There’s something deeply satisfying about a warm, bubbling Strawberry Crisp fresh from the oven. With its buttery oat topping and juicy strawberry filling, this dessert captures the essence of summer. After multiple testing sessions, I discovered the ideal balance of sweetness and texture that makes this recipe stand out. Pair it with a scoop of vanilla ice cream for an indulgent treat! For another sweet bite, check out my Strawberry Shortcake.
About Strawberry Crisp
Strawberry Crisp is more than just a dessert; it’s a celebration of fresh fruit and comforting textures. I’ve tested this recipe numerous times to find the perfect combination of ingredients that would make it a family favorite. Whether you use fresh strawberries from the local market or frozen ones, this dish offers flexibility and great flavor. Perfect for weeknight dinners or casual gatherings, it proves to be a hit every time.
- Quick prep: The whole dish comes together in about 15 minutes.
- Budget-friendly: Made with common pantry staples.
- Family favorite: A dessert that kids and adults adore.
- Fun fact: Did you know strawberries are actually a member of the rose family?
Key Ingredients & Their Roles
- Fresh Strawberries: provide the dish’s juicy base; frozen can be used too, just adjust sugar based on sweetness.
- Oats: add heartiness to the topping; use gluten-free oats for a gluten-free option.
- Coconut Oil: creates a lovely texture in the topping; substitute with vegetable oil if preferred.
- Honey or Maple Syrup: for natural sweetness; agave syrup can be a good alternative.
How to Make Strawberry Crisp
- Preheat your oven to 375°F (190°C) and place a rack in the center. In a microwave-safe bowl, melt the butter and coconut oil together for about 30 seconds, then in 15-second bursts until fully melted.
- Incorporate the oats, flour, baking powder, cinnamon, salt, granulated sugar, coconut sugar, and lemon zest into the melted mixture. Stir until clumps form, and then refrigerate while preparing the filling.
- Hull and quarter about 2 pounds of strawberries, resulting in roughly 6 cups. In a large bowl, combine them with cornstarch, honey, lemon juice, and vanilla, mixing gently to coat.
- Transfer the strawberry mixture to a 9×9-inch baking dish, ensuring you include all juices. Sprinkle the oat topping evenly over the strawberries. Bake for 40-50 minutes until the topping is golden brown and the fruit is bubbly.
Pro Tips & Troubleshooting
- When preparing the topping, don’t worry if some clumps are larger; they’ll add delightful texture.
- If your strawberries seem overly juicy, add an extra teaspoon of cornstarch to help thicken the filling.
- Feel free to double the recipe for a larger crowd by using a 9×13-inch baking dish—it works beautifully!
Storage & Make-Ahead Guide
This Strawberry Crisp can be stored in the refrigerator for up to 5 days. If you want to freeze it, it can last up to 3 months. Reheat portions in a 350°F (175°C) oven for about 15-20 minutes. During my testing, I found freezing didn’t compromise the taste or texture much at all!
What to Serve With Strawberry Crisp
This treat shines when served warm with vanilla ice cream or a dollop of Greek yogurt. You might also enjoy it alongside my Avocado Toast with Egg for a balanced brunch.
Frequently Asked Questions
- Can I use frozen strawberries? Yes, just adjust the amount of sugar depending on their sweetness.
- What can I substitute for coconut oil? Vegetable oil works well and should provide similar results.
- How do I know when it’s done baking? Look for a golden-brown topping and bubbling fruit underneath.
- Can I make this ahead of time? Yes, prepare the crisp and bake it just before serving for the best texture.
- What’s the best way to enjoy leftovers? Warm it up in the oven and serve with ice cream for a delightful treat.
Final Thoughts
Strawberry Crisp is one of those recipes that becomes a treasured staple in any home. I recommend enjoying it fresh out of the oven, melting ice cream slightly pooling around the edges. I can’t wait to hear how you enjoy it!
More Recipes You’ll Love
- Strawberry Shortcake – a classic dessert that highlights the natural sweetness of strawberries
- Strawberry Cream Cake – a light and fluffy cake that pairs perfectly with the berry crisp
- Apple Crisp – a similar crisp texture using apples for a comforting fall dessert
Strawberry Crisp
Ingredients
Topping
- 1/4 cup unsalted butter cut into large pieces
- 1/4 cup coconut oil
- 2/3 cup old-fashioned rolled oats
- 2/3 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 3 tablespoons granulated sugar
- 3 tablespoons coconut sugar or light brown sugar
- 1 medium lemon zest from one lemon
Filling
- 2 pounds fresh strawberries hulled and quartered
- 3 tablespoons cornstarch plus 1 to 2 teaspoons if berries are juicy
- 1/3 cup honey or maple syrup
- 1 medium lemon juice juice the lemon you zested
- 2 teaspoons vanilla extract
Instructions
Prepare the Topping
- In a medium microwave-safe bowl, melt the butter and coconut oil together. Heat for 30 seconds, then in 15-second bursts until fully melted.1/4 cup unsalted butter, 1/4 cup coconut oil
- Stir in oats, flour, baking powder, cinnamon, salt, granulated sugar, coconut sugar, and lemon zest until clumps form. Refrigerate while preparing the filling.2/3 cup old-fashioned rolled oats, 2/3 cup white whole wheat flour, 1 teaspoon baking powder, 1/4 teaspoon ground cinnamon, 1/4 teaspoon kosher salt, 3 tablespoons granulated sugar, 3 tablespoons coconut sugar or light brown sugar
Prepare the Filling
- Hull and quarter strawberries, then mix with cornstarch, honey, lemon juice, and vanilla in a large bowl.1 medium lemon zest, 2 pounds fresh strawberries, 3 tablespoons cornstarch, 1/3 cup honey or maple syrup
- Transfer strawberry mixture to a baking dish, sprinkle topping evenly, and bake until golden brown and bubbling, about 40-50 minutes.
Notes
Fresh strawberries can be replaced with frozen, adjusting sugar to taste. Enjoy warm with ice cream or yogurt.