Strawberry Crisp Recipe

Strawberry crisp is the perfect summer treat! With fresh ripe strawberries in ooey-gooey sweet and tangy sauce, topped with a buttery crisp topping. This dessert is a family favorite, it is very easy to make and it only needs 30 minutes in the oven. The best part, is you don’t have to wait for it to cool, just grab a spoon and some vanilla ice cream and enjoy it. For someone as impatient as me, this is a big thing! The combination and contrast between hot and cold, tender and crisp, is out of this world.

Homemade Strawberry Crisp Recipe

If you have looked around my food blog, you may have already noticed that I LOVE strawberries! You can find more than 50 recipes that have strawberries in them from my show-stopping strawberry poke cake to my sweet and buttery strawberry cobbler. You know I mean business when I start baking with strawberries.

After making so many recipes using these delicious berries, I know the ins and outs to create the best dessert for you! Since I am a huge fan of easy desserts like cobblers and crisps, I made sure to perfect this recipe in terms of flavors and textures so you can enjoy it all summer long!

This Strawberry Crisp is light, sweet, and refreshing. When strawberries are in season and you can get the freshest, sweetest, and cheapest berries, this recipe for sure will come in handy. This is the perfect dessert to bring to potlucks, picnics, tailgating, and barbecue parties.

The filling is made with the ripest strawberries, mixed with citrusy lemon juice and vanilla flavor. The strawberries release all their sweet juice when baked, which is so sweet and fragrant.

The crunchy butter oat crumb topping pairs so well with the juiciness of the berry layer underneath. That textural contrast is one of this dessert’s strengths. Since strawberry crisp is so easy to make, I like to make it often because my whole family loves it! It can be served as a snack, dessert, and even for breakfast with some vanilla Greek yogurt. 

What you’ll need to make strawberry crisp:

Kitchen tools and items:

• Deep-dish pie pan – I use a 9 ½-inch deep-dish pie pan but you could also use a cake pan.
• Mixing bowls – You will need a large bowl for mixing the filling, another one for mixing the topping, and a small microwave-safe bowl for melting the butter.
• Wooden spoon – For stirring without damaging your bowls and pans.
• A fork or pastry cutter – To make the topping.

For the filling:

• Fresh strawberries – Rinsed, drained, and cut in half. I prefer to use organic strawberries I get from the farmer’s market, so I know I am getting the freshest berries with no pesticides.
• Lemon juice – This is an important ingredient because it enhances the flavor of the strawberries. 
• Vanilla – Use 100% pure vanilla extract for the best flavor. Imitation vanilla extract can leave a bitter aftertaste.
• Sugar – White granulated sugar is the best for this job because it is perfectly sweet and adds the right syrupy texture.
• All-purpose flour – The flour is important for thickening the filling, but you can use whichever flour you use for baking.

For the topping:

• Oats – Old-fashioned oats are best for this recipe because they do not get mushy when baking.
• All-purpose flour – Any kind of flour will do in this too. It just mixes with the oats to hold it all together.
• Brown sugar – You can use light or dark brown sugar for a rich sweet flavor.
• Granulated sugar – This recipe also needs white granulated sugar for refreshing sweetness with a syrupy stickiness to help hold everything together.
• Salt – Any kind of salt is fine. It just enhances the flavor of the fruit.
• Cinnamon – Grinding your fresh cinnamon adds so much flavor you will never want to use the jarred spice again.
• Lemon zest – For an extra bit of tanginess.
• Melted butter – I use unsalted butter but if you are using salted butter, cut out the salt from the ingredients.

Serving:

• Vanilla ice cream – There is nothing better than a scoop of fresh pure vanilla ice cream on top of this delicious strawberry crisp.

How to make Strawberry Crisp

• Prepare for baking: Preheat the oven to 375 degrees Fahrenheit and grease your baking dish.
• Make the filling: Just mix the filling ingredients in a bowl. Once mixed thoroughly, you can then pour the mixture into the baking dish.
• Prepare the topping: Mix all the dry ingredients first then stir in the melted butter. Place the mixture on top of the filling.
• Bake: Pop it in the oven for 30 to 40 minutes until the top layer turns golden brown and the filling bubbles.
• Serve: Cool then serve with vanilla ice cream. You can also garnish with some mint leaves!

Expert tip

How to make your strawberry crisp crispier:

For the topping to be extra crispy, it has to stay together instead of spreading out as it bakes. Using melted butter as I call for in this recipe will let your crisp spread out to cover the strawberry sauce. If you want a crispy and lumpy topping, use cold butter. That is where the pastry cutter comes in handy.

When you use cold butter, it stays in little crumbs to create air pockets when baking. These air pockets cause your crisp to be extra crispy. Do not worry about getting rid of all the lumps because those small crumbs are going to be what gives your crisp its crispiness.

Another way to help the topping crisp is to double the topping recipe. Just use the regular instructions for the filling and top it with extra crumbly topping so you have clumps all over that will turn into crispy little pockets of deliciousness. My family loves the extra topping!

How to store fresh strawberries:

There are several ways to store strawberries. For unwashed strawberries, put them in a glass storage dish with an airtight lid. They will stay fresh in the fridge for up to a week. I put a paper towel in the bottom of mine to keep them from getting soggy. You can also rinse them with one part vinegar and three parts water. Drain and pat them dry before putting them in a glass container on a paper towel with a loose lid.

Recipe variations and add-ins:

• Mixed berries: Give your strawberry crisp recipe an extra bit of flavor by adding other berries like blueberries, raspberries, and blackberries.
• Other fruit: You don’t have to stop at berries! Why not add some chopped apples, pears, or peaches too?
• Different oats: Using different types of oats will give your crisp a different texture. For extra chewy crisp, use steel-cut oats and for softer topping, use quick oats.
• Less sugar: Use a sugar substitute like Splenda, Monkfruit sweetener, or Stevia for less sugar and fewer carbs. 
• Add nuts: Chop some walnuts or pecans and toss them in the topping for a nutty flavor and crunchier texture. 
• Gluten-free: Make this recipe gluten-free, by using gluten-free flour.
• Vegan: Make it vegan, by using vegan butter.
• Chocolate: For chocolate lovers, drizzle some chocolate syrup on top. Or add some decorative chocolate shavings.

Serving suggestions:

• Go the classic way and serve this crisp topped with some vanilla ice cream or a dollop of homemade whipped cream.
• Serve it for breakfast with some vanilla Greek yogurt.
• This is the perfect quick and easy dessert, so serve with part of a picnic spread or summer BBQ parties with classics like burgers, or grilled meat.
• Another way to serve this dessert is with a strawberry margarita for the adults and strawberry milk for the kiddos.
• For a light lunch or brunch, serve my strawberry balsamic pasta salad with the crisp for dessert.

Frequently asked questions

What is strawberry crisp?

Similar to strawberry crumble, this delicious dessert is made with a thick and tangy strawberry sauce topped with a crunchy layer made with oats, flour, sugar, and butter. The most traditional crisp recipe is the apple crisp, but this one is made with fresh ripe strawberries and topped with a scoop of vanilla ice cream or whipped topping.

What is crisp topping made of?

This crunchy topping is made with old-fashioned oats, all-purpose flour, white and brown sugar, and cinnamon blended with butter to make a crumbly mixture that turns crisp when baking. I like to add lemon zest to mine for a more refreshing taste that emphasizes the flavor of the strawberries with every bite.

What is the difference between a crisp and a crumble?

These are two of my favorite strawberry desserts I like to serve every summer. They are both equally delicious with just a small difference in the ingredients. The crisp is made with oats to make it crispy, and the crumble does not have oats. The topping is doughier or crust-like for a dense topping to cover the top. They both have flour, butter, and sugar in them, but the texture is different.

Should I defrost my frozen strawberries?

When making a baked dish, you can thaw them first, but you do not have to. However, you will need extra thickening ingredients like cornstarch, and you will have to add a few minutes to the cooking time. Some say it is better to use frozen strawberries and just toss them in flour to keep them from sinking to the bottom or bursting while baking.

How can I defrost frozen strawberries?

If you want to defrost frozen strawberries, put them in a bowl with a lid or wrap them in plastic and keep them in the fridge for four to six hours or overnight. The slow defrosting helps them keep their texture and flavor. But do not soak them in water to thaw or they will be mushy, and the flavor will bleed out.

Why is my strawberry crisp watery?

Fresh fruit is juicy and sometimes that juice can leak out when baking and cause a soupy or watery filling. I add a bit of flour to mine to keep them from leaking out too much, but you could also use cornstarch. It could be that you did not dry your strawberries enough. Be sure to drain them for at least 30 minutes or spin them in a salad spinner.

How do you keep a crisp from getting soggy?

Do not cover it right away when it is still hot. The condensation will turn the topping soggy. So, make sure to cool it thoroughly before storing it. Using a paper towel to cover it may also help with the condensation.

Another thing to consider is to not make it way in advance as the topping can get soggy as it sits in contact with the filling for a long time. What you can do is store them separately at first then assemble them and bake them later.

Can you make a crisp ahead of time?

Yes! What you can do is mix the topping and filling ingredients separately and refrigerate for later. Once ready, assemble then bake. Or, you can bake them today and store them for later. At room temperature, it can stay good for up to 2 days. Refrigerate for serving later for up to 4 days. To reheat, simply reheat in the oven.

How to store

• Refrigerate: If you have leftovers, it is best to separate the topping from the filling, so it does not get soggy. They will stay fresh in the fridge for three days.
• Freezing: When freezing, you also have to separate the topping. Then, place it in a freezer bag and put the filling in a freezer-safe container. Use them within two months.   
• Defrost: To get the best flavor and texture, thaw overnight in the fridge.
• Reheating: For crispy strawberry crisp, put it in the oven at 300 degrees F for 10 minutes.   

More strawberry recipes:

Recipe tips:

• Let your crisp cool completely before covering or the condensation will make it soggy. You could also place a paper towel on top.
• If the topping is getting too brown before the middle is done, cover it loosely with foil.
• Do not rinse and slice your strawberries until you are ready to use them. Then, make sure you pat them dry before adding them to the filling or it may be runny.
• You can skip the lemon zest if you like but lemon juice is important for a fresh flavor.
• If you only have steel-cut oats, soak them overnight before using them.