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 a quick, forgiving dessert that’s perfect for using up fruit that’s nearing peak ripeness. The combination of tender, syrupy fruit and a crunchy buttery streusel topping is hard to resist.
With summer strawberries at their best, a strawberry crisp is an easy and obvious choice when you want something more than jam. This recipe highlights the berries’ bright flavor with a touch of lemon and just a bit of sugar, while cornstarch helps set a glossy, spoonable filling.
Strawberry Crisp
This strawberry crisp is built from two pounds of fresh strawberries, a little lemon to enhance brightness, sugar to taste, and cornstarch to thicken the fruit juices. The topping blends oats, flour, butter, brown and white sugar, plus a pinch of cinnamon and salt for balance.
I prefer larger clumps of crumble for chew and texture, but you can break the topping finer if you like. For a gluten-free option, try a topping that uses almond flour and chopped nuts for a crisp, nutty streusel.
A scoop of vanilla ice cream or a dollop of sweetened whipped cream makes this crisp even better. You can also mix fruits — apples pair nicely with strawberries for a fruit-forward twist.
Try this strawberry crisp while berries are at their peak — it’s a simple, crowd-pleasing dessert you’ll come back to all summer long.
Definitely give this strawberry crisp a try before the season ends—you won’t regret it.
Strawberry Crisp
Ingredients
- 2 lbs fresh strawberries (5-6 cups), hulled and quartered
- ¼ cup granulated sugar (add more to taste if needed)
- 3-4 Tbsp cornstarch (3 Tbsp for firmer berries, 4 Tbsp for softer/juicier berries)
- 1 Tbsp lemon juice
Crisp Topping:
- ⅔ cup old fashioned oats (54 g)
- ⅔ cup all-purpose flour (80 g), stir, spoon & level
- ¼ cup brown sugar, gently packed
- ¼ cup granulated sugar
- ¼ tsp salt
- ¼ tsp ground cinnamon
- ½ cup unsalted butter (1 stick), cold (113 g)
Extras:
- Vanilla ice cream or sweetened whipped cream, for serving
Instructions
- Preheat oven to 350°F. Lightly grease a 9-inch deep pie dish or a 9×13-inch baking dish with cooking spray.
- In a large bowl, combine the strawberries with the sugar, cornstarch, and lemon juice. Fold until the fruit is evenly coated, then transfer to the prepared baking dish.
- In a separate bowl, stir together the oats, flour, brown sugar, granulated sugar, salt, and cinnamon. Cut in the cold butter with a fork or pastry blender, then use your hands to form chunks of crumble. Sprinkle the topping evenly over the strawberries.
- Bake at 350°F for 30–40 minutes, until the fruit bubbles in the center and the topping is golden brown. If the topping browns faster than the filling is bubbling, loosely cover the dish with foil partway through baking.
- Serve warm with vanilla ice cream or sweetened whipped cream. Refrigerate any leftovers covered.
Video
Notes
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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