This Strawberry Crisp is a super easy dessert! It’s filled with ripe juicy strawberries and topped with a crunchy oat topping. It uses simple easy to find ingredients and can be made with fresh or frozen strawberries!
Who doesn’t love a good fruit crisp?? They are so easy to make and taste so good warm with a big scoop of ice cream! We love using this No Churn Cinnamon Ice Cream but regular vanilla would be great….or wait this No Churn Strawberry Ice Cream would be so good!
Strawberry Crisp Details:
IT’S SO EASY!! This is probably one of the easiest desserts you can make. It takes a few minutes to cut the strawberries and combine the topping and that’s it. The rest is baking time.
FRESH OR FROZEN! You don’t have to wait until summer to enjoy this delicious dessert!! Use frozen strawberries instead of fresh since they are picked at their peak they are full of flavor and perfect for this crisp.
CRUNCHY OAT TOPPING! It’s buttery, crispy, and hard not to just pick it off and eat by itself, lol.
How To Make Strawberry Crisp
BASE LAYER “AKA” STRAWBERRIES: Combine the sliced strawberries with the orange zest, vanilla, sugar, and flour. The flour helps thicken the strawberry layer and the orange zest and vanilla help brighten and amp up the strawberry flavor.
OAT TOPPING: In a medium bowl combine the oats, brown sugar, flour, cinnamon, and salt. Cut in the butter until you have coarse crumbs and stir in the sliced almonds if you choose to use nuts.
BAKE: Bake at 375 degrees F for 30-35 minutes or until the topping is lightly browned and the strawberries are bubbly. Serve warm with a big scoop of ice cream!
Tips and Suggestions
- Use ripe strawberries for the best flavor! To find ripe strawberries: look for bright red strawberries with no green or white shoulders. They should be firm to the touch, not mushy and the leaves should not be brown or wilted. Also, look at the bottom of the container to make sure there are no signs of mold or squished berries.
- This can be made in a 10″ cast iron skillet or a 2 quart baking dish. It really can be made in any baking dish that can hold it all, lol.
- GLUTEN-FREE: to make this crisp gluten-free replace the flour with a cup 4 cup or 1:1 gluten-free flour and make sure the oats are gluten-free.
- STRAWBERRIES: Is it the middle of winter and you are hungry for an easy strawberry dessert? No worries just replace the fresh strawberries with frozen and no need to thaw!
- NUTS: These are optional and feel free to use different nuts.
Yes! Wrap completely cooled crisp and freeze for up to 3 months. Thaw overnight in the refrigerator.
Yes, pull from the refrigerator 20 minutes before reheating and place in a 350 degree F oven for about 15-20 minutes or until heated through.
Store completely cooled crisp in the refrigerator covered for up to 5 days.
More Delicious Fruit Desserts
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This Strawberry Crisp is a super easy dessert! It's filled with ripe juicy strawberries and topped with a crunchy oat topping. It uses simple easy to find ingredients and can be made with fresh or frozen strawberries!
- 2 pounds (907g) strawberries, sliced
- ½ cup (100g) sugar
- ¼ cup (30g) all purpose flour
- 1 tablespoon vanilla
- ½ teaspoon orange zest; optional
- ¾ cup (70g) old fashioned oats
- ⅔ cup (65g) packed brown sugar
- ½ cup (60g) all purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (113g) butter, cold
- ⅓ cups nuts of choice; optional
Preheat oven to 375°F. Lightly grease a 2 quart baking dish; set aside.
In a large bowl combine the strawberries, sugar, flour, vanilla, and orange zest. Pour into prepared baking dish; set aside.
In a medium bowl combine the oats, brown sugar, flour, cinnamon, and salt. Cut the butter into the mixture until coarse crumbs. Stir in the nuts if using. Sprinkle over the strawberries and bake for 35 minutes or until the strawberries are bubbling and the oat topping is lightly browned.
- FREEZER FRIENDLY: Baked and cooled crisps can be frozen for up to 3 months. Thaw in the refrigerator overnight and warm in a 350 degree oven for 15-20 minutes. You can also make the oat topping and freeze in bags to have ready to go for fruit crisps.
- SERVING: Serve warm, room temperature, or cold. Top with ice cream, whipped cream, or even vanilla yogurt if desired.
- STORING: Store leftovers covered in the refrigerator for up to 5 days.
- Can replace fresh strawberries with frozen. No need to thaw.
- OATS: I prefer to use old fashioned oats in crisps. You can use quick but the topping may not turn out as desired. You can not use steel cut oats in this recipe.
2 thoughts on “Strawberry Crisp”
I have made all kinds of fruit crisps but had never made with strawberries. It is wonderful!
Thanks Grandma!! Glad you liked it!