If you’re looking for an easy and delicious strawberry dessert, this is it! This recipe requires very little hands on time and it’s packed with juicy fresh strawberries and topped with a sweet brown sugar crumble.
Sometimes the simplest recipes are the best. This no-fuss strawberry crisp joins our apple crisp as one of our favorite old fashioned desserts. This dish is always met with rave reviews!
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This strawberry crisp is
Flavorful: Sweet strawberries, a buttery topping, and a touch of vanilla and fresh orange.
Easy: This recipe requires very little hands on time and no special equipment.
Packed with strawberries: Two pounds (about 5-6 cups) of fresh strawberries are used for this recipe.
Topped with an easy crumb topping: This is our go-to fruit crisp topping (see it here: peach crisp, blueberry crisp, apple pear crisp).
Made with basic ingredients: Aside from the fresh fruit, the remaining ingredients are pantry staples.
Recipe overview
*Full recipe below in recipe card*
Crumb topping: combine oats, flour, sugars, cinnamon, salt, and melted butter. Place the topping in the refrigerator while you prepare the filling.
Filling: Combine strawberries, sugar, orange juice, vanilla, and flour. Add to a baking dish.
Assembly: Crumble the topping over the fruit. Pinch some of the topping pieces together to form clumps.
Bake: Bake until the fruit is bubbling and the topping is golden brown, about 35 minutes.
Success tips
- Use fresh strawberries rather than frozen. They will hold up much better after baking.
- Cut the strawberries into similar sized pieces. I halve or quarter the larger berries and leave the smaller berries whole.
- Adjust the sugar based on the sweetness of your strawberries. The fruit can be sweetened with anywhere from 2-4 tablespoons of sugar.
- Mix up the topping first and place it in the fridge. It will firm up a bit while you are preparing the filling. This makes it easier to crumble over the strawberries.
- After baking, allow the crisp to cool slightly. The juices will thicken as it cools.
Serving and storage
Serve warm or room temperature topped with vanilla ice cream.
Store covered in the refrigerator for up to 2 days. The topping will soften over time.
Recipe
Easy Strawberry Crisp
Ingredients
Topping:
- ⅔ cup old fashioned oats
- ⅔ cup all purpose flour
- ¼ cup light brown sugar
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup unsalted butter, melted
Filling:
- 5 cups halved/quartered fresh strawberries, approximately 2 pounds
- 1-2 tablespoons orange juice*
- ¼ teaspoon vanilla extract
- 2-4 tablespoons granulated sugar*
- ¼ cup all purpose flour
- vanilla ice cream, for serving (optional)
Instructions
- Preheat oven to 350°F with a rack in the center of the oven. Grease a 9-inch deep dish pie plate or similar sized baking dish. Set aside.
Topping:
- In a bowl, combine oats, flour, brown sugar, granulated sugar, salt, and cinnamon. Add melted butter and stir until well combined. Place in the refrigerator for several minutes while you proceed with the filling.
Filling:
- In a large bowl, combine strawberries, orange juice, vanilla, sugar, and flour. Stir gently until well combined. Scoop or dump into the prepared baking dish. 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 around the edges and the topping is light golden brown. Cool slightly, serve warm with vanilla ice cream.
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
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!
Nicole Thalmann says
What is the orange juice for in this? Can you substitute anything for this?
Allison says
It just helps make the filling juicy. You can try apple juice or water. Enjoy!