Strawberry crisp is an easy and rustic dessert you can enjoy all summer long! Fresh strawberries are baked under a warm buttery oat topping, then served with ice cream.
When you have an abundance of fresh summer strawberries to use up, there’s nothing better than layering them on a cheesecake, blending them into a smoothie, and baking them in a strawberry crisp! In this easy strawberry crisp recipe, juicy berries are tossed in sugar and cornstarch, then baked under a sweet, warm, and buttery oat topping. Serve each scoop with plenty of ice cream and dig in all summer long.
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Why this recipe works
Strawberries are the star of the show in a strawberry crisp. They’re coated in vanilla, sugar, and cornstarch, then baked under a crisp and crumbly oat topping. The fruit filling becomes bubbly and juicy while the buttery crisp on top compliments every sweet bite.
- The best summer dessert. Like a blackberry crisp, while you can make this year-round, the flavors will be even more vibrant and irresistible when you use fresh, seasonal strawberries.
- Simple ingredients. Strawberry crisp is made with simple and budget-friendly pantry staple ingredients and fresh fruit.
- Perfect for a crowd. Crisp recipes are famously easy to make with a rustic presentation, making it a wonderful treat to serve with ice cream at special events and get-togethers.
And if you can’t find fresh strawberries for the crisp, feel free to customize the filling with another type of fruit. Apple crisp is another warm and comforting variation, or you can use blueberries, peaches, or rhubarb instead.
I recommend picking up the best strawberries you can find from your local farmer’s market for this recipe! Other than the berries, this dessert is easy to make with simple baking staples. This is what you need:
For the strawberry filling:
- Fresh strawberries. Fresh strawberries are mixed with the rest of the filling ingredients, topped with the sweet crispy topping, then baked until bubbly and golden.
- Orange zest. Or try using lemon or lime zest.
- Vanilla extract. For a warm and delicious flavor in the filling.
- Granulated sugar. To sweeten the filling and balance the tartness from the strawberries.
- Cornstarch. To help thicken 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.
- Granulated sugar. To sweeten the filling.
- Light brown sugar. The brown sugar melts into the filling, giving it a caramelized crunch.
- Cinnamon. To fill the topping with warm and comforting flavors.
- Salt. To taste.
- All purpose flour. Or use another type of flour, like a 1:1 gluten free blend, almond flour, or oat flour.
- Ice cream. For serving. Vanilla ice cream is best or you can mix it up with coconut ice cream or oat milk ice cream.
- Strawberries. For serving.
- Mint leaves. To garnish each serving.
How to make strawberry crisp
This is a famously easy dessert! Here’s how to make it:
Step 1 – Make the strawberry filling
Stir the chopped strawberries, orange zest, vanilla extract, granulated sugar, and cornstarch together in a large bowl.
Pour the filling into a cast iron skillet or baking dish.
Step 2 – Make the crisp topping
Stir the butter cubes, oats, sugars, cinnamon, salt, and flour together in another large bowl. Use a fork or pastry blender to mix everything together until the crisp resembles coarse crumbs.
Step 3 – Assemble
Spread the crisp over the strawberry filling in the skillet.
Step 4 – Bake and serve
Bake the strawberry crisp in the oven until the topping is golden brown and the filling is bubbly.
Take the strawberry crisp out of the oven and let it cool for a few minutes. Afterward, serve the warm scoops in bowls with a scoop of ice cream or frozen yogurt, extra strawberries, and fresh mint. Enjoy!
Tips to make the best recipe
- Use very cold butter to make the crumbly crisp topping. The colder the butter, the slower it will melt into the topping and make the finished dessert extra buttery.
- If the top of the strawberry crisp is browning too quickly, you can cover it with a layer of aluminum foil.
- Add more fruit to the crisp, like chopped apples, rhubarb, blueberries, or cherries.
- For a soft crunch, stir chopped walnuts, pistachios, or almonds into the crisp topping.
- Add rhubarb. For a strawberry rhubarb crumble, swap out half the strawberries for rhubabr.
To store: Store the leftover strawberry crisp in the covered baking dish or an airtight container in the fridge. It will stay fresh for up to 1 week.
To freeze: After it’s baked and cooled to room temperature, transfer the covered baking dish to the freezer and freeze for up to 6 months.
To reheat: Warm the leftovers in the microwave or in a 350ºF oven until the filling is bubbly and warmed through (about 10 minutes).
Recommended tools to make this recipe
- Cast iron skillet. Or use another oven-safe skillet, a 9-inch cake pan, or a square baking dish.
- Pastry blender. To incorporate the cold butter into the crisp topping.
More summer desserts to try
- Blueberry Galette
- Lemon Cheesecake
- Blueberry Bars
- Mango Cheesecake
- Superman Ice Cream
Frequently asked questions
Yes, you can make strawberry crisp with frozen strawberries if that’s all you have at home. Thaw them first, then blot them dry to prevent the filling from becoming too liquidy.
No, it isn’t necessary to cover the crisp in the oven. The only time you’ll need to cover the top with foil is if the crisp topping is browning too quickly.
- 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.
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