Strawberry Crisp
Published on May 07, 2025
Quick Summary
This easy Strawberry Crisp recipe is the perfect way to celebrate fresh strawberries. Juicy, sweet berries are topped with a golden, buttery oat crumble and baked until bubbly. It comes together in minutes, uses simple ingredients, and tastes amazing warm with a scoop of vanilla ice cream.
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The Strawberry Crisp Recipe You’ll Want to Make All Summer
Let’s talk strawberries. You know that feeling when you pick up a basket of perfectly ripe strawberries at the farmer’s market or your local grocery store, and they smell so sweet you can’t help but sneak one (or three) on the way home? That’s when you know it’s time to make a Strawberry Crisp.
If you’ve never made a fruit crisp before, don’t worry—this is one of the easiest and most forgiving desserts out there. It’s kind of like the strawberry pie’s carefree cousin: all the juicy fruit and golden topping, but none of the fuss with rolling out crusts. You mix, sprinkle, and bake. That’s it. And what you get is bubbling, jammy strawberries under a crunchy, buttery oat topping that pairs perfectly with a scoop of vanilla ice cream.
Whether you’re serving it at a backyard BBQ, enjoying it on your porch with neighbors, or sneaking spoonfuls straight from the fridge for breakfast (no judgment), strawberry crisp is a true spring and summer staple.
If you like this crisp recipe, check out my Apple Crisp recipe too! It’s another winner!
Tips for Perfect Strawberry Crisp
- Cut strawberries evenly. Halving or quartering them evenly helps ensure they cook at the same rate and don’t turn into mush.
- Use cornstarch to thicken the berry mixture. Cornstarch helps thicken the berry juices as the crisp bakes, giving you a jammy, not watery, filling. For best results, toss it evenly with the fruit before baking—don’t just sprinkle it on top.
- Use cold butter for the topping. Cold, cubed butter is key to achieving that perfect crumbly, golden crisp. Soft or melted butter will make the topping too dense.
- Don’t skip the lemon juice. It brightens up the strawberries and balances the sweetness.
- Make it your own. Add in other berries like raspberries or blueberries, or mix in a pinch of nutmeg or cardamom for a twist.
Easy Strawberry Crisp
Ingredients
For the filling:
- 2 lbs fresh strawberries, hulled and halved or quartered
- 1/3 cup granulated white sugar
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons cornstarch
For the crisp topping:
- 3/4 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 3/4 cup old-fashioned rolled oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
Instructions
- Preheat the oven to 350°F. Grease a 10-inch oven safe skillet, 2-quart baking dish, or 9×9-inch square baking dish. Set aside.
- In a large bowl, add the strawberries, sugar, lemon juice, vanilla extract, and cornstarch. Stir until well combined.
- Pour the berry mixture into the prepared baking dish.
- In a medium bowl, combine the flour, brown sugar, oats, cinnamon, and salt. Use a pastry blender or fork to cut the butter into the oat mixture until it becomes crumbly. Then, using your clean fingers, press the mixture into larger clumps until all the flour mixture is fully incorporated into the butter.
- Sprinkle the oat mixture evenly over the strawberries. Bake for 40 to 45 minutes, or until the topping is golden brown and the strawberry juices are bubbling around the edges.
- Remove the crisp from the oven and set it on a wire rack to cool for about 5 minutes before serving. Serve warm with vanilla ice cream, if desired.
Notes
Nutrition
Have you tried this recipe?
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Frequently Asked Questions
- Can I use frozen strawberries? Fresh are best, but frozen strawberries will work. Don’t thaw them first—just toss them with the cornstarch and other filling ingredients as usual. For frozen fruit, increase the cornstarch to 3 tablespoons to account for extra moisture, and expect the bake time to be 5–10 minutes longer.
- Can I make it gluten-free? Absolutely. Swap the all-purpose flour for a 1:1 gluten-free flour blend and make sure your oats are certified gluten-free.
- What if I don’t have cornstarch? You can use the same amount of arrowroot powder. You can also use ⅓ cup of all-purpose flour as a substitute.
- Can I make strawberry crisp ahead of time? Yes! You can prep the filling and topping separately and store them in the fridge. Assemble just before baking for the best texture. Baked crisp can also be stored in the fridge for up to 3 days and reheated.
- What’s the difference between a crisp and a crumble? They’re very similar, but a crisp usually contains oats in the topping while a crumble typically does not. Both are delicious!
