strawberry crisp

This Fresh Strawberry Crisp is the best summer dessert ever! Fresh juicy strawberries are topped with a buttery and crumbly oat topping, and is absolutely swoothworthy with a big scoop of vanilla ice cream on top!

Strawberry Crisp Recipe

strawberries,

white sugar

vanilla extract

cornstarch

all purpose flour

old fashioned oats

brown sugar

salt

cinnamon

(1 stick) butter, (melted)

Preheat oven to 350 degrees. Grease a deep dish pie plate or large baking dish with butter or cooking spray and set aside.

Combine the chopped strawberries and sugar in a large bowl and mix until the strawberries fully absorb the sugar. Add in the cornstarch and vanilla extract and stir until all of the strawberries are evenly coated. Pour into the prepared baking dish.

In a separate medium size bowl, combine the flour, oats, brown sugar, granulated sugar, salt, and cinnamon. Pour in the melted butter and stir well until well coated and crumbly. Sprinkle the crumb mixture evenly over the top of the strawberries.

Bake in the preheated oven for 35-40 minutes until fruit is bubbly and topping is golden brown. Allow to cool slightly before serving. Serve warm with vanilla ice cream on top. Enjoy!

https://embed.mediavine.com/videos/tmvjfs6yhy8lihmev8q4

Fresh Strawberry Crisp

Sweet and juicy strawberries topped with a buttery brown sugar oat crumble. This delicious fruit crisp comes together in minutes and it is sure to be a crowd pleaser.

Easy Strawberry Crisp

strawberries (approx 2 pounds)

orange juice

sugar

unsalted butter (melted)

Vanilla ice cream (for serving (optional))

Preheat oven to 350°F. Grease a 9 1/2 inch deep dish pie plate or similar sized baking dish. Set aside.

In a large bowl, combine all filling ingredients. Stir gently until well combined. Dump into prepared baking dish.

Filling:

In a large bowl, combine oats, flour, sugars, salt and cinnamon. Add melted butter and stir until well combined. 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 and juicy and the topping is light golden brown. Cool slightly, serve warm with vanilla ice cream.

Topping:

https://embed.mediavine.com/videos/xeu0mf2unpg3xasjdb4u

Easy Strawberry Crisp – Sweet and juicy strawberries topped with a buttery brown sugar oat crumble.

This warm strawberry vanilla crisp with buttery brown sugar oat streusel comes together quickly. Review the recipe notes before starting.

Strawberry Vanilla Crisp

(1080 grams) chopped strawberries*

(30 grams) all-purpose flour

(130 grams) granulated sugar

vanilla bean*

(84 grams) all-purpose flour (spoon & leveled)

(133 grams) packed light or dark brown sugar

Tablespoons (86 grams) unsalted butter,

(65 grams) old-fashioned whole rolled oats (or quick oats)*

(35 grams) sliced almonds

Preheat the oven to 350°F (177°C). Lightly grease a 9-inch baking dish (circle or square or any similar size pan that can hold about 2 quarts). Set aside.

Make the filling

Combine strawberries with the flour, sugar, vanilla extract, and vanilla beans in a large bowl. Toss gently until combine, then spoon and spread into prepared baking dish.

Make the topping

Whisk the flour, brown sugar, cinnamon, and salt together. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Stir in the oats. Sprinkle over filling. It seems like a lot of topping, but it will cook down. Top evenly with almonds, if using.

Bake for 40-45 minutes until the topping is golden brown and the strawberry juices are bubbling around the edges. Remove from the oven, place on a wire rack, and cool for 5 minutes before serving. Tastes excellent with a scoop of vanilla ice cream on top.

You can serve this dessert warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.

Thumbs up Sally! Took this dessert to friends for dinner. Both kids and adults raved that it was soooo delicious!!!

Love this recipe, especially the ideal ratios in the topping.  For make-ahead, I mix just the dry ingredients for a crisp topping and put them in the freezer in a ziploc bag with instructions about how much butter to add later.  (You could just store the mix in the pantry, but you have to make sure there is no air in the ziploc bag or the brown sugar gets hard.) This makes the whole recipe come together really quickly when you have fresh berries available.

I made it and it was so so delicious! Thanks for sharing it &lt;3

Exactly what I hoped for in a dessert for Sunday lunch.....easy, used fresh fruit, delicious!   My entire family enjoyed this dessert.....comments were: “ not too sweet, fresh berry taste, and topping crunch made it so good!”   Served it with a natural vanilla ice cream.  Fairly new to your site and I really like everything I have tried.  Thank you.

