Easy Strawberry Crisp
There’s nothing quite like a warm Strawberry Crisp fresh from the oven. Sweet, juicy strawberries are baked until bubbly beneath a buttery oat crumble topping that turns perfectly golden and crisp. Made with simple pantry ingredients and fresh strawberries, this easy dessert is the perfect way to celebrate strawberry season. Serve it warm with a scoop of vanilla ice cream or a dollop of homemade whipped cream for an irresistible summer treat.
One of my favorite things about this recipe is how effortlessly it comes together. Unlike pie, there’s no rolling out dough or worrying about a crust—just toss the strawberries with a handful of ingredients, sprinkle on the buttery crumble topping, and let the oven do the rest. Whether you’re hosting a summer barbecue, heading to a picnic, or simply looking for an easy weeknight dessert, this strawberry crisp is always a crowd favorite.
Why You’ll Love This Recipe
- Made with fresh, juicy strawberries
- Buttery oat crumble topping with the perfect crunch
- Easy, no-fuss dessert with simple pantry ingredients
- No pie crust required
- Perfect for summer gatherings and cookouts
- Delicious served warm with vanilla ice cream or whipped cream
- Ready in under an hour
Ingredient Notes
Fresh Strawberries – The star of the dessert! Choose ripe, sweet strawberries for the best flavor.
Lemon Juice & Lemon Zest – Brighten the strawberries and enhance their natural sweetness.
Cornstarch – Thickens the strawberry juices so the filling is perfectly jammy instead of runny.
Old-Fashioned Rolled Oats – Add texture and that classic crisp topping everyone loves.
Brown Sugar – Gives the crumble topping a rich caramel flavor.
Cold Butter – Creates buttery, crisp crumble pieces as the topping bakes.
Cinnamon – Adds a subtle warmth that complements the strawberries beautifully.
Tips for the Perfect Strawberry Crisp
- Use ripe, fresh strawberries for the sweetest flavor.
- If your strawberries are extra sweet, reduce the sugar slightly.
- Keep the butter cold when making the crumble topping for the best texture.
- Gently squeeze portions of the crumble together to create larger bakery-style clusters.
- Bake until the filling is bubbling around the edges and the topping is deeply golden brown.
- Let the crisp cool for 5–10 minutes before serving so the filling has time to thicken.
- Serve warm with vanilla ice cream or homemade whipped cream.
Frequently Asked Questions
Can I use frozen strawberries?
Yes! There’s no need to thaw them first, but you may need to add an extra 5–10 minutes to the baking time since frozen berries release more moisture.
Can I make this ahead of time?
Yes! Assemble the crisp up to one day ahead, cover, and refrigerate until ready to bake.
Can I add other fruit?
Absolutely! Blueberries, raspberries, peaches, or rhubarb all pair wonderfully with strawberries.
Why is my filling runny?
The filling will continue to thicken as it cools. Be sure to let the crisp rest for at least 5–10 minutes before serving.
Can I freeze strawberry crisp?
Yes! Bake, cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
Storage
Store leftover strawberry crisp covered in the refrigerator for up to 3 days.
To reheat, warm individual servings in the microwave for about 30 seconds or place the baking dish in a 350°F oven until heated through.
You can also freeze the fully baked crisp for up to 2 months. Thaw overnight in the refrigerator before reheating.
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9 inch Pie Dish: The perfect size for this small-batch strawberry crisp.
Pastry Cutter: Makes cutting the cold butter into the crumble topping quick and easy.
Mixing Bowls: Great for preparing both the strawberry filling and buttery crumble topping.
Ice Cream Scoop: Perfect for serving warm crisp with a generous scoop of vanilla ice cream.
Digital Kitchen Scale: My favorite way to measure ingredients accurately for consistent baking results.
Ingredients
Strawberry Filling
- 1 pound (454 g) fresh strawberries, hulled and halved
- 2½ tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
- ½ teaspoon lemon zest
- ¼ teaspoon pure vanilla extract
- 2¾ teaspoons cornstarch
Crisp Topping
- 85 g (⅔ cup + 1 tablespoon) all-purpose flour
- 75 g (⅓ cup + 1 tablespoon) packed light brown sugar
- 35 g (⅓ cup + 1 tablespoon) old-fashioned rolled oats
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 57 g (4 tablespoons) cold unsalted butter, cubed
Instructions
Prepare the Filling
- Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- In a large mixing bowl, combine the strawberries, granulated sugar, lemon juice, lemon zest, vanilla extract, and cornstarch.
- Stir until the strawberries are evenly coated, then transfer the mixture to the prepared baking dish.
Make the Crisp Topping
- In a medium bowl, whisk together the flour, brown sugar, oats, cinnamon, and salt.
- Add the cold cubed butter and use a pastry cutter, fork, or your fingertips to work it into the dry ingredients until crumbly with pea-sized pieces.
- Gently squeeze portions of the topping together to create larger crumble clusters.
Bake
- Evenly sprinkle the crumble topping over the strawberry filling.
- Bake for 30–35 minutes, or until the topping is golden brown and the strawberry filling is bubbling around the edges.
- Allow the crisp to cool for 5–10 minutes before serving.
Serve
- Enjoy warm with a scoop of vanilla ice cream or freshly whipped cream.