Strawberry Peach Crisp

I’m always chasing summer’s last sweet moments, and this crisp nails it—fresh strawberries and juicy peaches baked under a crunchy oatmeal-brown sugar topping for a warm, comforting dessert.

Why You’ll Love This Recipe

I love how the tart peaches balance the sweet strawberries, and the buttery oatmeal crumble gives it an irresistible texture. It’s really easy to make—just a few steps, and I’m rewarded with a homemade dessert that feels fancy but doesn’t require fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ cup old fashioned oats

• ½ cup brown sugar

• ⅔ cup all-purpose flour

• ⅓ cup salted butter, melted

• ½ tsp cinnamon

• 2½ cups peaches, peeled and diced (about 3 peaches)

• 1 cup sliced strawberries

• Syrup:

  • ¼ cup brown sugar

  • 3 tsp cornstarch

  • ⅓ cup water

  • ⅛ tsp salt

  • ½ tsp vanilla extract

directions

1. I preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.

2. I mix oats, brown sugar, flour, cinnamon, and melted butter until it forms a coarse crumble.

3. I press half of that mixture into the bottom of the pan to form the crust.

4. I layer the peaches and strawberries evenly over the crust.

5. I whisk together the brown sugar, cornstarch, water, and salt in a small saucepan over medium-high heat, cooking until thickened. I remove it from heat and stir in vanilla before pouring it over the fruit.

6. I sprinkle the remaining crumble over the syrup-coated fruit.

7. I bake it at 350°F for 35 minutes.

8. Optional: I switch to broil for 2–3 minutes on the top rack to crisp the crumble—watching it closely so it doesn’t burn.

Servings and timing

Makes about 9 servings.

• Prep time: 10 minutes

• Cook time: 40 minutes

• Total time: 50 minutes

storage/reheating

I cover leftovers tightly and refrigerate. It reheats beautifully—just pop individual servings in a 325°F oven for 10–15 minutes until warm and bubbly. Refrigerated, it stays fresh for up to 4–5 days.

Variations

• Vegan swap: I swap out butter for margarine or coconut oil in the crumble.

• Gluten-free: I replace the flour with a 1:1 gluten-free blend.

• Extra crunch: I stir in ¼ cup chopped nuts (like pecans or almonds) into the crumble.

• Fruit twist: I add berries like raspberries or blueberries alongside peaches and strawberries.

FAQs

How can I prevent the fruit from getting too runny?

I use fresh peaches and strawberries. Frozen or canned fruit tends to release more liquid, making the crisp soggier.

Can I prepare this ahead of time?

Yes—I assemble everything in the pan, cover it, and refrigerate until just before baking. I add a few extra minutes to the baking time if it’s coming straight from the fridge.

Can I double the recipe?

Definitely. I double all the ingredients and bake it in a 9×13-inch pan. I usually bake for 45–50 minutes to ensure it’s cooked through.

What’s the best way to reheat leftovers?

The oven is best for keeping the crisp topping crunchy. I avoid microwaving since it makes the topping soft.

Is it okay to leave the peach skins on?

Yes. I sometimes leave the skins on for extra color and texture. I just make sure to wash the peaches well.

Conclusion

I always feel like I capture summer’s final flavor burst with this crisp. It’s simple, warm, fruity, and texturally complex—sweet, tart, crunchy, juicy. Perfect after a barbecue or any time I crave something comforting but not over-the-top.