All the stars aligned for me on this recipe! The same day my vanilla beans arrived, the farmers market had fresh strawberries!  I will definitely make this again! It was so good with vanilla ice cream! Thanks Sally!

I made this for the alternate June challenge recipe. Made it in individual bowls (made 6 bowls) for company.  Very easy to make but next time I would cut down on the sugar because it was too sweet for my palate.

Great recipe! My family loved the crisp topping and the strawberries were the perfect amount of sweetness. Thanks Sally!

Made this as the alternative June baking challenge recipe and it was a hit. As my strawberries were quite sweet I substituted some of the sugar for coconut sugar and it was still sweet. Love serving this with natural Greek yogurt.

I’m all about fruit crisps this summer and this strawberry recipe is amazing!  Easy to assemble and loved adding in the vanilla bean, gives it that extra yummy vanilla flavor. I don’t think leftovers will last long ☺️ Thank you

This is SO GOOD! Made it for the June baking challenge. 

Used frozen sliced strawberries (chopped them up a bit more), end result it was a little runny but not too soupy like others have said. 

I used all-purpose flour in the filling mixture but used the last of my AP flour in the streusel topping, but accidentally added oats before butter. So did it over again but had to use bread flour.  First time ever cutting in butter and should have more as wasn't super crumbly but still pretty crumbly enough and crispy topping after baking. Bread flour seemed to be fine overall though. 

This desert was so good, had a big bowl of it (5min after baking) with a big helping of vanilla bean ice cream.

The vanilla extract plus vanilla bean adds good flavour!

It tasted great, though a little sweet. I would have added a squeeze of lemon or even just some lemon zest to break up the sweetness. My berries must have been very juicy, as it didn't set up quite as expected. Still very tasty.

I needed a dessert to take to a friend's house for dinner and really wanted to use strawberries! I didn't even pick the recipe until after 1 p.m. and it was done by 3. Delicious, simple, fast, and it even looked impressive. Perfect with vanilla ice cream for an easy summer dessert. I will try this again and mix in some other kinds of fruit. Thank you!

I made this with 4 cups of strawberries and 2 cups of rhubarb. It was amazing, especially the topping. I've tried other crisp toppings but none has turned out this perfectly...it had the perfect amount of crunch. Incredible recipe, Sally!

I love your recipes, and this is easily one of my favourites. It’s perfectly sweet, crispy, and summery :) I wrote a post about it on my blog, https://www.you-had-me-at-sew.com. Thanks for all the work you put into your recipes!

I sure wish I could submit a photo in the comment section because mine looks amazing. 
Thank you Sally for all your recipes they are my go to!

Healthy strawberry crisp recipe with a gluten-free, grain-free, nutty topping—perfectly portioned into individual servings.

Strawberry Crisp

cooking spray

strawberries

honey

cornstarch (or arrowroot for Paleo)

almonds

pecans

walnuts

almond flour

Almond Flour

Cooking spray is a spray form of an oil as a lubricant, lecithin as an emulsifier, and a propellant such as food-grade alcohol, nitrous oxide, carbon dioxide or propane. Cooking spray is applied to frying pans and other cookware to prevent food from sticking. Traditionally, cooks used butter, shortening, or oils poured or rubbed on...

Preheat oven to 350F.  Spray (8) eight 4-inch ramekins with oil.

In a large bowl combine the strawberries, honey and orange juice in large bowl, sprinkle with cornstarch and toss until fruit is coated.

Transfer to the ramekins.

Combine the remaining nut topping ingredients in a medium bowl with a fork and sprinkle over the fruit.

Bake 40 minutes or until the top is golden and the berries are soft and bubbly.

Serve warm, with 1 tablespoon of ice cream or whipped cream, if desired.

This is satisfyingly sweet and crunchy. A delicious dessert treat. Didn't have ramekins so I made in an 8x8 cake pan. The strawberries were bubbling and soft, and the topping browned and crisp in 30 minutes. It was a little runny so next time I will add 1/2 tablespoon more of cornstarch to better thicken the juices.

My husband really enjoys this, and it’s so easy to make.  He tops his off with the Romanoff sauce  Thank you for both recipes!

My go to for a light desert. Love this with vanilla Halotop ice-cream.

