Strawberry Crisp: Fresh, Juicy and Delicious

Strawberry Crisp is a delicious taste of summer in every bite. With its crumbly, cinnamon-flavored crisp topping over brightly colored, juicy strawberries, it’s well, irresistible. When you top it with melting vanilla ice cream, it becomes… heavenly.

Top view of Strawberry Crisp with a serving missing.

As berry season comes into full swing, I’m dreaming of berries of all sorts. But there is something incredible about strawberries, one of the first to arrive on the scene.

It’s like opening the gate to a new season filled with endless possibilities.

And it all begins with strawberries.

Strawberry Crisp

This strawberry crisp to incredibly easy to toss together. It requires only a few ingredients and a bit of time bubbling in the oven.

And I promise you, that aroma wafting from your oven, is a wait you’ll gladly endure. It’s one I sign up for every spring and summer.

Bowl of freshly cut strawberries

Keeping Strawberry Crisp from Getting Soggy

Strawberries are filled with water. It’s what makes them juicy and delicious and utterly addictive.

When strawberries are ripe, they contain even more water.

This is where we add cornstarch. It helps thicken the strawberry sauce. The amount is a bit subjective and how much to add comes with experience. 

However, if your strawberries are very ripe, add 1 to 2 tablespoon more of cornstarch. 

If your strawberries are store-bought, likely additional cornstarch will not be needed.

It is important, however, to bake the crisp until the strawberry filling is bubbling. It’s what helps activate the cornstarch and helps thicken the filling. 

Strawberry Crisp ingredients on a wooden sandwich board

Strawberry Crisp Ingredients

This simple crisp requires ingredients you most likely already have on hand. Except, perhaps, for fresh strawberries.

Here’s what you’ll need: 

  • Strawberries: You will need 2 lbs of fresh strawberries. Or, about 1 1/2 quarts. 
  • Sugar: Brown sugar is added to the topping to bringing additional moisture, chewiness, and beautiful, golden color. Granulated sugar is used to sweeten the strawberries.
  • Cornstarch: This thickening agent will bind the berries together resulting in a beautiful texture. 
  • All purpose Flour and Old Fashioned Oats: These ingredients are the base and texture of the crisp topping.
  • Cinnamon and Salt: Flavors the crisp with delicious, warming spice. Salt enhances the strawberries’ flavor. 
  • Butter: Melted butter adds additional moisture and flavor to the topping.

Unbaked Strawberry Crisp in an Oval Baking Dish

How to Make Strawberry Crisp

  1. Preheat the oven to 350 degrees and coat a 1½-quart baking dish with cooking spray.
  2. Make Crisp Topping: Add oats, flour, brown sugar baking powder, cinnamon, and salt in a medium bowl; stir. Then add the melted butter and mix to combine. Set aside.
  3. Make Strawberry Filling: Hull and remove stems from fresh strawberries. Half any large strawberries and add to a bowl. Sprinkle the cornstarch over the strawberries and toss to coat. Stir in the sugar and vanilla with a spatula and transfer to the prepared baking dish.
  4. Sprinkle Topping: Evenly sprinkle the crisp topping over the strawberries.
  5. Bake the Crisp: Bake for 30 to 40 minutes, or until the topping is golden and the strawberry filling is bubbling. It’s important that the filling bubbles as that will cause the cornstarch to activate and thicken the sauce.

Top view of Strawberry Crisp with a spoon

 

More Fruit Desserts You’ll Want to Try

Bowl of Strawberry Crisp with melting vanilla ice cream.

And don’t forget the ice cream. Seriously! Can’t you almost taste it?

Closeup view of Strawberry Crisp with vanilla ice cream.

Closeup view of white bowl with Strawberry Crisp and ice cream.

Strawberry Crisp Recipe

Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Strawberry Crisp is a delicious taste of summer in every bite. With its crumbly, cinnamon-flavored crisp topping over brightly colored, juicy strawberries, it's well, irresistible. When you top it with melting vanilla ice cream, it becomes... heavenly.

Ingredients

Crisp Topping

  • 3/4 cup old fashioned oats
  • 1 cup all-purpose flour
  • 3/4 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 8 tablespoons butter, melted

Strawberry Crisp Filling

  • 2 lbs fresh strawberries
  • 3 tablespoons cornstarch
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla

Instructions

  1. Preheat the oven to 350 degrees and coat a 1½-quart baking dish with cooking spray.
  2. Make Crisp Topping: Add oats, flour, brown sugar baking powder, cinnamon, and salt in a medium bowl; stir. Then add the melted butter and mix to combine. Set aside.
  3. Make Strawberry Filling: Hull and remove stems from fresh strawberries. Half any large strawberries and add to a bowl. Sprinkle the cornstarch over the strawberries and toss to coat. Stir in the sugar and vanilla with a spatula and transfer to the prepared baking dish.
  4. Sprinkle Topping: Evenly sprinkle the crisp topping over the strawberries.
  5. Bake the Crisp: Bake for 30 to 40 minutes, or until the topping is golden and the strawberry filling is bubbling. It's important that the filling bubbles as that will cause the cornstarch to activate and thicken the sauce.
  6. Serve: Let stand for a few minutes before serving. We love a scoop of vanilla ice cream with the crisp. It's utterly divine when melting into the crisp topping.

Notes

Thickening the Filling:

Be sure to bake the crisp long enough that the topping has become a deep golden color and the filling is bubbling around the edges. This allows the filling to thicken. Otherwise, there will additional liquid in the middle. If this happens, return the crisp to the oven. It's hard to predict how thick the sauce will become as strawberries vary in their juiciness. The crisp will continue to thicken as it cools.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 351Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 261mgCarbohydrates: 58gFiber: 4gSugar: 35gProtein: 4g

Did you make this recipe?

Follow me on Pinterest for more and use the "Pin" button at the top of the recipe card.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.