This easy Strawberry Crisp is a simple summer dessert made with juicy, fresh strawberries and a buttery cinnamon oat topping that bakes until golden, bubbling, and irresistible.

It's the kind of fruit dessert I love most in late spring and summer: unfussy, filled with seasonal berries, and especially delicious served warm with a scoop of vanilla ice cream.

A white oval baking dish filled with strawberry crisp, partially served with a spoon, placed on a white wooden surface.

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Recipe Overview

This Strawberry Crisp is made with fresh strawberries tossed with sugar, vanilla, and cornstarch, then topped with a buttery oat crumble. As it bakes, the berries become sweet and jammy while the topping turns crisp and golden.

For the best texture, be sure to bake the crisp until the strawberry filling is bubbling. This helps activate the cornstarch and thickens the berry juices.

What I Love About This Strawberry Crisp

It's simple and seasonal: Fresh strawberries are the star of this easy summer dessert.
The topping is buttery and crisp: Oats, brown sugar, cinnamon, and butter create a golden crumb topping.
It's easy to serve: No slicing or fussing required - just spoon it warm into bowls.
It's perfect for gatherings: A lovely dessert for cookouts, Sunday dinners, potlucks, or casual summer evenings.

This Strawberry Crisp is part of my favorite family of easy fruit desserts - right alongside a warm Crockpot Apple Crisp and juicy summer Peach Crisp.

Ingredients

This simple crisp is made with pantry staples and fresh strawberries. Ingredient measurements are in the recipe card below, but here's what you'll need:

Strawberries: Fresh strawberries are best for this crisp. You'll need about 2 pounds, or roughly 1½ quarts. Hull the berries and halve any large ones.
Sugar: Granulated sugar sweetens the berries, while brown sugar adds moisture, flavor, and golden color to the topping.
Cornstarch: Helps thicken the strawberry juices as the crisp bakes.
Old-fashioned oats and flour: These create the base and texture of the crisp topping.
Cinnamon and salt: Cinnamon adds warm flavor, and salt helps balance the sweetness.
Butter: Melted butter brings the topping together and helps it bake into a delicious golden crumble.
Vanilla extract: Adds sweet, warm flavor to the strawberry filling.

How to Make Strawberry Crisp

This strawberry crisp comes together quickly with a simple fruit filling and oat topping.

A glass bowl filled with an oat and crumb mixture for strawberry crisp sits on a white cloth with red stripes on a white wooden surface.

Step 1: Make the crisp topping: Stir together the oats, flour, brown sugar, baking powder, cinnamon, and salt. Add the melted butter and mix until crumbly.

Step 2: Prepare the strawberries: Hull and halve the strawberries, then toss them with cornstarch, sugar, and vanilla.

Unbaked Strawberry Crisp in an Oval Baking Dish

Step 3: Assemble the crisp: Transfer the strawberries to a prepared baking dish and sprinkle the oat topping evenly over the fruit.

An oval ceramic dish with strawberry crisp, featuring a golden-brown oat and sugar topping, set on a white wood surface.

Step 4: Bake: Bake at 350°F for 30 to 40 minutes, or until the topping is golden and the strawberry filling is bubbling.

Let the crisp rest for a few minutes before serving so the berry juices can thicken slightly.

A plate of strawberry crisp with a scoop of vanilla ice cream sits next to a baking dish of crumble, all arranged on a red and white striped cloth.

How to Keep Strawberry Crisp from Getting Soggy

Strawberries are naturally juicy, especially when they're ripe and in season. Cornstarch helps thicken those juices as the crisp bakes, giving the filling a soft, jammy texture instead of becoming watery.

If your strawberries are very ripe and juicy, you may want to add an extra tablespoon of cornstarch. Store-bought berries that are firmer usually don't need any extra thickener.

The most important step is to bake the crisp until the filling is bubbling around the edges. That bubbling helps activate the cornstarch and thicken the strawberry sauce.

Serving Ideas

Serve Strawberry Crisp warm, at room temperature, or even chilled. It's especially delicious with:

Vanilla ice cream
Lightly sweetened whipped cream
Greek yogurt
A drizzle of cream
A cup of afternoon tea or coffee

For summer gatherings, I love serving it family-style straight from the baking dish. If you're planning a summer dessert table, you may also enjoy other fruit favorites like Strawberry Cobbler.

Storage and Reheating

Store leftover Strawberry Crisp covered in the refrigerator for up to 3 days.

Reheat individual servings in the microwave, or warm the baking dish in a 325°F oven until heated through. The topping is crispiest the day it's baked, but the flavor is still delicious the next day

More Fruit Desserts

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