Description
Easy Fresh Strawberry Crisp with a golden oat topping. This simple fruit dessert uses fresh strawberries and a buttery crumble for the perfect summer treat. Ready in under an hour!
Ingredients
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)
Instructions
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.
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.
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.
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.
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.
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!
Notes
- 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
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American