Strawberry Peach Crisp

As summer unfolds, the vibrant scent of fresh peaches and strawberries fills the air, calling for a delightful treat that combines their sweetness in a warm, comforting dish. This Strawberry Peach Crisp is not only easy to prepare but also bakes to perfection in just 35 minutes, leaving you with a satisfying dessert that balances sweetness with a crunchy topping. The harmonious blend of fruits creates a luscious filling that elevates every bite.

This recipe is perfect for anyone looking to impress guests at a summer gathering or simply indulge in a homemade dessert after dinner. You can easily prepare this crisp ahead of time, and it stores well in the fridge for a few days, making it a great option for busy weekdays.

Why You’ll Love This Recipe

• The combination of juicy peaches and sweet strawberries creates a burst of flavor in every bite.
• A crunchy topping made from oats and brown sugar adds a delightful texture contrast.
• This dish takes just 35 minutes to bake, perfect for last-minute sweets.
• The warm vanilla syrup infuses the fruit with an irresistible aroma.

What You’ll Need

Here’s everything you’ll need to make this delicious crisp:

For the Topping

• 1/2 cup old fashioned oats
• 1/2 cup brown sugar
• 2/3 cup flour
• 1/3 cup salted butter, melted
• 1/2 tsp. cinnamon

For the Filling

• 2 1/2 cups peaches, peeled and sliced (about 3 peaches)
• 1 cup sliced strawberries
• 1/4 cup brown sugar
• 3 teaspoons cornstarch
• 1/3 cup water
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract

Note: You can substitute fresh peaches with frozen ones if needed.

Substitutions & Swaps

• Use coconut oil for a dairy-free option.
• Swap strawberries for raspberries for a different flavor.
• Brown sugar can be replaced with coconut sugar for a less processed sweetener.
• Use almond flour instead of regular flour for a gluten-free alternative.

How to Make It

Follow these simple steps to create your Strawberry Peach Crisp:

Mix the topping

Combine the oatmeal, brown sugar, flour, cinnamon, and melted butter in a bowl, mixing just until the mixture becomes crumbly.

Layer the crust

Spread half of the crumbly topping into the bottom of a greased 9×9 pan.

Add the fruit

Top the crust with the diced peaches and sliced strawberries, making sure to distribute them evenly.

Cook the syrup

In a small saucepan, cook the brown sugar, cornstarch, salt, and water over medium-high heat, stirring constantly until it thickens, which should only take a couple of minutes.

Pour and blend

Stir the vanilla into the thickened syrup and pour it over the fruit evenly, ensuring all fruit is well-coated.

Top with crumbs

Sprinkle the remaining topping mixture over the fruit and syrup, covering it completely.

Bake the crisp

Place the pan in a preheated oven and bake at 350°F for 35 minutes, allowing the crisp to turn golden brown.

Broil (optional)

For an extra crispy topping, turn the oven to broil, placing the pan on the top shelf for 2-3 minutes, but keep a close watch to prevent burning.

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, you can freeze it for up to 3 months.
Reheat: Warm in the oven at 350°F for 10-15 minutes.

Tips for Best Results

• Use ripe peaches for maximum sweetness and juiciness.
• Ensure the syrup is thick enough to coat the fruit well.
• Serve warm with a scoop of vanilla ice cream for an indulgent dessert.
• Adjust the sugar to taste depending on the sweetness of your fruit.

Serving Suggestions

• Pair with a scoop of vanilla ice cream for a classic dessert.
• Serve at summer gatherings or potlucks as a crowd-pleaser.
• Enjoy alongside a cup of tea or coffee for a cozy afternoon treat.