A quick & easy Strawberry Crisp that has a sweet, bubbly strawberry filling and is covered with a buttery and crumbly oat topping! The perfect summer dessert, especially when you enjoy it with a big scoop of vanilla ice cream on top!
A Simple Strawberry Crisp
It is strawberry season and every year we love to take the kids and go to a local field to do a little strawberry picking. Those local ripe strawberries freshly picked from the vine are simply the best! We are always looking for new recipes to make with these fresh berries and this crisp (or crumble) is so good! Our whole family loves making it to enjoy over the weekend or for bringing to a picnic or cookout. Just don’t forget that vanilla ice cream!
We also have an amazingly delicious blueberry crisp that you should also checkout!
What You Will Need
- strawberries – we love using fresh, especially when they are in-season, but frozen would also work.
- vanilla extract – a splash of flavor!
- kosher salt – just a pinch.
- orange zest & lemon juice – a little acidity really helps to bring out all of the great flavors.
- whole wheat flour – helps to keep the strawberry mixture from getting too runny – you could use gluten-free flour if you prefer.
- coconut sugar – this helps to macerate the strawberries a bit so they get nice and bubbly!
- rolled oats & whole wheat flour – the perfect base for a delicious crispy topping – again, use gluten-free flour if you prefer and look for gluten-free certified oats if that is important to you.
- brown sugar – some added sweetness and either one will do the trick – coconut sugar is an easy substitute here.
- butter – this is what makes your topping nice and golden brown. Use regular or dairy-free butter if you prefer.
- ground cinnamon & nutmeg – a little of each are the perfect spice additions.
- topping: vanilla bean ice cream – option to use regular or dairy-free.
Can I Substitute Frozen Strawberries For Fresh Ones
Yes, you can. We do recommend that if you are using frozen, it is best to let them thaw and then drain before adding to the filling mixture. If you don’t the filling will end up pretty watery during the baking process.
How Long Do You Bake Strawberry Crisp
Our strawberry crisp bakes at 350 degrees F for about 35-40 minutes. As you get towards the end of your cooking time you will want to keep an eye on it and once it is golden brown and bubbly you can remove it from the oven.
Can I Prep This Ahead Of Time
You could do a little prep ahead of time but there are definitely certain steps you want to wait on until you are ready to bake. The oat topping could be mixed and stored in the fridge until you are ready to bake, but you will want to wait to mix up the strawberry filling. Once the strawberries and sugar come into contact with each other the sugar will start to macerate (or breakdown) the strawberries.
Can I Freeze Strawberry Crisp
Yes! Once you have it all prepared in a non-porcelain 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.
How To Store Strawberry Crisp
Once you have baked the crisp and let it cool, you can wrap the top in plastic wrap or aluminum foil and store in the fridge for up to 3 days.
How To Make An Easy Strawberry Crisp
You can begin by cutting up your strawberries and putting them in a mixing bowl with the other filling ingredients.
Mix fully to combine and place in an 9×9 baking dish.
Next, place all of the topping ingredients in a separate mixing bowl and use a fork or pastry cutter to mix.
Spread the oat topping on top of the strawberries.
Bake at 350 degrees F for about 35-40 minutes, let cool, and enjoy!
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Strawberry Crisp – a delicious and simple strawberry crisp recipe that is packed with flavor – the perfect summer dessert!
- 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
- 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
- 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).
- 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.
Keywords: strawberry crisp