I was immediately drawn in by the vibrant fusion of fresh strawberries and peaches. The way the crisp topping merges with the juicy fruit in this Peach Crisp reminds me of a delightful find that brings a burst of natural flavor and history to every bite, offering a unique twist on fresh fruit recipes.

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I recently tried out this Strawberry Peach Crisp and I’m honestly pretty excited about it. There’s something about using 4 cups sliced fresh strawberries together with 4 cups sliced fresh peaches that really speaks to summer.

I mix them with 1/2 cup granulated sugar, a tablespoon of lemon juice and 3 tablespoons of all-purpose flour to create a tangy, lush base that really pops. Then, the crisp topping is a total game changer; I blend 1 cup old fashioned rolled oats, 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/3 cup cold unsalted butter diced into bits, a pinch of salt and 1/2 teaspoon ground cinnamon.

It reminds me of those Peach Crisp recipes meant for a crowd yet simple enough for a single 8×8 pan dessert. Its fresh fruit flavors instantly brought to mind fresh fruit recipes and creative peach dessert ideas I had seen around.

Give it a try and see what you think!

Why I Like this Recipe

I really like this recipe because it reminds me of summer every time I make it. First, the mix of fresh strawberries and peaches gives me that perfect burst of fruity flavor that instantly makes me feel happy. Second, I love how simple the instructions are. I mean, even on a busy day, I can throw it together without any fuss. Another reason is the crisp topping, which turns out crunchy and sweet, balancing the juicy fruit so nicely. Lastly, it’s fun to experiment with it and add my own little twists sometimes.

Ingredients

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Strawberries: loaded with vitamins and fiber, they add a vibrant flavor and natural tartness.
Peaches: a juicy fruit that brings vitamin C, natural sweetness, and a slightly tangy punch.
Rolled oats: provide healthy carbohydrates and fiber for digestion, giving a crunchy crisp texture.
Brown sugar: adds rich, caramel-like sweetness to balance out the tang from the fruit.
Lemon juice: brightens the flavors with tangy acidic notes, enhancing the overall taste.
All-purpose flour: thickens the fruit mixture and crisp topping, lending essential structure.
Granulated sugar: supplies essential sweetness while balancing the acidity of fresh fruits.
Butter: gives the crisp a rich flavor and a melt-in-your-mouth feel that we all love.

Ingredient Quantities

4 cups sliced fresh strawberries

4 cups sliced fresh peaches, pitted

1/2 cup granulated sugar

1 tablespoon lemon juice

3 tablespoons all-purpose flour (for the fruit mixture)

1 cup old fashioned rolled oats

1/2 cup all-purpose flour (for the crisp topping)

1/2 cup packed light brown sugar

1/3 cup cold unsalted butter, diced

1/2 teaspoon ground cinnamon

A pinch of salt

How to Make this

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1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.

2. In a large bowl, mix the sliced strawberries, sliced peaches, granulated sugar, lemon juice, and 3 tablespoons of all-purpose flour until the fruit is well coated.

3. Spread the fruit mixture evenly into the prepared baking dish.

4. In another bowl, stir together the rolled oats, 1/2 cup all-purpose flour, light brown sugar, ground cinnamon, and a pinch of salt.

5. Add the diced cold butter into the oat mixture and use your fingers or a fork to mix it until you get a coarse, crumbly consistency.

6. Evenly sprinkle the crisp topping over the fruit mixture in the dish.

7. Place the dish in the oven and bake for about 45 to 50 minutes until the fruit is bubbly and the topping turns a light golden brown.

8. Remove the crisp from the oven and let it cool for a few minutes before serving. Enjoy your dessert!

Equipment Needed

1. Oven (preheated to 375°F)
2. 9×13 inch baking dish (for the crisp)
3. Large mixing bowl (for the fruit mixture)
4. Medium mixing bowl (for the crisp topping mix)
5. Measuring cups and spoons (for all the ingredients)
6. Cutting board and knife (for slicing the strawberries and peaches)
7. Fork (to mix the diced butter into the oat mixture)
8. Spatula (for spreading the fruit evenly in the dish)

FAQ

Q: Can I use frozen fruit in this Strawberry Peach Crisp?

Yes you can but it's best to thaw and drain the extra juice first or else the crisp might end up too watery.

Q: How do I keep the topping nice and crunchy?

Make sure the butter is really cold and don't overmix the topping. This helps create little crispy bits as it bakes.

Q: Can I add other fruits to this recipe?

Sure thing! You can toss in blueberries or raspberries if you want to mix it up but try to keep the total fruit amount similar so the balance stays right.

Q: How long will leftovers keep?

Store any extra crisp in the fridge for about 2 or 3 days, although it's super best fresh out of the oven.

Q: Is there a way to make it gluten-free?

Absolutely, just swap out the all-purpose flour for a gluten-free blend in both the fruit mix and topping, but be careful as the texture might change a bit.

Strawberry Peach Crisp Recipe Substitutions and Variations

If you dont have granulated sugar, try using an equal amount of coconut sugar for a richer flavor.
You can swap the lemon juice for lime juice or a bit of apple cider vinegar to brighten up the fruit even more.
If old fashioned rolled oats are not available, quick oats work fine though the texture might be a bit different.
Instead of unsalted butter, you can use diced cold margarine or even coconut oil for a slightly nutty twist.
For the all-purpose flour in the crisp topping, almond flour is a cool alternative if you wanna add a nutty flavor and keep it gluten free.

Pro Tips

1. Make sure your butter is super cold when you cube it. This helps create a crumbly texture in the crisp, and if the butter warms up too much you might end up with a soggy topping.
2. When you’re mixing your fruit with the sugar and lemon juice, let it sit for about 10 minutes before you add the topping. This gives the flavors time to meld and the fruit a little headstart on releasing its juices.
3. Don’t be afraid to check on your crisp a couple of times while it’s baking. Every oven is different, so if your topping starts browning too fast, you might need to cover it loosely with foil to keep it from burning.
4. If you’re into mixing it up, try adding a tiny pinch of nutmeg along with the cinnamon to the topping. It gives a little extra flavor punch without overpowering the original taste.

Strawberry Peach Crisp Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

324

kcal

Equipment: 1. Oven (preheated to 375°F)
2. 9×13 inch baking dish (for the crisp)
3. Large mixing bowl (for the fruit mixture)
4. Medium mixing bowl (for the crisp topping mix)
5. Measuring cups and spoons (for all the ingredients)
6. Cutting board and knife (for slicing the strawberries and peaches)
7. Fork (to mix the diced butter into the oat mixture)
8. Spatula (for spreading the fruit evenly in the dish)

Ingredients

4 cups sliced fresh strawberries
4 cups sliced fresh peaches, pitted
1/2 cup granulated sugar
1 tablespoon lemon juice
3 tablespoons all-purpose flour (for the fruit mixture)
1 cup old fashioned rolled oats
1/2 cup all-purpose flour (for the crisp topping)
1/2 cup packed light brown sugar
1/3 cup cold unsalted butter, diced
1/2 teaspoon ground cinnamon
A pinch of salt

Directions

Preheat your oven to 375°F and grease a 9×13 inch baking dish.
In a large bowl, mix the sliced strawberries, sliced peaches, granulated sugar, lemon juice, and 3 tablespoons of all-purpose flour until the fruit is well coated.
Spread the fruit mixture evenly into the prepared baking dish.
In another bowl, stir together the rolled oats, 1/2 cup all-purpose flour, light brown sugar, ground cinnamon, and a pinch of salt.
Add the diced cold butter into the oat mixture and use your fingers or a fork to mix it until you get a coarse, crumbly consistency.
Evenly sprinkle the crisp topping over the fruit mixture in the dish.
Place the dish in the oven and bake for about 45 to 50 minutes until the fruit is bubbly and the topping turns a light golden brown.
Remove the crisp from the oven and let it cool for a few minutes before serving. Enjoy your dessert!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.