This easy and delightful Peach Strawberry Crisp captures the essence of summer with its juicy peaches and vibrant strawberries, all topped with a golden, crispy crust.
Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream or with yogurt for breakfast as my wife does.
Ingredients
- Peaches
- Strawberries
- Lemon
- Corn starch
- Sugar
- Cinnamon
- Vanilla bean (optional)
- Vanilla extract
- Salt
For the crumble topping
- Flour
- Granola
- Brown sugar
- Cinnamon
- Salt
- Unsalted butter
For serving
- Vanilla ice cream, whipped cream, or yogurt
- Fresh mint leaves
- Fresh strawberries
See recipe card for quantities.
Instructions
Preheat the oven to 350°F.
For the filling
In a large mixing bowl, whisk together the lemon juice, and corn starch, mix until smooth. Add the sugar, cinnamon, salt, vanilla extract, lemon zest, the paste from the vanilla and mix to combine. Add the strawberries, and peaches, toss gently to coat the fruit evenly. Pour the fruit mixture into a greased 9” x 13” baking pan.
For the topping
Add the flour, granola (or oat mixture), brown sugar, cinnamon, and salt into a food processor. Pulse until mixed. Add the chilled butter and pulse until the butter is the size of peas.
Sprinkle the topping mixture evenly over the filling.
Bake for 40 to 45 minutes, the filling should be bubbling, and the top lightly browned. If you prefer a darker crumble, place under a preheated broiler for 1 to 3 minutes (watch carefully to avoid burning it)
Cool the crumble for 5 minutes.
For serving
Spoon the warm crumble into bowls and serve with a dollop of whipped cream, ice cream or yogurt. Garnish with fresh mint leaves and the reserved fresh strawberries. Enjoy!
Watch how this Peach Strawberry Crisp was made here.
Equipment
Created using Hestan Culinary Cookware: Provisions OvenBond Tri-ply 9”x13” Rectangular Baker, Provisions Stainless Steel 5-Qt Colanders. Baked in the Hestan Home Dual Fuel Range.
Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.
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Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
Peach Strawberry Crisp
Ingredients
- 7 large peaches sliced (about 2lb 12 oz)
- 1 ½ quarts strawberries medium sized halved, small left whole (reserved a few small ones to place one on each ice cream scoop)
- Zest of 1 lemon
- ¼ cup lemon juice
- 3 tablespoons cornstarch
- ¼ cup sugar
- ½ teaspoon cinnamon
- Paste of ½ vanilla bean optional
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the crumble topping
- 1 cup flour
- 1 ½ cups “simply almond” granola substitute your favourite granola or 1 cup oats, 2 tablespoons ground almonds, 1 tablespoon sunflower seeds, 1 tablespoon honey
- 1 cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup unsalted butter, chilled, cut into ½-inch cubes
For serving
- Vanilla ice cream whipped cream, or yogurt
- Fresh mint leaves
- Fresh strawberries
Instructions
- Preheat the oven to 350°F.
For the filling
- In a large mixing bowl, whisk together the lemon juice, and corn starch, mix until smooth. Add the sugar, cinnamon, salt, vanilla extract, lemon zest, the paste from the vanilla and mix to combine. Add the strawberries, and peaches, toss gently to coat the fruit evenly. Pour the fruit mixture into a greased 9” x 13” baking pan.
For the topping
- Add the flour, granola (or oat mixture), brown sugar, cinnamon, and salt into a food processor. Pulse until mixed. Add the chilled butter and pulse until the butter is the size of peas.
- Sprinkle the topping mixture evenly over the filling.
- Bake for 40 to 45 minutes, the filling should be bubbling, and the top lightly browned. If you prefer a darker crumble, place under a preheated broiler for 1 to 3 minutes (watch carefully to avoid burning it)
- Cool the crumble for 5 minutes.
For serving
- Spoon the warm crumble into bowls and serve with a dollop of whipped cream, ice cream or yogurt. Garnish with fresh mint leaves and the reserved fresh strawberries. Enjoy!
This looks so yummy. Best flavours ofsummer.
Thanks so much Shanley!
This recipe was a big hit with our family!
Have a great day 🙂
Elaine & James