Strawberry Crisp
Fresh and juicy strawberries topped with streusel topping make this Strawberry Crispy an absolutely perfect dessert for berry season!
Why We Love This Strawberry Crisp Recipe
- If you can measure and mix, you can make this beautiful dessert. It’s that easy and foolproof, using many ingredients you probably already have!
- Strawberry Crumble is one of the most delicious ways to showcase summer strawberries. Every bite is loaded with sweet strawberries.
- You can make this in your trusty baking dish or shoot for presentation points by using a cast iron skillet for a beautiful rustic look.
- Who doesn’t love a warm, fruity dessert with ice cream? The combination of strawberries and vanilla ice cream is everything I love about summer in one bite!
Ingredients You’ll Need to Make RECIPE NAME
STRAWBERRIES: Bright fresh strawberries are the star of this recipe. Grab 1 1/2 pounds and you’re ready to go! If strawberries aren’t in season, you can use frozen strawberries instead. (see my notes below)
TOPPING: This is a classic crisp topping made from all-purpose flour, old-fashioned rolled oats, brown sugar, baking powder, salt, and butter. Nothing fancy, heck you may already have these items in your pantry.
EXTRAS: To really brighten up the flavor of this crisp recipe, we’re adding in some fresh lemon juice and lemon zest. You could also swap in lime juice and zest to try something a little different.
How to Make Strawberry Crisp
Jump to RecipeSTEP 1 Preheat your oven to 350 degrees F. Then grab a medium mixing bowl and stir together the flour, oats, brown sugar, baking powder, and salt. Pour in the melted butter and stir until the mixture is crumbly. You can set this aside for now.
STEP 2 Make the filling by cutting the strawberries in half and then putting them into a mixing bowl. Add in the cornstarch, sugar, lemon juice, lemon zest, and vanilla. Then stir until the strawberries are nice and coated.
STEP 3 Pour the strawberries into a 2-quart casserole dish and spread them out. Then sprinkle the topping all over the strawberries so they’re evenly coated.
STEP 4 Baked for 30 to 35 minutes until the topping is golden and the filling is bubbling around the edges. Remove from the oven and cool for 10 minutes before serving.
Tips & Tricks
- For the lemon juice and zest, you’ll need 1 large lemon. It should yield enough juice, but you can always have a second on hand just in case.
- If you want to make a strawberry crumble instead of a strawberry crisp, leave out the oats and add another 1/2 cup of flour. This gives a streusel-like topping to the dessert.
- If you don’t have fresh strawberries available you can use frozen ones instead. Just add an extra 1/2 tablespoon of cornstarch to the filling mixture with the frozen strawberries.
Strawberry Crisp FAQ
What is a fruit betty, buckle, cobbler, crisp, and crumble?
There are all these fruit desserts out there with different toppings and each one gets its own name. Here’s the breakdown.
- Fruit Buckle – a buckle is fruit mixed with cake batter, poured into a baking dish, and then topped with a streusel topping. It’s kind of like a fruity coffee cake.
- Fruit Cobbler – a cobbler is a dessert with canned pie filling or fresh fruit in a baking dish that’s topped with a biscuit-style dough. The dough spreads out and looks like a cobbled (cobblestone) road, hence the name.
- Fruit Crisp – a crisp is a dessert with canned pie filling or fresh fruit in a baking dish that’s topped with a crumble topping that has rolled oats mixed into it.
- Fruit Crumble – a crisp is basically the same thing as a crisp only there are no oats in the topping… like a streusel.
- Fruit Betty – a betty has a crumb topping with no oats, just like a crumble, but the topping gets layered with the fruit in a baking dish instead of only being on top.
How do you store a strawberry crisp?
Store any leftover strawberry crisp in the fridge covered with plastic wrap for 4 to 5 days.
If you want to freeze your strawberry crispy, bake as directed and cool to room temperature. Then wrap in plastic wrap and foil and freeze. To reheat, unwrap the dish and place it in a warm oven (325 degrees F) for about 20 minutes until heated through.
What can I do with a bunch of strawberries?
Oh my gosh, so many things! You can rinse them off and eat them. Toss sliced strawberries in a little sugar and leave them to macerate before putting on ice cream or cake. Make a strawberry puree and add it to some lemonade. Or make any of these SUPER tasty recipes…
- Strawberry Pie with Jello – add a dollop of whipped cream and you’re set
- Strawberry Caprese Salad – drizzle with some balsamic glaze over top?! YUM!!
- Strawberry Pretzel Salad – a classic summer dessert with sweet, salty, fruity flavor
- Strawberry Cream Cheese Hand Pies – fruity, creamy, and easy to take with you
- Biscuit Strawberry Shortcake – make them in an air fryer or oven, so easy!
Other Fruity Recipes You May Like
- Cherry Crisp
- Fruit Popsicles
- Blueberry Fluff
- Air Fryer Apple Pie Bites
- Rustic Berry Tart
- Caramel Apple Dump Cake
- Cherry Pie Bars
Strawberry Crisp
Equipment
Ingredients
Topping
- ½ cup all-purpose flour
- ½ cup rolled oats
- ½ cup light brown sugar packed
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup unsalted butter melted
Filling
- 1 ½ pounds strawberries hulled
- 1 tablespoon cornstarch
- ⅓ cup granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tesapoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
Topping
- In a medium mixing bowl, stir together the flour, oats, brown sugar, baking powder, and salt.
- Pour in the melted butter and stir until the mixture looks crumbly. Set aside.
Filling
- Cut the strawberries in half lengthwise and place them into a mixing bowl. Add in the cornstarch, sugar, lemon juice, lemon zest, and vanilla. Toss until the strawberries are evenly coated.
- Pour the strawberries into a 2-quart baking dish and spread the berries into an even layer. Sprinkle the topping all over the strawberries until they are evenly covered.
- Bake for 30-35 minutes or until the topping is golden and the strawberries are bubbling along the edges.
- Remove from the oven and cool for 10 minutes before serving. We like to top this strawberry crisp with a scoop of vanilla ice cream.
Notes
- If you want to make a strawberry crumble instead of a strawberry crisp, leave out the oats and add another 1/2 cup of flour. This gives a streusel-like topping to the dessert.
- If you don’t have fresh strawberries available you can use frozen ones instead. Just add an extra 1/2 tablespoon of cornstarch to the filling mixture with the frozen strawberries.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.