Can I use frozen fruit instead of fresh?

Absolutely! Frozen peaches and strawberries work well. Don’t thaw them—just add straight to the dish to avoid extra liquid. Cooking time may increase slightly.

Can I make this ahead for a party?

Yes, make the crisp a few hours in advance and leave it at room temperature. Warm it briefly in the oven before serving to revive the crispiness.

Is it possible to make this dairy-free?

Definitely—replace the butter with your favorite dairy-free alternative (such as a solid plant-based margarine) for a dairy-free version that’s still rich and satisfying.

How do I know when the crisp is done?

The topping should be golden brown, and you’ll see the fruit bubbling vigorously around the edges. If you want extra crunch, finish under the broiler for a minute or two.

Strawberry Peach Crisp Recipe

Description

This Strawberry Peach Crisp is a delightful summer dessert featuring layers of sweet, juicy peaches and strawberries, topped with a buttery, crumbly oat topping. Perfectly baked until golden and served warm, it’s a comforting treat that brings together the best of both fruits in every bite. Easy to make and always a crowd-pleaser, it pairs beautifully with a scoop of vanilla ice cream.

Ingredients

Units Scale

Topping

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

Fruit

2 1/2 cups peaches, peeled and sliced (about 3 peaches)
1 cup strawberries, sliced

Syrup

1/4 cup brown sugar
3 teaspoons cornstarch
1/3 cup water
1/8 teaspoon salt
1/2 teaspoon vanilla extract

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Instructions

Prepare the Topping: In a medium bowl, mix the oatmeal, brown sugar, flour, cinnamon, and melted butter just until the mixture is crumbly. Do not overmix, as you want to maintain a crumbly texture.
Form the Crust: Spread half of the prepared topping mixture evenly into the bottom of a greased 9×9-inch baking pan, pressing lightly to form the base crust.
Add the Fruit: Evenly distribute the sliced peaches and strawberries over the crust layer in the pan.
Make the Syrup: In a small saucepan, combine brown sugar, cornstarch, salt, and water. Cook over medium-high heat, stirring constantly, just until the mixture thickens, which will take 1-2 minutes. Watch closely to prevent burning.
Add Vanilla and Pour: Remove the saucepan from heat, stir in the vanilla extract, and pour the syrup evenly over the fruit layer in the pan.
Top and Bake: Sprinkle the remaining topping mixture over the fruit and syrup. Bake at 350°F (175°C) for 35 minutes or until golden brown and the filling is bubbling.
Optional Broil: For an extra golden crisp, turn the oven to broil and place the pan on the top shelf. Broil for 2-3 minutes, watching closely to prevent burning.

Notes

Best served warm, optionally with a scoop of vanilla ice cream or whipped cream.
You can substitute the fresh peaches and strawberries with frozen fruit; just thaw and drain well before using.
Adjust sweetness by using more or less sugar to suit your taste or fruit ripeness.
Check the crisp’s center to ensure the fruit is cooked and soft before removing from the oven.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 piece (1/9th of recipe)
Calories: 235
Sugar: 24g
Sodium: 104mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 2g
Cholesterol: 20mg