Whether you just went strawberry picking or loaded up on a few pints at your local farmers market, this is the perfect recipe to put all those ripe berries to good use. Each spoonful is like a little summer celebration and will have everyone asking for the recipe.
Looking for More Recipes Like This?
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Then check out our Strawberry Rhubarb Crisp! It’s a great way to use up another abundant summer produce item and it adds another layer of flavor and texture to the whole dish.
Key Ingredients & Substitutions
- strawberries – It’s the star of the show come summertime! Here in Minnesota, they’re the freshest in late may or early June.
- orange zest & lemon juice – You could swap the orange zest for lemon zest, but it’ll be a bit more sour. Add a tiny bit more sugar to balance out the flavors.
- whole wheat flour – This recipe will work with 1-1 gluten-free flour!
- coconut sugar – this helps to macerate the strawberries a bit so they get nice and bubbly! Regular granulated sugar will work here too.
- rolled oats – We like old fashioned oats, but quick cooking oats will work too. They’re smaller in size, so just know that your crumble will have smaller clumps than when working with old fashioned.
- butter – A dairy-free variety will work.
How To Make An Easy Strawberry Crisp
Add all of the strawberry ingredients to bowl, mix, and then pour them into a 9×9 baking dish.
Next, place all of the topping ingredients in a separate mixing bowl to combine and then spread evenly over the top of the strawberry mixture.
Bake at 350 degrees F for about 35-40 minutes, let cool, and enjoy!
Recipe FAQs and Tips
- Can I prep this ahead of time? Mix to the oat topping and store it in the fridge until you’re ready to bake. Wait to make the strawberry mixture until you’re ready to bake as the strawberries will start to breakdown once they’ve come into contact with the sugar.
- Can I Freeze Strawberry Crisp Yes! Once you have it all prepared in a freezer-safe baking dish, you can cover it tightly and store it in the freezer for up to one month. When you are ready to bake you can place it in a preheated oven and then make sure you add some time to your total cook time. It will probably take closer to 50 minutes to bake from frozen. otherwise they will stick!
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Easy Strawberry Crisp Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Strawberry Crisp – a delicious and simple strawberry crisp recipe that is packed with flavor – the perfect summer dessert!
Ingredients
Strawberry Mix:
- 5 cups strawberries, quartered
- 1 teaspoon vanilla extract
- pinch of salt
- 1 teaspoon orange zest, minced
- 1 teaspoon lemon juice
- 1/4 cup whole wheat flour
- 1/4 cup coconut sugar
Crisp Mix:
- 1 cup rolled oats
- 1/4 cup whole wheat flour
- 1/2 cup light brown sugar
- 6 tablespoons butter, softened
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch of salt
Instructions
- Preheat oven to 350 degrees F.
- Combine Strawberry Mixture in a medium-sized bowl. Transfer to 9×9 baking pan.
- Combine Crisp ingredients and use a fork or pastry cutter to mix together.
- Cover the Strawberry Mixture with the Crisp mixture.
- Place in the oven (middle rack and uncovered) for 35-40 minutes or until the strawberries are nice and bubbly.
- Remove from oven and let cool 10-15 minutes.
- Serve with your favorite vanilla bean ice cream (regular or dairy-free).
Notes
- Gluten-Free: to make this gluten-free use a 1-to-1 gluten-free flour and certified gluten-free oats.
- Dairy-Free: to make this recipe dairy-free use a dairy-free butter and serve with dairy-free ice cream or dairy-free whipped cream.
- Storage: simply cover in plastic wrap and leave it out at room temperature for up to 3 days.
- Frozen Strawberries: I wouldn’t recommend using frozen strawberries, but you can. The resulting texture may be a bit softer as there may end up being excess water/liquid.
Nutrition
- Serving Size: 4 oz
- Calories: 224
- Sugar: 20.4 g
- Sodium: 138.4 mg
- Fat: 8.1 g
- Carbohydrates: 34.9 g
- Fiber: 3.6 g
- Protein: 2.8 g
- Cholesterol: 20.4 mg
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