Peach Strawberry Crisp
This recipe is a summer staple of mine. It's perfect when you have almost-too-ripe peaches and strawberries, as was the case for me last night. Instead of letting your fruit die on the counter, slice it up and turn it into a crisp (or freeze it for your acai bowls). It's not the most photogenic dessert, but take my word for it...or take Giada's, since she's the one who created the original recipe. I could literally eat it for breakfast, lunch and dinner (unfortunately).
Ingredients
Filling
2 tablespoons fresh lemon juice (about 1/2 large lemon)
1 1/2 tablespoons cornstarch or flour (I've used both and they both worked fine)
1 pound strawberries, quartered (can also use frozen)
1 1/2 pounds yellow peaches, peeled, pitted and sliced (again, can also use frozen) - I used 6 large
1/2 cup light brown sugar
Topping
2/3 cup all-purpose flour
2/3 cup old fashioned style oats
1/2 cup slivered almonds
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, chilled, cut into 1/2 inch cubes
Instructions
Preheat oven to 350-degrees.
Butter a baking dish (8x8 or 13x7).
For the filling: In a medium bowl, whisk together the lemon juice and cornstarch until smooth. Add the strawberries, peaches and brown sugar. Toss until the fruit is coated. Pour the fruit mixture into the buttered baking dish.
For the topping: In the bowl of a food processor, combine the flour, oats, almonds, brown sugar, cinnamon, and salt. Pulse until mixed. Add the cubed butter. Pulse until the butter is the size of peas.
Sprinkle the mixture over the filling and bake for 40-45 minutes - until the filling is bubbling and the top is golden.
Cool for 5 minutes.
Serve with vanilla ice cream or whipped cream – or better yet, both!
