There’s something timeless and heartwarming about a fruit crisp, especially when the first strawberries and peaches of the season make their vibrant appearance. Growing up, summer was never truly summer without the familiar smell of bubbling fruit crisps wafting through the kitchen. It’s one of those comforting recipes that brings back memories of barefoot days, sun-kissed cheeks, and family gatherings on the porch.
Strawberry Peach Crisp, in particular, holds a special place in my heart. It’s the dessert we always made when the local farmer’s market was overflowing with juicy peaches and fragrant strawberries. Each bite is like capturing a little piece of sunshine—sweet, slightly tart, with a cozy, buttery topping that melts in your mouth. This dish isn’t just a dessert; it’s a celebration of summer’s sweetest gifts. Whether you’re making it for a Sunday family dinner or bringing it to a potluck, this crisp never fails to impress.
Plus, it’s an approachable recipe that even beginner bakers can confidently tackle. No fussy techniques, no complicated ingredients—just pure, rustic goodness baked into every spoonful.
Why You’ll Love This Recipe:
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Simple, wholesome ingredients you probably already have on hand
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Incredibly easy to prepare, even for beginner bakers
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Perfect balance of flavors —sweet, juicy fruit topped with a buttery, crispy oat topping
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Versatile — you can swap in different fruits depending on the season
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Crowd-pleaser — ideal for potlucks, family dinners, and casual get-togethers
Ingredients You’ll Need:
For the Fruit Filling:
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3 cups strawberries, hulled and quartered
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3 cups peaches, peeled and sliced
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2 tablespoons granulated sugar
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1 tablespoon cornstarch
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1 teaspoon vanilla extract
For the Crisp Topping:
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1 cup old-fashioned oats
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¾ cup all-purpose flour
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⅔ cup brown sugar
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½ teaspoon cinnamon
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¼ teaspoon salt
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½ cup unsalted butter, cold and cubed
How to Make Strawberry Peach Crisp:
Step-by-Step Instructions:
Step 1: Prepare the Fruit Base
Start by preheating your oven to 350°F (175°C). This way, your oven will be nice and warm when your crisp is ready to bake.
In a large mixing bowl, combine your quartered strawberries and sliced peaches. Sprinkle in the granulated sugar, cornstarch, and vanilla extract. Give everything a gentle toss—be careful not to mash the fruit—you just want everything nicely coated. Watching the strawberries stain the peaches with their bright red juice is part of the magic.
Step 2: Mix the Crisp Topping
In another bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Once those dry ingredients are nicely mixed, add your cubed, cold butter. Now for the fun part: use a pastry cutter or your hands (I always opt for hands!) to work the butter into the dry mix. You’re aiming for a crumbly, sandy texture with pea-sized bits of butter still visible. This step always reminds me of making sandcastles as a kid—except this “sand” turns into golden, crispy magic.
Step 3: Assemble the Crisp
Pour your fruit mixture into a greased 9×13-inch baking dish, spreading it out evenly. Then, sprinkle the oat topping generously over the fruit, making sure every nook and cranny is covered. It’s okay if a little fruit peeks through—those bubbly pockets turn extra delicious in the oven.
Step 4: Bake
Slide the dish into your preheated oven and bake for 35-40 minutes. You’ll know it’s ready when the topping is a gorgeous golden brown and the fruit juices are thick and bubbling up around the edges. Your kitchen will smell absolutely divine—sweet, fruity, and buttery all at once.
Step 5: Cool and Serve
Let the crisp cool for about 10 minutes before diving in. Trust me, it’s worth the wait. Serve it warm, ideally with a big scoop of vanilla ice cream melting slowly on top.
Helpful Tips:
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Fruit Variety: If your strawberries are extra ripe and sweet, you can cut back slightly on the sugar in the filling.
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Texture Tip: Cold butter is key for a crisp, crumbly topping. If your butter gets too soft, pop it back in the fridge for a few minutes before using.
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Make-Ahead Friendly: You can prepare the topping in advance and store it in the fridge for a day or two.
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Gluten-Free Option: Swap out the all-purpose flour with a gluten-free blend to make it suitable for everyone.
Details:
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Prep Time: 15 minutes
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Cook Time: 35 minutes
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Total Time: 50 minutes
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Yield: 8 servings
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Category: Dessert
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Method: Baking
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Cuisine: American
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Diet: Vegetarian
Notes:
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Using a mix of slightly underripe and fully ripe peaches can give your filling a nice balance of tartness and sweetness.
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If you love extra crispiness, you can double the topping ingredients for an even thicker, crunchier layer.
