Can I use frozen peaches and strawberries?

Yes, you can use frozen fruit as long you thaw them completely and drain any excess moisture.

How can I soften peaches quickly?

Add peaches to boiling water and cook for up to 5 minutes until fork tender. You don’t want them to become too soft.

How do you keep strawberry peach crisp from getting soggy?

Select peaches that are ripe but not too soft. Also, use a large enough (3 quarts) baking pan to ensure the fruit isn’t overcrowded so the steam can easily escape during baking.

Should I refrigerate peach crisp?

It’s best to store leftover crisp in the refrigerator to keep it fresh.

What is the difference between peach crumble and peach crisp?

Crumbles use flour, sugar, baking powder, and melted butter to create a crumbly texture. Crisps use flour, butter, sugar, and oats or nuts to create a crispy and crunchy texture.

Easy Strawberry Peach Crisp

Name: Easy Strawberry Peach Crisp
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 140 g (1 cup) all-purpose flour; 90 g (3/4 cup) old-fashioned oats; 110 (1/2 cup) light brown sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 113 g (1/2 cup) cold unsalted butter, cubed; 624 g (5 cups) firm ripe peaches, about 6-8 peaches peeled and sliced; 110 g (1/2 cup) granulated sugar; 3 tablespoons cornstarch; 1 1/2 teaspoons ground cinnamon; 2 tablespoons fresh lemon juice; 1 teaspoon pure vanilla extract; 450 g (3 cups) quartered fresh strawberries

Description

Easy Strawberry Peach Crisp is made with fresh sliced strawberries and peaches topped with a simple buttery oat topping. Serve this warm with a scoop of vanilla ice cream for a simple sweet treat!

Ingredients

Scale

Topping

140 g (1 cup) all-purpose flour
90 g (3/4 cup) old-fashioned oats
110 (1/2 cup) light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
113 g (1/2 cup) cold unsalted butter, cubed

Filling

624 g (5 cups) firm ripe peaches, about 6-8 peaches peeled and sliced
110 g (1/2 cup) granulated sugar
3 tablespoons cornstarch
1 1/2 teaspoons ground cinnamon
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
450 g (3 cups) quartered fresh strawberries

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Instructions

Preheat the oven to 350°F/177°C. Butter a 3-quart baking dish (8x11-inch) and set aside.

Topping

Add the flour, oats, brown sugar, cinnamon, and salt to a food processor. Pulse 2-3 times to combine.
Add the butter and pulse 4-6 times or until the mixture resembles a course meal. Refrigerate while preparing the filling.

Filling

Place the peaches in a large mixing bowl and combine with the sugar, cornstarch, cinnamon, lemon juice, and vanilla extract.
Add the strawberries and gently mix to combine.
Pour the filling into the prepared baking dish and spread it into an even layer. Evenly sprinkle the topping over the filling.
Bake for 35-40 minutes or until the fruit is bubbling and the topping is golden brown.

Notes

Storage: Store leftover crisp covered in the fridge for up to 3 days or in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Freezer: Tightly cover unbaked crisp with plastic wrap and aluminum foil and freeze for up to 3 months. Baked covered with aluminum foil in a 350°F/177°C oven for 20 minutes, then remove foil and bake 35-40 minutes.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Pies & Crisps
Method: Baking