Strawberry Crisp Recipe
Nothing beats the combination of juicy strawberries and a golden, buttery oat topping baked to bubbly perfection. This strawberry crisp is one of those desserts that feels like a warm hug in a bowl. It’s the kind of recipe I turn to when I want something cozy but don’t want to spend hours in the kitchen. And let’s be honest—anything with a crumbly, cinnamon-scented topping is hard to resist, right?
I first made this strawberry crisp on a whim during an early summer weekend. My local farmers’ market was overflowing with baskets of plump, ruby-red strawberries, and I just couldn’t resist picking up a few (okay, five). As I started hulling and quartering them, their sweet aroma filled the kitchen, instantly bringing back childhood memories of strawberry picking with my grandmother. Back then, we’d eat more berries than we’d collect, our fingers sticky with juice and laughter ringing in the air. It felt like summer bottled up in every bite—and this crisp takes me back to those carefree days every time I bake it.
The story behind strawberry crisp
Strawberry crisp is a twist on the classic fruit crisps or crumbles that have been around for generations. Originating as a humble dessert, crisps were designed to make the most of whatever fruit was in season, using pantry staples like flour, sugar, and oats for the topping. Unlike a pie, it skips the hassle of rolling out crust and goes straight for rustic charm. Over time, variations have popped up featuring apples, peaches, and even mixed berries, but the strawberry version stands out for its bright, jammy flavor. This recipe stays true to that tradition while adding a few modern tweaks for the perfect balance of sweet and tart.
Let’s talk strawberries (and a few swaps!)
The star of this dish is, of course, the strawberries. Their natural sweetness and slight tanginess make the filling irresistibly luscious. Look for strawberries that are vibrant red and fragrant—this usually means they’re ripe and packed with flavor. If strawberries are out of season, frozen ones will work, too. Just make sure to thaw and drain them first to avoid a watery filling.
Need to change it up? You can mix in other fruits like raspberries or blueberries for a berry medley, or swap half the strawberries for diced rhubarb if you like a tart edge. Don’t have cornstarch on hand? Arrowroot powder or even all-purpose flour can do the job of thickening the filling.
Oat crisp topping: buttery, golden goodness
The crisp topping is where the magic happens. It’s crumbly, buttery, and just sweet enough to complement the strawberries without stealing the spotlight. The rolled oats give it that satisfying crunch, while the cinnamon adds a subtle warmth.
When choosing your oats, stick with old-fashioned rolled oats—they hold their shape better during baking. Instant oats tend to get mushy. As for the butter, make sure it’s very cold before pulsing it with the flour and sugars. This helps create those delightful little crumbles that bake into crispy perfection. Pro tip: If you don’t have a food processor, you can use a pastry cutter or even your hands to mix the topping—just work quickly to keep the butter from melting.

Essential tools to make this recipe a breeze
You don’t need a fancy kitchen setup to make strawberry crisp, but a few tools can make the process smoother. A 9×13-inch baking dish is perfect for this recipe, giving the crisp room to bake evenly. A food processor is helpful for quickly combining the topping, but as I mentioned, a pastry cutter or even two forks work just as well. Lastly, a strawberry huller can save you some time if you’re working with a big batch of berries—but honestly, a small paring knife does the trick, too.
Step-by-step: making the perfect strawberry crisp
- Prep your oven and dish: Preheat your oven to 350°F and lightly grease a 9×13-inch pan with cooking spray. This keeps the crisp from sticking and makes cleanup a breeze.
- Prepare the strawberry filling: In a large mixing bowl, toss the hulled and quartered strawberries with sugar, vanilla extract, and cornstarch. Stir until everything is evenly coated, and you’ll notice the strawberries starting to release their juices. Pour the mixture into your prepared baking dish, spreading it out into an even layer.
- Make the topping: Combine the flour, cold butter, sugar, brown sugar, salt, and cinnamon in a food processor. Pulse until the mixture forms coarse crumbs (think the texture of wet sand). Transfer the mixture to a bowl, add the rolled oats, and use your hands or a fork to gently press the oats into the mixture. This step ensures the topping stays crumbly and doesn’t clump together.
- Assemble and bake: Sprinkle the oat topping evenly over the strawberries, making sure to cover the fruit completely. Pop the dish into the oven and bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbling around the edges. Your kitchen will smell like heaven at this point—resist the urge to dive in immediately!
- Cool and serve: Let the crisp cool for at least 10 minutes before serving. This helps the filling set up a bit, so it’s easier to scoop. Trust me, it’s worth the wait.

