Strawberry Peach Crisp Dessert

This Strawberry Peach Crisp Dessert is the perfect way to enjoy the sweet, juicy flavors of summer. Combining the best of both fruits with a buttery, crumbly topping, it’s a simple yet elegant dessert that’s sure to impress. Get ready for a taste of sunshine in every bite!

Why You Will Love This Recipe

This strawberry peach crisp is incredibly easy to make, requiring minimal prep time and common pantry staples. The combination of sweet strawberries and juicy peaches creates a delightful flavor profile that’s both familiar and exciting. The crisp topping provides a satisfying crunch that perfectly complements the soft, warm fruit filling. It’s a versatile dessert that can be enjoyed year-round, and it’s incredibly forgiving, making it perfect for bakers of all skill levels. Plus, the aroma that fills your kitchen as it bakes is simply irresistible!

Ingredients

• 4 cups sliced ripe peaches (about 6-8 medium peaches)
• 2 cups hulled and sliced strawberries (about 1 pint)
• 1/2 cup granulated sugar, divided
• 1/4 cup all-purpose flour, plus 2 tablespoons
• 1 teaspoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup all-purpose flour
• 1/2 cup rolled oats (not instant)
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Butter or grease a 9×13 inch baking dish.
2. In a large bowl, combine the sliced peaches and strawberries.
3. Add 1/4 cup of the granulated sugar, 2 tablespoons of flour, lemon juice, cinnamon, and nutmeg to the fruit. Toss gently to coat the fruit evenly. Pour the fruit mixture into the prepared baking dish.
4. In a separate medium bowl, whisk together 1 cup of flour, the rolled oats, brown sugar, salt, and the remaining 1/4 cup of granulated sugar.
5. Add the cold, cubed butter to the dry ingredients. Use a pastry blender, fork, or your fingertips to cut the butter into the dry mixture until it resembles coarse crumbs with some larger, pea-sized pieces.
6. Sprinkle the crumb topping evenly over the fruit mixture in the baking dish.
7. Bake for 35-45 minutes, or until the topping is golden brown and the fruit filling is bubbly and tender. If the topping starts to brown too quickly, you can loosely tent the dish with aluminum foil.
8. Let the crisp cool for at least 15-20 minutes before serving to allow the juices to thicken.

Expert Tips / Pro Tips

For the best crisp topping texture, ensure your butter is very cold when you cut it into the dry ingredients. This helps create those delightful pockets of dough that become wonderfully crisp during baking. If your peaches aren’t very ripe, you can add an extra tablespoon of sugar to the fruit filling. Don’t overcrowd the fruit in the baking dish; ensure it’s in an even layer for consistent cooking. For an extra layer of flavor, consider adding a pinch of cardamom to the fruit filling.

Variations & Substitutions

Feel free to experiment with different fruits! Blackberries, raspberries, or blueberries make excellent additions or substitutions for the strawberries. If peaches are out of season, you can use apples or pears. For a gluten-free option, substitute a gluten-free all-purpose flour blend for the regular flour and ensure your oats are certified gluten-free. You can also add a handful of chopped nuts, such as pecans or walnuts, to the crisp topping for added crunch and flavor.

Serving Suggestions

This Strawberry Peach Crisp Dessert is absolutely divine served warm with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A drizzle of caramel sauce or a sprinkle of toasted almonds can also elevate this dessert. For a lighter option, serve it with Greek yogurt.

Storage, Freezing & Reheating

Leftover crisp can be stored, covered, at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave or reheat the entire dish in a 350°F (175°C) oven for about 10-15 minutes, until heated through. This crisp also freezes well. Let the baked crisp cool completely, then wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as directed.

Nutrition Information

*Nutrition information is an estimate and can vary based on ingredients and portion size.

FAQ

Can I use frozen fruit in this crisp?

Yes, you can use frozen fruit! If using frozen strawberries and peaches, do not thaw them before adding them to the recipe. You may need to increase the baking time slightly, as frozen fruit will release more moisture.

How do I know when the crisp is done baking?

The crisp is done when the topping is golden brown and crisp, and the fruit filling is bubbling around the edges. You can also insert a knife into the fruit to check for tenderness.

My crisp topping is too dry/crumbly. What did I do wrong?

Ensure your butter was cold and you didn’t overmix the topping. If it’s too dry, you might have used too much flour or not enough butter, or your butter wasn’t cold enough. If it’s not crumbly enough, your butter was likely too warm.

Can I make this ahead of time?

You can assemble the crisp ahead of time, cover it tightly, and refrigerate for up to 24 hours before baking. It is best to bake it just before serving for optimal texture, but leftovers reheat well.

Strawberry Peach Crisp Dessert

A delightful and easy dessert featuring sweet strawberries and juicy peaches baked under a buttery, crumbly oat topping. Perfect served warm with vanilla ice cream.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Fruit Filling

• 3 cups fresh strawberries hulled and sliced
• 3 cups fresh peaches peeled, pitted, and sliced
• 0.5 cup granulated sugar adjust to sweetness of fruit
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice freshly squeezed
• 0.5 teaspoon vanilla extract

Crisp Topping

• 1 cup all-purpose flour
• 1 cup rolled oats not instant
• 0.75 cup packed brown sugar
• 0.75 teaspoon ground cinnamon
• 0.25 teaspoon salt
• 0.75 cup unsalted butter cold and cubed

Method

 

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a large bowl, gently toss together the sliced strawberries and peaches. Add the granulated sugar, cornstarch, and lemon juice. Stir until the fruit is evenly coated. Pour the fruit mixture into the prepared baking dish and spread evenly.
3. In a separate medium bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt. Whisk to combine.
4. Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
5. Evenly sprinkle the crisp topping over the fruit filling in the baking dish.
6. Bake for 35-45 minutes, or until the topping is golden brown and the fruit filling is bubbly and thickened. If the topping starts to brown too quickly, you can loosely tent it with foil for the last 10-15 minutes of baking.
7. Let the crisp cool for at least 10-15 minutes before serving to allow the filling to set. Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.

Notes

For extra crunch, you can add 1/2 cup of chopped pecans or walnuts to the crisp topping mixture. Ensure peaches are ripe but still firm for best results.