This Strawberry Crisp recipe is the ultimate effortless yet showstopping dessert with readers raving: “Ohhh this crisp is to die for! I’ve made it twice this week,” “Tasted like summer in a bowl. Thank you!” “Simply delicious! I look forward to making it again!” and “It is fabulous…BIG HIT!”
Developed with years of baking expertise, this recipe guarantees a vibrant, fruit-forward flavor, a juicy filling that creates its own luscious sauce—never watery or gummy like lesser versions, and an oat-pecan topping that bakes up irresistibly crisp thanks to the proven technique. Follow along for your step-by-step guide and expert tips for strawberry crisp perfection!
Spring and summer are the seasons of fruit desserts! Some of our favorites include: peach cobbler, apple crisp, pear crisp, fresh strawberry pie, key lime cheesecake, blueberry cheesecake, lemon blueberry cake, strawberry shortcake cake and of course this new strawberry crumble!
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Strawberry Crisp RECIPE
This Strawberry Crisp is a new favorite at our house. I made it a few times over the past couple of weeks, and each time, our home smelled amazing, and the pan was licked clean. This recipe is the culmination of these many experiments to bring you the very tried and true crisp! Here’s why you’ll love it:
WHAT IS A strawberry CRISP?
You no doubt are familiar with apple crisp; well, Strawberry Crisp is similar but made with strawberries! Strawberry Crisp is a baked strawberry dessert made with halved or quartered strawberries combined with sugar and cornstarch that bake up soft and jammy in a self-saucing glaze topped with a crispy and crunchy topping made with flour, oats, sugar, butter, and sometimes nuts. It is one of the easiest desserts because it requires no special equipment, mixing, or chilling. It’s a slice, stir and dump dessert assembled and baked all at once.
strawberry CRISP RECIPE INGREDIENTS
You probably have almost everything you need to make this Strawberry Crisp in your pantry right now! Here’s what you will need:
FOR THE FILLING:
strawberry CRISP TOPPING:
WHAT ARE THE BEST strawberries for this recipe?
Ripe, fresh, firm strawberries are best for Strawberry Crisp. Fresh strawberries will deliver the sweetest, deepest flavor. Choose strawberries that are deep red, firm, fragrant and fully ripe – but not soft! Unlike peach cobbler which allows some wiggle room with the ripeness of fruit, it is best to use firm ripe strawberries for this recipe. If the strawberries are soft, they will bake up that much softer and virtually disintegrate into more of a chunky jam consistency.
HOW TO MAKE strawberry crisp
Strawberry Crisp is a beloved dessert not only because its DELICOUS but because it’s so easy to make! Here’s how to make it:
The topping is made in one bowl in just a couple minutes – chopping the pecans actually takes the most time which can be done in the food processor.
- Combine ingredients: add flour, oats, pecans, brown sugar, granulated sugar, lemon zest, cinnamon and salt to a large bowl and stir until combined.
- Add butter: pour in the melted butter and stir until the topping is evenly moistened.
- Chill: refrigerate the topping while you prep the filling so that the butter doesn’t start to melt until it’s in the oven.
STEP 2: MAKE THE FILLING
- What size should I cut the strawberries? It is important that the strawberries aren’t cut too small otherwise they can practically disintegrate! You will want to leave super small strawberries whole, halve small berries and quarter large berries. We are aiming for about 1-inch-wide pieces.
- Combine filling: once you cut the strawberries, add them to a large bowl and stir in sugar, lemon juice, cornstarch and vanilla.
STEP 3: assemble
- Add strawberry filling: transfer the filling to a lightly greased baking dish and spread into an even layer.
- Add topping: sprinkle the topping over the filling, breaking up any large chunks (you still want some small chunks).
STEP 4: bake
- Bake uncovered, at 350°F for 35-45 minutes, until the topping is golden and the strawberry juices are bubbling vigorously around the edges.
- Cool: remove the pan from the oven and let the dessert cool on a wire rack for 10 minutes before serving so the filling has time to slightly cool and thicken up a bit. The filling will continue to thicken as it cools.
Strawberry Crumble Recipe Tips
How do you make the topping extra crunchy?
Strawberry Crisps are easy to make but you can’t just swap berries into your favorite fruit crisp recipe. Here’s a little science behind why and how this fruit crisp recipe works:
In strawberry crumble recipes and even many fruit crisp recipe, cold butter is cut into sugar and flour to create a dry, powdery streusel topping that melts into a crumbly, only slightly crispy blanket when baked. This same topping doesn’t work for a Strawberry Crisp, however, because the strawberries release more juice than other fruits, washing much of the powdery topping down into the filling, before it’s even baked.
Instead, Strawberry Crisps need a sturdier topping. This recipe boasts a topping in which melted butter is incorporated directly into the flour, oatmeal and nuts to bind all the ingredients together so it bakes as a separate entity and doesn’t wash away. Bonus, this method is super easy!
Why use melted butter in a crisp
In strawberry crumble recipes, cold butter is cut into sugar and flour to create a dry, powdery streusel topping that melts into a crumbly, only slightly crispy blanket when baked. This same topping doesn’t work for a Strawberry Crisp, however, because the strawberries release a lot of juice, washing much of the powdery topping down into the filling, before it’s even baked.
Instead, strawberries need a sturdier topping. Melted butter is incorporated directly into the flour, oatmeal and nuts to bind all the ingredients together so it bakes as a separate entity and doesn’t wash away. Bonus, this method is super easy!
Strawberry Crumble Variations
My favorite Strawberry Crisp is this classic recipe – but that doesn’t mean you can’t mix it up! Here are some recipe variation ideas and ingredient substitutions:
How to serve Strawberry Crisp with Oats
The BEST Strawberry Crisp recipe is served warm, fresh from the oven. It becomes exponentially more delicious with a big, cold scoop of vanilla ice cream. The cold, silky smooth ice cream mingled with the warm, sweet, crunchy cinnamon crisp is heavenly!
What to serve with fruit Crisp?
This easy fruit crisp is a favorite summer-time dessert so naturally, it pairs well with any of your favorite summer cookout foods such as Best Burgers, Steak Kabobs, Hawaiian Chicken Kabobs, Grilled Flank Steak, Grilled Sirloin Steak, Chili Lime Grilled Salmon and Grilled Lemon Butter Shrimp.
HOW TO STORE strawberry CRISP
• Let the dessert cool completely at room temperature.
• Once cool, cover tightly with plastic wrap or foil and refrigerate or transfer to an airtight container.
• Refrigerate for 3-4 days.
HOW LONG IS strawberry CRISP RECIPE GOOD FOR?
Strawberry Crisp is the very best fresh from the oven because the crisp is the crunchiest. You can certainly enjoy leftovers, but the topping will start to soften. Refrigerated fruit crisp is good for 3-4 days.
HOW TO REHEAT strawberry crisp
• Microwave: the microwave is convenient for smaller portions but the topping won’t get as crispy as the oven – just full disclosure – but still delish. To microwave, transfer a portion to a microwave safe plate. Microwave for 30 seconds then at 15 second intervals until warmed through.
• Oven: reheat the baking dish uncovered at 350 degrees F for 15-20 minutes or until heated though. You can also transfer smaller portions to a smaller baking dish or cast-iron skillet to reheat.
CAN YOU MAKE strawberry crisp AHEAD OF TIME?
I do not suggest assembling the fruit crisp and storing it ahead of time unbaked. The strawberries will macerate (soften and release juices) so you’ll end up with a watery filling and a soggy topping. You can, however, prep everything except adding the sugar to the strawberries. Here’s how:
TO PREP AHEAD:
1. Combine the sliced strawberries, cornstarch, lemon juice and vanilla.
2. Transfer to your lightly greased baking dish, cover tightly with plastic wrap, and refrigerate for up to one day.
3. Prepare topping according to directions. Cover and refrigerate.
4. When ready to bake, stir the sugar into the strawberry filling and crumble the topping overtop. Bake per recipe directions.
HOW TO FREEZE strawberry CRISP
Baked Strawberry Crisp may be frozen for up to 3 months, but do freeze the unbaked dessert, or it will bake up soggy. To freeze:
1. Let the crisp cool completely.
2. Wrap the dessert with a layer of plastic wrap followed by a layer of foil.
3. Freeze for up to 3 months.
4. When ready to use, thaw overnight in the refrigerator.
5. Warm crisp in the oven at 350 degrees F for 15-20 minutes or until heated through. The topping won’t be as crispy, but the dessert will still be tasty.
Strawberry Crumble Recipe FAQs
There are two culprits to a runny fruit crisp. First, the strawberries can be too ripe. Soft strawberries will release more juices because they are already breaking down, contributing to a runny filling. Make sure to use firm strawberries otherwise add an extra tablespoon of cornstarch to the filling. Second, make sure the filling is bubbling-hot before removing it from the oven to ensure the cornstarch is cooked enough to thicken the filling.
Unlike other fruit crisps, you don’t have to worry about mushy strawberries in this recipe. The strawberries will either be soft and tender or breaking down into a chunky syrup. If the strawberries are soft and mushy before you even cook with them, then they are starting to decompose and best used for strawberry syrup or jam instead. If you’d like more of a strawberry jam filling, you can still use them in this recipe, adding 1 extra tablespoon cornstarch.
Strawberry Crisp should be juicy and jammy. The thickness of the syrup that’s created from juices of the strawberries will vary from a syrup-like consistency as seen in these photos to more of a chunky strawberry sauce if the strawberries are riper and break down more as they cook. Both consistencies are delicious!
You will need to toss the strawberries with plenty of cornstarch before baking. The cornstarch will thicken the juices so that your filling doesn’t come out runny. Make sure you see the filling vigorously bubbling up before pulling it out of the oven. This means the cornstarch is fully activated and has thickened the filling.
Thickening the filling is necessary because strawberries release juice when cooked. This is to our advantage because the juices mingle with the sugar, lemon juice, vanilla and cornstarch to create a sweet, self-basting sauce that’s the perfect consistency without becoming gummy. Without cornstarch, the juices would create a watery filling.
You may also thicken the filling with double the amount of flour. This, however, is more likely to produce a gummy filling.
Yes and no depending on your desired filling consistency. The longer you cook the Strawberry Crisp, the more broken down the strawberries will become, resulting in more of a chunky sauce instead of strawberries enveloped in syrup. You also need to take care to not burn the topping or the whole fruit crisp will taste burnt!
It can be tricky to know when a fruit crisp is done because you can’t see the filling. Bake the dessert for 35-45 minutes at 350 degrees F. When it’s done, the topping should be lightly golden without any wet spots and the strawberry juices should be bubbling up.
Fruit crisps do not need to be refrigerated for up to 2 days so this strawberry dessert is perfect to bring to your next potluck, picnic or barbecue. Still, I like to refrigerate the Strawberry Crisp in order to prolong its life. Store leftover Strawberry Crisp for up to 2 days on the counter or 3 to 4 days in the refrigerator.
Yes, you can certainly halve this recipe, although I would advise against it because it’s SO good and goes down SO easily. To halve the recipe, use the serving arrows in the recipe card and change them to 3 servings. Use an 8-by-4 or 9-by-4 loaf pan or a few smaller ramekins.
Crisp and crumble desserts are aptly named. In a crisp, the topping bakes up crisper, cruncher, lighter and more cohesive. The streusel crumb topping in a crumble is more crumbly and less crispy. The textural differences come down to the technique and the ingredients:
A crisp topping is made with flour, sugar, oats and sometimes nuts that get mixed with melted butter before being sprinkled over the fruit before baking. The oats crisp up during baking, making the topping crisper, and the melted butter creates a more cohesive/less crumbly topping that bakes as a unit instead of as crumbles. Melted butter isn’t always used, but is necessary when the fruit is juicer like in strawberry and pear crisps.
A crumble topping is similar to a crisp made with flour, sugar, chilled cubed butter and sometimes nuts but without any oats. The butter is cut into the flour and sugar until it’s sandy/pebbly to create a streusel before being sprinkled over the fruit before baking. The lack of oats means the crumble streusel bakes up less crispy, denser and cakier.
This strawberry dessert is crisp. I tried making it a crumble, but the fruit was so moist that it absorbed much of the topping! As a crisp, we enjoy the tender strawberries and truly crispy topping.
Yes, you can successfully make Strawberry Crisp with frozen strawberries or other frozen berries. Take care, however, that you thoroughly thaw and drain the strawberries of excess moisture before baking, otherwise, they will release a lot of extra moisture directly into the dessert. They also need to be thawed first so you can halve them if they are not already sliced. When baking this strawberry dessert with frozen berries of any kind, add 1 extra tablespoon cornstarch for a total of 4 tablespoons.
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Strawberry Crisp
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Ingredients
Strawberry Filling
- 2 pounds fresh, ripe strawberries (not soft)
- 1/3 cup granulated white sugar
- 2 1/2 tablespoons cornstarch (3 T for softer/juicier strawberries)
- 2 tablespoons lemon juice
- 1 ½ teaspoons vanilla extract
Topping:
- 2/3 cup flour
- 1/3 cup packed light brown sugar
- 3 tablespoons granulated sugar
- 2/3 cup old-fashioned rolled oats (NOT quick oats*)
- 3/4 cup chopped pecans, optional (increase oats to 1 C if not using)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- zest of one lemon
- 8 tablespoons unsalted butter (1 stick), melted
Instructions
- Prep: Preheat the oven to 350°F. Lightly grease an 8×11 baking dish or a 9-inch square baking dish. Set aside.
- Topping: Add all of the topping ingredients to a large bowl EXCEPT the butter and stir until combined. Pour in the melted butter and stir with a spatula to combine then use your hands as needed to combine. Transfer to the refrigerator while you prep the filling.
- Cut Strawberries: It is important that the strawberries aren’t cut too small otherwise they can practically disintegrate! You will want to leave super small strawberries whole, halve small berries and quarter large berries. We are aiming for about 3/4-1-inch-wide pieces. Transfer sliced strawberries to a large bowl.
- Filling: Add the remaining Strawberry Filling ingredients to the strawberries and stir until evenly combined. Transfer filling to the prepared baking dish and spread into an even layer. Sprinkle the topping over the filling, breaking up any large chunks (you still want some small chunks).
- Bake uncovered, at 350°F for 35-45 minutes, until the topping is golden and the strawberry juices are bubbling vigorously around the edges. Remove from the oven and let cool on a wire rack for 10 minutes before serving. Serve with vanilla and extra cinnamon if desired.
Notes
- To use frozen strawberries: thaw the strawberries in the refrigerator overnight or at room temperature for about 2 hours. Slice and pat dry before using. Add 1 extra tablespoon of cornstarch.
- To make gluten-free Strawberry Crisp: swap the flour in the topping with gluten free flour 1 to 1 baking flour like Bob Red’s Mill. All the rest of the ingredients are gluten free.
- To make vegan Strawberry Crisp: replace the butter with vegan butter or coconut oil.
- Use a large enough baking pan. I used an 8×11 baking dish similar to this one, but you may use anything of a similar size, whether oval, square or rectangle that holds roughly 8 cups or has 80-90 square inches of surface area. A 9×9 square dish works well, but an 8×8 is too small.
- Use ripe yet firm strawberries. It is best to use firm strawberries for a soft and tender filling. Still, some strawberries will hold their shape while others will break down, that’s just the way the crisp crumbles! If you use softer strawberries, however, you can expect all of the strawberries to break down into more of a jammy consistency. If you go this route, add one extra tablespoon cornstarch.
- Don’t let the strawberries sit in sugar. You also want to make the topping first so there isn’t any lag time between mixing the strawberries with the sugar and popping the dessert into the oven. The strawberries will start to macerate (soften and release juices) once they’re combined with sugar which we want to avoid.
MAKE AHEAD
I do not suggest assembling the fruit crisp and storing it ahead of time unbaked. The strawberries will macerate (soften and release juices) so you’ll end up with a watery filling and a soggy topping. You can, however, prep everything except adding the sugar to the strawberries. Here’s how:- Combine the sliced strawberries, cornstarch, lemon juice and vanilla. Transfer to your lightly greased baking dish, cover tightly with plastic wrap and refrigerate for up to one day.
- Prepare topping according to directions. Cover and refrigerate.
- When ready to bake, stir the sugar into the strawberry filling and crumble the topping overtop. Bake per recipe directions.
How to store and reheat
- To store: Strawberry Crisp is the very best fresh from the oven because the crisp is the crunchiest. You can certainly enjoy leftovers, but the topping will start to soften. Refrigerated fruit crisp is good for 3-4 days.
- How to freeze: Baked Strawberry Crisp may be frozen for up to 3 months but do freeze the unbaked dessert or it will bake up soggy. To freeze, let the crisp cool completely then wrap with a layer of plastic wrap followed by a layer of foil. Freeze for up to 3 months. When ready to use, thaw overnight in the refrigerator. Warm per below instructions.
- To reheat in the microwave: the microwave is convenient for smaller portions but the topping won’t get as crispy as the oven – just full disclosure – but still delish. To microwave, transfer a portion to a microwave safe plate. Microwave for 30 seconds then at 15 second intervals until warmed through.
- To reheat in the oven: reheat the baking dish uncovered at 350 degrees F for 15-20 minutes or until heated though. You can also transfer smaller portions to a smaller baking dish or cast-iron skillet to reheat.
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Ramya says
Will be making this soon will use vegan butter instead as am a vegan i never had strawberry crisp before perfect for my after office snacks will dm you if i make this and let you know how it goes Thanks Ramya
Jen says
Thanks, enjoy!
Stephanie says
Ohhh this crisp is to die for! I’ve made it twice this week for family in from out of town. First time made it with the strawberries, second time made it with fresh local dark sweet cherries (about 6 cups and no lemon) and it was equally as delicious. Our family loves fruit desserts and this one was simple, fresh and tasted like summer in a bowl. Thank you!
Jen says
Twice in one week is the ultimate compliment, thank you! I love the twist with cherries – I am looking forward to trying that!
debbie zambardi says
Can this crisp be made using fresh blueberries ? Would all amounts remain the same?
Thank You.
Jen says
Great question – yes and yes!
Sheila says
This recipe was easy to put together and simply delicious! I look forward to making it again!
Jen says
Thank you, Sheila! I am so happy you enjoyed this recipe and that it’s a new repeat – Yay!
Joan says
This landed in my email this morning and I decided to make it this evening for company. It is fabulous, honestly. So much more than expected. I served it with about 1/3 cup vanilla ice cream on it when it was still warm. BIG HIT! Thank you so much.
Love your recipes!
Jen says
Thank you so much for taking the time to let me know how it went! I’m so glad that it was a hit!
julie says
first off, why won’t it let me print this? and secondly, can it be made with fresh blackberries?
Jen says
Hi Julie, I’m sorry I can’t help you troubleshoot your printing issue. Yes, you are welcome to make it with fresh blackberries!
Connie R says
Terrific! Wasn’t sure about cinnamon and lemon zest in the crumble but it was perfect!
Jen says
Thanks for your trust and giving it a try! I am so glad it didn’t disappoint!