Strawberry Crisp Recipe

Strawberry Crisp features juicy strawberries topped with a golden, buttery oat crumble. An easy, comforting dessert that’s perfect for using fresh summer berries. Simple ingredients, minimal prep, and absolutely delicious served warm with ice cream.

Why You’ll Love This Recipe

• Tastes like pure summer – Fresh strawberries bring vibrant, juicy sweetness in every spoonful
• So easy it’s foolproof – Just toss, sprinkle, and bake—no fancy techniques required
• Golden, buttery topping – The oat crumble gets perfectly crisp and crumbly on top
• Feeds a crowd (or just you!) – Makes 6–8 servings, perfect for potlucks, picnics, or Tuesday nights
• Endlessly customizable – Add nuts, coconut, or warm spices to make it your own

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Ingredients You’ll Need

Strawberry Filling

• 6 cups fresh strawberries, hulled and sliced (the star of the show!)
• ⅓–½ cup granulated sugar (start with less if your berries are sweet)
• 1 tablespoon lemon juice (brightens the flavor beautifully)
• 1 tablespoon cornstarch (keeps the filling from getting soupy)

Crisp Topping

• 1 cup old-fashioned rolled oats (not instant—you want that texture!)
• ⅔ cup all-purpose flour
• ½ cup packed brown sugar (adds molasses-y warmth)
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt (balances all that sweetness)
• ½ cup unsalted butter, melted (the magic that makes it crispy)

Optional Add-Ins

• ¼ cup chopped almonds or pecans (for extra crunch)
• A pinch of nutmeg or ginger (adds cozy spice)
• ½ cup shredded coconut (brings tropical vibes)

Why These Ingredients Work

Fresh strawberries are the heart of this crisp, releasing their natural juices as they bake and creating that gorgeous, bubbly filling we all love. The cornstarch is your secret weapon here—it thickens those berry juices just enough so each serving holds together on the spoon instead of running all over the plate.

A splash of lemon juice does double duty, brightening the strawberry flavor and keeping everything balanced instead of one-note sweet.

The topping is where the magic happens. Old-fashioned oats give you that satisfying crunch and rustic texture, while brown sugar adds depth with its hint of molasses.

Melted butter binds everything together into those irresistible golden clumps that get crispy on top and slightly chewy underneath. Cinnamon and salt round out the flavor, making each bite feel complete and comforting.

Essential Tools and Equipment

• 8×8-inch baking dish (or similar 2-quart dish)
• Two mixing bowls (one for filling, one for topping)
• Measuring cups and spoons
• Sharp knife and cutting board (for slicing berries)
• Wooden spoon or spatula (for mixing)
• Oven mitts (those bubbling juices get hot!)

Step-by-Step Instructions

Step 1: Preheat Your Oven

Set your oven to 350°F (175°C) and let it warm up while you prep everything. This is the perfect temperature for getting that topping golden without burning it.

Step 2: Prepare the Strawberry Filling

In a large bowl, gently toss your sliced strawberries with the sugar, lemon juice, and cornstarch. Make sure every berry gets coated—this helps the filling thicken perfectly as it bakes.

Step 3: Mix Up the Crisp Topping

In a separate bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Pour in that melted butter and use a fork or your fingers to mix until the whole thing looks crumbly and clumps together when you squeeze it.

Step 4: Assemble Your Crisp

Spread the strawberry mixture evenly into your baking dish. Now comes the fun part—sprinkle that gorgeous oat topping all over the strawberries, covering most of the surface. Don’t pack it down; just let it sit in a nice, even layer.

Step 5: Bake Until Golden and Bubbly

Slide your dish into the oven and bake for 35–40 minutes. You’ll know it’s done when the topping turns golden brown and you can see those strawberry juices bubbling up around the edges.

Step 6: Cool Before Serving

Let the crisp rest for 10–15 minutes before serving. I know it’s hard to wait, but this cooling time lets the filling thicken up so it’s not too runny when you scoop it. Plus, it gives you time to grab the ice cream!

You Must Know

The biggest mistake people make with fruit crisps is skipping the cornstarch or not mixing it in properly. Trust me—you need it to thicken those berry juices, or you’ll have a beautiful but soupy dessert. Make sure to toss the strawberries thoroughly so the cornstarch is evenly distributed and doesn’t leave any chalky clumps.

Another thing: taste your strawberries before you add sugar. Some berries are candy-sweet and only need ⅓ cup, while tart ones might need the full ½ cup. You want to enhance the fruit, not drown it in sugar.

Personal Secret: I always add a tiny pinch of cardamom to my crisp topping along with the cinnamon. It’s subtle, but it gives the whole dessert this warm, almost floral note that makes people ask, “What’s that amazing flavor?” Every time.

Pro Tips & Cooking Hacks

• Use cold butter if you prefer a chunkier topping – Cut it into the dry ingredients with a pastry cutter instead of melting it for bigger, crispier clumps
• Don’t overbake – Keep an eye on it after 35 minutes; the topping should be golden, not dark brown
• Make it in a cast-iron skillet – It looks gorgeous served straight from the pan and gives you extra crispy edges
• Freeze individual portions – Scoop servings into ramekins before baking, freeze, then bake from frozen (add 10 minutes)
• Add a tablespoon of bourbon or vanilla to the strawberry filling for deeper flavor
• Toast your oats first – Spread them on a baking sheet and toast at 350°F for 5 minutes for even more nutty flavor

Flavor Variations & Suggestions

Want to switch things up? Try mixing strawberries with blueberries or raspberries for a mixed berry crisp. Peaches and strawberries are also a dreamy combination when summer stone fruit season hits. For a more tropical vibe, toss in some diced mango or pineapple with the berries.

