Best 6 Strawberry Peach Crisp Recipes

PEACH AND STRAWBERRY CRUMBLE

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
• For the filling: In a medium bowl, whisk together the lemon juice and arrowroot until smooth. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into the prepared pan.
• For the topping: In the bowl of a food processor, combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. Cool the crumble for 5 minutes.
• Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream.

MOM'S PEACH CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange peaches evenly in an 8x8-inch baking dish.
• Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
• Bake in the preheated oven until topping is lightly browned, about 30 minutes.

PEACH, STRAWBERRY, BLUEBERRY CRISP

Steps:

• Heat oven to 375°.
• Coat four 4-oz ramekins with cooking spray. Combine berries, peaches, juice and vanilla in a bowl and mix well.
• In a separate bowl, combine remaining ingredients with hands until moist and crumbly.
• Spoon fruit mixture into ramekins; scatter crumb mixture evenly over the top of each.
• Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.

JUICY PEACH CRISP

Steps:

• Preheat an oven to 375 degrees F (190 degrees C), and grease an 8 inch square baking dish.
• Place the peaches in the bottom of the baking dish, and sprinkle them with almond extract.
• In a bowl, combine the flour, sugar, brown sugar, cinnamon, and salt. Cut the butter into the flour mixture with a pastry cutter until the mixture resembles crumbs.
• Sprinkle the flour mixture in an even layer over the top of the peaches, and bake in the preheated oven for about 45 minutes, until the peaches are bubbling and the topping is browned.

STRAWBERRY-PEACH CRISP

Steps:

• Preheat oven to 350°F.
• Mix the strawberries, peaches, lemon juice, white sugar, first whole-wheat flour, first cinnamon, and nutmeg in an 8 inch square baking dish.
• Make the topping by tossing together the remaining whole-wheat flour, brown sugar, oats, butter, and cinnamon.
• Sprinkle the topping mixture over the strawberry peach filling.
• Bake 35 minutes or until the topping is golden brown and crisp.
• Serve with ice cream or whipped cream.6-.

JUICY PEACH & STRAWBERRY CRUMB PIE

Steps:

• Preheat oven to 375°. Unroll pie crust into a 9-in. pie plate; flute edge. In a large bowl, combine peaches, strawberries and lemon juice. In a small bowl, mix sugar, cornstarch and basil. Add to fruit and toss gently to coat. Transfer to crust., In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place pie on a foil-lined baking pan., Bake on a lower oven rack until topping is golden brown and filling is bubbly, 45-55 minutes. Cool on a wire rack.