Juicy, jammy, and golden on top — this Peach Strawberry Crisp with Oatmeal Crumble is everything you want in a summer dessert.
Peach Strawberry Crisp: Juicy Fruit, Golden Crumble, Summer Magic
This Peach Strawberry Crisp with Oatmeal Crumble came about because I wanted to create something with strawberries — they’re bountiful right now, and when I saw them on sale (2 for $5!), I grabbed a few cartons and knew a crisp had to happen. You don’t see strawberries in crisps as often as blueberries or blackberries, but they’re just as good — especially when paired with peaches. This one’s super juicy, so an oat crumble topping felt like the perfect match. It’s a one-bowl, throw-it-together kind of dessert, and it’s exactly what summer should taste like. Serve it warm with ice cream or whipped cream and you’re set.
Why You’ll Love This Recipe
Peak summer fruit combo: Juicy peaches and sweet strawberries bake down into the perfect jammy filling.
Crunchy oat topping: The oatmeal crumble bakes up golden and adds just the right texture.
One-bowl prep: Easy to throw together with minimal cleanup.
Plant-based: No eggs, just plant-based butter needed.
Great warm or cold: Serve it fresh out of the oven or enjoy leftovers straight from the fridge.
What’s the Difference Between a Crisp and a Crumble?
Although the two terms are often used interchangeably, they originally referred to different toppings:
- A crisp includes oats in the topping, which bake up golden and crunchy.
- A crumble usually skips the oats and has a softer, streusel-like texture — more cakey and tender.
Your version? 100% a crisp, thanks to that oatmeal crumble topping that adds the perfect crunch.
Ingredient Highlight: Peaches
Ripe summer peaches bring a natural sweetness and just the right amount of juiciness to this crisp. When baked, they soften into a syrupy, tender filling that pairs beautifully with the crunchy oat topping. Look for peaches that give slightly when pressed — too firm and they may not release enough juice, too soft and they’ll break down too quickly in the oven.
Madly Delicious Must-Know Tips and Questions
- Let your fruit be the star — taste it before baking to make sure it’s ripe and flavorful.
- Melted butter in the topping makes for faster mixing and an easy crumbly texture.
- Bake until the top is golden and the fruit is bubbling at the edges — don’t underbake!
- You can prep the topping and filling ahead and assemble just before baking.
Can I make this gluten-free?
Yes! Just swap the flour for a 1:1 gluten-free blend and make sure your oats are certified gluten-free.
What’s the best way to serve it?
Warm with dairy-free vanilla ice cream or whipped cream. It also tastes amazing cold the next day.
Can I use frozen fruit?
Sure!
Let’s Dish: Did You Know?
Did you know fruit crisps became popular during World War II? With limited access to butter and pie crust ingredients, home bakers got creative — topping fresh fruit with simple oat-and-sugar mixtures instead. The result was the crisp: rustic, flexible, and perfect for showcasing whatever fruit was in season.
What’s better than a fruit filled dessert with a golden crumble? Then try my Peach Strawberry Crisp with Oatmeal Crumble!
It’s bursting with ripe summer fruit and finished with a crunchy oat topping that’s naturally vegan. Serve it warm, cold, or straight from the dish. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
More Summer Recipes
Peach Strawberry Crisp with Oatmeal Crumble
Equipment
- 8×8 baking dish
Ingredients
Peach Strawberry Crisp
- 4 large peaches, sliced
- 2 cups sliced strawberries (tops removed and sliced as you like)
- ¼ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
Oatmeal Crumble
- ¾ cup rolled oats
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ tsp salt
- ½ tsp ground cinnamon
- 6 tbsp salted plant-based butter, melted
- ¼ cup chopped nuts of choice, optional
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease an 8×8 baking dish or line it with parchment.
- Make the Fruit Filling: In a large bowl, combine sliced peaches, 2 cups sliced strawberries, ¼ cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. Stir gently until the fruit is evenly coated, then transfer the mixture to the prepared baking dish.
- Make the Oatmeal Crumble: In a medium bowl, mix ¾ cup rolled oats, ½ cup all-purpose flour, ⅓ cup brown sugar, ¼ teaspoon salt, and ½ teaspoon ground cinnamon. Pour in the 6 tablespoons melted butter and stir until the mixture forms a crumbly texture. Fold in ¼ cup chopped nuts, if using.
- Assemble and Bake: Evenly sprinkle the crumble mixture over the fruit. Bake for 35–45 minutes, or until the top is golden and the fruit is bubbling at the edges.
- Cool and Serve: Let the crisp cool for at least 10–15 minutes before serving. Serve warm on its own or with a scoop of dairy-free vanilla ice cream or whipped cream.