Strawberry Crisp

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.

Summertime is all about fresh Fruit DessertsStrawberry Shortcake and this berry dish are easy, delicious strawberry desserts you can enjoy all summer long.

Strawberry Crisp in baking dish


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.

Strawberry Crisp portion on plate

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.


Strawberry Crsip in baking dish before baking


  • 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.



  • 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.

Strawberry Crisp in baking dish

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Strawberry Crisp

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.
Yield 10 servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


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


  • 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.


Calories: 310kcal | Carbohydrates: 54g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 203mg | Potassium: 165mg | Fiber: 2g | Sugar: 36g | Vitamin A: 292IU | Vitamin C: 42mg | Calcium: 33mg | Iron: 1mg
Keyword: Strawberry Crisp

Strawberry Crisp Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. I made mine in a 8×8 pan, cut fruit in half quanity but I left the topping as written (love the crumble). I cooked it an extra 10 minutes It was fabulous!!

  2. Delicious! Best strawberry crisp we ever had and we had it with cream on top. Wouldn’t change a thing in this recipe. Thank you.