Strawberry Peach Crisp Dessert

This Strawberry Peach Crisp is my favorite summer dessert for an easy way to highlight juicy fruit in its prime and deliver a comforting sweet treat to the table without fuss. The bubbly warm fruit filling becomes thick and jammy while the oat crisp topping develops a golden crunch that beautifully contrasts the softness below. I come back to this recipe every peach season because it brings back memories of lazy backyard meals with family and the irresistible smell of butter and cinnamon wafting from the oven.

I first baked this crisp when I needed a quick dessert for surprise guests and now it is my most requested summer recipe. My daughter even helps slice the fruit which makes it feel like a team effort every time.

Ingredients

• Fresh strawberries: For a juicy vivid flavor and color choose berries that are deep red and fragrant for best taste
• Fresh peaches: Add syrupy sweetness go for ripe peaches that give slightly to the touch but are not mushy
• Granulated sugar: Just enough to bring out the natural sweetness in the fruit and help create those delicious juices
• Lemon juice: Adds brightness and the right amount of tang to balance the dessert
• Vanilla extract: For floral richness use good quality pure extract for more depth
• Cornstarch: Thickens the fruit juices into a luscious syrup with no runny filling
• Rolled oats: Give the crisp a hearty textured bite steer clear of quick oats for best results
• All-purpose flour: Binds the topping so it bakes up just the right crisp go for unbleached flour if you can
• Brown sugar: Provides caramel notes and keeps the topping soft yet crunchy
• Ground cinnamon: Warms up the fruit with cozy spice use fresh cinnamon for boldest flavor
• Salt: To balance and enhance the sweetness of the topping look for fine sea salt
• Unsalted butter, melted: Helps every bit of the topping brown evenly and taste rich use good butter if possible you will notice the difference

Instructions

Prep the Fruit:

Hull and slice the strawberries and pit slice the peaches. You want even slices for a consistent bake and no mushy bites.

Mix the Filling:

In a large bowl combine the strawberries and peaches. Add granulated sugar lemon juice vanilla extract and cornstarch. Gently toss until everything is evenly coated but take care not to crush the fruit.

Transfer to Baking Dish:

Lightly grease a nine by thirteen inch baking dish. Spoon in the fruit mixture and spread to the corners for an even layer. This ensures every scoop will have both strawberries and peaches.

Combine Crisp Topping:

In a fresh bowl mix rolled oats flour brown sugar cinnamon and salt. Stir until combined so flavors are evenly distributed.

Add the Butter:

Pour in the melted unsalted butter. Using a fork or pastry cutter blend until the topping forms large damp crumbs. Do not overmix or you will lose the crisp texture.

Top the Fruit:

Sprinkle the oat mixture over the fruit in the baking dish. Make sure all the fruit is covered to capture the bubbling juices.

Bake:

Place the dish into the preheated oven at three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius. Bake for thirty to thirty five minutes. Watch for golden brown topping and bubbling fruit juices around the edges.

Check for Doneness:

If the topping darkens before the fruit bubbles cover loosely with foil and continue baking. This keeps the topping from burning while the fruit cooks through.

Cool and Serve:

Let the crisp cool for ten to fifteen minutes when it comes out of the oven. This resting time helps the filling set so serving is easier.

Plate and Garnish:

Scoop the crisp into bowls while still warm. Finish with a scoop of vanilla ice cream or whipped cream for a truly comforting dessert.

Enjoy and Store:

Dig in while fresh. Cool leftovers completely then cover and refrigerate up to three days. Warm gently to serve again.

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Strawberries are always my personal highlight as they add such a vivid pop of color and burst of sweet flavor. I still remember my son sneaking warm bites straight from the corner of the pan one summer evening and declaring it the best thing he ever tasted.

Storage Tips

Let your crisp cool before covering or storing to prevent sogginess. For leftovers transfer to an airtight container and refrigerate for up to three days. You can rewarm individual bowls in the microwave or place the whole dish back in a hot oven until heated through. For longer storage make and assemble but do not bake then cover and freeze. When you need it bake straight from frozen adding a few extra minutes as needed.

Ingredient Substitutions

If you cannot find fresh strawberries or peaches frozen fruit works in a pinch just thaw and drain before using. Swap out the all purpose flour for almond flour or a gluten free mix to suit dietary needs. You can also use coconut oil in place of butter for a dairy free version though the flavor will change slightly. Try adding a handful of chopped pecans or walnuts to the topping for crunch.

Serving Suggestions

Serve the crisp warm with classic vanilla ice cream for a creamy cool contrast to the bubbling fruit. Whipped cream adds a lovely light finish especially with a sprinkle more cinnamon. I also love it for brunch alongside strong coffee or as a sweet finish to a picnic spread.

A Little History

Fruit crisps have roots in British and American baking traditions as an easy way to turn simple fruit and staple pantry ingredients into something celebratory. This strawberry peach combination is uniquely summery and always a welcome sight at potlucks and family tables.

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Strawberry Peach Crisp is truly the taste of summer in a bowl. Try it warm with ice cream and you will see why it has become a family tradition.

Frequently Asked Questions

→ Can I use frozen fruit for this dish?

Yes, frozen strawberries and peaches work well. Thaw and drain excess liquid before baking for best texture.

→ How can I make the topping extra crunchy?

Try adding a handful of chopped nuts, like almonds or pecans, to the oat mixture before baking for extra crunch.

→ What is the best way to serve this dessert?

Serve warm, ideally with vanilla ice cream or whipped cream to complement the fruit and crisp textures.

→ How should leftovers be stored?

Let the dessert cool completely, then cover and refrigerate up to 3 days. Reheat in the oven or microwave as needed.

→ Can this be prepared in advance?

Yes, assemble the dish, cover, and refrigerate up to 24 hours before baking. For longer storage, freeze the unbaked crisp.