Irresistible 15-Minute Strawberry Peach Crisp Recipe

There’s nothing quite like the taste of summer in a dessert, and this Strawberry Peach Crisp is my absolute favorite way to celebrate the season. Picture this: juicy peaches and sweet strawberries bubbling away under a golden, buttery oat topping that’s just begging to be paired with a scoop of vanilla ice cream. I’ve been making this recipe for years – it’s the dessert I bring to every backyard barbecue and the one my family requests most when peaches hit their peak. The best part? It comes together in minutes with simple ingredients you probably already have in your pantry. No fancy techniques here – just honest, homey goodness that lets those beautiful summer fruits shine.

Why You’ll Love This Strawberry Peach Crisp

Trust me, this crisp is about to become your go-to summer dessert – here’s why:

• Quick & easy: Throw it together in 15 minutes flat – no mixer, no fuss.
• Summer in every bite: Juicy peaches + sweet strawberries = pure sunshine on a spoon.
• That topping though: Buttery, cinnamon-kissed oats bake up golden and crisp – I dare you not to sneak bites straight from the pan.
• Pantry staples: Flour, sugar, oats – you likely have everything already (forgot vanilla ice cream? Run, don’t walk!).

It’s the dessert that looks like you fussed but secretly couldn’t be simpler. My kinda recipe.

Ingredients for Strawberry Peach Crisp

Here’s everything you’ll need to make this summer-perfect dessert (measurements matter – I’ve learned the hard way!):

• For the topping:
• ½ cup old-fashioned oats (not quick oats – they get mushy)
• ½ cup packed brown sugar (pack it like you mean it!)
• ⅔ cup all-purpose flour
• ⅓ cup salted butter, melted (see my butter rant below)
• ½ teaspoon cinnamon (the secret flavor booster)

• For the fruit filling:
• 2½ cups peeled and sliced peaches (about 3 medium peaches)
• 1 cup sliced strawberries (hulls removed)
• ¼ cup brown sugar
• 3 teaspoons cornstarch (our thickening hero)
• ⅓ cup water
• ⅛ teaspoon salt (balances the sweetness)
• ½ teaspoon vanilla extract (use the real stuff!)

Ingredient Notes & Substitutions

I swear by salted butter here – it enhances all the flavors. In a pinch? Use unsalted butter plus ¼ teaspoon salt. Frozen peaches work too (no need to thaw first!), and you can swap half the oats for chopped nuts if you’re feeling fancy. Cornstarch can be replaced with 1½ tablespoons flour, but the syrup won’t get quite as glossy. The one non-negotiable? Those fresh strawberries – frozen ones turn too mushy when baked.

How to Make Strawberry Peach Crisp

Alright, let’s get baking! This crisp comes together faster than you can preheat your oven (almost). Follow these steps and you’ll be scooping up warm, fruity perfection in no time:

1. Heat things up: Crank that oven to 375°F – this is the sweet spot for getting our topping golden without burning the fruit.
2. Make the magic dust: In a medium bowl, mix oats, brown sugar, flour, and cinnamon. Pour in that melted butter and stir until every dry bit is coated – it should look like wet sand with glorious buttery lumps.
3. Prep the fruit: Toss your sliced peaches and strawberries right into your baking dish (I use an 8×8″ but anything similar works). No need to grease – the fruit juices will prevent sticking.
4. Create the syrup: This is where the magic happens! In a small saucepan, whisk together brown sugar, cornstarch, water, and salt. Cook over medium heat, stirring constantly, until it thickens to the consistency of pancake syrup (about 2-3 minutes). Remove from heat and stir in vanilla.
5. Bring it all together: Pour that glossy syrup over your waiting fruit – you’ll hear it sizzle as it seeps between the slices. Now grab fistfuls of that buttery topping and scatter it unevenly across the top (rustic is charming, I promise).
6. Bake to perfection: Slide it into the oven for 30-35 minutes. You’ll know it’s ready when the topping is golden brown and the fruit juices bubble up around the edges like little lava flows.
7. The hardest part: Let it cool for at least 10 minutes – I know, torture! This lets the syrup thicken properly so you get perfect slices rather than fruit soup (been there).

