This strawberry crisp is a simple, fruit-filled dessert that is perfect for strawberry season. Made with fresh or frozen strawberries and a buttery brown sugar oat topping, it bakes into a warm, bubbling dessert that is delicious with a scoop of vanilla ice cream. You can also make a strawberry crisp without oats by using a traditional crumb topping instead.
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If you enjoy easy strawberry desserts, this fresh or frozen strawberry crisp is a wonderful recipe to keep on hand. It has a sweet berry filling, a crisp oat crumble topping, and the kind of homemade flavor that works for summer gatherings, casual family dinners, or a cozy dessert any time of year.
Fresh or Frozen Strawberry Crisp Recipe
Strawberry season is always a great time to make simple fruit desserts, and this strawberry crisp recipe is one of the easiest ways to use juicy ripe berries. The filling is bright, sweet, and slightly tart from a touch of lemon juice, while the topping adds buttery crunch with oats, flour, brown sugar, and a hint of cinnamon.
This recipe is egg-free and does not require a pie crust, which makes it easier than many baked fruit desserts. The strawberries are mixed with sugar, vanilla, lemon juice, and cornstarch, then topped with a crumbly oat mixture that turns golden brown in the oven. As it bakes, the strawberry filling thickens and bubbles around the crisp topping.
One of the best things about this easy strawberry crisp is that it can be made with either fresh or frozen strawberries. Fresh berries are ideal when they are in season, but frozen strawberries make it possible to enjoy this dessert throughout the year. If using frozen berries, thaw them first and drain away excess liquid so the filling does not become too watery.
What can I do with strawberries that are about to go bad?
If you have strawberries that are very ripe and need to be used soon, this strawberry crisp dessert is a great choice. The recipe uses about 1½ pounds of strawberries, so it is ideal when you have extra berries from the market, a strawberry-picking trip, or a grocery store sale.
Very ripe strawberries work especially well because they bring natural sweetness and strong berry flavor to the filling. Before using them, remove any berries that are spoiled, rinse the good ones, hull them, and cut them into pieces if needed. Once baked with sugar, vanilla, lemon juice, and cornstarch, the berries become soft, glossy, and flavorful.
This dessert is also easier than a pie because there is no dough to roll out. The crisp topping comes together quickly in a bowl, and the whole dish can be assembled in a baking pan, deep-dish pie pan, or cast iron skillet.
What can I do with frozen whole strawberries?
Frozen whole strawberries are excellent for this frozen strawberry crisp recipe. Thaw the berries first, then drain off extra liquid before mixing them with the other filling ingredients. This step helps prevent a soggy topping and keeps the strawberry filling thick enough after baking.
If the frozen strawberries are very large, slice them after thawing so they bake more evenly. Once prepared, they can be used just like fresh strawberries in this recipe. The result is a warm strawberry crumble with a sweet, jammy filling and a crisp brown sugar oat topping.
Ingredients
- Old-fashioned oats – Oats give the topping its classic crisp texture. Quick oats can also work, but old-fashioned oats provide a heartier bite.
- All-purpose flour – Flour helps bind the crumble topping and gives it structure as it bakes.
- Salted butter – Use very cold butter cut into small cubes. Cold butter helps create a crumbly, crisp topping. If using unsalted butter, add ¼ teaspoon of salt to the topping mixture.
- Light brown sugar – Brown sugar adds rich sweetness and pairs beautifully with oats, butter, and cinnamon.
- Ground cinnamon – Cinnamon is optional, but it adds a gentle warmth to the crumble topping.
- Strawberries – You will need about 4½ cups, or 1½ pounds, of strawberries. Fresh strawberries or thawed frozen strawberries both work well.
- Granulated sugar – White sugar enhances the natural sweetness of the strawberries. If your berries are already very sweet, you can reduce the sugar slightly.
- Lemon juice – A small amount of lemon juice balances the sweetness and brightens the strawberry flavor.
- Cornstarch – Cornstarch thickens the strawberry filling as it bakes.
- Vanilla extract – Vanilla adds warmth and rounds out the flavor of the fruit filling.
- Vanilla ice cream – Optional for serving, but a scoop of vanilla ice cream is a perfect match for warm strawberry crisp.
