This easy Strawberry Crisp recipe is the perfect way to enjoy a bounty of fresh berries! Juicy, sweet strawberries are topped with a buttery, crunchy oat streusel for a classic dessert that everyone loves. Bake the crisp in a skillet or in a dish, and serve warm with vanilla ice cream on top!
Truly -- the best strawberry crisp recipe that you will ever taste! A fruit crisp is such a great dessert for beginning bakers because it's almost impossible to mess up. So much easier than a pie -- and ready for the oven in about 15 minutes!
How to make Strawberry Crisp:
A strawberry crisp is a simple, rustic dessert made from a strawberry base that's topped with a buttery oat streusel crumb topping. It's absolutely the best spring or summer treat when fresh, sweet strawberries are in season.
Ingredients for Strawberry Crisp:
- Strawberries: fresh is best for maximum flavor, but frozen strawberries will also work in a pinch (don't thaw first)
- Granulated sugar: you can decrease the amount of sugar that you use slightly if you're working with very sweet berries
- Cornstarch: an important thickening agent, since the berries will release a lot of juices as they cook
- Lemon juice: the acid in the lemon juice balances out the sweetness of the fruit filling and adds a touch of brightness to the dish
- All-purpose flour
- Oats: gives the topping flavor and texture
- Brown sugar
- Butter
- Salt
Step 1: Prepare the Strawberry Filling
In a large bowl, combine sugar, cornstarch, strawberries and lemon juice.
Spread the filling in a cast iron skillet or other baking dish.
Step 2: Prepare the Oat Streusel Topping
Combine the flour, oats, brown sugar, granulated sugar and salt.
I like to use a food processor or stand mixer to easily incorporate the cold butter into the dry mixture; however, you can also cut the butter into the flour mixture by hand using a pastry cutter or two knives. No fancy equipment necessary!
Spread the topping over the strawberries.
Step 3: Bake the Strawberry Crisp
Bake the Strawberry Crisp in a 350 degree F oven for about 40-45 minutes, or until the fruit is bubbling and the topping is golden brown. Don't be tempted to crank up the heat on the oven to get it done faster. Slow and steady wins when it comes to a crisp, because this gives the fruit enough time to break down. Go too hot and the topping will burn before the fruit is done.
How to serve Strawberry Crisp:
If at all possible, this dessert is best when served warm! Sure, we've been known to scoop out some leftover cold crisp straight from the refrigerator for breakfast the next morning, but it's really at its finest when it's still warm. Serve the crisp on its own, or (ideally) top it with a scoop of vanilla ice cream or a dollop or freshly whipped cream.
Preparation and Storage Tips:
- To Make Ahead: This Strawberry Crisp can be baked in advance and then reheated just before serving. To reheat the crisp, place the dish in a 350 degree F oven for 20-30 minutes (or until warmed through). If the topping starts to get too dark, tent loosely with foil.
- How to Store Strawberry Crisp: Let cool to room temperature, lightly place a paper towel on top of the crisp to absorb condensation. Cover tightly with foil, plastic wrap, or a lid. Store in the refrigerator for 3-4 days.
- To freeze the Strawberry Crisp: You can freeze the crisp before or after baking. If freezing a baked crisp, allow the dish to cool completely before wrapping tightly and freezing for up to 3 months.
Cook's Tips and Recipe Variations:
- Don't slice the strawberries too thin. They will break down as they bake, so you don't want them to completely disintegrate in the oven. Some chunky berries in your filling are ideal.
- I typically use quick-cooking (or "instant") oats in my topping, but you can also use old-fashioned rolled oats. Just don't substitute with steel cut oats.
- I like to bake the strawberry crisp in a deep 10-inch cast iron skillet. Alternatively, you can use a 9-inch square baking dish or an 11 x 7-inch baking dish. Any similar dish with a capacity of 2 ½ - 3 quarts is fine!
- This Strawberry Crisp has the perfect ratio of topping to fruit! Don't be tempted to double the streusel and overload the crisp with more topping or the dessert will become too dense and fatty.
- Swap out the strawberries and use other berries instead -- blueberries and blackberries are also great options!
What to do with fresh picked strawberries:
If you have a bounty of fresh fruit that you picked yourself or that you scooped up at the market, here are a few more recipes to use up strawberries:
- Strawberry Shortcake Cake
- Old-Fashioned Strawberry Pie
- Strawberry Bread
- Spinach Salad with Strawberries and Poppy Seed Dressing
- Strawberry Freezer Jam
- Healthy Strawberry Crisp
Strawberry Crisp
Ingredients
FOR THE FILLING:
- 6 cups sliced fresh strawberries
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 ½ teaspoons freshly squeezed lemon juice
FOR THE TOPPING:
- 1 cup all-purpose flour
- 1 cup oats (I use quick-cooking oats, but old-fashioned rolled oats are also fine)
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 1 ½ sticks (12 tablespoons) salted butter, diced and chilled
Instructions
- Preheat oven to 350 degrees F. Grease a 9-inch square or 11x7-inch baking dish, or a 10-inch cast iron skillet and set aside.
PREPARE THE FILLING:
- In a large bowl, whisk together the sugar and cornstarch. Add the strawberries and lemon juice and toss gently to coat. Transfer to the prepared baking dish.
PREPARE THE TOPPING:
- Place the flour, oats, brown sugar, granulated sugar and salt in a food processor or in the bowl of a stand mixer. Pulse or mix on low speed just to combine. Add the cold butter and continue to pulse or mix until the butter is pea-sized and the mixture is crumbly. You can also cut the butter into the dry ingredients by hand using a pastry cutter or two knives if you don’t have a stand mixer or food processor.
- Sprinkle the topping over the berries. Bake until the fruit juices are bubbling and the topping is golden brown (about 40-45 minutes). Allow to stand for about 10-15 minutes before serving.
Notes
- To Make Ahead: This Strawberry Crisp can be baked in advance and then reheated just before serving. To reheat the crisp, place the dish in a 350 degree F oven for 20-30 minutes (or until warmed through). If the topping starts to get too dark, tent loosely with foil.
- How to Store Strawberry Crisp: Let cool to room temperature, lightly place a paper towel on top of the crisp to absorb condensation. Cover tightly with foil, plastic wrap, or a lid. Store in the refrigerator for 3-4 days.
- To freeze the Strawberry Crisp: You can freeze the crisp before or after baking. If freezing a baked crisp, allow the dish to cool completely before wrapping tightly and freezing for up to 3 months.
- Don't slice the strawberries too thin. They will break down as they bake, so you don't want them to completely disintegrate in the oven. Some chunky berries in your filling are ideal.
- I typically use quick-cooking (or "instant") oats in my topping, but you can also use old-fashioned rolled oats. Just don't substitute with steel cut oats.
- I like to bake the strawberry skillet in a deep 10-inch cast iron skillet. Alternatively, you can use a 9-inch square baking dish or an 11 x 7-inch baking dish. Any similar dish with a capacity of 2 ½ - 3 quarts is fine!
- This Strawberry Crisp has the perfect ratio of topping to fruit! Don't be tempted to double the streusel and overload the crisp with more topping or the dessert will become too dense and fatty.
- Swap out the strawberries and use other berries instead -- blueberries and blackberries are also great options!
This recipe looks delicious and I can't wait to try it. Your photos are amazing! I cannot get over how great the top-down shots are. Love it!
Aw, thank you, Kalin! It can be tough sometimes to get the shots exactly how I want them, so I appreciate your kind words. Hope you get to try the dessert!