Strawberry Crisp is fresh strawberries topped with a crispy sweet topped that is anchored by oats. The oats make this Strawberry Crisp recipe the perfect blend of sweet and crispy.
Strawberry Crisp is simple to make, and is a fresh tasting dessert. This crumble requires only basic ingredients and turns out to be a delicious sweet treat.
Summer is winding down but the last of the berries are still ripe and ready for picking. This recipe is great with any kind of berry or fruit. A nice crisp apple or peach would be great alternatives to the strawberries.
The topping is simple, and quick to mix up. The hint of lemon adds a pop of zip that makes it perfect for anytime you are craving something sweet AND delicious!
I use this easy strawberry summer dessert recipe for a group dessert when I don't have much time for prep work, but still want something delicious. It is always a crowd pleaser!
This was inspired by my air fryer strawberry apple crumble recipe on this site, and pairs well with this homemade no churn rhubarb ice cream.
Why You Will Love This Recipe
- This strawberry crisp recipe is incredibly easy to prepare.
- You only need fresh strawberries and basic pantry staples to create this treat.
- While the classic recipe uses only strawberries, you can experiment with different fruit combinations like blueberries, raspberries and more.
- The strawberry crisp can be served either warm or cold, making it a perfect treat for any occasion or weather.
- Strawberry crisp appeals to people of all ages, making it an excellent option for gatherings or family dinners.
Ingredients for Strawberry Crisp
Once you have your strawberries I bet you have most or all of the ingredients to make this easy crisp inside your pantry already.
- Fresh Strawberries or well drained frozen in a pinch.
- Cane Sugar or use granulated sugar instead.
- Old Fashioned Rolled Oats are best for a chewy texture. Instant or quick cooking oats are too finely cut to form a nice crunch but you can substitute with quick oats if preferred.
- Butter must be cold for best results.
- Vanilla Extract or use lemon juice instead.
See the recipe card below for the exact quantities of each ingredient.
Substitutions and Variations
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this strawberry crisp recipe.
- Add Nuts - Add your favorite chopped nuts like peanuts, hazelnuts, almonds, pecans, or walnuts to give your topping added crunch.
- Add More Fruit - Make a different fruit crisp and substitute some apples, peaches, apricots, blueberries, blackberries, raspberries or rhubarb instead of strawberries.
How to Make Strawberry Crisp
Once your strawberries are ready this dish is as easy as they come.
To a large bowl add the cored and quartered strawberries with cornstarch and toss. Add the sugar and lemon zest, toss again. Set aside while building the topping.
In a large bowl combine the all purpose flour, oats, brown sugar, cinnamon, nutmeg, and salt. Use fingers to blend together.
Pour in melted butter and vanilla extract. Use a spoon to combine, making sure all of the crisp topping mixture is wet.
Pour the strawberry mixture into a 2 quart casserole or baking dish. Cover with topping.
Bake for 40 minutes until the top is golden brown and strawberries are bubbling. Remove from the oven and allow to sit for 10 minutes. Serve with vanilla ice cream or whipped cream.
Hint: Ideally, use fresh, brightly red colored strawberries that are firm and clean. The tops will be green and moist, no wilting or brownish coloring. If fresh strawberries aren't available, use frozen strawberries and make sure to thaw and drain them well.
If you love recipes like this, you may also enjoy our caramel pecan apple crisp, Strawberry Granola or this Strawberry Pizza recipe!
Storage
Storing your delicious strawberry crisp is an important step to ensure it maintains its tasty qualities for later enjoyment.
To store your strawberry crisp properly, transfer any leftovers to an airtight container.
For short-term storage, you can place the airtight container in the fridge for up to 3 days.
If you wish to store it for a more extended period, choose to freeze in an airtight container or separate individual servings into freezer-safe resealable bags for up to 3 months.
When it's time to enjoy your strawberry crisp again, you can choose between two reheating methods, depending on the storage method. For refrigerated crisp, you can warm it up in your oven at 350°F for 10 to 15 minutes. Keep an eye on it and remove it when the top is crispy, and the filling is bubbling.
For frozen crisp, it's best to thaw it in the fridge for several hours or overnight before reheating. Once thawed, you can follow the same oven reheating instructions for refrigerated crisp. This way, your strawberry crisp will be warm, crispy, and bursting with flavor, just like when you first baked it.
To save time, you can prepare the topping in advance and store it in an airtight container in the refrigerator for up to 2 days.
What to Serve with Strawberry Crisp
When it comes to enjoying a delicious strawberry crisp, there are a few classic pairings that can elevate the dessert experience. Here are some popular options.
