Strawberry Peach Crisp Dessert (Print Version)
# Ingredients:
→ Topping
01 -
60 g old fashioned oats
02 -
110 g brown sugar
03 -
85 g all-purpose flour
04 -
75 g salted butter, melted
05 -
0.5 teaspoon ground cinnamon
→ Fruit
06 -
3 medium peaches, peeled and sliced (about 600 g)
07 -
150 g strawberries, sliced
→ Syrup
08 -
55 g brown sugar
09 -
9 g cornstarch
10 -
80 ml water
11 -
0.13 teaspoon salt
12 -
0.5 teaspoon vanilla extract
# Instructions:
01 -
Combine oats, brown sugar, flour, ground cinnamon, and melted butter in a bowl until a crumbly texture forms.
02 -
Press half of the oat mixture evenly into the bottom of a lightly greased 23x23 cm baking pan.
03 -
Distribute sliced peaches and strawberries evenly over the oat crust.
04 -
In a small saucepan, cook brown sugar, cornstarch, salt, and water over medium-high heat, stirring constantly, until thickened (about 2 minutes).
05 -
Remove syrup from heat, stir in vanilla extract, and pour evenly over the fruit.
06 -
Sprinkle the remaining oat mixture evenly over the fruit and syrup.
07 -
Transfer to the centre rack of a preheated oven at 175°C and bake for 35 minutes, until the topping is golden.
08 -
For a crispier top, set oven to broil and place pan on top shelf for 2-3 minutes, watching closely to avoid burning.
# Notes:
01 -
For best results, use ripe seasonal peaches and strawberries. Allow the crisp to cool slightly before serving for optimal texture.