Strawberry Peach Crisp Secrets for a Perfect Crunch

The Ultimate Strawberry Peach Crisp (Perfectly Crispy and Easy)

Hi, I’m Chef Andrew. Let me tell you something straight from the kitchen: when ripe peaches and juicy strawberries hit their peak, this Strawberry Peach Crisp is what I make first. It’s not just another summer dessert. It’s the kind of simple dish that makes people close their eyes after the first bite.

This isn’t the soggy-bottomed crisp you might’ve tried before. We’re talking about a golden, crunchy oat topping that stays crispy and a luscious fruit filling that’s thick, never runny. I’ve baked this more times than I can count, and every time, someone asks for the recipe. That’s why I’m sharing it now. Whether you’re serving a crowd or just treating yourself, this recipe is your go-to move for a wow-worthy dessert with almost no stress.

Ready to learn the tricks behind that perfect crisp? Let’s get into it.

Strawberry Peach Crisp Secrets for a Perfect Crunch

This Strawberry Peach Crisp combines juicy fruit and a crispy oat topping for the ultimate summer dessert. Learn the key to keeping it crisp and never soggy.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 6 servings

Calories 295 kcal

Equipment

• Mixing bowls
• Saucepan
• 9×9 inch Baking Dish
• Oven

Ingredients

  

Topping

• 0.5 cup old-fashioned oats
• 0.5 cup brown sugar packed
• 0.66 cup all-purpose flour
• 0.33 cup salted butter melted
• 0.5 tsp cinnamon

Fruit

• 2.5 cups peaches peeled and sliced
• 1 cup strawberries sliced

Syrup

• 0.25 cup brown sugar
• 3 tsp cornstarch
• 0.33 cup water
• 0.125 tsp salt
• 0.5 tsp vanilla extract

Instructions

 

• Preheat oven to 350°F. Grease a 9×9 inch baking dish.
• Mix oats, brown sugar, flour, cinnamon, and melted butter until crumbly. Press half into the baking dish.
• Layer sliced peaches and strawberries over the crust.
• In a saucepan, cook brown sugar, cornstarch, salt, and water over medium heat until thickened, stirring constantly. Remove from heat and stir in vanilla.
• Pour the syrup evenly over the fruit.
• Sprinkle remaining topping over the fruit.
• Bake for 35 minutes. For extra crunch, broil for 2 to 3 minutes, watching closely.

Notes

Use firm fruit for best texture. For added crunch, stir chopped nuts into the topping. Let cool before serving to set the syrup.

Keyword Fruit Crisp, Peach Crisp, Strawberry Crisp, Strawberry Peach Crisp, Summer Dessert

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Why You’ll Love This Recipe “Strawberry Peach Crisp”

• Quick to make with minimal prep
• Uses simple ingredients already in most kitchens
• Perfect for summer gatherings or casual family dinners
• Balanced sweetness that lets the fresh fruit shine
• Crisp topping that actually stays crisp

What sets this Strawberry Peach Crisp apart is how the textures come together. The buttery oat topping doesn’t turn soft, even after baking. The fruit filling thickens just enough to hold its shape without turning into jam. It’s comforting, nostalgic, and surprisingly easy to pull off.

If you’ve had crisps that were either too dry or too soupy, this one will change your mind. It’s not just dessert, it’s the one everyone will remember. The kind you spoon warm into bowls, add a scoop of vanilla, and smile because it’s that good.

Ingredients Needed for Strawberry Peach Crisp

For the Crisp Topping

• ½ cup old-fashioned rolled oats
• ½ cup packed brown sugar
• ⅔ cup all-purpose flour
• ⅓ cup salted butter, melted
• ½ teaspoon ground cinnamon

For the Fruit Filling

• 2½ cups fresh peaches, peeled and sliced (about 3 medium peaches)
• 1 cup fresh strawberries, sliced

For the Syrup

• ¼ cup brown sugar
• 3 teaspoons cornstarch
• ⅓ cup water
• ⅛ teaspoon salt
• ½ teaspoon vanilla extract

Chef’s Note: If your peaches are extra juicy, gently pat them dry with a paper towel before using. This helps control the moisture and keeps your crisp from turning soggy.

