Introduction

This Strawberry Crisp is a delightful dessert that combines juicy, sweet strawberries with a crunchy oat topping. Perfect for any season, it’s easy to make and always a crowd-pleaser.

A white bowl filled with three main layers: at the bottom, chunks of soft red strawberries mixed with a thick red syrup; in the middle, a crumbly golden brown oat topping with a rough texture; and on top, a large swirl of fluffy, white whipped cream covering part of the fruit and crisp layer. The bowl rests on a white marbled surface. In the background, a white rectangular baking dish contains more of the same strawberry dessert, slightly out of focus with red syrup spilling over the edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 cups fresh strawberries, hulled and quartered
1/4 cup sugar
1 teaspoon vanilla extract
3 tablespoons cornstarch
1 cup flour
1/2 cup butter, very cold and diced
1/4 cup sugar
3/4 cup brown sugar, packed
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup rolled oats

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit and spray a 9×13 inch baking pan with cooking spray.
Step 2: In a large bowl, mix the strawberries, sugar, vanilla extract, and cornstarch until the sugar is fully combined with the fruit.
Step 3: Pour the strawberry mixture evenly into the prepared baking dish.
Step 4: Place the flour, cold butter, sugar, brown sugar, salt, and cinnamon into a food processor. Pulse until the mixture resembles coarse crumbs.
Step 5: Transfer the crumb mixture to a small bowl. Add the rolled oats and press them into the mixture using your hands or a fork until well combined.
Step 6: Sprinkle the oat topping evenly over the strawberry filling.
Step 7: Bake for 40 to 45 minutes, or until the topping turns golden brown and the filling is bubbly.

Tips & Variations

Use frozen strawberries if fresh ones aren’t available, but be sure to thaw and drain excess liquid before mixing.
For a nutty crunch, add 1/2 cup chopped walnuts or pecans to the oat topping.
Serve warm with a scoop of vanilla ice cream for a classic combination.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or gently reheat in the oven to keep the topping crisp.

How to Serve

This is a close-up of a white rectangular baking dish filled with a fruit crumble dessert. The crumble has two main layers: the top layer is golden brown with a crunchy texture made of oat pieces and crumbly bits, while the bottom layer shows a glossy, juicy mix of bright red and pink cooked strawberries and berries. Some of the red fruit juice has spilled and stained the white edges of the dish. A silver spoon is scooping a serving from the bottom left corner, revealing the soft fruit underneath the crisp topping. The whole scene is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and use certified gluten-free oats to keep the crisp safe for gluten-free diets.

How do I prevent the topping from getting soggy?

Make sure the butter is very cold when mixing the topping to create a crumbly texture that crisps up well. Also, avoid adding too much liquid when preparing the filling.

Strawberry Crisp Recipe

Print Recipe

★★★★★

4.8 from 95 reviews

A delightful Strawberry Crisp featuring juicy fresh strawberries topped with a crunchy oat crisp topping, baked to golden perfection. This comforting dessert combines the natural sweetness of strawberries with a buttery, cinnamon-spiced topping perfect for any occasion.

Author: Toney
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 55-60 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Strawberry Filling:

5 cups fresh strawberries, hulled and quartered
1/4 cup sugar
1 teaspoon vanilla extract
3 tablespoons cornstarch

Oat Crisp Topping:

1 cup flour
1/2 cup butter, very cold and diced
1/4 cup sugar
3/4 cup brown sugar, packed
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup rolled oats

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and spray a 9×13 inch baking pan with cooking spray to prevent sticking.
Prepare Strawberry Filling: In a large bowl, combine the fresh strawberries, sugar, vanilla extract, and cornstarch. Mix thoroughly until the sugar is fully dissolved and the cornstarch is evenly distributed.
Transfer Filling: Pour the prepared strawberry mixture into the greased baking dish, spreading it evenly.
Make Crisp Topping: Add the flour, cold diced butter, sugar, brown sugar, salt, and cinnamon to a food processor. Pulse repeatedly until the butter forms coarse crumbs, resembling coarse sand.
Combine Oats: Transfer the crumb mixture into a small bowl, then stir in the rolled oats. Use your hands or a fork to press the oats into the crumb mixture until well combined and clumpy.
Assemble Crisp: Sprinkle the oat topping evenly over the strawberry filling in the baking dish.
Bake: Bake in the preheated oven for 40 to 45 minutes or until the oat topping is golden brown and the strawberry filling is bubbly around the edges.
Cool and Serve: Allow the strawberry crisp to cool slightly before serving to let the filling set. Enjoy warm alone or with ice cream.

Notes

Use fresh, ripe strawberries for the best flavor.
Ensure the butter is very cold when making the crisp topping for optimal crumbly texture.
You can substitute part of the white sugar with honey for a different sweetness profile.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
This dessert can be served warm or at room temperature and pairs wonderfully with vanilla ice cream or whipped cream.

Keywords: strawberry crisp, strawberry dessert, oat topping, baked fruit dessert, summer dessert, easy strawberry recipe