Delicious Strawberry Peach Crisp Recipe

A summer bounty of sun ripened peaches and fresh strawberries create a scrumptious, crisp dessert that will have your mouth watering!

Strawberry Peach Crisp

A crisp ,or crumble, is a flavorful way to use up those extra summer ripe strawberries and juicy peaches you have laying around.

Now you maybe wonder what the difference between a crisp and crumble is- the only difference is that for a crisp- the topping has oats. For a crumble there are no oats. Both are delicious- but today we will be making a crisp with good for you oats. That makes this health food, right? 😉

Peaches to Peel or Not to Peel For Crisp

While this recipe is easy to throw together- it does require a little prep work with the peaches. The peaches will need to be sliced in order to have them layer well with the strawberries. Prior to the slicing you will have to decide if you would like to peel the peaches or not.

I prefer my peaches peeled- I don’t like the extra texture that they have when I don’t. But, honestly- it is completely a preference. I’ve served this recipe with unpeeled peaches- and my guests still cleaned their plates.

If you choose to peel your peaches you can either do it by hand- like you would an apple- possibly sacrificing some peach along the way or you can blanch them and easily pull the fuzzy right off.

If you need some tips for properly blanching your peaches, click here.

More like this:

• How to Freeze Peaches- the Lazy Girls Way
• White Sangria- Deliciously Simple

Strawberry Peach Crisp Ingredients:

Crisp Filling Ingredients:

• 2 Tbsp Lemon juice
• 1 1/2 Tbsp Cornstarch
• 4 Cups Strawberries, halved may need cut into fourths depending on berry size
• 4 1/2 Cups Peaches, sliced
• 1 tsp Cinnamon
• 1/4 tsp Nutmeg
• 1/2 Cup Light brown sugar

Topping Ingredients:

• 2/3 Cup All-purpose flour
• 1 Cup Old Fashioned Oats
• 1/4 Cup Brown sugar
• 1 tsp Cinnamon
• 1/4 tsp salt
• 1 Stick Unsalted butter, chilled, cut into cubes

How to Assemble and Bake the Fruit Crisp:

Before you get started assembling your ingredients lets prep the oven: Move oven rack to the middle. Preheat oven to 375 degrees Fahrenheit.

While the oven is preheating grab your 8 x 8 baking dish and butter all of it internal edges and base. Buttering the baking dish will help prevent your fruit filling from sticking and add a bit of flavor.

Next grab your cookie sheet and outfit it will foil. When it comes time to put your fruit crisp in the oven the cookie sheet will keep any fruit juices from leaking on to the bottom of your oven and causing a mess. Adding foil to the cookie sheet helps to prevent any fruit juice spillage from getting baked on to your cookie sheet- it’s a real bear to try to clean. Foil will save you so much trouble.

How to make the Strawberry Peach Filling:

We will be using one bowl for putting together the fruit filling- grab a good size bowl.

First wash your peaches and strawberries, dry them, and set them aside.

Peaches:

After you have decided to remove the peach peel- or not- it is time to slice the peaches. Slice them into half moon shapes- similar to apple slices.

Once sliced- set aside.

Strawberries:

After you have taken the green tops off of the strawberries- slice them into forth’s. For bigger strawberries you may need to cut them into eighths.

Once sliced- set aside.

Mixing the fruit crisp filling

Grab the bowl you have chosen to use and grab a whisk. Add lemon juice to the bowl and whisk in the cornstarch until smooth.

To the lemon juice/ cornstarch mixture add your strawberries and peaches- toss gently. Next sprinkle in the cinnamon, nutmeg, and brown sugar and gently toss again-until the fruit is coated by mixture.

Then pour the fruit into a buttered 8 x 8 baking dish.

How to Make the Strawberry Peach Crisp Topping:

Grab your dry ingredients:

• flour
• oats
• brown sugar
• cinnamon
• salt

In a clean bowl- add your dry ingredients and give a light stir- just to mix it up nicely- set aside. This is the point you will decide if you are using a pastry blender or a food processor to incorporate the cold butter into the dry ingredients.

Butter

Take the butter from the fridge and cut into cubes.

*If you are unfamiliar with butter cubes- they are basically the tablespoon marks on the butter paper.

Add the butter pieces to the dry ingredients.

Pastry blender:

A pastry blender, is the weird hand held utensil in my picture above.

You will dig the pastry blender into the butter that is laying on the surface of the dry ingredients and rock back and forth- repeat this motion until all of the butter and dry ingredients are incorporated and they are forming pea sized shapes. Good example here.

Food Processor:

Add your dry ingredients into the food processor. Add the cold butter cubes. Put the food processor lid on and pulse until the mixture forms pea sized clumps.

Most importantly: Regardless of how you go about it- the important part is to get the butter/dry ingredients to clump together in pea size crumbs.

Adding the Crisp Topping:

Sprinkle the mixture over the top of your filling. There should be enough topping to coat the entire surface of the fruit filling.

Last Steps:

Place the baking dish on a foil lined cookie sheet in the center of the rack.

Bake for 60-70 or until the fruit is bubbling and the topping is golden brown.  *turn fruit crisp every 30 minutes for more even cooking.

When done– Allow to cool on a wire rack for about an 1 hour.

The Strawberry Peach Crisp is finished- Now What?

Serve your warm crisp with a scoop of vanilla bean flecked vanilla ice cream ,or homemade whip cream, to make it a wonderful end to any meal.

My personal favorite is to have leftovers for breakfast too. It has fruit in it, right?  

How to Store Your Baked Strawberry and Peach Crisp

If you happen to have any leftover Strawberry Peach Crisp, you can store it – covered overnight on the counter. After that, I would move it to the refrigerator and store it for 3 to 4 days.

Enjoy!

Tools You’ll Need: