Strawberry Crisp with Flavorful Topping

Strawberry crisp is the perfect summer treat! With fresh, ripe strawberries in an ooey-gooey, sweet-and-tangy sauce, topped with a buttery, crisp topping. This classic dessert 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.

If you managed to look 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! I made sure to perfect this recipe for flavor and texture 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 will surely 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, and the juice 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.

Why you will love this recipe

• Easy to make: Probably one of the easiest oven-baked desserts, since all you have to do is prep the berries, mix the topping, quickly layer these – no one is looking for perfection here, and bake it.
• Versatile: I like to make it with strawberries and blueberries, but you can also add other fruits and berries that you may have on hand. A great combo is strawberries and raspberries, or some stone fruit, like peach or plum pieces.
• Can be served immediately: You know how you need to wait for baked desserts to cool? How annoying that can be? But not with this one; the whole purpose is to serve it immediately with some ice cream to experience the beautiful contrast of flavors, temperature, and textures.

What you will need

• 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.
• Sweetener and aromatics – A mix of freshly squeezed lemon juice to enhance the strawberries’ flavor, plus 100% pure vanilla extract and white granulated sugar.
• All-purpose flour – The flour is important for thickening the filling, but cornstarch can be used as well, for a thicker, more jelly-like filling.
• Topping – this is what sets this crisp apart from the others. A blend of oats, flour, white and brown sugar, salt, warm cinnamon powder, fresh lemon zest, and melted butter.

How to prepare

Prepare for baking: Preheat the oven to 375 degrees Fahrenheit and grease the baking dish.

Make the filling: I mix the filling ingredients in a bowl. Once thoroughly mixed, I pour the mixture into the prepared 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: I pop it in the oven for 30 to 40 minutes until the top layer turns golden brown and the filling bubbles.

Serve: I let it slightly cool then serve it 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 rather than spread 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 small crumbs, creating air pockets when baking. These air pockets make your crisp extra crispy. Do not worry about getting rid of all the lumps, because those small crumbs are what give 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!

More tips to consider:

• 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 the filling may run.
• You don’t have to thaw frozen strawberries, but you may have to use extra cornstarch, and the filling will be more watery.

Recipe variations and add-ins:

• Mixed berries: Give your strawberry crisp recipe an extra bit of flavor by adding other berries, such as 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 oats, use steel-cut oats; for a 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:

I always take the classic route and serve this crisp topped with some vanilla ice cream and a dollop of homemade whipped cream. Also, I always look forward to leftovers so I can make strawberry crisp bowls topped with vanilla Greek yogurt and served with a refreshing strawberry smoothie.

This is the perfect quick and easy dessert to serve as part of a picnic spread or at summer BBQ parties after a feast of classics like burgers or grilled meat. Another way to enjoy this timeless 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 followed by the crisp for dessert.

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 a crispy strawberry crisp, bake at 300°F for 10 minutes.   

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 placing them in a glass container lined with a paper towel, then cover with a loose lid.

Frequently asked questions

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