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Strawberry and Peach Crisp

Name: Strawberry and Peach Crisp
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Ingredients: 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); 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

Last updated: Jun 9, 2020 — Published: Jun 9, 2020 — By: Anita — 5 comments

Strawberries and peaches crisp is the best way to enjoy these summer bounties. You won't need a food processor for the topping and it always comes out crispy.

Berries and stone fruits are the best of summer bounty, and they work together beautifully in this super easy and delicious strawberry and peach crisp.

This crisp has a thick fruit filling, and I am going to share one of the easiest ways to prepare the crisp topping. It is so easy to work with, and it always comes out super crispy. So let’s dive in.

Ingredients for strawberry and peach crisp: strawberries, peaches, sugar, cornstarch, lemon juice, lemon essence, all-purpose flour, oats, walnuts, brown sugar, cinnamon, salt, and unsalted butter.

Ingredients for the crisp

This crisp is made up of two parts: fruit filling and crisp topping.

Fruit filling

For the fruit filling, we will need strawberries, peaches, sugar, cornstarch, lemon juice, and lemon zest/lemon oil.

I use fresh strawberries and fresh peaches. But you can also use frozen strawberries and frozen peaches when they are not in season. Please remember to thaw the fruit before using it.

Whenever I don’t have enough lemon zest, I use Boyajian 100% pure lemon oil. This is definitely one of my favorite baking secret ingredients, and I honestly think other lemon oil/extract/essence just can’t compete in terms of flavor. I usually substitute 1 teaspoon of zest with 1/8 teaspoon of lemon oil.

Crisp topping

For the crisp topping, we will need all-purpose flour, oats, walnuts, brown sugar, cinnamon, salt, and unsalted butter.

Fruit filling: (1) Place strawberry slices in a mixing bowl. (2) Pour sugar and cornstarch and rest for 15 minutes. (3) Gently toss to mix. (4) Add peaches, lemon juice, and lemon essence (or lemon zest). Stir until well mixed.

Preparing the fruit filling and the crisp topping

The 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 (lemon oil/essence). Stir until well mixed.

The 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.

I have found that a lot of crisp recipes require pulsing cold butter with the rest of the topping ingredients in a food processor. With my recipe, you will only need a spatula! Super easy and very convenient.

(1) Place all-purpose flour, oats, walnuts, brown sugar, cinnamon, and salt in a mixing bowl. (2) Pour melted butter, and use a spatula to stir until uniform and clump together. (3) Transfer fruit filling into the prepared pan, and crumble topping evenly over the fruit.

Assembling and baking the crisp

Preheat oven to 190 Celsius (375 Fahrenheit) and grease an 8"x8" square cake pan.

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. Remove the pan from the oven.

I love serving a crisp when it is still hot or at the very least warm, and straight out from the oven is best! A crisp is very delicious as is, but serving it with a scoop or two of vanilla ice cream will elevate the experience even more.

Bake the crisp in a 190 Celsius/375 Fahrenheit oven until the top is golden brown and there is some fruit juice bubbles over the topping.

Making ahead

Any crisp will become soggier as you store it, it’s just inevitable. So, what can you do if you want to prepare a crisp in advance? You can bake the fruit filling and the topping in two separate pans.

Place the fruit filling as is in the 8"x8" pan, spread the topping to a parchment-lined baking sheet, then bake both pans at the same time. Once completely cooled, cover the pan filled fruit and store in the fridge, but store the topping in a covered container at room temperature.

Right before serving, spread the topping over the fruit filling. Reheat in a 175 Celsius (350 Fahrenheit) oven for 15 minutes to combine the two. Serve immediately.