Introduction

Strawberry crisp is a delightful dessert that combines juicy, sweet strawberries with a buttery, crunchy oat topping. It’s easy to prepare and perfect for enjoying fresh summer berries in a comforting way.

A close-up view of a white rectangular baking dish filled with a layered strawberry crumble. The bottom layer shows bright red cooked strawberry pieces mixed with syrup, glossy and juicy. On top, a golden brown crumbly oat topping with coarse texture covers half of the dish, while the other half reveals the soft strawberry filling. A silver spoon scoops a portion showing both the red fruit and crumb layers. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 heaping cups fresh strawberries, hulled and quartered
1/4 cup granulated white sugar
1 teaspoon vanilla extract
3 tablespoons cornstarch
1 cup all-purpose flour
3/4 cup old fashioned oats
2/3 cup granulated white sugar
2/3 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 cup (1 stick) butter, melted

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit. Grease a deep dish pie plate or a large baking dish with butter or cooking spray, then set it aside.
Step 2: In a large bowl, combine the quartered strawberries and 1/4 cup granulated sugar. Mix gently until the strawberries fully absorb the sugar. Stir in the cornstarch and vanilla extract until the strawberries are evenly coated.
Step 3: Pour the strawberry mixture into the prepared baking dish and spread it out evenly.
Step 4: In a separate medium bowl, mix the flour, oats, brown sugar, granulated sugar, salt, and cinnamon together. Pour in the melted butter and stir until the mixture is crumbly and well coated.
Step 5: Sprinkle the crumbly topping evenly over the strawberries in the baking dish.
Step 6: Bake in the preheated oven for 35 to 40 minutes, or until the fruit is bubbly and the topping turns golden brown.
Step 7: Let the crisp cool slightly before serving. It’s delicious served warm with a scoop of vanilla ice cream on top. Enjoy!

Tips & Variations

For extra flavor, add a tablespoon of fresh lemon juice to the strawberry filling to brighten the taste.
You can substitute half the oats in the topping with chopped nuts like pecans or walnuts for added crunch.
If fresh strawberries aren’t available, frozen strawberries work well—just thaw and drain excess liquid before using.

Storage

Store any leftover strawberry crisp in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 30 seconds until warm, or place in a 350-degree oven for 10 minutes. The topping will be crispier when reheated in the oven.

How to Serve

The dish shows a close-up of a baked strawberry crumble in a white rectangular ceramic dish with blue handles. The crumble has two main layers: the bottom layer is bright red, juicy, and chunky cooked strawberries with a syrupy texture, while the top layer is a golden-brown oat crumble that looks crunchy and crumbly with visible oats sprinkled evenly. A silver spoon is scooping into the dish, revealing the mix of red strawberries and golden crumble on the spoon. The dish is set on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make strawberry crisp ahead of time?

Yes, you can prepare the crisp up to the point of baking, cover it, and refrigerate overnight. Bake fresh the next day for the best texture and flavor.

What can I use instead of cornstarch?

If you don’t have cornstarch, you can substitute with tapioca starch or arrowroot powder in the same quantity. These help thicken the strawberry juices during baking.