Strawberry Crisp Recipe
Looking for a quick and simple Strawberry Dessert? This easy Strawberry Crisp Recipe requires just 15 minutes of hands-on time. Then the oven works its magic, resulting in strawberries swimming in their lovely syrup and topped with a crunchy, crumbly oatmeal streusel.
Every family has those anecdotes that follow certain members. If my mom offers to make dessert, we all know it will be crumble, crisp, buckle, or cobbler. My son started documenting the differences in each dessert, which is when we discovered a similar dessert called a ‘boy bait.’ I swear…look it up!
This Easy Strawberry Crisp recipe relies on the oven heat to force the juicy strawberries to release their juice, which then thickens with the addition of cornstarch.
Table of Contents
Frequently Asked Questions About Making Strawberry Crisp
Well, it comes down to one simple ingredient: rolled oats! The crumble topping doesn’t have oatmeal, while the crispy topping does.
But that’s the only way these desserts are different. They both have the common trait of being extraordinarily easy to prepare, using fresh strawberries, and being universally welcome following any dinner. I’ll eagerly order a humble crisp or crumble at any restaurant, even with much fancier desserts.
If you are looking for a recipe for a Strawberry Crumble, have no fear, I’ve got you covered there too. Just pop on over for our Strawberry Crumble Recipe here.
While this recipe specifically says it is a “Strawberry Crisp Recipe,” you can easily substitute any fruit! Two pounds or 6-7 cups of your favorite fruit will work fine.
While this is a great recipe to use up some of your bounty during Strawberry season, you can use frozen berries in any fruit crisp recipe! Use the same amount of frozen as you would fresh fruit. The freezing process does break down the cell wall of the fruit, making it softer and juicier when it thaws. Accordingly, add another 1/4 – 1/2 tablespoon of cornstarch when you sprinkle it over the frozen fruit.
Adjust Your Sugar
If you have a bunch of especially sweet strawberries, you could leave out the sugar sprinkled over them. If your berries are on the tart side, maybe add 1/3 cup of sugar. It’s a personal preference, but with the sugar in the topping, I feel that very little is needed with the berries.
Variations To This Strawberry Crisp Recipe
I am partial to a very simple, crisp dessert; maybe I’ll add a few almonds or pecans to the topping from time to time. But if you want to jazz up your dessert, try some of these variations this time or next time to see which you like better!
- Some chopped nuts to the crisp topping (1/2 cup)
- Some shredded coconut to the crisp topping (1/2 cup)
- 1 teaspoon of cinnamon added to the topping
- 1 teaspoon vanilla extract to the strawberries
- A little grated lemon peel to the strawberries
Strawberry Crisp
Ingredients
- Strawberry Filling
- 1 pound of fresh strawberries washed
- 2 tablespoons of corn starch
- 1/8 – 1/3 cup of sugar
- Oat Steusel Topping
- 1 cup of rolled oats
- 1/2 cup of all-purpose flour can substitute whole wheat flour or almond flour
- 1/2 cup of brown sugar
- 1/4 cup of white sugar
- 1 stick / 8 ounce of unsalted butter at room temperature or melted
- 1/2 teaspoon cinnamon
- pinch of salt
Instructions
- Preheat the oven to 350F°
- Cut large strawberries in half and place them in a 7' X 11' baking dish. Sprinkle the strawberries with cornstarch and sugar.
- In a medium bowl, mix all dry oat topping ingredients.
- Add room temperature or melted butter to dry ingredients and use your fingers or a spoon to combine until crumbly. You don't want any flour left after you've crumbled everything together. (If you have time, do this in advance and then freeze for a bit. This will result in crumbs that hold together better)
- Evenly distribute the crisp crumble over the strawberry mixture.
- Bake for 45-50 minutes until bubbly around the edges. The bubbly part is important, that's how you know the strawberries are cooked and have released their juices.
- Let stand for a few minutes before serving.
Notes
Nutrition
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