This Strawberry Peach Crisp is a warm, bubbly dessert filled with sweet, juicy fruit and topped with a golden, buttery oat crumble.
It’s the kind of treat that captures everything you love about summer in one dish.
Whether you’re entertaining guests or enjoying a cozy weekend at home, this crisp is a no-fuss favorite that always gets rave reviews.
Why You’ll Love This Recipe
Made with Fresh Fruit – Sweet summer peaches and ripe strawberries shine in every bite.
Easy to Make – Simple pantry ingredients and minimal prep.
Crispy, Buttery Topping – The perfect contrast to the soft, baked fruit.
Versatile – Serve it warm, cold, or at room temperature with a scoop of ice cream.
Crowd-Pleaser – Great for BBQs, potlucks, and casual family dinners.
What You’ll Need (Ingredient Highlights)
For the Topping:
Old-Fashioned Oats – Adds texture and crunch to the crisp.
Brown Sugar – Deep molasses flavor that complements the fruit.
All-Purpose Flour – Binds the topping for a tender crumb.
Salted Butter (Melted) – Rich and nutty when baked.
Cinnamon – A warm spice that ties it all together.
For the Fruit:
Peaches – Fresh, peeled, and sliced; about 2½ cups.
Strawberries – Sliced and juicy, they balance the peaches with a hint of tartness.
For the Syrup:
Brown Sugar + Cornstarch + Water – A quick, homemade syrup that thickens as it bakes.
Salt + Vanilla Extract – Boosts flavor and enhances the syrup’s richness.
Pro Tips Before You Start
Use Ripe Fruit – The riper the peaches and strawberries, the sweeter and juicier the crisp will be.
Don’t Overmix the Topping – You want crumbles, not a dough.
Leave Room for Bubbling – Use a baking dish with enough depth to catch any bubbling syrup.
Broil for Crunch – A few minutes under the broiler makes the topping golden and crisp.
Let It Rest – Let it cool slightly before serving so the syrup can thicken.
How to Make Strawberry Peach Crisp
Step 1: Prepare the Topping
In a bowl, stir together the oats, brown sugar, flour, cinnamon, and melted butter.
Mix just until crumbly—you don’t want a smooth dough.
Spread half of this mixture into the bottom of a greased 9×9-inch baking dish.
Step 2: Add the Fruit
Peel and slice the peaches, then slice the strawberries.
Layer the fruit evenly over the oat crust in the baking dish.
Step 3: Make the Syrup
In a small saucepan, combine the brown sugar, cornstarch, salt, and water.
Cook over medium-high heat, stirring constantly, until the mixture thickens—this happens quickly, in just a few minutes.
Remove from heat and stir in the vanilla extract.
Step 4: Assemble
Pour the warm syrup evenly over the fruit.
Then sprinkle the remaining oat crumble topping on top of the fruit mixture.
Step 5: Bake
Bake the crisp in a preheated 350°F (175°C) oven for about 35 minutes, until the topping is golden and the fruit is bubbling.
Step 6: Optional Broil
For an extra golden, crispy topping, turn the oven to broil.
Place the dish on the top rack and broil for 2–3 minutes, watching closely to prevent burning.
Step 7: Serve
Let the crisp cool slightly to allow the syrup to thicken.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
What to Serve It With
Vanilla Ice Cream – Classic pairing for warm fruit desserts.
Whipped Cream – Adds lightness and contrast.
Mint or Basil Garnish – For a fresh, herbal twist.
Iced Tea or Lemonade – Complements the sweetness perfectly.
Greek Yogurt – For a breakfast-friendly version.
Variations / Substitutions
Use Frozen Fruit – Works great! Just thaw and drain first.
Gluten-Free Option – Substitute gluten-free flour and oats.
Vegan-Friendly – Use dairy-free butter and serve with coconut whipped cream.
Add Nuts – Mix chopped pecans or almonds into the topping for crunch.
Other Fruit Combos – Try peach & blueberry, strawberry & rhubarb, or even apple & raspberry.
Storage & Leftovers
Fridge – Store leftovers covered in the fridge for up to 4 days.
Reheat – Warm individual portions in the microwave or reheat in a 300°F oven for 10–15 minutes.
Freeze – Wrap tightly and freeze for up to 2 months.
Thaw in the fridge before reheating.
Make Ahead – Assemble the crisp (without baking) and refrigerate for up to 1 day.
Bake fresh when ready.
FAQs
Can I use canned peaches instead of fresh?
Yes! Just make sure to drain them well.
You might want to reduce the sugar in the syrup slightly since canned peaches are often sweetened.
Do I have to peel the peaches?
Peeling is optional but recommended for a softer texture.
Blanch peaches in boiling water for 30 seconds, then peel.
How do I know when it’s done baking?
The topping should be golden brown, and the fruit should be bubbling around the edges.
What if my topping is too dry?
Try adding a little more melted butter—start with 1 tablespoon and mix again.
Final Thoughts
Strawberry Peach Crisp is the kind of comforting, easy dessert that always hits the spot.
It’s perfect for summer picnics, weekend baking, or even casual weeknight treats.
With juicy fruit, a buttery crumble, and warm vanilla syrup, this crisp is a guaranteed crowd-pleaser you’ll want to make again and again.
