Go Back
–+ servings
No ratings yet

Old-Fashioned Strawberry Peach Crisp

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 minutes
Cook Time:50 minutes
Course: Dessert
Cuisine: American, farmhouse
Keyword: farmhouse dessert, oat crisp, peaches, strawberries, strawberry peach crisp, summer dessert
Servings: 8 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

  1. Preheat the oven: Preheat to 350°F and grease a 9×9-inch baking dish.
  2. 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.
  3. Layer the fruit: Evenly distribute the sliced peaches and strawberries over the oat layer.
  4. 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.
  5. Add the syrup: Pour the warm syrup evenly over the fruit layer.
  6. Top and bake: Sprinkle the remaining oat mixture over the top. Bake uncovered at 350°F for 50 minutes, until bubbly and golden brown.
  7. Optional: Broil for 2–3 minutes at the end for an extra crispy top—watch closely to avoid burning.
  8. 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).