Strawberry and Peach Crisp

5.0 from 5 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 50 mins

Total Time: 1 hour 20 mins

Serves: 8


  • Fruit filling
  • 450 gram (1 lb) fresh strawberry, sliced (Note 1)
  • 450 gram (1 lb) fresh peaches, diced (Note 1)
  • 100 gram (1/2 cup) sugar
  • 3 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest (or 1/8 teaspoon lemon oil/lemon essence)
  • Crisp top
  • 60 gram (1/2 cup) all-purpose flour
  • 50 gram (1/2 cup) oats, grind into powder
  • 50 gram (1/2 cup) walnuts, coarsely chopped
  • 100 gram (1/2 cup) brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoon unsalted butter, melted


  1. Fruit filling: Place strawberry slices in a mixing bowl, pour sugar and cornstarch and rest for 15 minutes. Gently toss to mix, then add peaches, lemon juice, and lemon zest (or lemon oil/essence). Stir until well mixed.
  2. Topping: Place all-purpose flour, oats, walnuts, brown sugar, cinnamon, and salt in a mixing bowl. Pour melted butter, and use a spatula to stir until uniform and clump together.
  3. Crisp: Preheat oven to 190 Celsius (375 Fahrenheit) and grease an 8"x8" square cake pan.
  4. Transfer fruit filling into the prepared pan, crumble topping evenly over the fruit, then bake in the preheated oven for 45-50 minutes. The top should look golden brown, and there should be some fruit juices bubble over the topping.
  5. Remove the pan from the oven. Serve the crisp immediately or warm. You can add a scoop of ice cream to each serving of crisp.


  • (1) If using frozen strawberries and/or peaches, please thaw before using.

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