This easy strawberry crisp recipe is made with simple ingredients and can be baked with fresh or frozen strawberries. With a juicy berry filling and buttery oat topping, it’s a delicious, fuss-free dessert that’s perfect for spring and summer.
Strawberry crisp is a simple, comforting dessert that’s bursting with sweet strawberry flavor. I adapted this recipe from my popular strawberry rhubarb crisp recipe.
This easy dessert is made with basic pantry staples—no fancy ingredients necessary—and works perfectly with either fresh or frozen strawberries, so you can enjoy it year-round. Whether you’re making dessert for a weekend dinner or a casual get-together, this crisp is a classic that’s always a hit.
How to make strawberry crisp
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat the oven to 350 F.
Step 2: Combine the strawberries, sugar, cornstarch, and vanilla extract in a large bowl. Toss to combine well. Depending on how ripe and juicy the berries are, you may want to adjust sugar and cornstarch accordingly.
Step 3: Spoon the strawberry mixture into an 8×11-inch baking dish. Set aside.
Step 4: To make the topping, combine the flour, oats, and brown sugar, and stir to combine.
Step 5: Add the butter, and cut in until the mixture looks crumbly.
Step 6: Crumble the topping over the filling. You can press it into clumps if you want chunkier topping.
Step 7: Bake for about 45-50 minutes, or until the filling is hot and bubbly all the way through and the topping looks crispy and light golden brown.
Recipe Tips!
- Frozen strawberries: You can use frozen strawberries in this recipe. If using frozen berries, don’t thaw before use. Also, be sure that the strawberries don’t have added sugar or adjust the sugar in the filling accordingly.
- Serving suggestions: I like to serve this strawberry crisp with either a dollop of homemade whipped cream or a scoop of vanilla ice cream.
Strawberry Crisp Recipe
Equipment
- 8×11 baking dish
Ingredients
Filling
- 6 cups fresh strawberries stemmed and quartered
- 2-4 tablespoons granulated sugar depending on desired sweetness
- 3-4 tablespoons cornstarch depending on how juicy the berries are
- 1/2 teaspoon vanilla extract
Topping
- 1 ½ cups old-fashioned oats
- 1 cup all-purpose flour
- 1 cup light brown sugar packed
- 1/2 cup cold salted butter cut into pea-sized pieces
Instructions
- Preheat the oven to 350 F.
- Combine the strawberries, sugar, cornstarch, and vanilla extract in a large bowl. Toss to combine well.6 cups fresh strawberries stemmed and quartered, 2-4 tablespoons granulated sugar depending on desired sweetness, 3-4 tablespoons cornstarch, 1/2 teaspoon vanilla extract
- Spoon the strawberry mixture into an 8×11-inch baking dish. Set aside.
- To make the topping, combine the flour, oats, and brown sugar, and stir to combine.1 ½ cups old-fashioned oats, 1 cup all-purpose flour, 1 cup light brown sugar
- Add the butter, and cut in until the mixture looks crumbly.1/2 cup cold salted butter
- Crumble the topping over the filling.
- Bake for about 45-50 minutes, or until the filling is hot and bubbly all the way through and the topping looks crispy and light golden brown.
Notes
- The amount of sugar and cornstarch that you need will depend on how sweet and juicy your strawberries are and how sweet you prefer your desserts to be.
- I recommend using either salted butter or butter + a couple of pinches of salt. The little bit of salt helps to balance out the sweetness in the crisp.
- Nutrition values are estimates.
Nutrition
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Storage
Store any leftover strawberry crisp in an airtight container at room temperature. It will keep for 2-3 days when properly stored.
More fruit crisp recipes!
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