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My strawberry crisp works with fresh or frozen strawberries and features them baked under the most buttery crisp topping ever.
Loving strawberry desserts? Try my strawberry cheesecake, strawberry brownies, and strawberry ice cream next!
When strawberry season arrives, my family begs me to make my infamous berry crisp, and how could I say no?
Featuring juicy strawberries tossed in sugar, they’re baked under a warm, sweet, and buttery oat topping. The combination of flavors and textures is incredible, and all that’s missing is a big scoop of vanilla ice cream.
Table of Contents
Why I love this recipe
- Make it year-round. While I prefer using fresh strawberries, you can make this recipe any time of the year with fresh OR frozen strawberries.
- A fun twist on the classic. When you say ‘crisp,’ everyone’s mind goes to apples. I love my healthy apple crisp as much as anyone, but in the summer, this is a no-brainer.
- A healthier dessert. This crisp relies mostly on the natural sweetness of the berries, and the oats add a fiber boost.
- Made with pantry staples. The key to this crisp is in its simplicity, which is why I only used simple ingredients.
Ingredients needed
For the strawberry filling:
- Fresh strawberries. Use good-quality, ripened strawberries with the stems removed. If you only have frozen strawberries, let them thaw overnight and drain the excess juices.
- Orange zest. To add a brighter flavor. I also tested lemon zest, and both were equally refreshing.
- Vanilla extract. A must for any crisp.
- Sugar. Balances out the tartness from the berries. Any type of sugar works, be it white sugar, brown sugar, or coconut sugar.
- Cornstarch. Thickens the filling.
For the crisp topping:
- Butter. Use cold butter straight from the fridge or freezer.
- Old-fashioned oats. AKA rolled oats. Quick oats should work, too.
- Sugar. To sweeten the topping.
- Light brown sugar. Adds color and gives the topping a caramelized crunch.
- Cinnamon. To complement the other flavors.
- Salt. To enhance the other ingredients.
- All purpose flour. To give the toppings some structure.
- Mint leaves. To garnish.
How to make strawberry crisp
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the filling. In a large bowl, combine the filling ingredients. Pour the filling into the greased skillet.
Step 2- Make the topping. In a separate bowl, stir together the topping ingredients. Mix with a pastry cutter or fork until the mixture resembles coarse crumbs.
Step 3- Bake. Sprinkle the topping over the strawberry mixture. Bake the crisp for 40-45 minutes or until the topping is golden brown and the filling is bubbly.
Step 4- Cool and serve. Remove the crisp from the oven and let it cool before serving.
Arman’s recipe tips
- Using a different pan? If you’re using a glass baking dish, add 5-6 minutes of baking time, as glass pans take longer to heat up. If you’re using a Dutch oven, the bake time should be about the same.
- Cover the crisp with foil. If the top of the crisp is browning too quickly, you can lightly cover it with aluminum foil for the last 15 minutes of baking.
- Make a strawberry rhubarb crisp. Swap half of the strawberries for rhubarb, which will help add sourness and balance out the sweetness of the berries.
Variations
- Vegan strawberry crisp. Use vegan butter or coconut oil.
- Gluten-free. Use certified gluten-free oats and swap the flour for almond flour or a gluten-free flour blend.
- Use different berries. Fold in a mixture of blackberries and raspberries for a mixed berry crisp.
Storage instructions
To store: Leftover strawberry crisp should be kept in an airtight container in the fridge for 5-6 days.
To freeze: Let the crisp cool completely, then freeze it in a freezer-safe container for six months. Let it thaw overnight in the fridge.
To reheat: Microwave leftovers in 20-second intervals or reheat in a preheated oven for 10 minutes.
Frequently asked questions
Cobblers are more dense due to the biscuit topping, while crisps are topped with a lighter oat and streusel topping.
No, it isn’t necessary to cover the crisp in the oven. You’ll only need to cover the top with foil if the crisp topping is browning too quickly.
More pie and crisp recipes to try
- Vegan blueberry pie
- Healthy peach cobbler
- Healthy key lime pie
- Lemon meringue pie
- Or any of these pie recipes
Strawberry Crisp
Video
Ingredients
- 1 1/2 pounds strawberries chopped
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 3 tablespoons white sugar
- 4 tablespoons cornstarch
Crisp topping
- 1/2 cup butter cut into cubes
- 3/4 cup rolled oats
- 1/4 cup sugar
- 1/2 cup light brown sugar
- 3/4 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 190C/375F.
- In a large bowl, mix together the chopped strawberries, orange zest, vanilla extract, granulated sugar, and cornstarch. Stir well to ensure that the strawberries are evenly coated with the mixture.
- Pour the strawberry filling into a 9-inch cast iron skillet.
- In a separate bowl, combine the unsalted butter cubes, old-fashioned oats, granulated sugar, light brown sugar, ground cinnamon, salt, and all-purpose flour. Mix the ingredients with a pastry blender or fork until the mixture resembles coarse crumbs.
- Spread the crisp topping mixture evenly over the strawberry filling.
- Bake the crisp in the preheated oven for 40-45 minutes or until the topping is golden brown and the filling is bubbly.
- Remove the strawberry crisp from the oven and let it cool for a few minutes before serving.
Notes
Nutrition
Originally published May 2023, updated and republished October 2024
I will make it for sure as mix of oats and fruits are so good.
It really should be crispy haha. Soo good.
I will make this for my
Friends. But will not use sugar.
Didn’t care for the orange zest and would leave it out next time. Otherwise, it’s pretty good, just don’t like the combo of strawberries and zest.
Easy to make and delicious!
I made this yesterday and LOVED it. I shared it with my neighbor. Then I never had dinner so I made it again for a late snack and my husband liked it too! I used honey, and no coconut flour. Since I didn’t have any. I bought two flats of strawberries so I’m trying to use them before I have to freeze them. 🙂 And I got a deal. 16 lbs for $14.00! 🙂
Amber! thank you SO much for your kind words- Although I hope you made a double batch when you shared it with your neighbor 🙂
….I’m trying not to be jealous!!!!!!
Gah I just moved home to my parents – in the boooons out west in Canada – and everything is SO much more expensive than I’m used to. I. hate. it. The berries for sure, though I think now with summer the prices are slowly beginning to drop. Thank god. This looks and sounds delicious. Definitely want to make for breakfast asap.
Hi Arman,
What a delicious breakfast! Strawberries look so great, yum! To be honest, I would love have it as snack too!
Zaria
🙂 Thanks so much, Zaria!
This will be perfect anytime of the day! I love fresh strawberries, but will use frozen if I have to.
🙂 Thanks, Joanne! Sometimes, frozen just has to do 🙂
For some reason, I’m not a fan of frozen strawberries. Even if they’re unsweetened, they taste fake/overly sweet to me. I can 100% get behind FRESH strawberries, though. And blending roasted, salted almonds = delicious (because almond butter). Blending flavored almonds = double delicious (because salted caramel almond butter ?).
YES! I made a batch with their toasted coconut ones and nearly died!