Easy Strawberry Crisp

This easy Strawberry Crisp recipe is made with a layer of fruit filling that includes fresh strawberries, sugar, cornstarch, vanilla, and lemon juice, topped with a crispy topping made with flour, oats, brown sugar, and butter.

A strawberry crisp is one of those perfect desserts for a spring or summer meal. It’s so easy to make, the components can be prepared ahead of time, and you just have to pop in the oven about 45 minutes before you want to serve it.  

What is the difference between a Crisp and a Crumble?

I used to think that the main difference between a Crisp and a Crumble was that the topping for the Crisp includes oats, while the Crumble topping does not. However, after asking my British friends for clarification, it turns out that a Crisp is the American name and a Crumble is the English/British name for basically the same thing (you know like trunk vs boot, lift vs elevator, toilet vs loo, trash vs rubbish, etc). However, not all crumble toppings have oats, you can add oats, nuts, if you want to.

Variations of this Strawberry Crisp

• Mixed berry crisp: Replace the strawberries with a mix of raspberries, blueberries and blackberries.
• Stone fruit crisp: Use cherries, peaches, apricots or nectarines, slice the fruit and use it in place of the strawberries. You can use just one of these fruits or use a mix.
• Replace half of the strawberries with diced apples if you make this dessert at the end of summer.
• Fall fruits: Use pears, apples or persimmon for an autumn variation. Add some cinnamon to the crisp topping.
• Add some grated coconut to the crisp topping for a tropical twist.
• Add some chopped hazelnuts or sliced almonds to the topping for extra texture and nutty flavor.
• Gluten-free: Replace the all-purpose flour with almond flour or your preferred gluten-free flour mix.
• Individual portions: Use ramekins to make individual portions of this dessert, the baking time will also be reduced.

Ingredients & Substitutions

• Can I use frozen strawberries instead of fresh ones? You can! If you use frozen sliced strawberries, you don’t even need to thaw them. Just add them in following the recipe, but extend the baking time by about 5-10 minutes.
• What is the difference between old fashioned oats and quick oats for the topping? Old fashioned oats don’t break down as quickly under the heat. Using these will ensure a chewier texture, whereas quick oats could become slightly mushy after baking.
• Do I have to use ginger in the strawberry filling? You do not have to use ginger. I like adding ginger because it really brightens up the strawberry flavor while remaining a subtle background note. You can omit it or replace it with a different spice if you prefer.
• Can I use unsalted butter if that’s all I have on hand? You can, just be sure to add a pinch more salt into your flour mixture.

Tips for making the best Strawberry Crisp

• Keep the butter cold until ready to use it: As the cold butter melts in the oven, it creates pockets of steam, giving the topping its signature crispy texture.
• The best way to “cut in” or mix in the butter: A pastry cutter is ideal, but a fork or a couple of butter knives will also do the trick!
• Let the crisp rest for 15 minutes after it comes out of the oven: This extra time allows the cornstarch to fully set, creating that beautifully thick fruit filling.

Baking & Troubleshooting

• How do I prevent the strawberry filling from bubbling over and making a mess in my oven? You can place your pie dish directly on a baking sheet to catch drips. You can also place the baking sheet on the rack below the pie dish.
• What should I do if the topping is browning too fast but the fruit isn’t bubbly yet? You can loosely tent the crisp with aluminum foil to slow the baking of the oats, allowing more time for the filling to fully cook.
• How can I tell when the crisp is finished baking? When the oat topping is golden and the fruit filling is bubbling around the edges and toward the middle of the dish, it’s ready!

Storage & Serving

How should I store leftovers, and how long do they stay fresh?

Keep the strawberry crisp in an airtight container in the refrigerator for up to 4 days.

Can I make the oat topping in advance?

You can! Mix everything together, cut in the butter, and then store the mixture in a sealed bag in the fridge until you’re ready to bake.

What are the best sides to serve with a warm strawberry crisp?

A scoop of vanilla ice cream or fresh homemade whipped cream pairs beautifully with this dessert!

Easy Strawberry Crisp

This strawberry dessert is made with a layer of fruit filling that includes fresh strawberries, sugar, cornstarch, vanilla, ginger, and lemon juice, topped with a crispy topping made with flour, oats, brown sugar, and butter.

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Course: Dessert, Sweets

Cuisine: American, North American

Keyword: Crisp, Easy and quick, Strawberry, Summer

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6 -8

Ingredients

For the Strawberry Filling:

• 5 cups of quartered strawberries
• ½ cup granulated sugar 100 grams
• ¼ light brown sugar 50 grams
• 2.5 tbsp cornstarch
• 1 tsp lemon juice
• 1 tsp vanilla
• ½ tsp ginger

For the Flour and Oat Topping:

• 1 cup all-purpose flour 125 grams
• ¾ cup old fashioned oats 75 grams
• ½ cup light brown sugar 100 grams
• ½ tsp salt
• ¾ cup salted butter, cold and cut into small cubes 170 grams

To serve:

• Vanilla ice cream or
• Whipped cream

Instructions

• Preheat oven to 350 F (175 C).
• Combine all ingredients for the strawberry filling and mix them together, place the filling in a deep pie dish or 9x9in (22×22 cm) baking dish. Set aside.
  
• In a mixing bowl, whisk together the flour, oats, brown sugar, and salt.
• Mix in the cold butter with a fork or pastry cutter until pea-sized crumbs form.
  
• Sprinkle the flour and oat mixture over the top of the strawberry filling and place the baking dish in the preheated oven.
  
• Bake at 350F (175 C) for 40-45 minutes, bake until the filling is bubbling and the topping is golden brown and crispy.
• Let the strawberry crisp sit for 15 minutes after baking to allow it to fully set up.
  
• Serve with vanilla ice cream or whipped cream.
  

Notes

• Cut the cold butter into small cubes and keep them in the fridge until time to cut them in or mix them into the flour and oat mixture. This ensures it stays cold for as long as possible.
• If using frozen sliced strawberries, no need to thaw, simply add 5-10 minutes to bake time.
• Place your pie dish on a baking sheet to catch any run over. You can also set the baking sheet on a wire shelf below.
• The 15-minute rest time at the end is needed to allow the cornstarch to fully set the sauce.
• The strawberry crisp can be kept stored in the refrigerator for up to 4 days.

Photos of the step by step preparation process for Strawberry Crisp:

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