Fun variations to try
This strawberry crisp is fantastic as is, but it’s also a great base for experimenting:
- Gluten-free option: Use a gluten-free all-purpose flour blend and make sure your oats are certified gluten-free.
- Vegan version: Swap the butter for coconut oil or a vegan butter substitute. You’ll still get a rich, crumbly topping.
- Low-sugar twist: Cut the sugar in the filling and topping by half, or use a natural sweetener like honey or maple syrup.
- Seasonal fruit swaps: In the fall, try this recipe with apples or pears. In the summer, mix in peaches or blackberries.
- Spice it up: Add a pinch of nutmeg or ground ginger to the topping for extra warmth.
How to serve and make it shine
For the ultimate dessert experience, serve this strawberry crisp warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the hot, gooey filling and the cold, creamy topping is pure bliss. If you’re hosting a dinner party, sprinkle a few fresh mint leaves on top for a pop of color and freshness. Pair it with a simple green salad and grilled chicken or fish for a light, summery meal.
What to drink with strawberry crisp
For drinks, a crisp white wine like Sauvignon Blanc or a fruity rosé works beautifully. If you’re in the mood for something non-alcoholic, try a sparkling lemonade or an iced herbal tea—both play nicely with the bright, sweet flavors of the dessert.
Storing leftovers (if there are any!)
Strawberry crisp is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop a serving in the microwave for 30-45 seconds or warm the whole dish in a 350°F oven for about 10 minutes. The topping might lose a bit of its crunch after storing, but the flavors will still be amazing.
Scaling the recipe
If you’re cooking for a smaller crowd, you can halve the recipe and bake it in an 8×8-inch pan. For a bigger gathering, double the ingredients and use a larger baking dish. Just keep an eye on the baking time—it may need a few extra minutes if the dish is deeper.

Common questions about strawberry crisp
1. Can I use frozen strawberries?
Absolutely! Just thaw and drain them first to prevent excess liquid in the filling.
2. Can I make it ahead of time?
Yes! Prepare the filling and topping separately, then assemble and bake when ready.
3. What can I use instead of cornstarch?
Arrowroot powder or all-purpose flour work well as substitutes.
4. Can I freeze strawberry crisp?
You can freeze it before baking. Assemble the crisp, cover tightly, and freeze. Bake from frozen, adding 10-15 minutes to the cooking time.
5. How do I know when it’s done?
The topping should be golden brown, and the filling should be bubbling around the edges.
This strawberry crisp is an easy, delicious dessert that’s perfect for any occasion. Give it a try, and don’t be afraid to make it your own!
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Strawberry Crisp Recipe
Discover the perfect strawberry crisp recipe with juicy berries, a buttery oat topping, and easy tips for success.
- Total Time: 55 minutes
- Yield: 8 1x
Ingredients
Strawberry Filling:
- 5 cups fresh strawberries , hulled and quartered
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
Oat Crisp Topping:
- 1 cup flour
- 1/2 cup butter , very cold and diced
- 1/4 cup sugar
- 3/4 cup brown sugar , packed
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup rolled oats
Instructions
- Prep your oven and dish: Preheat your oven to 350°F and lightly grease a 9×13-inch pan with cooking spray. This keeps the crisp from sticking and makes cleanup a breeze.
- Prepare the strawberry filling: In a large mixing bowl, toss the hulled and quartered strawberries with sugar, vanilla extract, and cornstarch. Stir until everything is evenly coated, and you’ll notice the strawberries starting to release their juices. Pour the mixture into your prepared baking dish, spreading it out into an even layer.
- Make the topping: Combine the flour, cold butter, sugar, brown sugar, salt, and cinnamon in a food processor. Pulse until the mixture forms coarse crumbs (think the texture of wet sand). Transfer the mixture to a bowl, add the rolled oats, and use your hands or a fork to gently press the oats into the mixture. This step ensures the topping stays crumbly and doesn’t clump together.
- Assemble and bake: Sprinkle the oat topping evenly over the strawberries, making sure to cover the fruit completely. Pop the dish into the oven and bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbling around the edges. Your kitchen will smell like heaven at this point—resist the urge to dive in immediately!
- Cool and serve: Let the crisp cool for at least 10 minutes before serving. This helps the filling set up a bit, so it’s easier to scoop. Trust me, it’s worth the wait.
Notes
How to serve and make it shine
For the ultimate dessert experience, serve this strawberry crisp warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the hot, gooey filling and the cold, creamy topping is pure bliss. If you’re hosting a dinner party, sprinkle a few fresh mint leaves on top for a pop of color and freshness. Pair it with a simple green salad and grilled chicken or fish for a light, summery meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert