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Strawberry Peach Crisp

Strawberry peach crisp with juicy, jammy fruit and a buttery cinnamon oat topping. The filling bakes bubbly while the crumble turns golden and crisp at the edges.
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Prep Time 15 minutes
Cook Time 45 minutes
cooling 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Fruit Filling
  • 4 cup peaches, peeled and sliced
  • 3 cup strawberries, sliced
  • 0.333 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
Crisp Topping
  • 1 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, melted

Equipment

  • 1 sheet pan
  • 1 9-inch baking dish

Method
 

Prep and fill
  1. Preheat the oven to 375°F (190°C) so it’s fully hot before baking. Place a sheet pan in the oven if you want to catch any drips from the baking dish.
  2. Grease a 9-inch baking dish to prevent sticking. Set it aside while you mix the fruit.
  3. In a large bowl, combine peaches, strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract until evenly coated. The cornstarch should look evenly distributed.
  4. Transfer the fruit mixture to the greased baking dish and spread it into an even layer. This helps the filling bubble uniformly.
Make the crisp topping and bake
  1. In a separate bowl, combine old-fashioned oats, all-purpose flour, brown sugar, cinnamon, and salt. Mix until the dry ingredients look consistent.
  2. Stir in the melted unsalted butter until the mixture forms crumbly clumps. If it looks dry, keep stirring until all flour is moistened.
  3. Sprinkle the topping evenly over the fruit so it covers the surface. Aim for an even layer for golden, crisp texture.
  4. Bake at 375°F (190°C) for 40–45 minutes until golden and bubbly. The center should be bubbling and the topping should look crisp.
Cool and serve
  1. Cool the crisp for 10 minutes before serving to let the juices thicken slightly. You should see less active bubbling when it’s ready.
  2. Serve warm as-is, or with vanilla ice cream if desired. The hot fruit and cold topping create contrast.

Notes

For the best thick, jammy filling, use ripe peaches and let the crisp cool 10 minutes before scooping. Store leftovers covered in the refrigerator up to 4 days; reheat in a 325°F (165°C) oven until warmed through. Freezing is not recommended because the fruit topping can soften after thawing. Dietary swap: use a 1:1 gluten-free all-purpose flour blend to make the topping gluten-free.