Strawberry Peach Crisp Recipe

This Strawberry Peach Crisp is summer dessert perfection in every bite! Sweet peaches and tangy strawberries combine under a golden, buttery oat topping that crisps up beautifully in the oven. It’s the kind of dessert that feels special but comes together in just minutes—perfect for those warm evenings when you want something homemade without spending hours in the kitchen.

Why You’ll Love This Recipe

• Seasonal Simplicity: Takes advantage of summer’s best fruits in a dessert that celebrates their natural sweetness.
• Comforting Yet Light: Offers all the comfort of a traditional fruit crisp without feeling heavy—the perfect end to any meal.
• Versatile Dessert: Works equally well for casual family dinners or dressed up with vanilla ice cream for guests.
• Make-Ahead Friendly: Can be prepared earlier in the day and baked just before serving for that warm-from-the-oven experience.

this Recipe

Ingredients You’ll Need

For the Topping

• Old Fashioned Oats: Provides wonderful texture and that classic crisp chewiness. Don’t substitute quick oats here—they won’t give you the same hearty bite.
• Brown Sugar: Adds a rich molasses flavor that white sugar just can’t match. It also helps create those delicious crispy edges.
• Flour: Acts as the binding agent for the topping, giving structure while still allowing for that perfect crumbly texture.
• Salted Butter: The fat that brings it all together! Using melted butter makes mixing easier and ensures even distribution throughout the topping.
• Cinnamon: That warm spice that makes fruit desserts truly special. It particularly complements the peaches beautifully.

For the Fruit Filling

• Peaches: The star of the show! Fresh, ripe peaches deliver juicy sweetness that canned varieties simply can’t match.
• Strawberries: Adds a bright pop of color and tartness that balances the sweetness of the peaches perfectly.

For the Syrup

• Brown Sugar: Creates depth of flavor in the syrup and complements the natural sweetness of the fruit.
• Cornstarch: The thickening agent that transforms the fruit juices into a luscious sauce rather than a watery mess.
• Water: Helps dissolve the sugar and cornstarch, creating the base for our syrup.
• Salt: Just a pinch enhances all the other flavors—never skip this!
• Vanilla Extract: Adds that warm aromatic quality that makes homemade desserts taste so special.

Variations

This crisp is wonderfully adaptable to what you have on hand:

• Berry Bonanza: Swap in blueberries, blackberries, or raspberries for some or all of the strawberries.
• Stone Fruit Medley: Replace some peaches with nectarines, plums, or apricots for a complex fruit flavor.
• Nutty Crunch: Add ¼ cup chopped pecans, walnuts, or almonds to the topping for extra texture.
• Spice It Up: Incorporate nutmeg, cardamom, or ginger into the topping for a more complex spice profile.
• Coconut Twist: Mix ¼ cup shredded coconut into the topping for a tropical note.

How to Make Strawberry Peach Crisp

Step 1: Create the Crumble Mixture

Combine the oats, brown sugar, flour, and cinnamon in a medium bowl. Pour in the melted butter and stir until everything is moistened and forms a crumbly texture. Be careful not to overmix—you want those beautiful clumps! Take half of this mixture and press it into the bottom of your greased 9×9 pan to form a crust.

Step 2: Prepare and Add the Fruit

Arrange your peeled and sliced peaches and strawberries in an even layer over the crust. The fruit should completely cover the base layer.

Step 3: Make the Syrup

In a small saucepan over medium-high heat, whisk together the brown sugar, cornstarch, salt, and water. Keep stirring constantly as the mixture heats—it will thicken quite suddenly! Once it reaches a glossy, thickened consistency (this only takes about 2 minutes), remove from heat and stir in the vanilla extract.

Step 4: Assemble and Bake

Pour the warm syrup evenly over the fruit layer, making sure to cover all areas. Then sprinkle the remaining crumble mixture over the top. Bake in a preheated 350°F oven for 35 minutes, until the fruit is bubbling around the edges and the topping is golden brown.

Step 5: Broil for Extra Crispiness (Optional)

For that professional-looking caramelized top, switch your oven to broil, move the pan to the top shelf, and broil for 2-3 minutes. Watch it like a hawk—it can go from perfectly golden to burnt in seconds!

Pro Tips for Making the Recipe

• Peach Preparation: To easily peel peaches, score an X on the bottom, dip in boiling water for 30 seconds, then transfer to ice water. The skins will slip right off!
• Fruit Ripeness: Use peaches that yield slightly to gentle pressure—too firm and they won’t soften properly, too soft and they’ll turn mushy.
• Topping Technique: Don’t press the top layer of crumble down—leave it loose and irregular for maximum texture and those delicious craggy bits.
• Baking Dish: A 9×9 pan gives the perfect thickness, but you can use an 8×8 for a deeper crisp (add 5-7 minutes to baking time) or a larger dish for a thinner crisp (reduce baking time slightly).
• Overflow Prevention: Place your baking dish on a sheet pan to catch any potential bubble-over and save your oven from a sticky mess.

How to Serve

This versatile crisp can be served multiple ways:

Warm Serving Options

Serve warm with a scoop of vanilla ice cream that melts beautifully into the fruit, creating a creamy sauce that’s simply irresistible.

Room Temperature Delights

Enjoy with a dollop of whipped cream or a splash of heavy cream poured over the top.

Breakfast Transformation

Believe it or not, leftovers make a delicious breakfast topped with a spoonful of Greek yogurt!

Make Ahead and Storage

Storing Leftovers

Cover leftover crisp with plastic wrap or transfer to an airtight container and refrigerate for up to 4 days. The topping will soften somewhat but will still be delicious.

Freezing

This crisp freezes beautifully! Assemble the entire crisp, but don’t bake it. Cover tightly with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 10-15 extra minutes to the baking time.

Reheating

Individual portions can be reheated in the microwave for 30-60 seconds. For a crispier topping, reheat in a 350°F oven for about 15 minutes until warmed through.

FAQs

Can I use frozen fruit for this crisp?
Absolutely! There’s no need to thaw the fruit before using, but do increase the baking time by about 10 minutes to compensate for the cold start. You might also need to add an extra teaspoon of cornstarch to account for the extra liquid released by frozen fruit.

Why did my crisp topping get soggy?
The most common reason is excess moisture from the fruit. Make sure your peaches aren’t overly ripe, and if your strawberries seem particularly juicy, you might want to add an extra teaspoon of cornstarch to the syrup. Also, allow the crisp to cool for at least 20 minutes before serving to let the syrup thicken properly.

Can I make this crisp gluten-free?
Yes! Simply substitute a 1-to-1 gluten-free flour blend for the all-purpose flour, and make sure your oats are certified gluten-free (oats themselves don’t contain gluten, but they’re often processed in facilities that handle wheat).

Is there a way to make this crisp without refined sugar?
You can replace the brown sugar with coconut sugar in equal amounts for both the topping and the syrup. Maple syrup can also work for the syrup portion, though you’ll want to reduce the water by about 2 tablespoons to compensate for the added liquid.

Final Thoughts

This Strawberry Peach Crisp is truly summer in a dish—bright, sweet, and utterly comforting. I love how the simplicity of the ingredients lets the beautiful fruit shine while the contrasting textures of tender fruit and crispy topping create something greater than the sum of its parts. Whether you’re serving it at a backyard barbecue or treating yourself on a quiet evening, this crisp delivers homemade satisfaction without complicated techniques. Give it a try while peaches and strawberries are at their peak—I promise it’ll become a seasonal favorite!

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