If you love extra texture, fold chopped pecans or sliced almonds into the crisp topping for added crunch. Shredded coconut gives it an island feel that’s especially nice with a squeeze of lime juice instead of lemon. Want it warm and cozy? Add a pinch of ground ginger or nutmeg to the topping mixture along with the cinnamon.

For a citrus twist, add a teaspoon of orange zest to the strawberries and use orange juice instead of lemon. Or go totally decadent and sprinkle mini chocolate chips over the berries before adding the topping—it tastes like chocolate-covered strawberries in crisp form.

Make-Ahead Options

This crisp is wonderfully flexible for planning ahead. You can prep the strawberry filling and crisp topping separately, store them covered in the fridge for up to a day, then assemble and bake when you’re ready. Just remember to let the filling come to room temperature for about 20 minutes before baking, or add 5–10 extra minutes to the bake time.

You can also assemble the entire unbaked crisp, cover it tightly with plastic wrap, and refrigerate for up to 24 hours before baking. When you’re ready, unwrap it and pop it straight into the oven—no need to bring it to room temperature first.

For longer storage, freeze the assembled unbaked crisp for up to 3 months. Wrap it well in plastic wrap and then foil. Bake from frozen at 350°F for about 50–60 minutes, covering with foil for the first 30 minutes if the topping starts browning too quickly.

What to Serve With Strawberry Crisp

This dessert practically begs for a generous scoop of vanilla ice cream melting into those warm strawberry juices. The cold-and-hot combo is absolutely perfect. If you want something a little fancier, try it with sweetened whipped cream or a dollop of mascarpone.

For a weekend brunch twist, serve it alongside Greek yogurt and granola for a not-too-sweet morning treat. It’s also wonderful with a drizzle of heavy cream poured right over the top, which turns into a lovely custard-like sauce as it mingles with the fruit.

Pair it with hot coffee or a pot of Earl Grey tea for an afternoon gathering. For summer parties, serve it with sparkling lemonade or iced mint tea. And if you’re feeling really indulgent, a small glass of dessert wine or champagne makes it feel extra special.

Allergy Information

This recipe contains common allergens including gluten (from the flour and oats), dairy (from the butter), and tree nuts (if you add the optional almonds or pecans). The good news is it’s naturally egg-free and easy to customize.

For a gluten-free version, use certified gluten-free oats and substitute the all-purpose flour with a gluten-free flour blend or almond flour. For dairy-free, swap the butter with coconut oil or your favorite plant-based butter—I’ve had great success with both. If you need nut-free, simply skip the optional nut add-ins and you’re good to go. The coconut is actually a fruit, not a tree nut, so that’s safe for nut allergies.

Storage & Reheating

Store any leftover crisp covered in the refrigerator for up to 4 days. The topping will soften a bit as it sits, but it still tastes delicious. To reheat and recrisp that topping, place individual servings in a 350°F oven for about 10–15 minutes, or warm the whole dish covered with foil for 20 minutes, then uncover for the last 5 minutes to crisp up the top.

You can also reheat portions in the microwave for 30–60 seconds if you’re in a hurry, though the topping won’t be as crispy. For frozen baked crisp, thaw in the fridge overnight and reheat as directed above.

Here’s a little secret I learned from my grandmother: day-old crisp makes an absolutely incredible breakfast when you reheat it and serve it with plain yogurt. The topping softens just enough that it’s almost granola-like, and the strawberries become jammy and sweet. It’s like having dessert for breakfast, but somehow it feels wholesome.

Questions I Get Asked A Lot

Can I use frozen strawberries instead of fresh?

You can, but you’ll need to thaw them first and drain off most of the excess liquid, or your crisp will be too watery. I’d also increase the cornstarch to 2 tablespoons to handle the extra moisture. Fresh really is best for this recipe, though!

My crisp topping didn’t get crispy—what happened?

This usually means there wasn’t enough butter, or the oven temperature was too low. Make sure you’re using a full ½ cup of melted butter and that your oven is truly preheated to 350°F. Also, don’t pack the topping down when you sprinkle it on—it needs air circulation to crisp up.

Can I double this recipe for a crowd?

Absolutely! Just use a 9×13-inch baking dish and double all the ingredients. The baking time will be about the same, maybe 5 minutes longer. Keep an eye on the topping to make sure it doesn’t over-brown.

Is this recipe too sweet?

Not at all! The beauty of this crisp is that you can adjust the sugar to your taste and the sweetness of your berries. Start with ⅓ cup, taste the mixture, and add more only if needed. The lemon juice also keeps it from being cloying.

Can I make this with other fruits?

Yes! This topping works beautifully with peaches, blueberries, blackberries, apples, or any combination. Just adjust the sugar based on the sweetness of your fruit and the cornstarch if the fruit is extra juicy.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Strawberry Crisp turned out.