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–+ servings

Peach Strawberry Crisp with Oatmeal Crumble

Author: Madly Delicious
This Peach Strawberry Crisp with Oatmeal Crumble is the perfect fruit-filled summer dessert with juicy peaches, sweet strawberries, and a golden oat topping. It’s plant-based, easy to make, and perfect served warm with a scoop of dairy-free ice cream or whipped cream.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American-Inspired, Modern-Inspired, Southern-American Inspired
Servings 6

Equipment

  • 8x8 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.

Notes

Berry swaps
Feel free to swap strawberries for blueberries, blackberries, or raspberries which all work well here.
Nut options
Chopped pecans, walnuts, or sliced almonds add great texture to the crumble. You can also leave them out for a nut-free version.
Gluten-free option
Use a 1:1 gluten-free flour blend in the crumble to make this recipe fully gluten-free.
Storage tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or enjoy chilled straight from the fridge.
Make-ahead tip
You can prep the fruit filling and crumble topping separately, store them in the fridge, and assemble just before baking.

Nutrition

Serving: 1 servingCalories: 295kcalCarbohydrates: 48gProtein: 4gFat: 10gSaturated Fat: 3.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.5gSodium: 150mgPotassium: 290mgFiber: 4gSugar: 29gVitamin A: 450IUVitamin C: 35mgCalcium: 40mgIron: 1.5mg
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