Easy Strawberry Crisp is a simple, fresh recipe that’s bursting with flavor. Loaded with juicy strawberries and the most delicious buttery, brown sugar oat topping, this easy strawberry dessert recipe is ready in no time!
Easy Strawberry Crisp
There’s nothing quite like fresh strawberry crisp, warm out of the oven and topped with a big scoop (or three) of vanilla ice cream.
If you buy strawberries in bulk like I do, then this is the perfect dessert. Simple, made with minimal ingredients, bursting with juicy strawberries and topped with the best crunchy, buttery crumble.
You may also like these strawberry shortcake puffs, that no bake strawberry cheesecake, and this easy strawberry poke cake.
But, back to this strawberry crisp with oats. It really is the easiest fruit crisp. Toss everything together, top with that buttery crumble and then bake until warm and bubbly.
This strawberry dessert is perfect for a sweet treat, or even breakfast! It’s a recipe with fresh berries that you’ll be making over and over again.
Ingredients in Easy Strawberry Crisp:
Filling:
- Strawberries
- Granulated sugar
- Cornstarch
- Vanilla
Crisp Topping:
- Flour
- Old-fashioned oats
- Granulated and brown sugars
- Cinnamon
- Salt
- Butter
How to Make Easy Strawberry Crisp Recipe:
- Preheat oven to 350°F. Lightly grease a 9-inch baking dish with cooking spray. Alternative, you can use a 10-inch cast iron skillet. Set aside.
- In a large bowl, combined strawberries and granulated sugar and stir well to combine. Add cornstarch and vanilla and mix well. Spread evenly onto the bottom of prepared dish. Set aside.
- In a medium bowl, combine flour, oats, granulated and brown sugars, cinnamon and salt. Add melted butter and mix well. Sprinkle evenly over top of filling,
- Bake for 35-40 minutes, or until filling is bubbly and topping is golden brown. Let cool for 10 minutes before serving.
Can I Use Frozen Strawberries?
You sure can! Although I prefer fresh, firm strawberries, frozen can be used in a pinch or when strawberries aren’t in season. When using frozen strawberries, be sure to thaw and drain before adding to the crisp, otherwise it will add extra moisture from the juices.
How Long Will This Last?
This strawberry oatmeal dessert will last in an airtight container at room temperature for up to two days or refrigerated for up to five days.
Do I Have to Refrigerate?
While you don’t have to, the crispy topping will last longer in the refrigerator.
Can I Freeze This Strawberry Crumble?
You sure can! Let cool to room temperature and then freeze in a freezer-safe container for up to three months. When ready to eat, let thaw and then reheat in the oven until warm or in the microwave.
How to Reheat:
You can microwave this dessert for 30-45 seconds, or until warmed through. If you want the topping to stay crisp, the oven is the preferred method. Reheat the dish for 10-15 minutes, or until warmed through, at 350°F.
How to Serve:
I like to serve this fruit crisp warm from the oven. If doing so, let cool for about 10 minutes and then serve with a big scoop of vanilla ice cream and/or a dollop of whipped cream.
Making this crisp ahead of time? When ready to eat, serve at room temperature or reheat in the oven until just warmed through.
What to Serve with the Best Strawberry Crumble?
While this dessert is delicious all on its own, it pairs well with a hearty meal, such as these BBQ Chicken Legs, Slow Cooker French Dip Sandwiches, Garlic Lemon Tilapia, or even this Pizza Pasta Salad.
Recipe Variations:
- Don’t have strawberries on-hand? Add them out for blueberries, raspberries, or even rhubarb!
- Add a tablespoon of fresh lemon juice to make the flavors stand out.
- Swap out the vanilla for almond extract for an even richer flavor.
- Mix in some chopped pecans or walnuts to the topping for baking to give it an extra crunch!
- Want this gluten-free? Swap the all-purpose flour for gluten-free 1 to 1 baking flour.
- Looking for a healthier swap? Use honey or pure maple syrup in place of the sugar.
Looking for More Easy Strawberry Recipes? I’ve Got You Covered!
- Strawberry Pound Cake
- Strawberry Cake Mix Cookies
- Strawberry Cinnamon Dump Cake
- Frozen Strawberry Lemonade
- Strawberry Banana Muffins
- Strawberry Peach Smoothie
Easy Strawberry Crisp
Equipment
Ingredients
Filling:
- 4 cups fresh or frozen strawberries, hulled and halved or quartered (about 32 ounces)
- ¼ cup granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons vanilla bean paste (or vanilla extract)
Topping:
- 1 cup all-purpose flour
- ½ cup old-fashioned oats
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, melted
Instructions
- Preheat oven to 350°F. Lightly grease a 9-inch baking dish with cooking spray. Alternatively, you can use a 10-inch cast iron skillet. Set aside.
- In a large bowl, combined strawberries and granulated sugar and stir well to combine. Add cornstarch and vanilla and mix well. Spread evenly onto the bottom of prepared dish. Set aside.
- To make the topping, in a medium bowl, combine flour, oats, granulated and brown sugars, cinnamon and salt. Add melted butter and mix well. Sprinkle evenly over top of filling,
- Bake for 35-45 minutes, or until filling is bubbly and topping is golden brown. Let cool for 10 minutes before serving.
Notes
- Easy Strawberry Crisp will last in an airtight container at room temperature for up to two days or refrigerated for up to five days.
- See my tips and tricks for making this crisp above the recipe box.
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