Why You’ll Love Strawberry Peach Crisp Recipe

The pairing of sweet strawberries and slightly tart peaches hits a lovely balance of fruity flavors.
The oatmeal‑and‑brown‑sugar crust adds rich texture and caramel notes.
It’s straightforward to assemble and bakes in under an hour—ideal for last‑minute entertaining or a cozy treat.
Versatile enough to serve warm with ice cream or room temperature as a casual dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the topping/crust: old‑fashioned oats, brown sugar, flour, melted salted butter, cinnamon.
For the fruit filling: peeled and sliced peaches, sliced strawberries.
For the syrup: brown sugar, cornstarch, water, salt, vanilla extract.

Directions

Preheat oven to 350°F (175°C). Grease a 9 × 9‑inch baking pan.
In a bowl, combine the oats, brown sugar, flour, cinnamon, and melted butter just until the mixture forms a crumbly texture. Divide this mixture in half. Press one half firmly into the bottom of the prepared pan as the crust.
Layer the sliced peaches and strawberries evenly on top of the crust.
In a small saucepan over medium‑high heat, whisk together the brown sugar, cornstarch, salt and water. Cook, stirring constantly, just until the mixture thickens (a couple of minutes). Remove from heat and stir in the vanilla extract. Pour this syrup over the fruit layer.
Sprinkle the remaining half of the crumb mixture over the fruit and syrup.
Bake for about 35 minutes or until the topping is golden and the filling is bubbling. If you prefer extra crunch, switch the oven to broil for 2‑3 minutes on the top rack—watch closely so it doesn’t burn.
Let it rest a few minutes before serving.

Servings and timing

Servings: about 9 (one 9×9 inch pan)
Prep time: approximately 10 minutes
Cook time: approximately 40 minutes
Total time: roughly 50 minutes

Variations

Use other fruits: substitute or add in blueberries, raspberries or apples for a different flavor twist.
Make it vegan: swap the butter for a plant‑based margarine or vegan butter alternative.
Gluten‑free option: substitute the flour with a gluten‑free flour blend and ensure oats are certified gluten‑free.
Add nuts: mix chopped pecans or walnuts into the topping for extra crunch.
Spice it up: add a pinch of nutmeg or a dash of ginger to the crust mixture.

Storage/Reheating

Storage: Cover the crisp and keep it in the refrigerator for up to 3‑4 days.
Reheating: Warm individual portions in the microwave for about 30‑45 seconds, or reheat the entire pan in a 350°F (175°C) oven for about 10‑15 minutes until heated through and topping is crisp again.
Freezing: You can freeze the baked crisp (cool first) for up to 2 months. Thaw overnight in the refrigerator and reheat as above.

FAQs

1. Can I use frozen fruit instead of fresh?

Yes, but it may result in a softer, more watery filling—fresh fruit gives a better texture and crisp topping.

2. Do I need to peel the peaches?

Peeling is recommended to avoid tough skin in the filling; for convenience you could leave the skin on if it’s thin and tender.

3. Can I double the recipe for a larger crowd?

Absolutely—just increase the pan size (for example to a 9×13‑inch) and keep an eye on bake time: you may need a few extra minutes.

4. What if my topping is not crunchy enough?

You can broil the top for 2‑3 minutes at the end, watching carefully so it doesn’t burn, to get extra crispness.

5. Can I prepare this ahead of time?

Yes—you can assemble it and refrigerate until you’re ready to bake. For best texture, bake the same day you plan to serve.

6. Is this recipe suitable for special diets (vegan/gluten‑free)?

With modifications it can be: use vegan butter to make it vegan; use a gluten‑free flour blend + certified gluten‑free oats to make it gluten‑free.

7. Can I use more strawberries than peaches or vice versa?

Yes, you can adjust the fruit ratio to your liking—just be mindful of total volume so the pan isn’t overfilled.

8. What size pan should I use?

A 9×9‑inch square baking pan is standard for this recipe and yields the number of servings listed.

9. How do I know when it’s done?

You’ll see the fruit bubbling around the edges and the topping golden brown; if you broil, the top should be crisp and lightly browned.

10. Can I add ice cream when serving?

Certainly—serving warm with a scoop of vanilla ice cream or whipped cream makes it extra special.

Conclusion

This strawberry‑peach crisp is a delightful blend of juicy fruit and sweet, crunchy topping—simple to pull together but satisfying enough for guests or a cozy treat at home. With flexible variations and easy make‑ahead storage, it’s a dessert you’ll find yourself returning to whenever peaches and strawberries are in season.