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Strawberry Peach Crisp

Strawberry peach crisp with a bubbling fruit filling and a thick, golden oat crumble topping. This summer baked dessert bakes until the fruit bubbles at the edges and the topping turns caramelized at the rim, 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: 360
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
  • 1 vanilla ice cream for serving

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep the baking dish
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Make sure the dish is evenly greased so the fruit and crumble lift out cleanly.
Make the fruit filling
  1. Toss the strawberries and peaches with granulated sugar, cornstarch, lemon juice, and vanilla extract, then spread the mixture in the prepared dish.
  2. Press the fruit into an even layer so it bakes consistently and bubbles at the edges.
Make the oat crumble topping
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in the cold butter with fingertips until coarse crumbs form with pea-sized pieces.
  2. Stop when the butter is broken into small bits so the topping bakes up crisp and golden instead of sandy.
Assemble and bake
  1. Sprinkle the crumble topping evenly over the fruit so it covers most of the surface.
  2. Bake for 38–42 minutes at 350°F until the topping is deep golden brown and the fruit is bubbling thickly around the edges.
Cool and serve
  1. Cool for 10 minutes.
  2. Serve warm with vanilla ice cream so it melts over the hot, caramelized oat crumble.

Notes

For the best texture, cut the butter into the dry ingredients only until pea-sized pieces form—overworking warms the butter and softens the crumble. Refrigerate leftovers in an airtight container for up to 4 days; rewarm in the oven at 325°F until the topping re-crispens (10–15 minutes). Freezing isn’t recommended because the fruit topping can lose its crispness after thawing. For a lighter option, use reduced-sugar ice cream and keep the fruit portions the same.