It's that time of year where peaches are ripe and there are so many strawberries you don't even know what to do with them. We asked baker extraordinaire and one of the Paper + Craft Pantry workshop instructors, Mindy Cohrs of Mindy's Bakeshop, to teach us a thing or two in the kitchen and to our delight, she obliged with this fantastic Strawberry Peach Crisp. Get your cute recipe cards out (or use this to stop in and buy some of ours) and commit this recipe to memory.
If you aren't following Mindy already on Instagram, you should be! She's @mindysbakeshop!
Strawberry Peach Crisp
yield: 8-10 servings
4 cups peaches, sliced (I used frozen)
2 cups strawberries, sliced
1 tsp vanilla extract
1 tsp grated lemon zest
2 TB lemon juice
1/2 cup sugar
1/4 cup flour
1 tsp ground cinnamon
1 1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup brown sugar
1 tsp salt
1 cup old-fashioned rolled oats
1/2 lb (2 sticks) cold butter, cubed
Preheat the oven to 350 degrees F.
To make your filling: In a large bowl, mix together your fruit, vanilla extract, lemon zest, lemon juice, sugar, flour, and cinnamon and toss to combine. Pour into your baking dish (we used a large cast iron but any casserole dish would work fine.)
Next make your topping: Combine the flour, both sugars, salt, and oats in a large bowl and mix until fully incorporated. Add in your cold butter cubes and use your fingers to rub the butter into the flour mixture until you have pea-sized crumbles. Top your filling with the streusel, covering it completely. We only needed 3/4 of the streusel and stored the rest for later. Depending on the size of your baking dish you might be able to use all of it, but if not it will keep for up to a month in the freezer.
Place baking dish on a foil or parchment-lined sheet pan and bake for 1 hour, until the top is a deep golden-brown and the juice is bubbly and runs clear. Ours took an extra 15 minutes so just keep your eye on it!