Dreamy Strawberry Peach Crisp

Bake up this Strawberry Peach Crisp when summer fruit stalls are overflowing and you’re craving a laid-back, homey dessert. Slices of juicy strawberry and peach bubble under a chunky oat topping that’s buttery and sweet with a hit of cinnamon. You get cozy sunshine vibes in every bite. It’s super easy—even on days when you’d rather relax than fuss in the kitchen.

The first time I made this, the buttery cinnamon smell filled up my house on a muggy evening, and my family couldn’t wait for dessert. Now whenever peaches and strawberries show up at the farmers’ market, I make this again. Good memories come back with every warm scoop.

Tasty Ingredients

• Fresh strawberries, hulled and sliced: Pick the brightest red berries you can find for the juiciest flavor
• Salted butter, melted: The touch of salt makes everything taste richer Look for butter that’s a deep yellow
• Brown sugar (for the syrup): Adds gooeyness to help the fruit bubble Use dark brown for extra richness
• All purpose flour: Helps the crumb hold together nicely Try to pick unbleached for best bite
• Cornstarch: Thickens all that sweet fruit juice and should be smooth—not lumpy
• Vanilla extract: Levels up the warm comfort Use pure vanilla—skip imitation
• Brown sugar: Gives a caramel note A soft, moist variety packs in even better flavor
• Water: Mixes with sugar and starch to make syrup Use cool to prevent lumps
• Cinnamon: That hint of spice is a must—it perfumes the whole dessert
• Old fashioned oats: These rolled oats give your topping crunch and aren’t mushy—avoid instant
• Salt: Just a pinch is all it takes to perk up everything
• Fresh peaches, peeled and sliced: Get them just ripe so they stay a bit firmer, not mushy

Simple Steps

Cool and Dish Up:

Give your crisp at least fifteen minutes on the counter before you dig in so the syrup can set up and all the flavors chill together

Baking Time:

Slide the pan into a fully hot three-fifty oven for around thirty five minutes Watch for golden brown and juicy bubbling at the edges Want it even more golden? Pop under the broiler for two or three minutes but keep a careful eye

Pull It All Together:

Drizzle your steamy syrup all over the fruit layer inside your pan, letting it work into the corners Scatter the oat mixture you saved over top nice and even

Whip Up the Syrup:

In a small pot, toss in the brown sugar, cornstarch, salt, and water Set to medium-high and whisk till glossy and thick—don’t leave, it happens fast Take it off the heat and blend in the vanilla

Layer the Fruit:

Lay out those sliced peaches and strawberries right over the oat base, making sure to spread them for even flavor

Start the Topping:

Use a medium bowl to mix oats, brown sugar, flour, and cinnamon Pour on the melted butter and gently stir until you have crumbles—not dough Sprinkle half of this mix into a greased nine-inch baking dish, patting it down only a little

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I can’t get enough of that crumbly oat layer. My grandma always let me sneak a bite before it went in the oven. That buttery cinnamon smell? Pure happy memories every time.

Keeping It Fresh

This crisp lasts up to three days in the fridge, just keep it covered. Make sure it’s all the way cool before chilling. For a cozy treat, reheat gently in your oven or microwave. Don’t trap moisture so the oats won't go soggy—keep things slightly uncovered.

Easy Swaps

No peaches? Try nectarines. Want to swap the berries? Blackberries or blueberries fit right in. If you’re using unsalted butter, just shake in a little more salt with the topping. Gluten free flour blends hold up too—your crisp will still be golden and crumbly.

Tasty Ways to Serve

Spoon it warm with classic vanilla ice cream or some thick whipped cream. Or for breakfast, try with vanilla yogurt and toasted almonds. It’ll turn a regular BBQ into a party, trust me.

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Common Recipe Questions

→ Can I use frozen fruit instead of fresh?

Yep, frozen peaches and strawberries work. Just let them thaw and pour off the extra juice first.

→ What kind of oats work best for the topping?

Go with old fashioned oats—they make the topping nice and crunchy.

→ How do I prevent the crisp from becoming soggy?

Let the crisp sit for about 15 minutes after it comes out of the oven. This way the syrup thickens up and keeps the topping from going mushy.

→ Can I prepare this in advance?

You sure can. Put it together a day before and then bake it fresh so it’s at its yummiest.

→ What other fruits can I add?

Blueberries or raspberries mix in great, or swap nectarines for peaches if you’d like.