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Strawberry Peach Crisp

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!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Keyword: Strawberry Peach Crisp
Servings: 9 people
Calories: 322kcal
Author: Amanda Rettke--iambaker.net

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 9x9-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.

Nutrition

Serving: 1portion | Calories: 322kcal