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Overhead view of strawberry crisp fresh from the oven with a fresh strawberry fanned out on top for garnish.

Strawberry Crisp

Course: Dessert
Cuisine: American
Keyword: fruit crisp, strawberry crumble
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8
Calories: 444kcal
Author: Malinda Linnebur
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!
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Ingredients

STRAWBERRY LAYER

  • 2 pounds (907g) strawberries, sliced
  • ½ cup (100g) sugar
  • ¼ cup (30g) all purpose flour
  • 1 tablespoon vanilla
  • ½ teaspoon orange zest; optional

OAT TOPPING:

  • ¾ cup (70g) old fashioned oats
  • cup (65g) packed brown sugar
  • ½ cup (60g) all purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (113g) butter, cold
  • cups nuts of choice; optional

Instructions

STRAWBERRY LAYER:

  • 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.

OAT TOPPING:

  • 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.

Notes

  1. 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. 
  2. SERVING: Serve warm, room temperature, or cold. Top with ice cream, whipped cream, or even vanilla yogurt if desired. 
  3. STORING: Store leftovers covered in the refrigerator for up to 5 days. 
  4. Can replace fresh strawberries with frozen. No need to thaw. 
  5. 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.

Nutrition

Calories: 444kcal | Carbohydrates: 75g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 176mg | Potassium: 311mg | Fiber: 5g | Sugar: 40g | Vitamin A: 384IU | Vitamin C: 67mg | Calcium: 55mg | Iron: 3mg