Peach Strawberry Crisp

After a while you learn to have a few "go-to" dishes that you can count on to save the day!! When it comes to last minute dessert, cakes and pies take too much time. But crisps and crumbles are perfect--so easy your fifth-graders can make them in very little time. Of course it always helps to have a few basic ingredients on hand. During the summer we always  have peaches and strawberries in the fridge. During the fall and winter months substitute with apple or pears and cranberries.

Peach Strawberry Crisp Recipe

Serves 6-8

Filling

4-5 cups peaches, peeled and sliced

1-2 cups strawberries, hulled and quartered

1 tablespoon cornstarch

1 cup brown sugar

2 tablespoons lemon juice, fresh-squeezed

1/2 teaspoon almond extract

Pinch, kosher salt

Topping

3/4 cup brown sugar

3/4 cup all-purpose flour

1/2 cups rolled oats

1/2 cup chopped walnuts

1/4 teaspoon kosher salt

1 teaspoon Chef Belinda Turkish Coffee Spice Mix

1/2 cup unsalted butter, melted

Preheat oven to 350F. Spray baking dish with cooking spray.

In a large bowl combine peaches, strawberries, cornstarch, sugar, lemon juice, extract and salt. Toss thoroughly to combine and spoon into prepared dish.

Make the topping by combining all ingredients until crumbly and sprinkle, evenly, over the top of the fruit mixture. Bake  for 40-45 minutes until top is golden brown and filling is bubbly. Remove from oven and cool slightly before serving.

(Thanks to Lodge Cast Iron for the perfect baking and serving dish!)