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Strawberry Peach Crisp

Strawberry peach crisp with a thick, bubbling fruit filling and a deep golden oat crumble topping. Bake until the edges caramelize, then serve warm with melting vanilla ice cream for a classic summer fruit crisp.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the fruit filling
  • 3 cup strawberries hulled and halved
  • 3 cup peaches peeled and sliced
  • 0.25 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 0.5 tsp vanilla extract
For the 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
  • 1 vanilla ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F, then grease a 9x13 baking dish. Arrange it on a sheet pan for easy handling while baking.
Make the fruit filling
  1. Toss the strawberries and peaches with granulated sugar, cornstarch, lemon juice, and vanilla extract. Spread the mixture evenly in the prepared baking dish so the fruit is level for even bubbling.
Make the oat crumble topping
  1. Combine the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Cut in the cold butter with fingertips until the mixture resembles coarse crumbs with pea-sized pieces.
  2. Sprinkle the crumble topping evenly over the fruit. Make sure the topping reaches the edges so it caramelizes at the boundaries.
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 set, glossy fruit layer pushing up through the crumble.
  2. Cool for 10 minutes to let the filling thicken slightly. Serve warm with vanilla ice cream on top so it melts over the crisp.

Notes

For the thickest filling, keep the butter cold and aim for pea-sized crumble pieces—this helps the topping go golden without turning sandy. Store leftovers covered in the refrigerator up to 4 days; rewarm in a 325°F oven until just heated through. Freezing is not recommended because the fruit topping can soften after thawing. For a dairy-light option, use a plant-based butter substitute with a similar fat content.