Go Back

Strawberry Peach Crisp

Strawberry peach crisp is a summer baked dessert with bubbling strawberry and peach filling under a thick, golden oat crumble topping. Butter and brown sugar caramelize the edges while the fruit stays juicy, ready to spoon over melting vanilla ice cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the fruit filling
  • 3 cup fresh strawberries hulled and halved
  • 3 cup fresh peaches peeled and sliced
  • 0.25 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 0.5 tsp vanilla extract
For the oat crumble topping
  • 1 cup rolled oats
  • 0.5 cup all-purpose flour
  • 0.5 cup brown sugar packed
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 6 tbsp cold butter cubed
  • 1 vanilla ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and fill
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Toss strawberries and peaches with granulated sugar, cornstarch, lemon juice, and vanilla extract, then spread the fruit evenly in the prepared dish.
Make the oat crumble topping
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in cold butter with your fingertips until the mixture resembles coarse crumbs with pea-sized pieces.
  2. Sprinkle the crumble topping evenly over the fruit so it covers the surface completely.
Bake and serve
  1. Bake for 38-42 minutes at 350°F until the topping is deep golden brown and the fruit is bubbling thickly around the edges (visual cue: caramel-colored crumble and active bubbling at the sides).
  2. Cool for 10 minutes, then serve warm with vanilla ice cream.

Notes

For the best thick filling, be sure the crumble is evenly scattered so it forms a barrier while baking; use fully fresh strawberries and peaches and bake until you see consistent bubbling along the edges. Store leftovers covered in the refrigerator up to 3 days; reheat in a 325°F oven until warmed through. Freeze baked crisp up to 2 months (best for topping, texture may soften slightly after thawing). For a dairy-free swap, use vegan butter in the crumble and choose dairy-free vanilla ice cream.