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Strawberry Crisp (aka Strawberry Crumble) – Fresh, juicy strawberries are topped with a buttery brown sugar and oat crumb topping. Enjoy this summer dessert warm with a scoop of vanilla ice cream on top!
Fruit crisps are such an easy dessert to make and can save you from throwing out almost any fruit that is on the verge of expiration. Plus, I’m a huge fan of that buttery streusel topping!
Since summer strawberries are in season, I wanted to do something more than just make my Low-Sugar Strawberry Freezer Jam. Making Strawberry Crisp was an obvious choice!
Strawberry Crisp, also known as Strawberry Crumble, is made with fresh strawberries and a crispy crumb topping.
This recipe uses two pounds of fresh strawberries, a little lemon juice to brighten the flavors, a little sugar to enhance the sweetness of the berries, and cornstarch to thicken the sauce.
The crumble on top has butter, hearty oats, flour, a combination of brown and white sugars, and a little cinnamon and salt for extra flavor. My personal preference is to sprinkle it in big clumps on top for extra chewiness.
I also have a recipe for a gluten-free crisp topping that uses nuts and almond flour for the crispy crumb streusel. It would work well for this strawberry crisp too.
Of course any fruit crisp is better with a little vanilla ice cream or whipped cream on top. You can mix up the flavors too. We love adding apples to this strawberry crisp.
Definitely give this strawberry crisp a try before summer is over! You won’t regret it!
- 2 lbs (5-6 cups) fresh strawberries, hulled and quartered
- 1/4 cup (+) granulated sugar (add more to taste, if needed)
- 3-4 Tbsp cornstarch (3 Tbsp for firm berries OR 4 Tbsp for soft/juicy berries)
- 1 Tbsp lemon juice
- 2/3 cup old fashioned oats
- 2/3 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/2 butter, cold
- Vanilla Ice Cream or Sweetened Whipped Cream, for serving
- Preheat oven to 350˚F. Lightly grease a 9-inch round deep pie dish or 9x13-inch baking dish with cooking spray.
- In a large bowl combine the strawberries with the sugar, cornstarch, and lemon juice. Fold until all fruit is coated. Empty strawberries into the prepared baking dish.
- In a separate bowl, combine the oats, flour, brown sugar, granulated sugar, salt, and cinnamon. Stir together. Cut in the butter with a fork or pastry blender. Use hands to help the crumble come together into chunks. (I like to keep the chunks a little bigger.) Sprinkle crisp topping over the strawberries.
- Bake at 350˚F for 30-40 minutes or until the fruit bubbles in the center and the crisp browns on top. Check the crumble around 25 minutes and cover with foil if it's browning faster than the center bubbles.
- Serve warm with a scoop of vanilla ice cream or sweetened whipped cream. Cover and refrigerate any leftovers.
*Recipe altered from Julie's Eats & Treats