I love making this Peach & Strawberry Crisp when I want something simple, fruity, and comforting. The sweet peaches and juicy strawberries bake together under a buttery oat topping that turns golden and crisp in the oven. I enjoy serving it warm with a scoop of vanilla ice cream because the contrast between the warm fruit and cold ice cream tastes incredible.
Why You’ll Love This Recipe
I love this recipe because it comes together with simple ingredients and doesn’t require complicated baking skills. The peaches become soft and sweet while the strawberries add a fresh berry flavor that brightens every bite. I also like how the crisp topping adds a crunchy texture that balances the juicy filling perfectly.
Another reason I keep making this dessert is that it works well for family dinners, summer gatherings, or even a cozy weekend treat. I can easily prepare it ahead of time and reheat it before serving.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the fruit filling:
4 cups fresh peaches, peeled and sliced
2 cups fresh strawberries, sliced
1/3 cup granulated sugar
2 tablespoons brown sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 teaspoon lemon juice
1/2 teaspoon cinnamon
For the crisp topping:
1 cup old-fashioned rolled oats
3/4 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted
Directions
I start by preheating the oven to 350°F (175°C) and lightly greasing a baking dish.
In a large bowl, I combine the sliced peaches, strawberries, granulated sugar, brown sugar, cornstarch, vanilla extract, lemon juice, and cinnamon. I gently stir everything together until the fruit is evenly coated.
I transfer the fruit mixture into the prepared baking dish and spread it evenly.
In another bowl, I mix the oats, flour, brown sugar, cinnamon, and salt. Then I pour in the melted butter and stir until crumbly.
I sprinkle the crisp topping evenly over the fruit layer.
I bake the crisp for about 35 to 40 minutes, or until the topping becomes golden brown and the fruit filling starts bubbling around the edges.
I let the crisp cool for at least 10 minutes before serving. I usually enjoy it warm with vanilla ice cream or whipped cream.
Servings and Timing
Servings: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 35 to 40 minutes
Total Time: About 55 minutes
Variations
I sometimes add blueberries or raspberries for even more berry flavor. When I want extra crunch, I mix chopped pecans or walnuts into the topping. I also like replacing some of the peaches with nectarines for a slightly different sweetness.
For a deeper flavor, I occasionally add a pinch of nutmeg or ginger to the fruit mixture. If I want a gluten-free version, I use a gluten-free flour blend and certified gluten-free oats.
storage/reheating
I store leftover crisp covered in the refrigerator for up to 4 days. When I want to reheat it, I place a portion in the microwave for about 30 seconds, or I warm the whole dish in a 325°F oven until heated through.
I find that reheating in the oven helps the topping stay crispier compared to the microwave.
FAQs
Can I use frozen fruit instead of fresh fruit?
I can use frozen peaches and strawberries if fresh fruit is unavailable. I usually thaw and drain them first so the filling does not become too watery.
Can I make this crisp ahead of time?
I often prepare the fruit filling and topping separately a few hours ahead. Then I assemble and bake the crisp right before serving.
What can I serve with peach and strawberry crisp?
I like serving it with vanilla ice cream, whipped cream, or even a spoonful of Greek yogurt for a lighter option.
How do I know when the crisp is done baking?
I look for a golden brown topping and bubbling fruit around the edges of the baking dish.
Can I make this recipe less sweet?
I sometimes reduce the sugar slightly when the peaches and strawberries are especially ripe and naturally sweet.
Conclusion
I love how this Peach & Strawberry Crisp delivers fresh fruit flavor with very little effort. The juicy filling and crunchy oat topping create a dessert that feels comforting and homemade every time I bake it. Whether I serve it at a gathering or enjoy it on a quiet evening, this crisp always becomes a favorite at the table.
A warm and comforting fruit crisp made with juicy peaches and fresh strawberries baked beneath a buttery oat topping. This easy dessert is perfect for summer gatherings or cozy evenings and tastes delicious served warm with vanilla ice cream.
Ingredients
4 cups fresh peaches, peeled and sliced
2 cups fresh strawberries, sliced
1/3 cup granulated sugar
2 tablespoons brown sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 cup old-fashioned rolled oats
3/4 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
In a large bowl, combine the sliced peaches, strawberries, granulated sugar, brown sugar, cornstarch, vanilla extract, lemon juice, and cinnamon. Stir gently until evenly coated.
Transfer the fruit mixture into the prepared baking dish and spread evenly.
In another bowl, mix the oats, flour, brown sugar, cinnamon, and salt.
Pour the melted butter into the oat mixture and stir until crumbly.
Sprinkle the crisp topping evenly over the fruit layer.
Bake for 35 to 40 minutes, or until the topping is golden brown and the fruit filling bubbles around the edges.
Allow the crisp to cool for at least 10 minutes before serving.
Serve warm with vanilla ice cream, whipped cream, or Greek yogurt if desired.
Notes
You can substitute frozen peaches and strawberries if fresh fruit is unavailable. Thaw and drain before using.
Add blueberries or raspberries for extra berry flavor.
Mix chopped pecans or walnuts into the topping for added crunch.
Use nectarines in place of some peaches for a different flavor profile.
For a gluten-free version, use gluten-free flour and certified gluten-free oats.
Store leftovers covered in the refrigerator for up to 4 days.
