This Strawberry Crisp is pure summer! Packed with juicy, sweet strawberries and topped with crumbly cinnamon oats. It’s a such crowd pleasing and easy dessert!
Fresh, ripe strawberries are baked with a crisp oat topping to serve up the best summer dessert! Strawberry Crisp is such a simple recipe that’s bursting with flavor and color! This is a great dessert for summer gatherings.
If you’re after other delicious summer desserts, why not also try my Easy Fruit Salad or my Mixed Berry Galette!
Why you’ll love this Strawberry Crisp
- An easy dessert. With only a handful of ingredients and 10 mins prep, this is a such delicious and easy dessert.
- The perfect summer dessert. Grab some fresh, juicy and sweet strawberries for this bright and breezy fruit crisp – perfect for summer!
- Perfectly crumbly topping. Crunchy, crispy oats mixed with brown sugar and cinnamon, baked to perfection – delicious!
Ingredients
Crisp Topping
- All Purpose Flour
- Rolled Oats
- Cinnamon
- Brown Sugar
- Baking Powder
- Butter: Room temp.
- Ice Cream: For topping (optional)
Strawberry Filling
- Fresh Strawberries: Hulled and quartered
- Corn Starch
- Confectioner Sugar
- Vanilla Extract
How to make this Strawberry Crisp
- In a bowl, mix all the crisp ingredients together, and create the crumbs by loosening the dough mixture with your fingers.
- Wash and dry the strawberries. Hull and quarter them, if strawberry is too big, you can cut into 6 pieces instead of 4.
- Place in a bowl and mix together the strawberries with the corn starch, icing sugar, and vanilla extract.
- Rub a 10.5″ x 7.5 ” baking dish with butter and then pour in the strawberries.
- Cover the strawberries with the crumb mixture and bake in the oven for 30-40 minutes on the middle rack. Mine took 30, but all ovens are different.
- Remove and let the dish cool well and serve with vanilla ice cream.
Recipe notes and tips
- Always use a preheated oven.
- If baking with frozen strawberries, do not thaw first. Bake frozen.
- Store leftovers in the fridge for up to 4 days. Reheat the fruit crisp gently,
- Avoid storing the Strawberry Crisp, unbaked, in the refrigerator. The topping will become soggy.
- Serve with a scoop of vanilla ice cream.
- Try adding fresh, chopped herbs – like mint or basil – so good!
- Top with Greek yogurt for a breakfast treat!
Do I have to use fresh strawberries?
This Strawberry Crisp is divine with fresh strawberries But you can use older strawberries, or frozen chopped strawberries. If using frozen chopped berries, you don’t need to thaw them.
Can I make Strawberry Crisp ahead of time?
Baked crisp freezes for up to 3 months. Just thaw overnight in the refrigerator, then warm in the oven at 350°F (177°C) for around 20 minutes or until heated thoroughly.
My Crisp is too soggy
To avoid your Strawberry Crisp becoming too soggy keep an eye on your water content. You want to ensure all excess moisture is removed, make sure to pat down any strawberries for excess water. If using super ripe strawberries or froze, you can add an extra tbsp of corn starch.
Other delicious desserts
- Quick No-Bake Chocolate Cake
- Easy Chocolate Covered Strawberries
- Blueberry Bundt Cake
- Strawberry French Tart
I hope you enjoy all the recipes I share with you including this delicious and simple Strawberry Crisp. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Strawberry Crisp
Ingredients
Crisp Topping
- 1 cup all purpose flour
- 1 cup rolled oats
- 1 tsp cinnamon
- 3/4 cup light brown sugar
- 1/2 tsp baking powder
- 1/2 cup butter soft, room temperature
Strawberry Filling
- 2 lbs fresh strawberries hull and quarter
- 3 tbsp corn starch
- 1/3 cup confectioner sugar
- 1 tsp vanilla extract
Other
- 1 tbsp butter for coating the baking dish
- vanilla ice cream
Instructions
- Preheat oven to 375 degrees F.
- In a bowl, mix all the crisp ingredients together, and create the crumbs by loosening the dough mixture with your fingers.
- Wash and dry the strawberries. Hull and quarter them, if strawberry is too big, you can cut into 6 pieces instead of 4.
- Place in a bowl and mix together the strawberries with the corn starch, icing sugar, and vanilla extract.
- Rub a 10.5″ x 7.5 ” baking dish with butter and then pour in the strawberries.
- Cover the strawberries with the crumb mixture and bake in the oven for 30-40 minutes on the middle rack. Mine took 30, but all ovens are different.
- Remove and let the dish cool well and serve with vanilla ice cream.
Notes
- Always use a preheated oven.
- If baking with frozen strawberries, do not thaw first. Bake frozen.
- Store leftovers in the fridge for up to 4 days. Reheat the fruit crisp gently,
- Avoid storing the Strawberry Crisp, unbaked, in the refrigerator. The topping will become soggy.
- Serve with a scoop of vanilla ice cream.
- Try adding fresh, chopped herbs – like mint or basil – so good!
- Top with Greek yogurt for a breakfast treat!
Wauww! Looks amazing and I can’t wait to try this receipe out:-)
Thanks Tina! Let us know when you try it!
Absolutely delicious, my whole family love it.thank you
So delicious !!!!
Hi Christy!
Thank you so much for the review. Glad you enjoyed it.