A delicious spring time dessert. Made in an 8 x 8 pan and baked 40 minutes. Served warm with a little no fat whipped cream. Easy to put together.

This topping has seriously become a staple for ANY crisp I make. Love your recipes! I've been following you for over 6 years :) I am never disappointed, Thank you, Gina!

This gluten free strawberry crisp is the perfect easy, no-fuss summer dessert. It combines a sweet, juicy strawberry filling with a crisp, buttery oat streusel topping. You can easily whip it up in about 15 minutes, and then just let it do its thing in the oven. It’s a one-bowl, fail-proof recipe and you’d never know it’s gluten free. 

Easy Gluten Free Strawberry Crisp

120 g (1 cup) plain gluten free flour blend

75 g (¼ cup + 2 tbsp) light brown soft sugar

65 g (4½ tbsp) cold unsalted butter, cubed

65 g (⅔ cup) gluten free old-fashioned whole rolled oats

25-50 g (2-4 tbsp) caster/superfine sugar

g (2½ tbsp) cornstarch (US)/cornflour (UK)

lemon juice

vanilla bean paste ((or 2 tsp vanilla extract))

Adjust the oven rack to the middle position and pre-heat the oven to 350ºF (180ºC).You&#39;ll need a 9-inch (23cm) skillet, pie dish or round baking pan for this recipe. The recipe also works in a 10-inch (25cm) skillet/pan, but the layers of strawberry filling and streusel topping will the thinner in that case. An 8-inch (20cm) skillet/pan would be too small.

In a large bowl, whisk together the gluten free flour blend, light brown sugar, xanthan gum and salt.

Add the cubed cold butter and rub it into the dry ingredients with your fingertips until you get a crumbly mixture that forms clumps when you press it together.

Add the oats, mix well to combine and then use your fingertips to work the oats into the streusel topping – that way, they&#39;ll be better incorporated with the rest of the topping, which will give you a better texture once baked.Your final topping should be a mixture of small “crumbs” and larger pea- and walnut-sized pieces. (See blog post for photos.)

Set aside until needed (at room temperature, no need to refrigerate).

Streusel topping:

Add the sliced strawberries, sugar, cornstarch (US)/cornflour (UK), lemon juice and vanilla to the 9-inch (23cm) skillet/pan, and toss everything together until well combined. Arrange the filling in a fairly even layer.

Strawberry filling:

Sprinkle the streusel topping evenly over the strawberry filling. It&#39;s OK if some of the strawberry filling peeks through the streusel here and there.

Bake at 350ºF (180ºC) for about 45-50 minutes or until the topping is deep golden brown, the juices are vigorously bubbling all around the edges of the skillet/pan and the filling reaches about 195ºF (90ºC).Tip: For cornstarch (US)/cornflour (UK) to reach its maximum thickening power, the liquid (in this case, the strawberry juices) must come to a boil. Just insert a digital food thermometer into the centre of the crisp: if the temperature is at 195ºF (90ºC) or higher, the crisp is done.

Allow the crisp to cool until warm, then use a large serving spoon to scoop individual portions into bowls, and serve with some vanilla ice cream.

Assembling &amp; baking the strawberry crisp:

The gluten free strawberry crisp is at its best on the day of baking, served either warm or cooled completely to room temperature. However, it also keeps well covered in the fridge for 2-3 days (you can reheat it before serving, either in a microwave or a 350ºF/180ºC oven).

Storage:

This was very good!  I used Bob's Red Mill Gluten Free 1 to 1 Baking Flour and had to sub GF DF butter for my GF-DF guests - it turned out great, and went well with coconut vanilla ice cream!  I plan to try this again with a mix of berries...thank you!

I made this strawberry crisp last night, because I had freshly picked strawberries from my local  farm stand. It was so yummy! I cut the recipe in half for us, so baking in my 8 inch cast-iron skillet was perfect!

Top 5 strawberry crisp recipes from across the web

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Easy Strawberry Crisp

Strawberry Vanilla Crisp

Strawberry Crisp

Easy Gluten Free Strawberry Crisp

Top 5 strawberry crisp recipes from across the web

The most viewed strawberry crisp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Crisp Recipe

Easy Strawberry Crisp

Strawberry Vanilla Crisp

Strawberry Crisp

Easy Gluten Free Strawberry Crisp

The most viewed strawberry crisp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine