Strawberry Crisp

This quick and easy strawberry crisp is full juicy strawberries and topped with a buttery brown sugar oat crumble. This delicious fruit crisp dessert comes together in minutes and is sure to be a crowd pleaser. Grab those fresh strawberries and make it today!

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If you’re a fan of cobbler and pie, then you’re going to love the classic crumb topping too! An apple crisp is one of my most favorite desserts during the fall. But during the summer, I love digging into this syrupy sweet strawberry crisp. When it’s strawberry season and those juicy red berries are super sweet, this dessert is just irresistibly good!

It’s a summer dessert that still isn’t too heavy — add a scoop of cold vanilla ice cream on top as the perfect cherry on top! We love to make this dessert for cook-outs, parties, and even just as a simple dessert after family dinner during the week. It is incredibly easy to make, so you don’t have to put a lot of effort in for a good dessert. Those kinds of recipes are always a win in my book!

Why You’ll Love this Strawberry Crisp Recipe

• Prep this dessert in just 15 minutes, then let it bake until it’s perfect! This is one of the main reason why I love this easy strawberry crisp recipe. I can just throw it together really quickly and then pop it into the oven.
• This is a great way to use an abundance of fresh strawberries. Don’t you love when strawberries are on sale at the grocery store or farmers market? Go ahead, buy ’em all up and use the extras to make this crisp!
• There’s no major skills involved to make this old fashioned strawberry crisp. Essentially, you mix a few ingredients together and dump them in a pie plate. It is so easy to make!

Ingredients for Strawberry Crisp

• Light brown sugar – I prefer light brown sugar in this recipe because it’s not as rich as dark brown sugar. It goes really well with the sweetness of the strawberries.
• Unsalted butter – Use unsalted butter so that you can control the salt level in your crisp and perfectly balance the sweetness.
• Granulated sugar – Mix in both brown sugar and granulated white sugar for the perfect depth of sweetness.
• All purpose flour – You’ll use flour in both the topping and the filling. It helps to thicken the filling and it makes the topping perfectly crumbly.
• Salt – Using a little bit of salt in the topping helps to balance out the sweetness of this dish.
• Ground cinnamon – A little dash of cinnamon adds a bit of warmth to this bright and sunny dessert!
• Fresh strawberries – Sure, you could thaw frozen strawberries and use them but they wouldn’t be near as delicious. Fresh strawberries make all the difference in this recipe!
• Orange juice – For the best flavor, use freshly squeezed orange juice. But as long as you use 100% pure orange juice, you’re good to go!
• Old fashioned oats – Old fashioned oats mixed with butter and a few other ingredients is the perfect classic crisp topping.

How to Make Strawberry Crisp

Preheat your oven to 350 degrees Fahrenheit and then grease a 9 1/2 inch pie plate or small baking dish and set it aside.

Using a large mixing bowl, mix together the strawberries, orange juice, sugar and flour. Stir gently until combined, then dump the strawberry mixture into the prepared pie plate.

In a clean bowl, combine oats, flour, brown sugar, white sugar, salt and cinnamon. Once well incorporated, add melted butter stir until thoroughly combined. Then sprinkle the crumble topping over the strawberry filling.

Bake the strawberry crisp for 30-40 minutes until the fruit is bubbling and juicy and the topping has turned a light golden brown.

Cool slightly, then serve warm with a big scoop of vanilla ice cream! Or, go all out with the strawberry theme and serve it with strawberry ice cream!

How to Store Strawberry Crisp

Transfer leftovers to an airtight container or wrap baking dish tightly in plastic wrap. Store in the fridge for 2-3 days. When ready to serve the leftovers, pop them into the oven to crisp up the topping again and warm the fruit.

How do you make you crisp topping crunchy?

Butter and sugar are the key ingredients in making a strawberry crisp topping that is crunchy. However, it is really important to get the ratios right! If there’s not enough butter, your topping mixture will be very dry. But if there’s too much, it could make it too soggy. So make sure you measure everything out exactly!

Is melted butter or cold butter better for crisp topping?

There are many different opinions on this, but I’ve found that melted butter makes the most perfect topping for this old fashioned strawberry crisp.

This amazing strawberry crisp is one of our go-to desserts when I need something easy and crowd-pleasing! I hope you love it!

More Strawberry Desserts That You’ll Love!

• Strawberry Ice Cream
• Strawberry Lemonade Icebox Pie
• No Bake Strawberry Cheesecake Icebox Cake Recipe
• Strawberry Shortcake Bars
• No Bake Strawberry Pie Bites
• Strawberry Rhubarb Crisp

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

4.84 from 18 votes

Strawberry Crisp

Quick and easy Strawberry Crisp is packed full of fresh, juicy strawberries with a delicious oat crumble on top. Serve it warm with a scoop of ice cream.

Prep:15 minutes mins

Cook:40 minutes mins

Total:55 minutes mins

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Ingredients

Filling

• ▢ 5 cups halved or quartered fresh strawberries
• ▢ 2 Tablespoons orange juice
• ▢ ¼ cup granulated sugar
• ▢ ¼ cup all purpose flour

Topping

• ▢ ⅔ cup old fashioned oats
• ▢ ⅔ cup all purpose flour
• ▢ ¼ cup light brown sugar packed
• ▢ ⅓ cup granulated sugar
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon ground cinnamon
• ▢ ½ cup unsalted butter melted
• ▢ Vanilla ice cream for serving (optional)

Instructions

• Preheat oven to 350°F. Grease a 9 1/2 inch deep dish pie plate or similar sized baking dish. Set aside.

Filling:

• In a large bowl, combine all filling ingredients. Stir gently until well combined. Dump into prepared baking dish.

Topping:

• In a large bowl, combine oats, flour, sugars, salt and cinnamon. Add melted butter and stir until well combined. Sprinkle the topping over the strawberries (pressing some of it together with your fingers to form clumps).
• Bake for 30-40 minutes until the fruit is bubbling and juicy and the topping is light golden brown. Cool slightly, serve warm with vanilla ice cream.

Tips

Transfer leftovers to an airtight container or wrap baking dish tightly in plastic wrap. Store in the fridge for 2-3 days. When ready to serve the leftovers, pop them into the oven to crisp up the topping again and warm the fruit.

Nutrition Information

Calories: 390kcal (20%), Carbohydrates: 58g (19%), Protein: 4g (8%), Fat: 16g (25%), Saturated Fat: 9g (56%), Cholesterol: 40mg (13%), Sodium: 103mg (4%), Potassium: 254mg (7%), Fiber: 3g (13%), Sugar: 34g (38%), Vitamin A: 500IU (10%), Vitamin C: 73.4mg (89%), Calcium: 38mg (4%), Iron: 1.8mg (10%)

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We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.