Strawberry Peach Crisp is a warm and comforting summer dessert made with juicy peaches, sweet strawberries, and a buttery oat crumble topping. I love how the fresh fruit becomes tender and flavorful as it bakes, while the golden crumble adds the perfect crunchy contrast. This simple dessert is ideal for family gatherings, potlucks, or whenever I want to enjoy seasonal fruit in a delicious homemade treat.
Why You’ll Love This Recipe
I love this recipe because it combines two of my favorite summer fruits in one easy dessert. The peaches and strawberries create a naturally sweet and juicy filling that pairs perfectly with the crisp oat topping.
I also enjoy how simple the preparation is. With basic pantry ingredients and minimal prep time, I can have a beautiful dessert ready for the oven in just minutes.
Another reason I keep coming back to this recipe is its versatility. I can serve it warm on its own, pair it with vanilla ice cream, or enjoy it chilled the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups peeled sliced peaches
1 1/2 cups sliced strawberries
1/2 cup old-fashioned oats
2/3 cup all-purpose flour
3/4 cup brown sugar, divided
1/2 teaspoon cinnamon
1/3 cup melted butter
2 teaspoons cornstarch
1/3 cup water
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Directions
I preheat the oven to 350°F (175°C) and lightly grease a 9-inch baking dish.
In a mixing bowl, I combine the oats, flour, 1/2 cup brown sugar, cinnamon, and melted butter until the mixture becomes crumbly.
I press half of the crumble mixture into the bottom of the prepared baking dish to form a crust.
I spread the sliced peaches and strawberries evenly over the crust.
In a small saucepan, I whisk together the remaining brown sugar, cornstarch, water, and salt.
I cook the mixture over medium heat until it thickens slightly.
I remove the saucepan from the heat and stir in the vanilla extract.
Then I pour the sauce evenly over the fruit layer.
I sprinkle the remaining crumble mixture over the top.
Next I bake for 35 to 40 minutes, or until the topping is golden brown and the fruit is bubbling.
I allow the crisp to cool slightly before serving.
Servings and Timing
Servings: 8 servings
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Calories: Approximately 210 kcal per serving
Variations
I sometimes add blueberries or raspberries for an extra burst of berry flavor. The combination creates a colorful and delicious fruit filling.
For a nuttier topping, I like mixing chopped pecans or walnuts into the crumble mixture. This adds extra texture and richness.
When I want a warmer spice profile, I add a pinch of nutmeg or ginger along with the cinnamon.
I can also substitute nectarines for peaches if they are more readily available during the season.
Storage/Reheating
I store leftover Strawberry Peach Crisp covered in the refrigerator for up to 4 days. Once cooled completely, I either keep it in the baking dish covered with plastic wrap or transfer it to an airtight container.
For longer storage, I freeze individual portions for up to 3 months. I thaw them overnight in the refrigerator before reheating.
To reheat, I warm individual servings in the microwave for about 30 to 60 seconds. If I want to restore the crisp topping, I reheat it in a 350°F oven for about 10 to 15 minutes.
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FAQs
Can I use frozen fruit instead of fresh fruit?
Yes, I can use frozen peaches and strawberries. I usually thaw and drain them first to prevent excess moisture in the filling.
How do I know when the crisp is fully baked?
I look for a golden-brown topping and bubbling fruit around the edges. These signs indicate that the crisp is ready.
Can I make this dessert ahead of time?
Yes, I can prepare the crisp several hours in advance and refrigerate it before baking. I simply bake it when I am ready to serve.
What should I serve with Strawberry Peach Crisp?
I enjoy serving it warm with vanilla ice cream, whipped cream, or even a spoonful of Greek yogurt for a lighter option.
Can I make this recipe gluten-free?
Yes, I can substitute a gluten-free all-purpose flour blend and certified gluten-free oats for a gluten-free version.
Conclusion
Strawberry Peach Crisp is a simple yet satisfying dessert that highlights the sweetness of fresh summer fruit. I love how the juicy peaches and strawberries blend together beneath a buttery oat crumble topping, creating a comforting dessert that is easy to make and always crowd-pleasing. Whether I serve it warm with ice cream or enjoy leftovers the next day, this recipe is a wonderful way to celebrate seasonal fruit flavors.
📖 Recipe:
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Strawberry Peach Crisp
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A warm and comforting summer dessert featuring juicy peaches and sweet strawberries beneath a buttery oat crumble topping. Perfect for family gatherings, potlucks, or enjoying seasonal fruit flavors at home.
Ingredients
3 cups peeled sliced peaches
1 1/2 cups sliced strawberries
1/2 cup old-fashioned oats
2/3 cup all-purpose flour
3/4 cup brown sugar, divided
1/2 teaspoon cinnamon
1/3 cup melted butter
2 teaspoons cornstarch
1/3 cup water
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch baking dish.
- In a mixing bowl, combine the oats, flour, 1/2 cup brown sugar, cinnamon, and melted butter until crumbly.
- Press half of the crumble mixture into the bottom of the prepared baking dish to form a crust.
- Spread the sliced peaches and strawberries evenly over the crust.
- In a small saucepan, whisk together the remaining brown sugar, cornstarch, water, and salt.
- Cook over medium heat until the mixture thickens slightly.
- Remove from the heat and stir in the vanilla extract.
- Pour the sauce evenly over the fruit layer.
- Sprinkle the remaining crumble mixture over the top.
- Bake for 35 to 40 minutes, or until the topping is golden brown and the fruit is bubbling.
- Allow the crisp to cool slightly before serving.
Notes
Add blueberries or raspberries for extra berry flavor.
Mix chopped pecans or walnuts into the crumble topping for added crunch.
Add a pinch of nutmeg or ginger for a warmer spice profile.
Substitute nectarines for peaches if desired.
Store covered in the refrigerator for up to 4 days.
Freeze individual portions for up to 3 months and thaw overnight before reheating.
Serve warm with vanilla ice cream, whipped cream, or Greek yogurt.
For a gluten-free version, use gluten-free flour and certified gluten-free oats.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
