This Strawberry Crisp has a fresh and juicy strawberry filling topped with a crispy oatmeal topping.
A simple spring and summer dessert that tastes great with a scoop of vanilla ice cream.
What I Love About This Recipe
- Minimal Prep Time. You can prep this recipe in an easy 10 to 15 minutes.
- Simple Filling That Lets The Strawberries Shine. The filling is a simple mixture of fresh strawberries, sugar, vanilla and almond extracts, and cornstarch.
- Crispy Buttery Topping– what’s not to like about that?
If you’re a fan of fruit crisps, be sure to try this Blueberry Coconut Crisp and Peach Crisp.
Can I Use Frozen Strawberries?
Yes! Fresh, ripe strawberries are best but if you don’t have any, frozen strawberries are the next best thing. I don’t recommend using “fresh” strawberries outside of strawberry season. They are not juicy enough or flavorful enough for a simple recipe like this one. To use frozen strawberries, thaw them first and get rid of any liquid.
What To Bake The Crisp In?
I use a 9-inch square baking pan, a pie plate or a cast iron skillet to bake this crisp in. You can also bake it in individual ramekins. Reduce the baking time by about 10 minutes.
How To Make Strawberry Crisp
(More detailed instructions in recipe card below.)
- Prep the baking dish and oven.
- Make the filling. Stir together strawberries, sugar, extract, and cornstarch.
- Make the topping. Mix together flour, oats, brown sugar, granulated sugar, salt, cinnamon, and melted butter. Sprinkle on top of filling.
- Bake for 30 to 35 minutes.
Recipe Tip
Don’t slice the strawberries too thin. Small strawberries I slice in half, medium into 3 pieces and large into 4.
How To Store
Best eaten right away but leftovers will keep in an airtight container in the refrigerator for 3 days. Reheat and serve with a scoop of vanilla ice cream or a dollop of whipped cream. I don’t recommend freezing it.
More Strawberry Recipes
- Strawberry Layer Cake
- Strawberry Cobbler
- Strawberry Amaretto Trifle
- Strawberry Filled Angel Food Cake
- Strawberries and Cream Scones
- Strawberry Lemonade Bars
Strawberry Crisp
Ingredients
Filling
- 5 to 6 cups halved strawberries hull them first
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3 tablespoons cornstarch
Topping
- 1 cup all-purpose flour
- ¾ cup old-fashioned oats
- ½ cup packed light brown sugar
- ⅓ cup granulated sugar
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 10 tablespoons butter melted
- 2 tablespoons sliced almonds
Instructions
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Preheat oven to 350 degrees and spray a 9-ich square baking dish or deep dish pie pan with cooking spray.
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In a medium bowl stir together the strawberries, sugar, vanilla extract, almond extract, and cornstarch. Transfer to prepared baking dish.
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In a medium bowl, stir together flour, oats, brown sugar, granulated sugar, salt, cinnamon and melted butter. Drop by spoonfuls over filling.
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Bake for 30 to 35 minutes. Sprinkle almonds on for the last 10 minutes.
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Serve warm with ice cream.
Nutrition
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