Nutritional Information (Approximate per serving):
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Calories: 320
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Carbohydrates: 45g
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Protein: 3g
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Fat: 14g
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Saturated Fat: 8g
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Cholesterol: 35mg
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Sodium: 130mg
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Fiber: 3g
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Sugar: 25g
Frequently Asked Questions:
Can I use frozen fruit?
Absolutely! Just be sure to thaw and drain it well to avoid a watery filling.
Can I make it ahead of time?
You sure can! Assemble the crisp (without baking) and store it covered in the fridge for up to 24 hours. Bake when you’re ready to serve.
Can I swap out the fruit?
Definitely! This recipe works beautifully with raspberries, blueberries, blackberries, or nectarines too.
Storage Instructions:
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Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or oven.
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Freezer: You can freeze the baked crisp for up to 3 months. Thaw overnight in the fridge and rewarm before serving.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other fruity delights:
Conclusion
There’s nothing like a Strawberry Peach Crisp to capture the pure joy of summer in a single bite. With its golden, buttery topping and luscious, juicy filling, it’s the kind of dessert that feels both rustic and special at the same time. Plus, it’s easy enough to whip up on a lazy afternoon, yet impressive enough to bring to your next gathering. Whether you enjoy it straight out of the oven or savor it chilled the next day (if there are leftovers!), this crisp is pure, cozy comfort on a plate. Happy baking!
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Strawberry Peach Crisp
Description
There’s something timeless and heartwarming about a fruit crisp, especially when the first strawberries and peaches of the season make their vibrant appearance. Growing up, summer was never truly summer without the familiar smell of bubbling fruit crisps wafting through the kitchen. It’s one of those comforting recipes that brings back memories of barefoot days, sun-kissed cheeks, and family gatherings on the porch.
Strawberry Peach Crisp, in particular, holds a special place in my heart. It’s the dessert we always made when the local farmer’s market was overflowing with juicy peaches and fragrant strawberries. Each bite is like capturing a little piece of sunshine—sweet, slightly tart, with a cozy, buttery topping that melts in your mouth. This dish isn’t just a dessert; it’s a celebration of summer’s sweetest gifts. Whether you’re making it for a Sunday family dinner or bringing it to a potluck, this crisp never fails to impress.
Plus, it’s an approachable recipe that even beginner bakers can confidently tackle. No fussy techniques, no complicated ingredients—just pure, rustic goodness baked into every spoonful.
Ingredients
For the Fruit Filling:
3 cups strawberries, hulled and quartered
3 cups peaches, peeled and sliced
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
For the Crisp Topping:
1 cup old-fashioned oats
¾ cup all-purpose flour
⅔ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon salt
½ cup unsalted butter, cold and cubed
Instructions
Step 1: Prepare the Fruit Base
Start by preheating your oven to 350°F (175°C). This way, your oven will be nice and warm when your crisp is ready to bake.
In a large mixing bowl, combine your quartered strawberries and sliced peaches. Sprinkle in the granulated sugar, cornstarch, and vanilla extract. Give everything a gentle toss—be careful not to mash the fruit—you just want everything nicely coated. Watching the strawberries stain the peaches with their bright red juice is part of the magic.
Step 2: Mix the Crisp Topping
In another bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Once those dry ingredients are nicely mixed, add your cubed, cold butter. Now for the fun part: use a pastry cutter or your hands (I always opt for hands!) to work the butter into the dry mix. You’re aiming for a crumbly, sandy texture with pea-sized bits of butter still visible. This step always reminds me of making sandcastles as a kid—except this “sand” turns into golden, crispy magic.
Step 3: Assemble the Crisp
Pour your fruit mixture into a greased 9×13-inch baking dish, spreading it out evenly. Then, sprinkle the oat topping generously over the fruit, making sure every nook and cranny is covered. It’s okay if a little fruit peeks through—those bubbly pockets turn extra delicious in the oven.
Step 4: Bake
Slide the dish into your preheated oven and bake for 35-40 minutes. You’ll know it’s ready when the topping is a gorgeous golden brown and the fruit juices are thick and bubbling up around the edges. Your kitchen will smell absolutely divine—sweet, fruity, and buttery all at once.
Step 5: Cool and Serve
Let the crisp cool for about 10 minutes before diving in. Trust me, it’s worth the wait. Serve it warm, ideally with a big scoop of vanilla ice cream melting slowly on top.
Notes
-
Using a mix of slightly underripe and fully ripe peaches can give your filling a nice balance of tartness and sweetness.
-
If you love extra crispiness, you can double the topping ingredients for an even thicker, crunchier layer.