Introduction

Oh, strawberry crisp! Just the name brings back so many memories, doesn’t it? I can almost smell the sweet, fruity aroma wafting from my grandma’s kitchen on a warm summer afternoon. This isn’t just a dessert; it’s a hug in a baking dish. And the best part? You don’t need to be a master baker to whip this up. It’s one of those simple, comforting recipes that just makes everyone happy, and it’s ridiculously easy to make!

Why You’ll Love This Easy Strawberry Crisp

Lightning Fast: Seriously, from start to finish, you’ll be digging into this deliciousness in under an hour.
Foolproof Fun: No fancy techniques here, just simple mixing and baking. Perfect for beginners!
The Perfect Gift: Baked in a cute dish, this crisp makes a wonderful homemade gift for neighbors, friends, or that potluck you forgot about.
Guaranteed Crowd-Pleaser: Who can resist warm, sweet strawberries under a buttery, crunchy topping? It’s a guaranteed hit!

Gather Your Goodies: Ingredients You’ll Need

Let’s get our ingredients ready! It’s all about fresh, simple flavors here. I love using ripe, juicy strawberries for the best taste.

For the Strawberry Filling:

4 cups strawberries (about 2 lbs.), hulled and sliced. Pick the ripest ones you can find for the sweetest filling!
1/4 cup granulated sugar. Just enough to bring out the natural sweetness.
2 Tablespoons all-purpose flour or cornstarch. This little bit of flour or cornstarch helps thicken the juices so you don’t end up with a watery crisp.
1 teaspoon vanilla extract. The secret ingredient that adds warmth and depth.

For the Delicious Oat Crumble Topping:

1/2 cup rolled oats (not instant!). These give the topping that wonderful chewy texture.
1 cup all-purpose flour. The base of our glorious crumble.
1/2 cup packed light brown sugar. Adds a lovely caramel note.
1/2 cup granulated sugar. For that perfect crispy sweetness.
10 Tablespoons cold unsalted butter, cut into small cubes. Cold butter is key to getting that crumbly texture! Don’t skip this step.

Let’s Get Baking: Step-by-Step Instructions

Alright, apron on, let’s do this! It’s so simple, you’ll be amazed.

Preheat and Prep: First things first, get that oven preheating to 375°F (190°C). While it’s warming up, grab your favorite baking dish – an 8×8 inch or a similar-sized oval dish works perfectly.
Sweeten the Strawberries: In a medium bowl, gently toss your sliced strawberries with the 1/4 cup of sugar, the flour or cornstarch, and the vanilla extract. You want to coat every juicy piece without mushing them up too much.
Into the Dish They Go: Pour this glorious strawberry mixture into your prepared baking dish, spreading it out evenly.
Make That Crumbly Topping: Now, for the best part – the topping! In a separate, larger bowl, whisk together the rolled oats, 1 cup of flour, the brown sugar, and the granulated sugar. Make sure they’re all nicely combined.
Butter Up the Topping: Add your cold butter cubes to the dry topping ingredients.
Get Your Crumble On: This is where the magic happens! Use a pastry blender, a fork, or even your clean fingertips to cut or rub the cold butter into the dry ingredients. You’re aiming for a texture that looks like coarse crumbs, with some pea-sized pieces of butter still visible. Don’t overmix; you want those buttery pockets!
Top It Off: Sprinkle that beautiful oat crumble topping evenly over the strawberries in the baking dish. Cover them all up!
Bake to Perfection: Pop the dish into your preheated oven and bake for 30-40 minutes. You’ll know it’s ready when the topping is a gorgeous golden brown and the strawberry filling is bubbling around the edges like a happy little volcano.
Patience, My Friend: Once it’s out of the oven, resist the urge to dive in immediately! Let it cool for at least 10-15 minutes. This allows the filling to set up a bit and prevents any unfortunate tongue-burn incidents.

