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. In our family, if my mom offers to make dessert, we all know that it will be crumble, crisp, buckle, or cobbler of some sort. In fact, my son started to document the differences in each of these desserts, which is when we discovered that there is a similar dessert called a ‘boy bait’. I swear…look it up!
This Easy Strawberry Crisp recipe simply relies on the oven heat that forces the juicy strawberries to release that juice, which then thickens from the addition of corn starch.
What’s the difference between a Strawberry Crumble and a Strawberry Crisp?
Well, it comes down to one simple ingredient…rolled oats! The Crumble topping doesn’t have oatmeal, while the Crisp topping does have rolled oats.
But that’s the only way these desserts are different.
What they both have in common is that they are extraordinarily easy to prepare, make great use of fresh strawberries, and are universally welcome following any dinner. In fact, I’ll eagerly order a humble crisp or crumble even with much fancier desserts on the menu at any restaurant.
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.
I don’t have Strawberries! What Other Fruit Can I Use in This Crisp Recipe?
While this recipe specifically says that it is a “Strawberry Crisp Recipe”, you can easily substitute any fruit! Two pounds or 6-7 cups of your favorite fruit will work just fine.
Frozen or Fresh Berries?
While this is a great recipe to use up some of your bounty during Strawberry season, you can absolutely 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, just add another 1/4 – 1/2 tablespoon of cornstarch when you sprinkle it over the frozen fruit.
Adjust Your Sugar
If you have a peck of sweet strawberries, you could actually leave out the sugar sprinkled over the berries. If your berries are on the tart side, then maybe go up to 1/3 cup of sugar. It’s a personal preference, but with the sugar in the topping, I feel that very little is actually 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 your dessert, try some of these variations this time or the 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 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
- Preheat the oven to 350°
- 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.
A big scoop of Vanilla Ice Cream or a dollop of whipping cream is delightful over the top of your Strawberry Crisp.
If you have any leftovers, store them in an airtight container. The topping will become less crisp as it soaks up the strawberry syrup, but it will still be tasty.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 521Total Fat: 32gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 81mgSodium: 33mgCarbohydrates: 56gFiber: 4gSugar: 29gProtein: 5g
Looking for More Strawberry Dessert Recipes?
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