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Our Strawberry Peach Crisp has sweetened diced strawberries and peaches topped with a sweet brown sugar, oatmeal and almond topping.
Delicious Summer Flavors in a Heavenly Dessert
Summertime is the very best time of the year to enjoy fresh local fruits in all kinds of recipes – especially our delicious Strawberry Peach Crisp!
This easy dessert combines diced strawberries and peaches with sugar and lemon in a baking dish. Then you’ll top the fruit with a “crisp” topping (the same topping from our apple crisp and peach crisp recipes) and bake it until hot and bubbly and the topping is golden brown.
After the Strawberry Peach Crisp cools a bit, serve it in a bowl with some vanilla ice cream on the side. The cool and creamy ice cream perfectly complements the strawberry and peach flavors with the crumbly sweet topping
Key Ingredients
- Fresh Strawberries – We think fresh berries are the best option for this recipe because they hold some of their shape and texture even after being baked. (Frozen strawberries will be very mushy after thawing and baking so we don’t recommend using them.) You’ll cut them into half inch pieces.
- Peaches – You can use fresh, local peaches or frozen peach slices. Frozen peaches are easier to use since they are already pitted and peeled and they retain their taste and texture. (See Tips & Tricks below.) You’ll also cut them into half inch pieces.
- Granulated Sugar
- Lemon Juice
- For the Crisp Topping –All-purpose flour, brown sugar (either light or dark), rolled oats, chopped almonds, a pinch of salt, and unsalted butter.
Tips & Tricks
- Unless they are in-season and perfectly ripe, fresh peaches can be difficult to work with. Over-ripe peaches are difficult to peel and to remove the stone. Our local supermarket sells Dole-brand sliced frozen peaches that are recipe- ready and work just as well, if not better, for this dish. The flavor is good and they are already pitted, peeled, and sliced.
- Canned peaches can also be used – with a few caveats. Just remember that they are packed in syrup or juices so be sure to drain them well. (The peaches packed in syrup will be sweeter.) Also, the canning process “cooks” the peaches so they will be softer than a fresh or frozen peach. The finished texture of your baked Strawberry Peach Crisp will be softer than if you used fresh or frozen.
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Strawberry Peach Crisp
Our Strawberry Peach Crisp has sweetened diced strawberries and peaches topped with a sweet brown sugar, oatmeal and almond topping. Bake until hot and bubbly and serve with ice cream on the side.
Ingredients
1 tablespoon unsalted butter, to grease baking dish
1 pound fresh strawberries, leaves removed and cut up into about half-inch pieces
1/2 pound fresh or frozen peaches, peeled and cut up into half-inch sized pieces
1/4 cup granulated sugar
2 teaspoons fresh lemon juice
Topping
3/4 cup all-purpose flour
3/4 cup brown sugar
1/4 cup rolled oats (not quick oats)
1/4 cup sliced almonds, coarsely chopped
Pinch of salt
1/2 cup cold unsalted butter, cut into tiny pieces
Vanilla ice cream, for serving
Instructions
- Preheat oven to 350 degrees F.
- Butter a 9X9-inch or 8X8-inch baking dish.
- In a medium bowl, place strawberries, peaches, sugar and lemon juice and mix. Set aside.
- In a separate bowl, mix flour, brown sugar, rolled oats, chopped almonds and salt.
- Pour the fruit mixture into the prepared baking dish.
- Pour the topping over the top, spreading evenly.
- Cut the butter into tiny cubes and dot the whole surface of the topping.
- Bake for 30-40 minutes, or until hot and bubble and browned on top.
- Serve hot with vanilla ice cream.
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Frequently Asked Questions
- Can I make Strawberry and Peach Crisp ahead of time? Yes, but note that this crisp is best served warm out of the oven, so you’ll want to heat it again before serving.
- How do I store leftovers? Store covered in the refrigerator for up to four days.
- How do I reheat leftovers? If baked ahead of time, warm the crisp in the oven before serving. Or, microwave individual portions then serve hot with ice cream.
- Can I freeze? No, this crisp will be mushy and soggy if frozen and thawed.
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