Ingredients
- 2 cups fresh strawberries, hulled and halved
- 2 cups fresh peaches, peeled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small cubes
- Optional: 1/4 cup chopped pecans for added crunch
You can substitute frozen fruit if fresh is unavailable, just make sure to thaw and drain excess liquid first. The pecans are optional but highly recommended for a nutty twist.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking dish.
- In a large bowl, combine the strawberries, peaches, granulated sugar, cornstarch, and vanilla extract. Gently toss until the fruit is evenly coated.
- Pour the fruit mixture into the prepared baking dish, spreading it out evenly.
- In another bowl, mix the oats, flour, brown sugar, cinnamon, and salt. Add the chilled butter cubes and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Sprinkle the oat mixture evenly over the fruit filling. If using, sprinkle chopped pecans on top.
- Bake in the preheated oven for 35–40 minutes, or until the topping is golden brown and the fruit is bubbly.
- Let the crisp cool for at least 10 minutes before serving to allow the juices to thicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International