Love strawberries? Love dessert? Try this fresh homemade strawberry crisp! Juicy strawberries with a crunchy and hearty oat crisp topping. It’s super easy to make and is such a perfect summer dessert.
This Strawberry Crisp is Fresh and Easy to Make
For some reason I don’t love strawberry pie but I’ll take a strawberry crisp just about any day. Or strawberry crumble if you want to call it that. The crunchy, hearty crisp topping paired with sweet, juicy strawberries is just a perfect summertime dessert. It’s kind of like eating a warm oatmeal cookie with sweet berries. If you’ve never tried roasted strawberry desserts before, then I’d recommend adding this one to the top of your list!
If it’s an added bonus, this strawberry crisp is also crazy easy to make. You don’t need an electric mixer or any fancy gadgets–just a few mixing bowls, cutting board, and knife. It is a perfect recipe for those days when you want a dessert that you can just toss together and throw into the oven!
Ingredients Needed
FOR THE STRAWBERRIES
- Fresh strawberries, chopped into quarters (or eighths if you purchased giant strawberries).
- Granulated sugar
- Flour–this will help thicken the juices so that your crisp doesn’t become too runny
- Lemon zest
- Vanilla
FOR THE OAT CRISP (OAT CRUMBLE)
- Flour
- Rolled oats
- Light brown sugar and granulated sugar
- Ground cinnamon
- Kosher salt
- Unsalted butter, melted
How to Make the Best Strawberry Crisp
I can write the steps for this recipe in almost one sentence: toss the berry ingredients together, toss the oat crisp ingredients together, and then bake. It’s that easy! Do you even need to scroll down to the full recipe? Ok let’s be real most of you will probably skip to the recipe or you just need it for measurements. However, like I said one of my favorite things about this strawberry crisp is how simple it is.
Toss strawberries with ingredients 
Top with Oat Crisp
Here are some tips for making a really great and flavorful crisp, and of course how to enjoy it:
Don’t skip the lemon zest and vanilla: both of these ingredients bring brightness and depth to the strawberries. They round out the flavor so make sure you do not skip them! Run to the store and buy a lemon and microplane zester if you don’t have them handy.
Use fresh strawberries if possible: if you’re making this in the summer, then hopefully fresh strawberries are abundant and easy to come by. The issue with frozen strawberries is the extra moisture they release when thawed. If you must use frozen (say you’re making this in December for some reason and I respect you for doing that), then try to blot away the excess moisture.
Use rolled oats and not quick oats: for a heartier texture, flavor, and better crunch, make sure to use rolled oats (old fashioned oats) instead of quick oats. Quick oats do not have as much texture and that’s something I definitely don’t want you to miss! Learn about the difference from this article I snagged from Quaker.
Serve with vanilla ice cream: need I say more?
Some Ideas for Modifications
Yes, you can make this recipe even better! Here are some ideas
- Use browned butter instead of just melted butter in the oat crisp. I have a section on how to brown butter in my recipe for brown butter blondies or brown butter cinnamon rolls.
- Substitute some of the strawberries for rhubarb
- Substitute all of the strawberries for any other berry of you choice (or a mix)–blackberries, blueberries, raspberries, all of them maybe?
How to Store Leftovers
Store leftover crisp in an airtight container in the fridge for up to 3 days. Make sure not to put vanilla ice cream on top of any crisp that you plan on keeping leftover.
Did You Make This Recipe?
If so, I’d love to hear from you! Please leave a rating and/or comment to spread the love and help others find this recipe.
Also feel free take a picture and share it with me on Instagram @toppedwithhoney. Looking forward to seeing your fresh strawberry crisp!
If you’re not ready to bake yet, no problem! Simply hover over any image in this post (pick your favorite), or tap if you’re on mobile, and click the pin icon in the corner to save for later.
Roasted Strawberry Banana Muffins
Lemon Bars with Brown Sugar Strawberries
Easy Homemade Strawberry Crisp
Easy Homemade Strawberry Crisp
Ingredients
Strawberries
- 4 heaping cups chopped strawberries
- 4 tbsp granulated sugar
- 1½ tbsp all-purpose flour
- 1 tsp fresh lemon zest
- ½ tsp vanilla extract
Oat Crisp
- ¾ cup all-purpose flour
- ¾ cup rolled oats
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- ½ tsp fine kosher salt
- ½ cup melted butter
For Serving
- vanilla ice cream
- fresh strawberries
Instructions
- Preheat your oven to 350°F (180°C) and grease the baking dish of your choice. A 8×10, 9×9, or 10 inch round pie dish all work great.
- In a large bowl, toss the chopped strawberries with the sugar, 1½ tbsp flour, lemon zest, and vanilla until they are evenly coated. Transfer the berries to your baking dish and arrange in an even layer on the bottom.
- In a separate bowl, mix the flour, rolled oats, brown sugar, granulated sugar, cinnamon, and salt together until well combined. Then, pour the melted butter over the mixture and use a spatula to fold until a dough comes together.
- Sprinkle the crisp on top of the strawberries.
- Bake for 35-40 minutes, or until the strawberries are bubbling and crisp is a light brown. Let cool for 10 minutes. Then, serve warm with vanilla ice cream and fresh strawberries.
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