Easy Strawberry Crisp – Sweet and juicy strawberries topped with a buttery brown sugar oat crumble. This delicious fruit crisp dessert comes together in minutes and it is sure to be a crowd pleaser.
Friends, I have a major strawberry addiction. Like, I’m consuming 5 pounds of strawberries per week kinda thing. They are perfect this time of year. I’m trying to grow strawberries and it’s not going so well. I currently have one teeny tiny peanut-sized strawberry growing. Waaaah. Fingers crossed that my strawberries will grow, grow, grow. I’m not too optimistic.
In the meantime, I will keep picking up beautiful organic strawberries at the grocery store. Side note: I am at the store often. Too often. Every other day-ish. Any other food bloggers feel me on this?
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So, what have I been doing with all the strawberries I keep buying? Aside from eating them as-is, I’ve also been making Strawberry Sangria, Strawberry Pie, and this super easy Strawberry Crisp. I’m in strawberry heaven over here!
This is the easiest fruit crisp ever. We toss the strawberries with sugar, orange juice and flour and place them in a baking dish. Our topping comes together in 2 minutes – oats, flour, sugars, cinnamon and melted butter get mixed up and crumbled over our berries. This beauty goes into the oven and almost immediately makes your house smell amazing! Once those strawberries are syrupy and bubbling and our topping is light brown we pull it from the oven.
Let this crisp cool off just slightly; you still want it a little warm when you serve it. And speaking of serving, don’t forget the vanilla ice cream. I say that the ice cream is optional in the recipe itself, but, let’s be real, when is ice cream ever “optional”? Get the ice cream, make this Strawberry Crisp, and watch it get devoured. Need help eating it? I’ll be right over.
Sweet and juicy strawberries topped with a buttery brown sugar oat crumble. This delicious fruit crisp dessert comes together in minutes and it is sure to be a crowd pleaser.
- 5 cups halved or quartered fresh strawberries
- 2 tablespoons orange juice
- 1/4 cup granulated sugar
- 1/4 cup all purpose flour
- 2/3 cup old fashioned oats
- 2/3 cup all purpose flour
- 1/4 cup light brown sugar
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup unsalted butter melted
- Vanilla ice cream for serving (optional)
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Preheat oven to 350°F. Grease a 9 1/2 inch deep dish pie plate or similar sized baking dish. Set aside.
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In a large bowl, combine all filling ingredients. Stir gently until well combined. Dump into prepared baking dish.
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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).
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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.
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Danielle says
Wowza, this looks so amazing. We grew up always enjoying rhubarb crisp in the summer, but I need to try strawberry crisp now!
Julie Evink says
Mmmm rhubarb…. I want rhubarb! 🙂 Maybe combine the two!
Tracey Lee says
I had a friend once make a cake for my son for his bday, she has since passed but I have never forgot that cake! She had strawberry jello and cake batter together with whipped cream and strawberries. Not a Sep layer of hello but mixed together? Do you have a recipe like that?
Julie Evink says
This is the only recipe similar to that! http://julieseatsandtreats.com/upside-down-strawberry-cake/
bec says
can you use frozen strawberries?
Allison Mattina says
I’ve never tried it with frozen. If you try it I would recommend increasing the flour in the filling a little bit to balance out the extra moisture.