Warm Strawberry Peach Crisp with Buttery Oat Topping

This warm strawberry peach crisp is a sweet and juicy dessert packed with tender fruit and topped with a golden, buttery oat crumble. It’s easy to make, full of bright flavor, and the perfect balance of soft, syrupy filling and crisp, textured topping. I love serving it warm with a scoop of vanilla ice cream.

Why I Love This Recipe

I love how effortless this crisp is to throw together. There’s no pie crust to fuss over—just fresh or frozen fruit tossed with a little sugar and lemon juice, then topped with a quick oat crumble that bakes up perfectly golden. The combo of strawberries and peaches is one of my favorites: sweet, tangy, and so summery. It’s cozy enough for a weekend dessert but easy enough for a weekday treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the fruit filling:

• Fresh or frozen strawberries (hulled and sliced)

• Fresh or frozen peaches (peeled and sliced)

• Granulated sugar

• Lemon juice

• Cornstarch

• Vanilla extract

For the crisp topping:

• Old-fashioned rolled oats

• All-purpose flour

• Brown sugar

• Cinnamon

• Salt

• Unsalted butter (cold and cubed)

directions

1. I preheat the oven to 350°F and lightly butter a 9-inch baking dish or similar-sized casserole dish.

2. In a mixing bowl, I toss the strawberries and peaches with sugar, lemon juice, cornstarch, and vanilla until coated evenly. I pour the mixture into the prepared baking dish.

3. For the topping, I mix together the oats, flour, brown sugar, cinnamon, and salt. Then I cut in the cold butter with a fork or my fingers until the mixture resembles coarse crumbs.

4. I sprinkle the oat mixture evenly over the fruit filling.

5. I bake for 35–40 minutes, until the fruit is bubbling and the topping is golden and crisp.

6. I let it cool for a few minutes before serving—it’s best warm, especially with a scoop of vanilla ice cream or a dollop of whipped cream.

Servings and timing

This recipe makes about 6 servings and takes 15 minutes to prep, plus 35–40 minutes to bake. It’s ready in under an hour from start to finish.

Variations

Sometimes I mix in raspberries or blueberries for even more berry flavor. I’ve also added a pinch of nutmeg or used almond extract instead of vanilla for a different twist. For a gluten-free version, I use certified gluten-free oats and a 1:1 gluten-free flour blend. If I want a nutty crunch, I toss in some chopped pecans or walnuts into the topping.

storage/reheating

I store leftovers in the fridge, tightly covered, for up to 4 days. To reheat, I use the microwave for individual portions or warm the whole dish in a 300°F oven until heated through. If the topping softens, I sometimes pop it under the broiler for 1–2 minutes to crisp it back up.

FAQs

Can I use frozen fruit for this crisp?

Yes, I often use frozen strawberries and peaches. I don’t thaw them—just add a little extra cornstarch to handle the extra liquid.

How do I keep the topping crispy?

I make sure the butter is cold and don’t overmix it. If I notice the topping getting too brown before the fruit is bubbling, I loosely cover it with foil near the end of baking.

Can I make this dessert ahead of time?

Yes, I prep the filling and topping separately, store them in the fridge, and assemble just before baking. I’ve also baked it fully and reheated before serving.

What’s the best way to serve this?

I love it warm with vanilla ice cream. It’s also great chilled or at room temperature, and I’ve even eaten leftovers for breakfast with Greek yogurt.

Is this crisp overly sweet?

No, the sweetness is balanced. The fruit’s natural sugars shine through, and I adjust the sugar slightly based on how ripe my fruit is.

Conclusion

This strawberry peach crisp is one of those simple desserts that never lets me down. It’s bursting with fresh flavor, has that irresistible contrast of soft fruit and crunchy topping, and comes together in no time. Whether it’s for a family gathering or just a weeknight indulgence, I always find myself coming back to this comforting classic.