Tropical Twist Crisp

Preheat oven to 350 degrees.

In a bowl, combine the peeled (see note below) and sliced/cubed peach pieces, hulled and sliced strawberries, sugar, coconut flakes, flour or cornstarch, lemon extract and vanilla extract. Stir until well mixed. Let rest while making the topping.

In a food processor, combine the oats, brown sugar, flour, baking soda, nutmeg, ground cloves, ground cinnamon and cold butter. Blend on high until mixture starts to ball together.

Grease an 8″x8″ pan. Pour filling into the greased pan and spread until level. Spread the topping mixture over the filling. Bake in the preheated oven for approximately 30 minutes or until topping is browned and filling is bubbling. I recommend putting a broad cookie sheet on the rack below to catch any overflow drippings.

Serve warm and possibly topped with ice cream.

Note: I find it is easiest to peel peaches by blanching them. This will add to your prep time.