Strawberry Crisp Recipe

A warm, bubbling strawberry crisp fresh from the oven is hard to resist. This Strawberry Crisp Recipe comes together in just about an hour, blending the sweetness of fresh strawberries with a buttery, crumbly topping that adds the perfect contrast. The sugary fruits meld beautifully with the crisp topping, creating a delightful dessert that feels both cozy and indulgent.

This recipe is perfect for gatherings, potlucks, or a cozy night in. It’s an excellent way to celebrate strawberry season or use up berries before they go bad. You can prepare it a day ahead and simply bake it when you’re ready to enjoy.

Why You’ll Love This Recipe

• The combination of juicy strawberries and crunchy topping creates a delightful texture contrast.
• It’s an easy-to-follow recipe that requires minimal prep time.
• This dish can be served warm or at room temperature, making it versatile.
• The aroma of baking strawberries and cinnamon fills your kitchen, inviting everyone to gather around.

What You’ll Need

Gather these ingredients for your delicious strawberry crisp:

For the Filling

• 5 heaping cups fresh strawberries, hulled and quartered
• 1/4 cup granulated white sugar
• 1 teaspoon vanilla extract
• 3 Tablespoons cornstarch

For the Crumb Topping

• 1 cup all purpose flour
• 3/4 cup old fashioned oats
• 2/3 cup granulated white sugar
• 2/3 cup packed brown sugar
• 1/2 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/2 cup (1 stick) butter, melted

Use fresh strawberries for best results.

Substitutions & Swaps

• Substitute blueberries for strawberries for a different flavor.
• Use coconut oil instead of butter for a dairy-free option.
• Quick oats can replace old-fashioned oats.
• Maple syrup can be used instead of granulated sugar for added flavor.

How to Make It

Start with these simple steps!

Preheat the oven

Preheat oven to 350 degrees. Grease a deep dish pie plate or large baking dish with butter or cooking spray and set aside.

Combine the filling

In a large bowl, combine the chopped strawberries and sugar; mix until the strawberries fully absorb the sugar. Add in the cornstarch and vanilla extract, stirring until the strawberries are evenly coated. Pour the mixture into the prepared baking dish.

Prepare the crumb topping

In a medium bowl, mix the flour, oats, brown sugar, granulated sugar, salt, and cinnamon. Pour in the melted butter and stir until the mixture is well coated and crumbly. Sprinkle the crumb mixture evenly over the top of the strawberries.

Bake

Bake in the preheated oven for 35-40 minutes, until the fruit is bubbly and the topping is golden brown. Allow to cool slightly before serving.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, freeze for up to 3 months.
Reheat: Microwave for 30-60 seconds or bake at 350°F until warmed through.

Tips for Best Results

• Use ripe, fresh strawberries to enhance flavor.
• Ensure even coating of strawberries for consistent sweetness.
• Don’t skimp on the topping; a generous layer is key!
• Serve warm for the best texture and flavor.

Serving Suggestions

• Serve with a scoop of vanilla ice cream on top for a delightful treat.
• Pair with whipped cream for a lightened version.
• Enjoy it during a summer picnic for a refreshing dessert.