Old-Fashioned Strawberry Peach Crisp

This old-fashioned strawberry peach crisp is a simple summer dessert made with sweet, juicy fruit, a buttery oat topping, and a rich brown sugar syrup that brings it all together.

It’s the kind of recipe you make after a trip to the farmers’ market—or after picking a basket of berries from the backyard. If you love old-fashioned desserts like my blueberry peach crisp or strawberry rhubarb crisp, this one will feel right at home in your kitchen. And if you’re looking for more ways to use summer produce, try my peach lemonade or soft & fluffy sourdough discard rhubarb pancakes next!

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Why You’ll Love This Recipe

Bursting with seasonal flavor: This crisp celebrates the best of summer—juicy peaches and sweet strawberries come together in a warm, comforting dessert that tastes like a slice of summer in every bite. Feeling more like apples than berries? Try my cozy old‑fashioned apple crisp next fall.
Made with simple, wholesome ingredients: No boxed mixes or hard-to-find items here. Just real butter, oats, fresh fruit, and pantry staples—exactly what you’d expect in a from-scratch farmhouse kitchen.
Perfect for farmers’ market or garden harvests: Whether you’re picking strawberries from your backyard or bringing home a basket of peaches from the local market, this recipe is the perfect way to use what’s in season.
Cozy and comforting with warm spices: Cinnamon and nutmeg add just the right amount of warmth and depth, making this dessert feel like a hug in a bowl.
Easy to make, even on a busy day: With just a few steps and one baking dish, this is a no-fuss dessert that doesn’t sacrifice flavor for simplicity.
Versatile and forgiving: You can mix and match fruit depending on what’s in season, swap in gluten-free flour or dairy-free butter, and it still turns out delicious.
Family-friendly and crowd-pleasing: This is one of those desserts everyone loves—kids, grandparents, and guests alike. Serve it warm with ice cream and watch it disappear.

Ingredients

Peaches and strawberries: fresh, sliced
Old-fashioned oats
Sugar: brown sugar and granulated sugar
Flour: all-purpose
Spices: ground cinnamon, nutmeg
Butter: melted
Cornstarch
Salt
Water
Vanilla extract

Recipe Tips

Use ripe but firm peaches: Overripe peaches can get too soft and make the filling watery. Firm peaches hold their shape and create a better texture.

Slice the fruit evenly: Uniform slices help the fruit bake evenly so you don’t end up with mushy bits mixed with undercooked chunks.

Thicken that syrup: Make sure the brown sugar syrup thickens before you pour it over the fruit. It should coat the back of a spoon—this prevents the crisp from turning soupy.

Cool before serving: Let the crisp rest for at least 10–15 minutes after baking. This allows the syrup to set a bit and makes it easier to scoop.

Double the topping for extra crunch: If you love a thick, crunchy topping, double the oat mixture and use more on top!

Broil with caution: Broiling adds a golden, crispy top—but it goes from golden to burnt quickly. Don’t walk away during this step!

Serve warm with vanilla ice cream: That contrast of warm crisp and cold ice cream is what makes this dessert next-level cozy.

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Cool off with a tall glass of refreshing homemade rhubarb lemonade or creamy farmhouse-style strawberry lemonade alongside your crisp.

Instructions

Mix the topping: Combine oats, brown sugar, flour, and cinnamon in a mixing bowl. Pour in the melted butter and mix until the mixture becomes crumbly.
Add the fruit: Layer sliced peaches and strawberries over the oat topping in a greased cast iron pan.
Make the syrup: In a small saucepan, cook brown sugar, granulated sugar, cornstarch, salt, and water over medium heat until thickened. Remove from heat and stir in vanilla. Pour the syrup evenly over the fruit and mix until coated.
Finish the topping: Sprinkle the oat mixture over the fruit and syrup.
Bake: Bake at 350°F for 50 minutes until bubbly and golden.
Optional broil: For extra crispiness, broil for 2–3 minutes at the end, watching carefully to avoid burning.

FAQ

Yes, you can! Just be sure to thaw and drain the fruit well before using to avoid excess moisture that could make the crisp soggy.

You can, but fresh peaches give the best texture and flavor. If using canned, choose ones packed in juice (not syrup), drain them well, and skip any added sugar in the fruit layer.

