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Strawberry Crisp in a white pie dish on a tile countertop with fresh strawberries on the side
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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.
Course Dessert, Sweets
Cuisine American, North American
Keyword Crisp, Easy and quick, Strawberry, Summer
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 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 (22x22 cm) baking dish. Set aside.
    Quartered strawberries in a white pie baking dish
  • 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.
    Flour and oat topping for a crisp
  • Sprinkle the flour and oat mixture over the top of the strawberry filling and place the baking dish in the preheated oven.
    Strawberry crisp in a white pie pan before baking
  • 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.
    Strawberry crisp in a white pie dish after baking
  • Serve with vanilla ice cream or whipped cream.
    Strawberry crisp with a scoop of vanilla ice cream in a white bowl

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.