Strawberry crisp is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
The cool, creamy texture of the ice cream or airy, fluffy texture of whipped cream complements the warm, crunchy topping and sweet, juicy strawberries. As the ice cream melts, it forms a delightful sauce that mixes with the fruit.
A nice cold glass of milk is also an option.
Homemade ice cream could also be a great since it allows you to control the sweetness and flavors to suit your taste preferences.
Feel free to experiment with different flavor additions like caramel or chocolate sauce.
Chocolate chips sprinkled all over is also a nice touch.
No matter which way you choose to serve this strawberry crisp recipe you won't be disappointed.
Tips
Here are some tips to help you make the best strawberry crisp.
- Use fresh strawberries that are brightly red colored, firm and free of mold or dirt. The tops will be green and moist, no wilting or dull, brownish coloring.
- If fresh strawberries aren't available, you can use frozen strawberries as long as you make sure to thaw and drain them.
- Using cold butter and cutting it into the flour mixture helps create a nice crumbly texture for your topping.
- Gently toss the strawberries with cornstarch to avoid breaking the fruit.
- Be sure to monitor the baking time closely. The ideal strawberry crisp should be bubbly around the edges and have a golden-brown topping.
- Allow the strawberry crisp to cool slightly before serving. This helps the filling to thicken and create the perfect consistency. However, depending on how juicy the strawberries are you may find yourself with still quite a bit of liquid. Not a big deal. Still tastes fantastic.
FAQ
Do you have questions about strawberry crisp? Here are some of the most commonly asked questions about it.
Yes, you can use frozen strawberries, but I do not recommend it. If using, it's important to thaw them out and drain any excess liquid before adding them to the recipe to avoid a soggy crisp. You might need to add a little extra cornstarch to the filling to help thicken the strawberries too.
For this recipe you need to use old fashioned rolled oats for a chewy texture. Instant or quick cooking oats are too finely cut to hold up and form a nice crunch but you can substitute with quick oats if preferred.
The difference between a strawberry crisp and a strawberry crumble is actually very easy but slight. Crisps usually contain oats in the topping. Using oats in the topping of a crisp adds a bit of texture and crunch. A crumble contains no oats, but usually has brown sugar in the topping for added sweetness and crispiness.
More Delicious Strawberry Recipes
Do you like strawberries? Here some strawberry dessert recipes you may also like to try.
Strawberry Crisp Recipe
Ready to get cooking? Remember that you can print this recipe if you would like.
Strawberry Crisp (with Oats)
Equipment
Ingredients
- 24 ounces fresh strawberries cored and diced into quarters
- 3 Tablespoons cornstarch -
- ½ cup cane sugar
- 1 teaspoon lemon zest
Topping
- 1 cup all purpose flour
- 1 cup rolled oats not quick cooking
- 1 cup brown sugar packed
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup butter melted
- 2 teaspoons vanilla extract
Options
- vanilla ice cream for topping
- whipping cream
Instructions
- Preheat oven to 350F.
- Get out and measure all of your ingredients.
- To a large bowl add the cored and quartered strawberries with cornstarch and toss.
- Add the sugar and lemon zest, toss again.
- Set aside while building the topping.
- In a large bowl combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt.
- Use fingers to blend together.
- Pour in melted butter and vanilla extract. Use a spoon to combine, making sure all of the topping mixture is wet.
- Pour the strawberry mixture into a 2 quart casserole dish. Cover with topping.
- Spread out until top is covered.
- Bake for 40 minutes until top is golden brown and strawberries are bubbling. Remove from oven and allow to sit for 10 minutes.
- Serve with vanilla ice cream or whipped cream and enjoy every bite!
Notes
- Use fresh strawberries that are brightly red colored, firm and free of mold or dirt. The tops will be green and moist, no wilting or dull, brownish coloring.
- If fresh strawberries aren't available, you can use frozen strawberries as long as you make sure to thaw and drain them.
- Using cold butter and cutting it into the flour mixture helps create a nice crumbly texture for your topping.
- Gently toss the strawberries with cornstarch to avoid breaking the fruit.
- Be sure to monitor the baking time closely. The ideal strawberry crisp should be bubbly around the edges and have a golden-brown topping.
- Allow the strawberry crisp to cool slightly before serving. This helps the filling to thicken and create the perfect consistency. However, depending on how juicy the strawberries are you may find yourself with still quite a bit of liquid. Not a big deal. Still tastes fantastic.
Nutrition
carol e hawley says
approximate how many servings would be in this amount of strawberry crisp. I am anxious to try this recipe.
Karin and Ken says
I like to think it serves 8 on average. I hope you enjoy this strawberry dessert as much as we all do. All the best. Karin