• Start by preheating your oven to 350F. Lightly grease an 8"x11" baking dish. Use a 9"x13" baking dish instead for similar results.

Prepare the Fruit Layer

• Cut the peach slices in bite-sized pieces and place in a mixing bowl. Cut the stems off the strawberries and quarter, adding them to the peaches.
  3 cups Strawberries, 2 cups Peach Slices
• Sprinkle the corn starch over the chopped fruit. Use a rubber spatula or spoon to stir the fruit until the cornstarch is well distributed.
  3 tablespoon Corn Starch
• Add to the bowl of fruits, the granulated sugar. Zest the orange and then juice the same orange and add both to the bowl Stir until well combined.
  ¼ cup Granulated Sugar , 1 teaspoon Orange Zest , 3 tablespoon Orange Juice
• Transfer the fruit mixture to the prepared baking dish. Spread it evenly to create a leveled layer. Set aside.

Prepare the Crumble

• Prepare the crumble layer by combine in a clean bowl, the flour, quick oats, brown sugar, cinnamon, salt, and baking powder. Stir to combine.
  1 cup Quick Oats, ¾ cup All Purpose Flour, ¾ cup Brown Sugar, ½ teaspoon Salt, ½ teaspoon Ground Cinnamon, ½ teaspoon Baking Powder
• Melt the coconut oil and pour it over the dry ingredients for the crumble. Stir it in until there is no more dry flour.
  ⅓ cup Coconut Oil
• Sprinkle the crumble mixture evenly over the fruit in the baking dish.
• Bake the Strawberry Peach Crisp in the preheated 350F oven for 25-30 minutes. Once the crumble is golden and the fruit bubbles, it is ready to take out of the oven. Let the crumble cool for 5-10 minutes, to let it thicken back up before serving.