Easy Strawberry Crisp – Sweet and juicy strawberries topped with a buttery brown sugar oat crumble. This delicious fruit crisp comes together in minutes and it is sure to be a crowd pleaser. Step by step VIDEO BELOW!
You know it is berry season when nearly every recipe I post has berries in it (margaritas, lemonade, jam…I just can’t stop). Today I am bringing you one of my absolute favorite desserts of all time: Strawberry Crisp!
This time of year I find myself over-buying strawberries. They are beautiful, well priced, and they scream “eat me”!
I put those strawberries to good use with things like Strawberry Sangria, Strawberry Pie, Warm Strawberry Crumb Cake, Strawberry Shortcake and this super easy Strawberry Crisp. I’m in strawberry heaven over here!
You might also like my Strawberry RHUBARB Crisp – Peach Crisp – Apple Crisp
Strawberry Crisp
This is the easiest fruit crisp ever. We toss the strawberries with sugar, orange juice and flour and place them in a baking dish. Our topping comes together in 2 minutes – oats, flour, sugars, cinnamon and melted butter get mixed up and crumbled over our berries.
This beauty goes into the oven and almost immediately makes your house smell amazing! Once those strawberries are syrupy and bubbling, and our topping is light brown, we pull it from the oven.
Let this crisp cool off just slightly; you still want it a little warm when you serve it. And speaking of serving, don’t forget the vanilla ice cream. I say that the ice cream is optional in the recipe itself, but, let’s be real, when is ice cream ever “optional”? Get the ice cream, make this Strawberry Crisp, and watch it get devoured.
If you’ve never made a fruit crisp before this is the recipe to try. Those canned fruit fillings have nothing on this Strawberry Crisp filled with ripe, fresh fruit. You could even swap out some of the strawberries with another berry (raspberries would be amazing).
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Easy Strawberry Crisp
Ingredients
Filling:
- 5 cups halved or quartered fresh strawberries approx 2 pounds
- 2 tablespoons orange juice
- 1/4 cup granulated sugar
- 1/4 cup all purpose flour
Topping:
- 2/3 cup old fashioned oats
- 2/3 cup all purpose flour
- 1/4 cup light brown sugar
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup unsalted butter melted
- Vanilla ice cream for serving (optional)
Instructions
- Preheat oven to 350°F. Grease a 9 1/2 inch deep dish pie plate or similar sized baking dish. Set aside.
Filling:
- In a large bowl, combine all filling ingredients. Stir gently until well combined. Dump into prepared baking dish.
Topping:
- In a large bowl, combine oats, flour, sugars, salt and cinnamon. Add melted butter and stir until well combined. Sprinkle the topping over the strawberries (pressing some of it together with your fingers to form clumps).
- Bake for 30-40 minutes until the fruit is bubbling and juicy and the topping is light golden brown. Cool slightly, serve warm with vanilla ice cream.
Video
Nutrition
This post originally appeared on Julie’s Eats and Treats where I am a regular contributor.
Momof4boys says
Do you think this would work in a homemade or unbaked deep dish pie crust?
Celebrating Sweets says
Hhhhmmm, not sure on that one. My main concern would be the moisture from the berries making the crust wet. If you want to try it, I would suggest partially baking the crust (maybe 15 minutes or so) before adding the berries and topping. I also recommend adding an extra 1-2 tablespoons flour into the berries to firm up the filling a bit more. Best of luck! Enjoy!
Jill says
Good day to you! 😊 Quick question…how would I measure out frozen fresh berries compared to 5 cups of fresh? Thank you for your pretty, palatable and trusted place youve created in the big ol internet world lol. 👍😊
Celebrating Sweets says
Hi, Jill. I would suggest halving them then measuring them (still frozen, preferably). Also, I have never made this with frozen berries, but I’d guess that they will have extra liquid. I’d recommend increasing the flour a bit (maybe a heaping 1/4 cup?) and possibly even adding a bit more sugar (1 extra tablespoon?), I find frozen strawberries to be less sweet than fresh. Best of luck. Enjoy!
Velma williams says
Can I freeze this before cooking and then cook when ready
Celebrating Sweets says
No, I would not recommend it. The strawberries will take on too much moisture and possibly be mushy after thawing.
Loves Baking says
Can I use a 13 by 9 in dish ?
Celebrating Sweets says
If you use a 13×9 I would recommend doubling the recipe. Enjoy!
Manuel Ortega says
I used a sugar-stevia blend in place of the white sugar content. I also used 4 cup strawberries and 1 cup apple. All worked well. Very tasty and reduced sugar/calories. Thanks!
Celebrating Sweets says
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Bernadette says
Could I use steel oats or minute oats for this recipe? If so, what changes would I need to make?
Celebrating Sweets says
Hi, Bernadette. You can’t use steel oats, they take too long to cook. You can try quick/minute oats, the cook time should be the same. Enjoy!
Deb says
Can you use lemon juice instead of I orange juice?
Celebrating Sweets says
It might be too lemony. I’d suggest 1 tablespoon lemon juice and 1 tablespoon of water. Enjoy!
Jensen says
Made this with fresh berries and it’s not overly sweet! I baked mine in a 8×8 glass dish as I was worried about leakage w 5 cups of berries. Had to bake closer to 50 mins. A lot of liquid from the strawberries so I scooped some out so it wouldn’t overwhelm the crunchy topping. the best part! Would add less strawberries next time!
Sara Goese says
Can this be baked and frozen afterward? I made two batches because I needed to use up a bunch of fresh strawberries I picked. But two batches are too much for my family of 3!
Celebrating Sweets says
You should be able to freeze it, although the topping might get a bit moist after freezing and thawing. Enjoy!