Strawberry and Peach Crisp

It's that time of year again! A couple of weeks, I made this crisp as our weekend dessert, and it did not disappoint - especially with a scoop of vanilla ice cream on top. I used frozen strawberries and peaches that had been picked last year, and it turned out well. Be sure to completely thaw your fruit before baking.

Fruit Filling

• 1 lb. fresh strawberries, sliced

• 1 lb. fresh peaches, sliced

• 1/2 c. sugar

• 3 tablespoons cornstarch

• 1 tablespoon lemon juice

Crisp Topping

• 1/2 c. all-purpose flour

• 1/2 oatmeal

• 1/2 c. brown sugar

• 1/2 teaspoon cinnamon

• 1/4 teaspoon salt

• 6 tablespoons unsalted butter, melted

Directions

Place the strawberries and peaches in a mixing bowl and add the sugar and cornstarch; let rest 15 minutes. Gently toss to mix and add the lemon juice.

For the topping, mix the flour, oatmeal, brown sugar, cinnamon, and salt until well combined. Pour in the melted butter and use a spatula to stir.

Preheat oven to 375 degrees and grease an 8x8 inch pan. Pour the fruit filling in the pan and spread the topping evenly across. Bake for 45-50 minutes or until the top is golden brown and the fruit juices are bubbling.

Note: Recipe adapted from www.vforveggy.com