This Easy Strawberry Crisp is the perfect Summer dessert! Featuring plenty of juicy strawberries and a golden brown oatmeal crisp topping, it’s best served warm… with a big scoop of vanilla ice cream on top! Can be made with fresh or frozen strawberries!

Strawberry Crisp Recipe

It’s no secret I love a good fruit crisp! During the Fall, we obsess over warm and cozy recipes like chai spice apple crisp and apple crisp bars! And during the Summer? It’s all about the berries!

Last Summer I shared the best blueberry crisp recipe with you! And with Memorial Day weekend at our fingertips, it felt like the perfect time to share my.favorite strawberry crisp recipe with ya!

It’s SO darn easy! And made with fresh strawberries, plus a few pantry staples most bakers have on hand at all times! If you love strawberries, you have to try this recipe at least once this Summer! Although if you try it once… you’ll probably end up making it once a week! You’ve been warned 😉

As I mentioned in the intro to this recipe, you can totally use frozen strawberries in a pinch. But you’ll want to thaw them out first. And between me and you… this recipe really is best made with fresh strawberries in their prime!

To make the strawberry layer you’ll need 2 pounds of strawberries, vanilla extract, a splash of bourbon (this is totally optional), granulated sugar, and orange zest, and cornstarch.

If you don’t want to use bourbon, simply omit it! A squeeze of orange juice (or even lemon juice) will work fine! This recipe is super versatile, so feel free to play around a little bit and find what works best for you!

For the crumb topping, you’ll need 3/4 cup old-fashioned oats, 1/4 cup pecans, some flour, brown sugar, white sugar, cinnamon, salt, and butter. You combine all of the dry ingredients together then cut in the butter until the mixture is nice and crumbly!

Assembly is as simple as tossing the strawberries into a skillet (or any 2-quart baking dish) and sprinkling the buttery crumbs on top. Then you’ll pop your skillet into a preheated oven and bake for about 45 minutes!

As always, baking times are just suggestions, so start checking on your crisp around 35 minutes. It’s ready to come out of the oven when the strawberries are bubbling and the top is golden brown!

If you’re looking for a simple Summer dessert recipe that’s quick, easy, and not too sweet, this is it! Enjoy!

More Strawberry Recipes:

• Fresh Strawberry Cupcakes
• Super Easy Strawberry Rhubarb Galette 
• Strawberry Crumb Muffins 

Easy Strawberry Crisp

Ashley Manila

This Easy Strawberry Crisp is the perfect Summer dessert! Featuring plenty of juicy strawberries and a golden brown oatmeal crisp topping, it's best served warm... with a big scoop of vanilla ice cream on top! Can be made with fresh or frozen strawberries!

5 from 5 votes

PRINT RECIPE PIN RECIPE

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 6 servings

Ingredients

 

For the Strawberry Filling:

• 2 pounds (908 grams) fresh strawberries, *chopped
• 3 Tablespoons (42 grams) bourbon (optional)
• 1 teaspoon orange zest
• 1 teaspoon vanilla extract
• 3 Tablespoons (35 grams) granulated sugar
• 3 Tablespoons (22 grams) cornstarch

For the Crisp Topping:

• 1/2 cup (113 grams) unsalted butter, cut into cubes, at room temperature
• 3/4 cup (75 grams) old-fashioned oats
• 1/4 cup (28 grams) pecans, finely chopped
• 1/4 cup (50 grams) granulated sugar
• 1/2 cup (106 grams) light brown sugar, firmly packed
• 3/4 teaspoon ground cinnamon
• 1/2 cup (57 grams) all-purpose flour
• ice cream, for serving, optional

Instructions

 

For the Strawberry Filling:

• Preheat oven to 375 degrees (F). 
• In a large bowl combine the strawberries, bourbon (if using), orange zest, vanilla, and sugar. Toss well, making sure the berries are well coated. Add in the cornstarch and toss well to combine.
• Pour strawberry mixture into the bottom of a 2-quart baking dish and set aside.

For the Crisp Topping:

• Cut butter into cubes and set aside.
• In a large bowl, combine the oats, pecans, both sugars, cinnamon, and flour. Add in the cubed butter and, using two forks or a pastry blender, cut the butter into the dry ingredients until mixture resembles a coarse meal.
• Sprinkle topping evenly over strawberries. 
• Bake for 40 to 45 minutes, or until the strawberries have begun to burst and release their juices and the topping is golden brown.
• Serve warm from the oven, with ice cream, if desired. 

Notes

*For small strawberries, cut them in half. For very large strawberries, cut them in quarters. 

*If you skip the bourbon, I suggest adding at least a tablespoon or two of lemon juice or orange juice. 

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature