This easy strawberry crisp is made with fresh strawberries, a lightly sweetened fruit filling, and a buttery oat topping baked until golden and bubbly.
Strawberry crisp is one of those simple, back-pocket desserts that works all season long. Juicy strawberries bake down into a jammy filling while a buttery oat topping gets golden and crisp in the oven. It’s easy enough for a weeknight dessert but always feels special when served warm with a scoop of vanilla ice cream.
Table Of Contents
Simple, Bubbly, and Gone Fast
This strawberry crisp is one of those recipes I make when strawberries start piling up on the counter and I want something sweet without pulling out a mixer. I’ve made versions of this for years, tweaking the topping and filling until it felt just right. It’s simple, unfussy, and the kind of dessert everyone sneaks back into the kitchen for later.
Strawberry Crisp Ingredients
- Strawberries: Fresh is best here. If they’re extra juicy, don’t skip the cornstarch—it keeps the filling from getting watery.
- Sugar: Adjust based on how sweet your berries are. In peak season, you can pull back a bit.
- Lemon juice: Just a little helps balance the sweetness and brightens the berries.
- Oats: Old-fashioned oats give the topping texture. Skip quick oats for this one.
- Butter: Cold butter is key for a crumbly, crisp topping.
How to Make Strawberry Crisp
- Prep the filling. Toss strawberries with sugar, cornstarch, lemon juice, and a pinch of salt, then spread them into a baking dish.
- Make the topping. Mix oats, flour, brown sugar, and salt, then work in cold butter until crumbly.
- Assemble. Sprinkle the topping evenly over the strawberries—no need to pack it down.
- Bake. Bake until the filling is bubbly and the top is golden.
- Cool slightly. Let it rest for a few minutes so the filling sets up before serving.
Strawberry Crisp
This easy strawberry crisp is made with fresh strawberries, a lightly sweetened fruit filling, and a buttery oat topping baked until golden and bubbly.
Equipment
Ingredients
Strawberry Filling
- 2 pounds fresh strawberries hulled and halved (about 6–7 cups)
- ½ cup granulated sugar use a little less if berries are very sweet
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- Pinch salt
Crisp Topping
- ¾ cup old fashioned oats
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup cold unsalted butter cubed
Instructions
- Preheat the oven to 350°F and lightly butter an 8×8-inch baking dish.
- Make the filling. In a large bowl, toss the strawberries with sugar, cornstarch, lemon juice, vanilla, and salt. Spread evenly in the baking dish.2 pounds fresh strawberries, ½ cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, ½ teaspoon vanilla extract, Pinch salt
- Make the topping. In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter using your fingers or a pastry cutter until crumbly.¾ cup old fashioned oats, ¾ cup all-purpose flour, ½ cup brown sugar, ½ teaspoon cinnamon, ¼ teaspoon salt, ½ cup cold unsalted butter
- Assemble. Sprinkle the topping evenly over the strawberries.
- Bake for 40–45 minutes, or until the filling is bubbling and the topping is golden.
- Cool slightly before serving to let the filling set.
Did you try this recipe?Let me know how it was!
Best Recipe Tips
- If your strawberries are very ripe and soft, add an extra teaspoon of cornstarch.
- Place the baking dish on a sheet pan—this saves your oven if the filling bubbles over.
- Letting the crisp cool for 10–15 minutes makes it easier to scoop clean servings.