Tips for the Perfect Strawberry Peach Crisp

• Fruit matters: Use peaches that give slightly when pressed – rock-hard ones won’t soften enough during baking.
• Size matters too: Keep fruit slices about ¼” thick – too thin and they’ll disappear, too thick and they won’t cook evenly.
• Patience pays: That 10-minute cooling time makes all the difference for clean servings (but hey, no judgment if you eat it piping hot with a spoon).

Serving & Storing Your Strawberry Peach Crisp

Oh, the joy of serving this beauty! I always dish it up warm – that’s when the vanilla ice cream melts into all the nooks and crannies of the crisp topping. Pure heaven. Leftovers? (As if!) Store any uneaten crisp covered in the fridge for up to 3 days. To revive that just-baked magic, pop individual portions in a 350°F oven for 10 minutes. The topping crisps right back up, though I won’t tell if you eat it cold straight from the fridge at midnight.

Strawberry Peach Crisp Variations

Want to mix things up? Here are my favorite easy twists:

• Berry bonanza: Swap half the peaches for blueberries or raspberries – they add gorgeous color and a tart punch.
• Spice it up: Try cardamom or nutmeg instead of cinnamon for a cozier vibe (perfect for early fall peaches).
• Crunch factor: Toss ¼ cup chopped pecans or almonds into the topping for extra texture.

That’s the beauty of crisps – they’re practically begging for personal touches!

Strawberry Peach Crisp Nutrition Information

Okay, let’s be real – we’re not eating crisp for the health benefits, but here’s the scoop on what’s in each glorious serving (because knowledge is power, right?). These values are estimates – your actual numbers might dance a bit depending on your exact ingredients.

• Serving size: 1 generous scoop (about 1/6 of the pan)
• Calories: 280 (worth every one!)
• Sugar: 25g (mostly from that gorgeous ripe fruit)
• Fat: 10g (thank you, beautiful butter)
• Carbs: 45g (oats and fruit doing their thing)
• Fiber: 3g (not bad for dessert!)

Now go enjoy that bowl with zero guilt – summer fruit desserts are basically nature’s candy, and life’s too short to skip the vanilla ice cream on top.

FAQs About Strawberry Peach Crisp

Can I use frozen peaches or strawberries?
Frozen peaches work great (no need to thaw!), but stick with fresh strawberries – frozen ones turn too mushy when baked. Just add 5 extra minutes to the bake time if using frozen fruit.

How do I keep the topping from getting soggy?
Two tricks: 1) Make sure your syrup thickens properly before pouring it over the fruit. 2) Let the crisp rest 10 minutes after baking so the juices can set up. Works every time!

Can I make this ahead of time?
Absolutely! Assemble the crisp (minus baking) up to 8 hours ahead. Keep it refrigerated, then bake when ready. The topping might get slightly softer, but it’ll still taste amazing.

What’s the best way to peel peaches?
My grandma’s method: Score an X on the bottom, dunk in boiling water for 30 seconds, then into ice water. The skins slip right off! No fancy tools needed.

Can I double this recipe?
You bet! Use a 9×13″ pan instead of 8×8″, and add 5-10 minutes to the bake time. Watch for that golden topping and bubbly fruit to know when it’s done.

Share Your Strawberry Peach Crisp

Nothing makes me happier than seeing your versions of this summer favorite! Did you add a special twist with extra cinnamon or maybe some toasted almonds on top? Snap a photo of your masterpiece – I want to see those golden crumbs and juicy fruit peeking through. Drop a rating below if you loved it (or tell me how you made it your own). Baking is all about sharing the joy, and your creations inspire me to keep testing new recipes for you. Now go grab a spoon and dive in – that crisp isn’t going to eat itself!

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