Mix It Up! Substitutions & Fun Additions

This recipe is fantastic as is, but if you’re feeling adventurous, here are some ways to make it your own:

Berry Buddy: Feel free to swap out half the strawberries for blueberries, raspberries, or blackberries. They all pair beautifully!
Nutty Crunch: Add 1/2 cup of chopped pecans or walnuts to the crumble topping for an extra layer of flavor and crunch.
Spice It Up: A pinch of cinnamon or nutmeg in the topping can add a lovely warm spice note, especially if you’re using slightly tart berries.
Lemon Zest: A teaspoon of fresh lemon zest added to the strawberry mixture will brighten up the flavors beautifully.
Gluten-Free Goodness: Use a gluten-free flour blend for the topping and a gluten-free thickener like cornstarch or tapioca starch for the filling.

Tips for Strawberry Crisp Success

A few little tricks I’ve learned over the years to make this recipe even better:

Cold is Key for the Topping: Make sure your butter is truly cold. If it gets too warm while you’re cutting it in, pop the bowl in the fridge for a few minutes.
Don’t Overwork the Crumble: You want those little butter pieces to create steam and make the topping extra crispy. Stop mixing as soon as it resembles coarse crumbs.
Prevent Overflow: If your berries are super juicy, you can place the baking dish on a baking sheet when you bake it. This catches any potential spills and makes cleanup a breeze.
Prep Ahead: You can prepare the strawberry mixture and the crumble topping separately a day in advance and store them in the refrigerator. Assemble and bake when you’re ready!

Storing Your Delicious Strawberry Crisp

Leftovers? Lucky you! Let the crisp cool completely before storing.

In the Fridge: Cover the baking dish tightly with plastic wrap or transfer the crisp to an airtight container. It will stay delicious in the refrigerator for about 3-4 days.
Reheating: To enjoy that lovely crisp topping again, reheat individual portions in the oven or a toaster oven until warmed through. Microwaving can make the topping a bit soggy, so the oven is your best bet.

Frequently Asked Questions

Q: Can I use frozen strawberries?: A: Yes, you can! If using frozen strawberries, don’t thaw them completely. Toss them directly into the baking dish with the other filling ingredients and add a few extra minutes to the baking time. You might also want to add a little extra flour or cornstarch to help thicken the juices.
Q: What kind of oats should I use?: A: Rolled oats, also known as old-fashioned oats, are best for this recipe. They hold their shape and provide a lovely chewy texture to the crumble topping. Instant oats can become too mushy.
Q: How do I know if the crisp is done baking?: A: The best indicators are a golden brown and slightly crisp topping, and the strawberry filling bubbling around the edges of the dish. If the topping is browning too quickly, you can loosely tent the dish with foil.

Easy Strawberry Crisp

A simple and comforting strawberry crisp recipe with a buttery, crunchy oat topping, perfect for summer gatherings or a nostalgic treat.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Servings 8

Equipment

8x8 inch baking dish or similar-sized oval dish
Medium bowl
larger bowl
pastry blender or fork or fingertips
Baking Sheet optional, to catch spills

Ingredients

Strawberry Filling

4 cups strawberries about 2 lbs., hulled and sliced
0.25 cup granulated sugar
2 Tablespoons all-purpose flour or cornstarch
1 teaspoon vanilla extract

Oat Crumble Topping

0.5 cup rolled oats not instant
1 cup all-purpose flour
0.5 cup packed light brown sugar
0.5 cup granulated sugar
10 Tablespoons cold unsalted butter cut into small cubes

Instructions

Preheat oven to 375°F (190°C). Prepare an 8x8 inch or similar-sized oval baking dish.
In a medium bowl, toss sliced strawberries with 1/4 cup sugar, flour or cornstarch, and vanilla extract.
Pour the strawberry mixture into the prepared baking dish and spread evenly.
In a separate larger bowl, whisk together rolled oats, 1 cup flour, brown sugar, and granulated sugar.
Add cold butter cubes to the dry topping ingredients.
Cut or rub the cold butter into the dry ingredients using a pastry blender, fork, or fingertips until it resembles coarse crumbs with some pea-sized butter pieces visible.
Sprinkle the crumble topping evenly over the strawberries in the baking dish.
Bake for 30-40 minutes, or until the topping is golden brown and the filling is bubbling.
Let the crisp cool for at least 10-15 minutes before serving.

Notes

For extra juicy berries, place the baking dish on a baking sheet to catch any potential spills. If the topping browns too quickly, loosely tent the dish with foil.