Yes! You can assemble the crisp (uncooked) and keep it covered in the fridge for up to 24 hours before baking. Or, bake it ahead and reheat before serving.

Cover and refrigerate leftovers for up to 3 days. To reheat, warm individual servings in the microwave or place the whole dish in a 300°F oven until heated through.

You can freeze the baked crisp! Let it cool completely, then wrap tightly and freeze. To serve, thaw overnight in the fridge and reheat in the oven at 350°F until warm.

I like to batch bake and freeze my homemade staples. My Simple Kitchen Printable Bundle helps me stay organized when cooking from scratch.

Vanilla ice cream is the classic pairing, but it’s also lovely with whipped cream, Greek yogurt, or even a drizzle of heavy cream.

Recipe Variations

Add nuts to the topping: Mix in 1/2 cup chopped pecans, walnuts, or almonds to the oat topping for added crunch and richness.
For a tangy twist, check out my spring‑time strawberry rhubarb crisp, or for a cozy autumn version, my old‑fashioned apple crisp is a fan favorite.
Make it gluten-free: Use a gluten-free 1:1 flour blend and make sure your oats are certified gluten-free.
Make it dairy-free: Swap the butter for a plant-based butter substitute or use solid coconut oil (refined if you don’t want the coconut flavor).
Try maple syrup: For a different depth of flavor, replace the brown sugar in the syrup with pure maple syrup. It gives the dish a warm, woodsy sweetness.
Add lemon zest or juice: A teaspoon of lemon zest or a splash of lemon juice brightens up the fruit and balances the sweetness.
Use spiced or flavored oats: Add a dash of ground ginger, cardamom, or clove to the topping for a cozy twist.
Turn it into individual servings: Bake the crisp in small ramekins or mason jars for a rustic, serve-ahead dessert option.

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This old-fashioned strawberry peach crisp is the perfect summer dessert—made with juicy fruit, warm spices, and a buttery oat topping. The brown sugar syrup pulls it all together for a cozy, from-scratch treat that tastes like it came straight from a farmhouse kitchen.

Print Recipe Pin Recipe

Prep Time:10

Cook Time:50

Course: Dessert

Cuisine: American, farmhouse

Keyword: farmhouse dessert, oat crisp, peaches, strawberries, strawberry peach crisp, summer dessert

Servings: servings

Equipment

Cast Iron Skillet: For even baking and layering.
Saucepan: To cook the brown sugar syrup.
Mixing bowls: For combining topping and fruit.

Ingredients

Fruit Filling:

5 cups sliced peaches about 3 medium peaches
2 cups sliced strawberries

Oat Topping:

1 cup old-fashioned oats
1 ¼ cup brown sugar
1 ⅓ cup all-purpose flour
⅔ cup salted butter melted
1 tsp ground cinnamon
1 tsp ground nutmeg

Brown Sugar Syrup:

½ cup brown sugar
¼ cup granulated sugar
6 tsp cornstarch
⅔ cup water
¼ tsp salt
1 tsp vanilla extract

Instructions

Preheat the oven: Preheat to 350°F and grease a 9×9-inch baking dish.
Make the oat topping: In a large bowl, stir together oats, brown sugar, flour, cinnamon, and nutmeg. Add melted butter and mix until crumbly. Press half of the mixture into the bottom of the prepared baking dish.
Layer the fruit: Evenly distribute the sliced peaches and strawberries over the oat layer.
Make the syrup: In a small saucepan, whisk together brown sugar, granulated sugar, cornstarch, salt, and water. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla extract.
Add the syrup: Pour the warm syrup evenly over the fruit layer.
Top and bake: Sprinkle the remaining oat mixture over the top. Bake uncovered at 350°F for 50 minutes, until bubbly and golden brown.
Optional: Broil for 2–3 minutes at the end for an extra crispy top—watch closely to avoid burning.
Cool and serve: Let cool for 10–15 minutes before serving. Enjoy warm with vanilla ice cream.

Notes

Let the crisp cool before serving so the syrup thickens and sets.

Store leftovers in the fridge for up to 3 days and reheat in the oven.

Use firm, ripe fruit for the best texture.

This recipe can be made with fresh, frozen, or canned fruit (just adjust for moisture).

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Old-Fashioned Strawberry Peach Crisp

Why You’ll Love This Recipe

Ingredients