Easy Strawberry Crisp is the best summer dessert with fresh strawberries topped with a crunchy brown sugar, cinnamon oat crumble in less than an hour.
Is there anything more summery than a fresh fruit crisp? There’s something so refreshing about juicy fruit and a crunchy oat topping that makes barbecues, picnics, and hot summer nights that much better, especially served with a scoop of cool ice cream.
This easy Strawberry Crisp recipe is a quick dessert made with a handful of baking ingredients and fresh, juicy strawberries. Strawberries can be found year round, but June is peak strawberry season for most of the country. This is the best time to bake with plump, fresh berries! If you want to make this crisp all year long, you can substitute frozen strawberries with the tips in this post.
The key to a good crisp recipe is the crunchy, buttery topping. You want to use enough butter to hold everything together but not so much that it gets soggy. If your strawberries are really ripe, and or even slightly mushy, let them dry on a paper towel before combining with the sugar and cornstarch.
Vanilla Ice Cream and Strawberry Crisp are perfect together, but you can also top this summer dessert with Whipped Cream or Cool Whip. You can also skip the ice cream and serve this crisp for brunch or breakfast. Top with some greek yogurt to make it a healthier breakfast and balance the sweetness.
Making Strawberry Crisp with Frozen Strawberries
While fresh strawberries are always preferred, you can easily use frozen strawberries in this Strawberry Crisp recipe. Thaw the berries completely and drain them before patting them down. Add an extra tablespoon of cornstarch to keep the strawberry filling from becoming too syrupy.
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VARIATIONS ON STRAWBERRY CRISP
- Berries: Make this berry crisp with blackberries, blueberries, or raspberries instead of strawberries. Or replace half the strawberries to make a Mixed Berry Crisp.
- Streusel: If you like a crumbly streusel topping, leave out the old fashioned oats and use 1 ½ cups flour and a full cup brown sugar.
- Chocolate: Top your Strawberry Crisp with melted white chocolate or fold any flavor chocolate chips into the fruit filling.
- Strawberry Filling: You can use honey or maple syrup to sweeten the strawberries instead of the granulated sugar. Squeeze fresh lemon juice over the strawberries to bring a little tart zest to the filling.
- Gluten Free: To make gluten free Strawberry Crisp, use gluten free oat flour and oats. Not all oats are gluten free, so be sure to check the label.
- Strawberry Rhubarb Crisp: Substitute 2 pounds rhubarb stalks, sliced 1 inch thick, for strawberries. Toss the rhubarb in ¾ cup sugar and let stand for 15 minutes. Discard any juice, combine with strawberry mixture, and bake as usual.
Slow Cooker Strawberry Crisp
- In a large slow cooker, add the strawberries, vanilla extract, ¼ cup sugar, and cornstarch.
- Stir to combine and spread out strawberry mixture evenly.
- Prepare the crisp topping according to the recipe card.
- Spread the topping evenly over the strawberry mixture.
- Cover with the lid and cook on low for 2 hours, or on high for 45 minutes.
- Remove lid and cook an additional 1 ½ hours on low or 30 minutes on high.
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HOW TO STORE STRAWBERRY CRISP
- Serve: Strawberry Crisp is best served warm or at room temperature. You can keep it at room temperature for up to 3 days.
- Store: Refrigerate the crisp in an airtight container with a paper towel over the top to absorb moisture. Reheat in the oven to crisp the topping again.
- Freeze: Cool the Strawberry Crisp completely before storing in a freezer safe container. Thaw overnight in the refrigerator and bake at 300 degrees for 15 minutes to serve.
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
- Preheat oven to 350 degrees and spray a 9x13 pan with cooking spray.
- In a large bowl, combine the strawberries, sugar, vanilla extract and cornstarch until the sugar is well combined.
- Pour the strawberries into the baking dish.
- Add the flour, butter, sugar, brown sugar, salt and cinnamon to a food processor and pulse until the butter resembles coarse crumbles.
- Pour into a small bowl and add the oats into the bowl and press the oats into the mixture with your hands or a fork, until combined.
- Sprinkle topping over strawberries.
- Bake for 40-45 minutes, until topping is golden brown.