Name: Strawberry Crisp
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 6 cups fresh strawberries, hulled and sliced; 1/3 cup granulated sugar; 2 tbsp cornstarch; 1 tbsp lemon juice; 1 cup old-fashioned oats; 1/2 cup all-purpose flour; 1/2 cup brown sugar; 1/2 cup cold unsalted butter, cubed; 1 tsp cinnamon; 1/4 tsp salt

Why You’ll Love This Recipe

This strawberry crisp is a delightful way to enjoy fresh seasonal fruit in a cozy dessert. It’s quick to assemble, requires pantry-staple ingredients, and offers the perfect balance of sweet, tart, and crunchy. Plus, it’s a lighter alternative to cake or pie but still feels indulgent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh strawberries
Sugar
Cornstarch (to thicken the filling)
Lemon juice
Old-fashioned oats
All-purpose flour
Brown sugar
Butter
Cinnamon
Salt

Directions

Preheat oven to 350°F (175°C).
Wash, hull, and slice strawberries, then toss them with sugar, cornstarch, and lemon juice. Spread evenly in a baking dish.
In a bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in butter until mixture resembles coarse crumbs.
Sprinkle the oat topping evenly over the strawberries.
Bake for 35–40 minutes, until the topping is golden brown and the filling is bubbly.
Let cool slightly before serving.

Servings and timing

Serves 6–8.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Variations

Berry Medley Crisp: Mix in blueberries, raspberries, or blackberries.
Gluten-Free: Use gluten-free oats and flour.
Nutty Crunch: Add chopped almonds, pecans, or walnuts to the topping.
Spiced Flavor: Add nutmeg or cardamom along with the cinnamon.
Individual Servings: Bake in ramekins for personal-sized desserts.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 10–15 minutes to crisp up the topping, or microwave individual portions. The crisp can also be frozen (unbaked or baked) for up to 2 months—thaw overnight before reheating or baking.

FAQs

Can I use frozen strawberries?

Yes, but thaw and drain them well to prevent excess liquid.

Do I need to peel strawberries?

No, just wash and hull them.

Can I make this ahead of time?

Yes, assemble the filling and topping separately, then combine just before baking.

Can I use quick oats instead of old-fashioned oats?

Yes, but the topping will be softer and less crunchy.

What can I serve with strawberry crisp?

Vanilla ice cream, whipped cream, or Greek yogurt are all great options.

How do I prevent a soggy topping?

Bake uncovered and ensure the butter is evenly mixed into the topping.

Can I reduce the sugar?

Yes, adjust to taste depending on the sweetness of your strawberries.

How do I make this vegan?

Use plant-based butter or coconut oil instead of dairy butter.

Can I double the recipe?

Yes, bake in a larger 9×13-inch dish for bigger gatherings.

How do I know when it’s done?

The topping should be golden brown and the fruit filling should be bubbling.

Conclusion

Strawberry crisp is a simple yet irresistible dessert that celebrates the fresh, juicy flavor of strawberries. With its crunchy topping and sweet filling, it’s the perfect treat for spring and summer gatherings—or anytime you’re craving a fruity, comforting dessert.