Description
A warm and comforting summer dessert featuring juicy peaches and sweet strawberries beneath a buttery oat crumble topping. Perfect for family gatherings, potlucks, or enjoying seasonal fruit flavors at home.
Ingredients
3 cups peeled sliced peaches
1 1/2 cups sliced strawberries
1/2 cup old-fashioned oats
2/3 cup all-purpose flour
3/4 cup brown sugar, divided
1/2 teaspoon cinnamon
1/3 cup melted butter
2 teaspoons cornstarch
1/3 cup water
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch baking dish.
- In a mixing bowl, combine the oats, flour, 1/2 cup brown sugar, cinnamon, and melted butter until crumbly.
- Press half of the crumble mixture into the bottom of the prepared baking dish to form a crust.
- Spread the sliced peaches and strawberries evenly over the crust.
- In a small saucepan, whisk together the remaining brown sugar, cornstarch, water, and salt.
- Cook over medium heat until the mixture thickens slightly.
- Remove from the heat and stir in the vanilla extract.
- Pour the sauce evenly over the fruit layer.
- Sprinkle the remaining crumble mixture over the top.
- Bake for 35 to 40 minutes, or until the topping is golden brown and the fruit is bubbling.
- Allow the crisp to cool slightly before serving.
Notes
Add blueberries or raspberries for extra berry flavor.
Mix chopped pecans or walnuts into the crumble topping for added crunch.
Add a pinch of nutmeg or ginger for a warmer spice profile.
Substitute nectarines for peaches if desired.
Store covered in the refrigerator for up to 4 days.
Freeze individual portions for up to 3 months and thaw overnight before reheating.
Serve warm with vanilla ice cream, whipped cream, or Greek yogurt.
For a gluten-free version, use gluten-free flour and certified gluten-free oats.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
