© Claudia's Cookbook - Strawberry Peach Crisp 14

In case you were wondering, the strawberry game is still going strong in my house. I am very lucky to have a farmers market happening every Thursday near my office. There are tons of local merchants with delicious looking vegetables, fruit and baking. I absolutely love it. I decided to treat myself to a big box of locally grown strawberries. They were so ripe, I couldn’t say no. Crisps have to be one of my favourite desserts in the entire world, and this one is no exception. I had some peaches in my fridge from the week before that were still ripe, so I decided to combine them with my newly purchased strawberries. Not only do crisps give me another reason to eat ice cream (because you can’t eat it without – it should actually be illegal), they are also one of the simplest treats to make. Very little effort is required for such a great reward.

This dessert has such amazing flavour. Juicy peaches and ripe strawberries go together so nicely. Topped with a buttery crumble on top, you will win any dinner party you host with this incredible treat.

© Claudia's Cookbook - Strawberry Peach Crisp 1

In a large mixing bowl whisk together lemon juice, almond extract, and cornstarch.

© Claudia's Cookbook - Strawberry Peach Crisp 2

Add peaches, strawberries, and white sugar and toss gently with a wooden spoon until well combined.

© Claudia's Cookbook - Strawberry Peach Crisp 3

The sugar brings out the juices of the fruit immediately.

© Claudia's Cookbook - Strawberry Peach Crisp 4

Pour fruit mixture into a greased 9″ x 13″ baking dish.

© Claudia's Cookbook - Strawberry Peach Crisp 5

In a medium mixing bowl beat butter with brown sugar until smooth and creamy.

© Claudia's Cookbook - Strawberry Peach Crisp 10

Should look like the above photo.

© Claudia's Cookbook - Strawberry Peach Crisp 9

Add flour, oats and salt, stirring with a wooden spoon until well incorporated.

© Claudia's Cookbook - Strawberry Peach Crisp 8

Texture should be crumbly. If crumbs are too big, break them apart with your fingers. 

© Claudia's Cookbook - Strawberry Peach Crisp 7

Sprinkle crumbled mixture evenly over your fruit mixture.

© Claudia's Cookbook - Strawberry Peach Crisp 6

Bake in a 350 degree fahrenheit oven for 40-45 minutes, until the top is golden brown and bubbling.

© Claudia's Cookbook - Strawberry Peach Crisp 12

Allow to cool on a wire rack for 15-20 minutes.

© Claudia's Cookbook - Strawberry Peach Crisp 13

How amazing does this look?!

© Claudia's Cookbook - Strawberry Peach Crisp 15

Serve warm and top with vanilla ice cream.

Trust me, the ice cream is totally worth it.

© Claudia's Cookbook - Strawberry Peach Crisp 16

The crumb topping has a wonderful buttery flavour and crisp texture.

© Claudia's Cookbook - Strawberry Peach Crisp 17

This dessert won’t last long in your house. Nor should it.

Enjoy!

Strawberry Peach Crisp
Serves 6
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 2 tbsp fresh lemon juice
  2. 2 tsp almond extract
  3. 2 tbsp cornstarch
  4. 1.5 lbs peaches, pitted and sliced
  5. 1/2 lb strawberries, roughly chopped
  6. 1 cup white sugar
  7. 3/4 cup unsalted butter, softened
  8. 1/2 cup brown sugar
  9. 1-1/3 cups all purpose flour
  10. 2/3 cup old fashioned style oats
  11. 1/2 teaspoon salt
Instructions
  1. In a large mixing bowl whisk together lemon juice, almond extract, and cornstarch.
  2. Add peaches, strawberries, and white sugar and toss gently with a wooden spoon until well combined.
  3. Pour fruit mixture into a greased 9″ x 13″ baking dish.
  4. In a medium mixing bowl beat butter with brown sugar until smooth and creamy.
  5. Add flour, oats and salt, stirring with a wooden spoon until well incorporated. Texture should be crumbly. If crumbs are too big, break them apart with your fingers.
  6. Sprinkle crumbled mixture evenly over your fruit mixture.
  7. Bake in a 350 degree fahrenheit oven for 40-45 minutes, until the top is golden brown and bubbling.
  8. Allow to cool on a wire rack for 15-20 minutes.
  9. Serve warm and top with vanilla ice cream.
  10. Enjoy!
Adapted from Valerie's Kitchen
Adapted from Valerie's Kitchen
Claudia's Cookbook http://www.claudiascookbook.com/

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