Fresh peaches and juicy strawberries bake into a luscious fruit filling beneath a buttery oat topping in this easy Peach Strawberry Crisp. It’s a simple dessert that makes the most of summer produce.
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Table of Contents
A Note From My Kitchen
Fruit crisps are one of my favorite desserts because they’re wonderfully unfussy. Grab whatever ripe fruit is on the counter, toss it with a few pantry staples, and before long you’ve got a warm, bubbling dessert that’s begging for a scoop of vanilla ice cream. From my Rhubarb Crisp to this Peach Strawberry Crisp, I love the sweet simplicity and old-fashioned charm of a fruit crisp baked from scratch.
Every summer, I can’t resist bringing home more peaches and berries than I probably need, and this Peach Strawberry Crisp is one of my favorite ways to put them to good use. I used to think strawberries were best saved for fresh desserts until I tasted a strawberry crisp at a restaurant years ago. That first bite completely changed my mind. Baking concentrates their flavor and the juices blend beautifully with the peaches for an irresistible fruit filling.
If you’re looking for a simple way to celebrate peach season, this crisp belongs on your summer baking list.
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Pin ItIngredient Notes
- Peaches: Choose ripe peaches that are still slightly firm so they hold their shape while baking. Peel and slice them into evenly sized wedges for the best texture.
- Strawberries: Fresh strawberries add sweetness, color, and a touch of tartness. Hull them and cut larger berries into bite-sized pieces so they bake evenly with the peaches.
- Fresh Lemon Juice: A splash of fresh lemon juice brightens the flavor of the peaches and strawberries and helps balance their natural sweetness without making the filling taste like lemon.
- Cornstarch: Cornstarch thickens the juices released by the peaches and strawberries as they bake, creating a luscious fruit filling instead of a watery one.
- Almond Extract: Just a small amount enhances the flavor of the peaches and complements the sliced almonds in the topping without overpowering the fruit.
- Crisp Topping: Flour, old fashioned oats, brown sugar, sliced almonds, and butter come together to create a buttery, crisp topping with plenty of crunch. For the best texture, use old fashioned rolled oats instead of quick oats.
How to Make Peach Strawberry Crisp
- Make the filling. Combine the lemon juice, almond extract, and cornstarch in a large bowl, then add the peaches, strawberries, and sugar. Toss until the fruit is evenly coated.
- Transfer to a baking dish. Spread the fruit mixture into a lightly greased baking dish, making sure it’s evenly distributed for consistent baking.
- Combine the topping ingredients. Add the flour, oats, brown sugar, sliced almonds, and salt to a mixing bowl. Stir to combine the dry ingredients before adding the butter.
- Mix until crumbly. Beat in the softened butter until the mixture comes together in moist, crumbly clumps that are ready to sprinkle over the fruit.
- Top the fruit filling. Sprinkle the topping evenly over the fruit, covering it from edge to edge so every bite gets a little of that buttery crunch.
- Bake until bubbly. Bake until the topping is golden brown and the fruit filling is bubbling around the edges. The bubbling juices are a good indication that the filling has thickened.
Valerie’s Tips
- Peeling Peaches: If your peaches are ripe, you should be able to peel them easily with a vegetable peeler or paring knife. If the skins are stubborn, score a small “X” on the bottom of each peach and blanch them in boiling water for 30 to 60 seconds. Transfer them to an ice bath, then slip the skins off with your fingers.
- Let It Rest Before Serving: Allow the crisp to cool for about 15 minutes after baking so the fruit filling has a chance to thicken. Serve it warm with a scoop of vanilla ice cream for a classic finishing touch.
- Substituting Frozen Fruit: While I recommend using fresh peaches and strawberries when they’re in season, frozen fruit works in a pinch. Thaw the fruit completely and drain off any excess liquid before preparing the filling.
- Make Ahead: Peach Strawberry Crisp can be baked a day in advance, covered, and refrigerated. To serve, warm it in a 325-degree oven until heated through.
- Storing Leftovers: Cover the baking dish or transfer leftovers to an airtight container and refrigerate for up to 4 days. Rewarm in a low oven or microwave until heated through.
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Peach Strawberry Crisp
Ingredients
- 1 tablespoon fresh lemon juice
- ½ teaspoon almond extract
- 1 tablespoon cornstarch
- 1½ pounds peaches, (2 large peaches), peeled and sliced
- ½ pound strawberries, hulled and roughly chopped
- ½ cup granulated sugar
- 6 tablespoons butter, softened
- ¼ cup brown sugar
- ⅔ cup all-purpose flour
- ½ cup sliced almonds, roughly chopped
- ⅓ cup old fashioned oats
- ¼ teaspoon salt
- vanilla ice cream, optional but highly recommended
Instructions
- Preheat oven to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray.
- In a large mixing bowl use a whisk to combine the lemon juice, almond extract, and cornstarch. Add the peaches, strawberries, and sugar and toss the mixture lightly with a wooden spoon until well combined. Pour into the prepared baking dish.
- In a medium mixing bowl with a hand mixer, beat the butter with brown sugar until smooth and creamy. Add the flour, oats, almonds, and salt, stirring with a wooden spoon until well incorporated. Use your hands to knead the mixture until it is crumbly. Sprinkle the crumbled mixture evenly over the peaches and strawberries.
- Bake for 40 to 45 minutes until browned and bubbly. Allow to cool for 15 to 20 minutes before serving.
- Serve warm with ice cream.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
This post was originally published on August 13, 2014. It has been updated with new text and images.
I made this recipe tonight and this was the best fruit crisp I’ve ever had. Thank you for sharing the recipe, it’s definitely a keeper!
loved this recipe I however used dried cranberries in my crumble and didn’t use the lemon juice it was fantastic. my hubby a in his own way food critic ate it not one complaint. I also used butter almond ice cream because I love almonds
can i use frozen peaches and strawberry that are together and if so how much or how many cups
I have no idea why I have YET to make any sort of fruit crisp this summer! For some odd reason, my family rarely buy peaches to eat. This must change. I love that you mixed them with strawberries.
Val – these photos are beautiful. Great dessert.
Thanks darlin’. I’ll pop over and visit soon.
Just beautiful Valerie! Peaches and strawberries sounds like a great combination.
Thanks, Julie! It didn’t last long 🙂