How to Make Strawberry Peach Crisp

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch baking dish and set it aside. This ensures the crisp doesn’t stick and makes cleanup easier.
2. Prepare the topping: In a large mixing bowl, stir together the oats, brown sugar, flour, and cinnamon. Pour in the melted butter and mix gently with a fork until large, crumbly pieces form. Do not overmix. Spread half of this mixture evenly into the bottom of your prepared baking dish to create a soft crust layer.
3. Add the fruit: Arrange the sliced peaches and strawberries on top of the crust. Try to distribute the fruit evenly for consistent bites.
4. Make the syrup: In a small saucepan over medium heat, combine the brown sugar, cornstarch, salt, and water. Stir continuously until the mixture thickens slightly, about 2 to 3 minutes. You’ll know it’s ready when it coats the back of a spoon.
5. Add flavor: Remove the syrup from heat and stir in the vanilla extract. Pour this warm syrup evenly over the fruit mixture.
6. Top and bake: Sprinkle the remaining topping over the fruit and syrup layer. Bake uncovered for 35 minutes, or until the top is golden brown and the fruit is bubbling.
7. Optional finish: For an extra crisp top, switch your oven to broil and move the dish to the top rack. Broil for 2 to 3 minutes, keeping a close eye so it doesn’t burn.

Chef’s Tip: Let it rest for 10 minutes before serving. This allows the syrup to thicken and makes scooping much easier.

Serving and Storage Tips of Strawberry Peach Crisp

Serve this Strawberry Peach Crisp warm, ideally within 15 minutes of coming out of the oven. A generous scoop of vanilla ice cream or a dollop of lightly whipped cream makes it even better. For a brunch-friendly option, try it with plain Greek yogurt.

If you have leftovers, let the crisp cool completely before covering it. Store it in the fridge for up to 4 days. Use a tight-fitting lid or wrap the dish well with foil.

To reheat and keep the topping crispy, warm it in a 325°F (165°C) oven for about 10 to 15 minutes. Avoid the microwave, as it tends to soften the topping. If you’re in a hurry, a quick broil after microwaving can bring back a bit of that crunch.

Helpful Notes

• Use ripe, firm fruit: Soft peaches or overly juicy strawberries can make the filling too wet. Firm fruit holds up better during baking.
• Frozen fruit works: If using frozen peaches or strawberries, thaw them first and drain excess liquid. Pat them dry before adding to the dish.
• Cornstarch matters: Don’t skip it. It thickens the syrup so your crisp isn’t runny.
• Make it gluten-free: Swap the flour with a 1:1 gluten-free baking mix. Just make sure your oats are certified gluten-free.
• Add a twist: A pinch of nutmeg or a splash of lemon juice in the filling can add depth. Try chopped pecans or sliced almonds in the topping for extra crunch.
• Double it up: Hosting guests? Double the recipe and bake it in a 9×13 inch dish. Just add 5 to 10 minutes to the baking time.

Conclusion of Strawberry Peach Crisp

This Strawberry Peach Crisp isn’t just a dessert. It’s a memory in the making. The kind of dish that brings people together, whether you’re serving it at a family cookout, bringing it to a summer potluck, or enjoying it on the porch with a spoon and a scoop of ice cream.

The key to this recipe’s success lies in the contrast. Juicy, sweet fruit bubbling underneath. A crisp oat topping that holds its crunch. And every bite tastes like summer in full bloom. You don’t need fancy tools or special skills. Just a few pantry staples and ripe fruit are enough to create something unforgettable.

If you’ve struggled with crisps that turn soggy or fillings that run all over the plate, this one fixes that. You’ll get a topping that stays golden and a filling that’s thick enough to hold together but still juicy. It’s the kind of treat people come back for seconds — and then ask you for the recipe.

Try it once and it’ll become a regular in your summer rotation. And the best part? You can swap the fruit depending on what’s in season. Strawberries and peaches today. Maybe blueberries and nectarines next week. It’s flexible, reliable, and always satisfying.

I’d love to know how yours turned out. Did you tweak anything? Add a handful of nuts or use frozen fruit? Share your version in the comments below and leave a star rating if you loved it. Your feedback helps others, and I always enjoy seeing how you make the recipe your own.

Don’t forget to share this on Pinterest or tag me on Facebook with your crisp photos. Let’s keep the love for real, simple, homemade desserts going strong.

Frequently Asked Questions about Strawberry Peach Crisp