 minutes.
• For a crispier top, broil 2–3 minutes (optional, watch closely!).
Notes
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Fruit Swaps: You can substitute nectarines for peaches or add blueberries or raspberries for extra color and tartness.
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Frozen Fruit: If using frozen peaches or strawberries, thaw and drain them first to prevent excess moisture from making the crisp soggy.
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Make It Gluten-Free: Use certified gluten-free oats and a 1:1 gluten-free flour blend instead of all-purpose flour.
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Make It Vegan: Swap the butter with coconut oil or vegan butter.
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Crunchier Topping: For an extra crunchy topping, refrigerate the crumble mixture for 10–15 minutes before baking.
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Syrup Tip: Don’t skip the syrup—it thickens the fruit juices and prevents the crisp from becoming watery.
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Serving Tip: Best enjoyed warm with a scoop of vanilla ice cream, whipped cream, or a dollop of Greek yogurt.
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Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven at 325°F to keep the topping crisp.
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Freezing: Baked crisp can be frozen for up to 3 months. Reheat directly from frozen in a 350°F oven for 20–25 minutes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (~175g)
- Calories: 280 kcal
- Sugar: 24 g
- Sodium: 105 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 25 mg
Keywords: Fruit Crumbles & Crisps, Summer Desserts, Easy Family Bakes, Make-Ahead Treats, Peach Recipes, Strawberry Recipes, Baked Fruit Ideas, Oat Topping Desserts, Brunch Desserts, BBQ Dessert Ideas