Strawberry Crisp + Video
Strawberry Crisp (aka Strawberry Crumble) – Fresh, juicy strawberries are topped with a buttery brown sugar and oat crumb topping. Enjoy this summer dessert warm with a scoop of vanilla ice cream on top!
Fruit crisps are such an easy dessert to make and can save you from throwing out almost any fruit that is on the verge of expiration. Plus, I’m a huge fan of that buttery streusel topping!
Since summer strawberries are in season, I wanted to do something more than just make my Low-Sugar Strawberry Freezer Jam. Making Strawberry Crisp was an obvious choice!
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Strawberry Crisp
Strawberry Crisp, also known as Strawberry Crumble, is made with fresh strawberries and a crispy crumb topping.
This recipe uses two pounds of fresh strawberries, a little lemon juice to brighten the flavors, a little sugar to enhance the sweetness of the berries, and cornstarch to thicken the sauce.
The crumble on top has butter, hearty oats, flour, a combination of brown and white sugars, and a little cinnamon and salt for extra flavor. My personal preference is to sprinkle it in big clumps on top for extra chewiness.
I also have a recipe for a gluten-free crisp topping that uses nuts and almond flour for the crispy crumb streusel. It would work well for this strawberry crisp too.
Of course any fruit crisp is better with a little vanilla ice cream or whipped cream on top. You can mix up the flavors too. We love adding apples to this strawberry crisp.
We’ve also tried Cranberry Apple Crisp, Blackberry Peach Crisp, or if you just want a little dessert, you can try this Apple Crisp For One in the microwave (or oven).
Definitely give this strawberry crisp a try before summer is over! You won’t regret it!
Strawberry Crisp
Ingredients
- 2 lbs (908 g) fresh strawberries, (5-6 cups) hulled and quartered
- ¼ cup (50 g) granulated sugar, (add more to taste, if needed)
- 3-4 Tbsp cornstarch, (3 Tbsp for firm berries OR 4 Tbsp for soft/juicy berries)
- 1 Tbsp lemon juice
Crisp Topping:
- ⅔ cup (54 g) old fashioned oats
- ⅔ cup (80 g) all-purpose flour, (stir, spoon & level)
- ¼ cup (50 g) brown sugar, gently packed
- ¼ cup (50 g) granulated sugar
- ¼ tsp salt
- ¼ tsp ground cinnamon
- ½ cup (113 g) unsalted butter, (1 stick) cold
Extras:
- Vanilla Ice Cream or Sweetened Whipped Cream, for serving
Instructions
- Preheat oven to 350˚F. Lightly grease a 9-inch round deep pie dish or 9×13-inch baking dish with cooking spray.
- In a large bowl combine the strawberries with the sugar, cornstarch, and lemon juice. Fold until all fruit is coated. Empty strawberries into the prepared baking dish.
- In a separate bowl, combine the oats, flour, brown sugar, granulated sugar, salt, and cinnamon. Stir together. Cut in the butter with a fork or pastry blender. Use hands to help the crumble come together into chunks. (I like to keep the chunks a little bigger.) Sprinkle crisp topping over the strawberries.
- Bake at 350˚F for 30-40 minutes or until the fruit bubbles in the center and the crisp browns on top. Check the crumble around 25 minutes and cover with foil if it’s browning faster than the center bubbles.
- Serve warm with a scoop of vanilla ice cream or sweetened whipped cream. Cover and refrigerate any leftovers.
Video
Notes
Nutrition
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Can frozen strawberries be used?
I would follow this recipe if using frozen strawberries. The crumble part needs to be adjusted to accommodate for the additional liquid from the frozen fruit. https://www.dessertnowdinnerlater.com/berry-crisp-recipe/
I made the Strawberry Crisp and I can honestly say that I have found a new favorite for my fresh strawberries!! This is so delicious!! I made one recipe and a half recipe for the filling for a 13×9 pan. I made the recipe for crumbs, but next time I will make crumb topping also one and one half recipe. It’s so Amazingly delicious!! I’m so glad I found this recipe!!
Strawberry Crumb Bars are in the oven now…..can’t wait to try them as well!!
Yay! I’m so glad to hear you enjoyed this recipe. Thanks for taking the time to share your experience Mya.
Should I strain the strawberries or no? I don’t want it dry or soupy, but I’m not sure what the consistency should be going into the baking step!
I’ve never strained the strawberries, but if you prefer less sauce and more fruit, you could strain some of it out. If your berries are particularly soft make sure you’ve added the extra Tablespoon of cornstarch, and if you still think it’s particularly liquidy, you can spoon or strain some out. But it should thicken like a pie filling and get saucy, if that makes sense.
Hi, your recipe leaves out the units of butter! Would that be 1/2 cup? 1/2 a stick?
Whoops! Sorry about that. 1/2 cup. Just fixed it in the recipe card. Thanks for the heads up!