Strawberry Peach Crisp

This Strawberry Peach Crisp is a warm, fruity dessert that combines juicy peaches and sweet strawberries under a buttery, golden oat topping. It’s simple to make and absolutely irresistible, especially when I serve it fresh from the oven with a scoop of vanilla ice cream melting on top.

Why You’ll Love This Recipe

I love how this crisp highlights the natural sweetness of ripe summer fruit with just the right balance of tart and sweet. The topping adds that perfect crunch, and the filling bubbles into a soft, jammy layer. It’s comforting, rustic, and so easy to throw together with just a handful of ingredients. Whether I’m baking for a family dinner or just treating myself, this dessert never lets me down.

ingredients

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

For the fruit filling:

• Fresh or frozen strawberries, hulled and sliced

• Fresh or frozen peaches, peeled and sliced

• Granulated sugar

• Cornstarch

• Lemon juice

• Vanilla extract

For the crisp topping:

• Old-fashioned oats

• All-purpose flour

• Brown sugar

• Ground cinnamon

• Salt

• Unsalted butter, cold and cubed

directions

1. I preheat the oven and lightly grease a baking dish.

2. In a large bowl, I toss the strawberries and peaches with sugar, cornstarch, lemon juice, and vanilla until well coated.

3. I pour the fruit mixture into the prepared baking dish and spread it out evenly.

4. In another bowl, I combine oats, flour, brown sugar, cinnamon, and salt. I cut in the cold butter using a fork or my fingers until the mixture becomes crumbly.

5. I sprinkle the oat topping evenly over the fruit.

6. I bake the crisp until the topping is golden brown and the fruit is bubbling — about 35 to 40 minutes.

7. I let it cool slightly before serving to allow the filling to set.

Servings and timing

This recipe serves about 6 and takes roughly 50 minutes total — 15 minutes of prep and 35 minutes of baking.

Variations

Sometimes I add blueberries or raspberries for more berry flavor. I’ve also made this with a dash of nutmeg or ginger in the topping for a warm spice twist. If I want a gluten-free version, I use certified gluten-free oats and swap in almond flour. For a nutty crunch, I mix in chopped pecans or walnuts with the crisp topping.

storage/reheating

I store leftovers in the fridge, covered, for up to 4 days. To reheat, I warm individual portions in the microwave or pop the whole dish back into the oven at 350°F for about 10 minutes. It tastes just as amazing the next day — sometimes even better.

FAQs

Can I use frozen fruit?

Yes, I’ve made it with frozen strawberries and peaches many times. I don’t thaw them first — I just toss them with a little extra cornstarch to account for the added moisture.

How do I keep the topping crisp?

I make sure the butter is cold when I mix the topping and avoid overmixing. Baking until golden and letting it cool a bit also helps the topping firm up.

Can I make this ahead?

Absolutely. I prep everything and keep it in the fridge for a few hours before baking. I’ve also baked it ahead and reheated it just before serving.

What’s the best dish to bake it in?

I usually use an 8×8-inch or 9×9-inch baking dish. A pie plate or any oven-safe ceramic dish also works well for a more rustic look.

Can I make this dairy-free?

Yes. I use vegan butter or coconut oil in the topping. It changes the flavor slightly but still delivers a great crunch and balance to the fruity filling.

Conclusion

Strawberry Peach Crisp is one of my favorite ways to celebrate fresh fruit — it’s easy, cozy, and always crowd-pleasing. With that buttery crumble and sweet, juicy filling, it’s a dessert I keep coming back to all summer long (and sometimes beyond). Whether warm with ice cream or chilled straight from the fridge, it never disappoints.