This Strawberry Peach Crisp is the perfect summer dessert, made with juicy, sweet strawberries and ripe peaches baked under a buttery oat topping with warm cinnamon and brown sugar. Every bite is bursting with fruit flavor and a crumbly texture. I love how easy this recipe is to throw together! Serve it warm with a scoop of vanilla ice cream or enjoy it chilled straight from the refrigerator. And, once you see how easy this crisp is to make, you will want to make my Raspberry Crisp and Strawberry Rhubarb Crisp, too!
Ingredients & Substitutions
- Peaches: The ripe, juicy peaches bring natural sweetness and a soft, tender texture to every bite of this crisp. I like to peel the peaches, but you could leave the skins on if you prefer.
- Strawberries: I quartered the strawberries so they would bake down quickly and mix evenly with the peaches, giving every bite a balance of both fruits. If you have small strawberries you may not need to do that.
- Oats: I used quick oats for a softer, more tender crumble topping that bakes up quickly, but rolled oats work too if you want a heartier, chewier texture.
- Butter: Cold butter (I used unsalted) is key for this topping. It helps create that perfect crumbly texture as it bakes into the oats and sugar.
Do I Have to Peel the Peaches?
Peeling the peaches is optional but recommended if you want a smoother, softer filling. To peel them easily, you can use a paring knife to make a few slits in the skin and then peel it off by hand. Another popular method is to blanch the peaches. To blanch the peaches, briefly boil them for 10 to 20 seconds, then immediately transfer them to ice water to stop the cooking. After this, the skins should slip off easily with little effort. Both methods work well, so feel free to choose whichever is easiest for you.
Can I Use Frozen Fruit in Strawberry Peach Crisp?
Yes! Frozen peaches and frozen strawberries both work great in this crisp. Just thaw and drain any excess liquid before mixing to avoid a watery filling. It’s a convenient option that still delivers delicious flavor and texture.
Can I Use Other Fruits in Strawberry Peach Crisp?
Absolutely! This crisp is very flexible. In fact, I have quite a few variations! Use fruits like blueberries for blueberry crisp, raspberries, blackberries (I have a blackberry crisp I love), apples for apple crisp (with double the crisp!), or pears. Just keep the total fruit amount similar and adjust baking time if needed based on how juicy or firm the fruits are. Mixing fruits can add exciting flavors and textures!
Best Ways To Serve Strawberry Peach Crisp
Serve this crisp warm right out of the oven. There is nothing better than gooey fruit and crunchy topping! Add a big scoop of vanilla ice cream or some whipped cream to make it even better. You can also drizzle caramel sauce on top or sprinkle some nuts like pecans or almonds for a little extra crunch. It’s great warm, but it’s also yummy cold, so enjoy it however you like!
How to Store Strawberry Peach Crisp
To keep your strawberry peach crisp fresh and tasty, store leftovers in an airtight container in the refrigerator. It will stay good for 3–4 days. When ready to enjoy it again, warm individual servings in the microwave or reheat the whole dish in a 350°F oven for about 15 minutes until heated through and the topping is crisp. You can also enjoy it cold straight from the refrigerator (I love it cold!). It is delicious both ways! Avoid leaving it at room temperature to prevent the fruit from spoiling quickly.
Can You Freeze Strawberry Peach Crisp?
Yes! To freeze, let the crisp cool completely after baking. Then, cover tightly with plastic wrap and aluminum foil. Or, portion it into airtight freezer-safe containers. Frozen strawberry peach crisp keeps well for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through and the topping is crisp again. Freezing is a convenient way to enjoy this dessert later without losing flavor or texture.
Strawberry Peach Crisp
Ingredients
Strawberry Peach Mixture
- 3-4 medium peaches, peeled, pitted, chopped (about 3 cups)
- 3 cups (498 g) strawberries, hulled and quartered
- ¼ cup (50 g) light brown sugar, packed
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Topping
- 1 cup (90 g) quick oats
- 1 cup (200 g) brown sugar, packed
- ½ cup (62.5 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 pinch kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, cold and cut into cubes
Instructions
Strawberry Peach Mixture
- Preheat the oven to 375°F. Lightly spray a 9×9-inch baking dish with nonstick baking spray.
- In a large bowl, combine the chopped peaches and strawberries.
- Add the brown sugar, flour, and vanilla extract. Gently stir until the fruit is evenly coated.
- Pour the mixture into the prepared baking dish and spread evenly. Set aside.
Topping
- In a separate large mixing bowl, whisk together the oats, brown sugar, flour, cinnamon, and salt.
- Add the cold, cubed butter. Use your hands (or a pastry cutter) to work it into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits of butter.
- Evenly sprinkle the crumble topping over the top of the fruit layer.
- Bake the crisp, uncovered, for 35-45 minutes, or until the top is golden brown and the filling is bubbly around the edges.
- Let cool slightly before serving. Can be served warm, at room temperature, or chilled.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I loved how the topping was buttery and crisp without being too heavy. I had mine warm with ice cream and it was amazing!
Elizabeth
I love all crisps, and this was really good! I wasn't sure about the strawberry peach combo, but it works!
Bella
Super easy to make and tasted like summer in every bite. The mix of strawberries and peaches was spot on!
Stephanie
I tried it after it had chilled in the refrigerator. I loved it cold!
