Directions
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch or 9-inch baking dish.
In a large bowl, combine sliced peaches, strawberries, lemon juice, sugar, cornstarch, cinnamon, and a pinch of salt. Gently stir until the fruit is well-coated and the mixture begins to glisten. Pour into the prepared baking dish and spread evenly.
In another bowl, mix together oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter and cut it into the mixture using a pastry cutter or your fingertips until crumbly and evenly distributed.
Sprinkle the oat topping over the fruit mixture, covering as much surface as possible. Bake for 35–40 minutes or until the top is golden brown and the filling is bubbling around the edges.
Let the crisp cool for 10–15 minutes to allow the juices to thicken before serving. Enjoy warm with ice cream or chilled straight from the fridge—either way, it’s irresistible.
Nutritional Information (Per Serving – Approximate)
Calories: 310
Carbs: 45g
Fat: 13g
Fiber: 4g
Sugar: 27g
Protein: 3g
This dessert is naturally rich in fiber and antioxidants from the fresh fruit. You can make it healthier by reducing sugar or substituting coconut oil for butter.
Common Mistakes to Avoid
Using underripe fruit can make the filling too tart or dry. Always choose ripe, soft peaches and sweet strawberries for the best results.
Skipping the cornstarch may lead to a runny, watery filling. Cornstarch helps thicken the juices into that luscious, jammy consistency we love in a crisp.
Melting the butter for the topping will make it greasy rather than crumbly. Always use cold, diced butter and gently work it into the dry ingredients for a crispy texture.
Overbaking can dry out the fruit and harden the topping. Bake just until the top is golden and the filling bubbles at the edges—usually around 35–40 minutes.
Helpful Tips
Use frozen fruit if fresh isn’t in season—just thaw and drain excess liquid before baking to prevent sogginess.
Make this recipe gluten-free by using almond flour or a certified gluten-free all-purpose flour blend and gluten-free oats.
Add chopped almonds, pecans, or walnuts to the topping for extra crunch and nutty depth.
To make individual servings, divide the filling and topping into ramekins and reduce bake time by 5–10 minutes.
For a tangy twist, add a handful of raspberries or a teaspoon of orange zest to the filling.
Conclusion
Strawberry Peach Crisp is summer dessert perfection: simple, juicy, rustic, and loaded with fresh flavor. Whether you serve it warm with melty ice cream or chilled with a splash of cream, this dessert hits all the right notes—sweet, tart, crispy, and comforting.
It’s a recipe that’s easy to make, hard to mess up, and even harder to resist. Make it once, and it just might become your favorite way to celebrate peak fruit season. Because honestly, nothing says summer quite like a bubbling, golden crisp fresh from the oven.
