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Strawberry Peach Crisp

Strawberry peach crisp with a bubbling fruit filling and a thick, golden oat crumble topping, baked until caramelized at the edges. Warm summer fruit crisp served with melting vanilla ice cream for an easy crisp recipe.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

fruit filling
  • 3 cup fresh strawberries
  • 3 cup fresh peaches
  • 0.25 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 0.5 tsp vanilla extract
oat crumble topping
  • 1 cup rolled oats
  • 0.5 cup all-purpose flour
  • 0.5 cup brown sugar
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 6 tbsp cold butter
  • 1 vanilla ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and fruit filling
  1. Preheat the oven to 350°F and grease a 9x13 baking dish. Spread it aside so the fruit can go in right after tossing.
  2. Toss strawberries and peaches with granulated sugar, cornstarch, fresh lemon juice, and vanilla extract, then spread the mixture in the greased baking dish. Make sure the cornstarch is evenly distributed so the filling thickens.
Make the oat crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl. Mix until the dry ingredients look evenly speckled.
  2. Cut cold butter into the oat mixture with your fingertips until it forms coarse crumbs with pea-sized pieces. Stop when you still see small butter lumps for a crisp, golden topping.
  3. Sprinkle the crumble topping evenly over the fruit. Aim for full coverage so the edges caramelize as it bakes.
Bake and serve
  1. Bake at 350°F for 38-42 minutes until the topping is deep golden brown and the fruit is bubbling thickly around the edges. Look for a glistening surface and caramelized spots.
  2. Cool for 10 minutes, then serve warm with vanilla ice cream. The topping should set slightly so each scoop holds while the ice cream melts over it.

Notes

Pro tip: if your peaches are very juicy, let the filling sit 5 minutes after tossing before spreading, so the cornstarch starts thickening and helps prevent a watery bottom. Store leftovers covered in the refrigerator up to 3 days and reheat portions in the microwave. Freezing is not recommended because the fruit texture can soften after thawing. For a lighter swap, replace half the butter with cold coconut oil (use the same amount by weight) for a similar crumble texture.