Ingredients
- 2 cups of fresh strawberries, hulled and sliced
- 3 cups of ripe peaches, peeled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
If you’re looking to make this dessert gluten-free, simply substitute the all-purpose flour with almond flour. For a vegan version, you can replace the butter with a plant-based alternative.
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
- In a large bowl, combine the strawberries, peaches, granulated sugar, lemon juice, and cornstarch. Gently toss until the fruit is well coated.
- Transfer the fruit mixture into the prepared baking dish, spreading it evenly.
- In another bowl, mix the rolled oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and vanilla extract, stirring until the mixture resembles coarse crumbs.
- Sprinkle the crisp topping evenly over the fruit mixture in the baking dish.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling at the edges.
- Allow the crisp to cool slightly before serving. This wait is worth it—the flavors meld beautifully as it sits.
Just like my abuela, I encourage you to trust your senses here. If the kitchen smells heavenly and the crisp has that perfect golden hue, you know it’s ready. Remember, cooking is as much about intuition as it is about following instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International