Equipment
You do not need much equipment to make this strawberry crisp recipe. A pastry blender is helpful for cutting cold butter into the oat topping, but a fork or your fingertips can also be used. The goal is to work the butter into the dry ingredients until the mixture looks like coarse crumbs.
For baking, use a deep-dish pie pan, a 9×9 baking pan, an 8×8 baking dish, or a cast iron skillet. Choose a dish that gives the strawberry filling enough room to bubble without overflowing. A kitchen scale can also be helpful for measuring ingredients accurately, especially flour and strawberries.
Strawberry Blueberry Crisp and Other Variations
This recipe can be adapted into a strawberry blueberry crisp by replacing part of the strawberries with blueberries. You can also try a strawberry apple crisp or another fruit combination you enjoy. Keep the total amount of fruit about the same and follow the recipe as written.
Different fruits may release different amounts of juice, so watch the crisp as it bakes. The dessert is ready when the fruit filling is bubbling and the topping is golden brown. If the topping browns too quickly before the filling bubbles, loosely cover the dish with foil and continue baking until done.
Tips and F.A.Q.
A soggy crumble often happens when the fruit releases too much liquid. For this fresh strawberry crisp, stir the strawberries with sugar and let them sit for about 30 minutes. Drain away most of the juices, leaving about 2 tablespoons in the bowl, then add the lemon juice, vanilla, and cornstarch. This helps the filling stay flavorful without making the topping wet.
Strawberry crisp is done when the oat crumble topping is golden brown and the strawberry filling is bubbling around the edges. It usually takes about 35 minutes in a preheated oven, but it is a good idea to start checking after 30 minutes.
Yes. To make strawberry crisp without oats, use a simple crumb topping made with flour, sugar, butter, and a small amount of salt. The texture will be more like a crumb topping than a classic oat crisp. Watch it closely because a topping without oats may brown faster.
If you enjoy this easy strawberry dessert, try using the same basic method with other fruits. Blueberries, cherries, peaches, and apples can all work well in crumble-style desserts. Adjust baking time as needed based on the fruit you choose.
If you try this recipe, leave a rating and a comment to share how it turned out. Feedback is always helpful, especially for simple homemade desserts like this strawberry crisp.
📖 Recipe
Strawberry Crisp Recipe – Fresh or Frozen
Equipment you may need
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Deep-dish pie pan
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9×9 baking pan
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8×8 baking dish
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Food scale
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Pastry blender
Ingredients
- ⅔ cup (54 g) old-fashioned oats
- 1 ¼ cups (156 g) all-purpose flour
- 1 cup (220 g) light brown sugar
- ¾ teaspoon (2 g) cinnamon, optional
- 10 tablespoons (140 g) cold salted butter, diced into small cubes
- 1½ lb (680 g) strawberries
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon (5 ml) pure vanilla extract
- ⅓ cup (50 g) granulated sugar
- 2 tablespoons cornstarch
- Vanilla ice cream, for serving
Instructions
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Preheat the oven to 375°F/180°C. Lightly spray a deep-dish pie pan or 9×9 baking pan with cooking spray.
Crumble Topping
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In a medium bowl, stir together the oats, flour, brown sugar, and cinnamon, if using.
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Add the cold butter cubes. Use a pastry blender, fork, or your fingertips to cut the butter into the dry ingredients until the mixture looks like coarse crumbs. Place the topping in the refrigerator while you prepare the filling.
Strawberry Filling
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In a bowl, combine the strawberries, lemon juice, vanilla extract, and granulated sugar. Let the mixture sit at room temperature for 30 minutes to draw out some of the strawberry juices.
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Remove all but 2 tablespoons of the released juices, then stir in the cornstarch until evenly combined.
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Pour the strawberry filling into the prepared pan. Sprinkle the chilled crumble topping evenly over the fruit.
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Bake for about 35 minutes, or until the topping is golden brown and the strawberry filling is bubbling.
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Serve warm with vanilla ice cream, if desired.
Notes
Nutrition
Calories: 396 kcal |
Carbohydrates: 63 g |
Protein: 4 g |
Fat: 15 g |
Sugar: 39 g
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