Ingredients:

• For the fruit filling:
• 2 cups fresh strawberries, hulled and sliced
• 2 cups fresh peaches, pitted and sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• For the crisp topping:
• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted

Preparing the Fruit Filling

1. Start by preheating your oven to 350°F (175°C). This will ensure that your crisp bakes evenly and gets that lovely golden color.
2. In a large mixing bowl, combine the sliced strawberries and peaches. I love using fresh fruit for this recipe, as it really enhances the flavor.
3. Add the granulated sugar, lemon juice, vanilla extract, and cornstarch to the fruit. The sugar will help to draw out the juices from the fruit, while the cornstarch will thicken it up as it bakes.
4. Gently toss everything together until the fruit is well coated. Be careful not to mash the fruit; we want to keep those lovely slices intact!
5. Once combined, transfer the fruit mixture into a greased 9×13 inch baking dish. Spread it out evenly so that every bite will have a delicious mix of strawberries and peaches.

Preparing the Crisp Topping

1. In a separate mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, ground cinnamon, and salt. Stir these dry ingredients together until they are well mixed.
2. Next, pour the melted butter into the dry mixture. I find it easiest to use a fork or a pastry cutter to mix the butter in until the mixture resembles coarse crumbs. This will give your topping that delightful crunch!
3. Once the topping is ready, sprinkle it evenly over the fruit filling in the baking dish. Make sure to cover the fruit completely, as this will create a nice barrier that keeps the juices from bubbling over too much.

Baking the Crisp

1. Now it’s time to bake! Place the baking dish in the preheated oven and let it bake for about 30-35 minutes. You’ll know it’s done when the topping is golden brown and the fruit is bubbling around the edges.
2. Keep an eye on it during the last few minutes of baking to ensure it doesn’t over-brown. If you notice the topping is getting too dark, you can cover it loosely with aluminum foil.
3. Once it’s out of the oven, let the crisp cool for about 10-15 minutes. This will help the juices thicken up a bit more, making it easier to serve.

Serving the Strawberry Peach Crisp

1. When you’re ready to serve, scoop out generous portions of the crisp into bowls. I love to serve it warm, as the flavors are at their peak!
2. For an extra special touch, top each serving with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess pairs perfectly with the warm, fruity crisp.
3. Enjoy your delicious Strawberry Peach Crisp with family and friends! It’s a delightful dessert that’s sure to impress.

Storage Tips

1. If you have any leftovers (which is rare in my house!), let the crisp cool completely before covering it with plastic wrap or transferring it to an airtight container.
2. Store it in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or pop it back in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
3. For longer storage, you can freeze the unbaked crisp. Just assemble it