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!
Kellylee says
My kids LOVED this!
Allison says
I’m so glad! Thanks for taking the time to comment. 🙂
Rae says
Made it for Christmas 2020. Easy , fast and delicious!
Allison says
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Annette says
This was very good.
Allison says
Thanks, Annette. I’m glad you enjoyed it!
Siarra says
Wow wow wow!!! This recipe is a keeper! This crisp will be gone by tomorrow guaranteed. We do Sunday Sundaes where the kids do chores to earn ice cream and special toppings and they will definitely be loving this tomorrow night! The crisp may be the star this week though.. not the ice cream!
Allison says
Thanks for the kind review! I’m glad you enjoyed it. 🙂
Julia says
Super Delicious!! Easy to make, and over the top tasty with fresh strawberries!
Allison says
I’m glad you enjoyed it! 🙂
Diane says
Should this be baked covered or incovered?
Allison says
Uncovered. The topping might get wet and it won’t turn golden brown if it’s covered. Enjoy!
Bob Fassiotto says
My daughter Madison and her dear friend Jane made this recipe…. it lastest almost a day. It was so delicious
Lorie says
Do you mean a 9-1/2 inch WIDE pie plate?
Allison says
Yes, wide. It calls for a 9-1/2 inch DEEP DISH pie plate. By “deep dish” I mean a pie plate that isn’t shallow.
Maureen Fagné says
Delicious!! My family loved it !
Allison says
I’m so glad! Thanks for stopping by. 🙂
Sandi Baker says
Best Strawberry Crisp I’ve ever made🤘
Allison says
Yay! Thanks for stopping by. 🙂
Suzita8 says
Delicious! However, WAY too sweet. It tastes a little too much like jam with crumble. I would recommend omitting the granulated sugar in the filling (strawberries are sooo good anyway!) and also in the crumble part. Also, adding a touch of lemon juice to the strawberry goo for that hint of lemon zest. Voila!
Allison says
Hi! You must have super sweet strawberries. Lucky you! 🙂 Thanks for sharing your experience.