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Strawberry Peach Crisp

Strawberry peach crisp with a bubbling fruit filling and a deep golden oat crumble topping. Fresh strawberries and peaches bake into a thick, jammy layer under caramelized, buttered oats—served warm with melting vanilla ice cream.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Fruit filling
  • 3 cup fresh strawberries hulled and halved
  • 3 cup fresh peaches peeled and sliced
  • 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 packed
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 6 tbsp cold butter cubed
Serving
  • 1 vanilla ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the baking dish
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Spread the prepared dish aside so it’s ready for filling once the fruit is tossed.
Make the fruit filling
  1. In a mixing bowl, toss strawberries and peaches with granulated sugar, cornstarch, lemon juice, and vanilla extract until evenly coated.
  2. Spread the fruit mixture in the prepared 9x13 baking dish in an even layer.
Make the oat crumble
  1. In a second bowl, combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
  2. Cut in the cold butter with fingertips until the mixture resembles coarse crumbs with pea-sized pieces.
  3. Sprinkle the crumble topping evenly over the fruit.
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.
  2. Cool for 10 minutes, then serve warm with vanilla ice cream.

Notes

For the juiciest texture, make sure the cornstarch fully coats the fruit before it goes into the pan. Store leftovers covered in the refrigerator for up to 4 days; reheat portions in the oven at 325°F until warmed through. Freezing is not recommended because the crumble can lose its crispness after thawing. For a dairy-free option, use a plant-based butter stick and dairy-free vanilla ice cream.