There aren’t many summer dessert better than a simple, fresh Strawberry Crisp! Fresh (or frozen!) strawberries are covered with a crumbly, buttery oat topping perfect for topping with vanilla ice cream or a healthy dollop of whipped cream!
Baking with strawberries is easily one of my favorite summer hobbies. I practically do a happy dance once strawberries season is here. One of my very favorite ways to bake with strawberries is to make this super easy, unbelievable Strawberry Crisp recipe.
How to Make the Best Strawberry Crisp
- Strawberries I make this Strawberry Crisp in the summer with fresh strawberries. It’s also a good thing to do with strawberries that are getting old, you won’t be able to tell the difference in the end product. If you don’t have fresh strawberries, you can make this strawberry crisp with frozen strawberries as well. Simply thaw and pat dry so you don’t have a soggy filling.
- Cornstarch The cornstarch in this recipe is essential for keeping your crisp from being soggy. As it cools after baking it gels up to perfection, don’t skip the cornstarch!
- Brown Sugar Adding the brown sugar in with the regular sugar adds a caramel quality to the topping, it’s amazing!
- BUTTER! Melted butter takes the crumbly oat topping to the next level. We’re talking golden crumble perfection!
Ingredients
- strawberries
- sugar
- cornstarch
- flour
- quick oats
- light brown sugar
- salt
- cinnamon
- butter
Step by step
This recipe is beyond easy, it’s also perfect for making with kids because you literally can’t mess it up! First you’ll preheat your oven then mix the strawberries, some sugar, and the cornstarch in a bowl.
Once the filling is made add it to a baking dish and start to make that crumble topping!
Mix the flour, oats, sugars, and spices until blended. Pour the melted butter into the mix and stir until it’s all a uniform crumbly texture.
Then you’ll spread the crumbles over the filling and bake.
Thirty-five minutes later the best strawberry crumble you’ll ever have will be ready for you! I like to serve my strawberry crisp warm with vanilla ice cream or cool with whipped cream, it’s perfect either way!
Tips for best results
- Don’t skip the cornstarch, it is what keeps the crumble from being soggy.
- Use fresh, overripe, or frozen strawberries. If using frozen strawberries thaw beforehand and be sure to blot out excess juice.
FAQs
A strawberry crisp is a strawberry oatmeal dessert that is just that…crisp! The top is nice and crunchy on top thanks to the oats.
A strawberry crumble will have a strudel-like topping that is soft rather than a crispy oatmeal topping.
Yes! You can use frozen berries in a pinch (fresh is best however.) If you use frozen berries allow them to fully thaw, then blot out excess moisture. You may need to add extra cornstarch if they still seem very juicy, usually ½-1 tablespoon extra will be sufficient.
You can assemble the filling and topping separately ahead of time but I do not suggest adding the topping to the dish until you are ready to bake. Assembling too far in advance will results in a soggy strawberry dessert instead of a crispy one.
The key is controlling the moisture of the filling. If you are using frozen berries or strawberries that are overripe and very juicy, add an extra ½-1 tablespoon of cornstarch to help absorb the extra juice.
Yes, store leftovers wrapped tightly in the fridge up to 3 days. Reheat in the oven until heated through.
Unfortunately this is not a good recipe for freezing. It will end up soggy 100% of the time upon thawing.
You might also like these strawberry recipes:
If you’ve tried this recipe please comment and rate it below, I love hearing from you!
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Easy Strawberry Crisp
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 1x
- Category: dessert
- Method: baking
- Cuisine: American
Description
There aren’t many summer dessert better than a simple, fresh Strawberry Crisp! Fresh strawberries are covered with a crumbly, buttery oat topping perfect for topping with vanilla ice cream or a healthy dollop of whipped cream!
Ingredients
For the filling:
- 2 pints fresh strawberries, hulled and quartered
- ¼ cup sugar
- 2 tablespoons cornstarch
For the topping:
- 1 cup flour
- ¾ cup quick oats
- ⅓ cup packed light brown sugar
- ⅓ cup sugar
- ½ teaspoon ground cinnamon
- ¼ salt
- 8 tablespoons (1 stick) butter, melted
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9″ by 9″ baking dish with nonstick spray.
- In a bowl, mix strawberries, ¼ cup sugar, and cornstarch. Stir to mix. Pour into prepared dish.
- In another bowl combine flour, oats, sugars, and spices. Stir to mix.
- Add melted butter and mix thoroughly until uniformly crumbly.
- Sprinkle crumble mixture evenly over strawberries.
- Bake for 35 minutes or until crumble is golden and filling bubbling.
Notes
- Don’t skip the cornstarch, it is what keeps the crumble from being soggy.
- Use fresh, overripe, or frozen strawberries. If using frozen strawberries thaw beforehand and blot out excess juice.
Keywords: strawberry crisp
Hailey says
Delicious!! Thank you!
★★★★★