This easy strawberry crisp is one of the simplest ways to make the most of fresh, juicy strawberries. With a buttery oat topping and just a handful of ingredients, it’s a no-fuss dessert that always disappears fast.
When strawberries are at their peak, this easy strawberry crisp is the kind of recipe you’ll want to make. An easy dessert that highlights the flavor of fresh strawberries but adds a contrasting texture to the baked strawberries. The filling is bright and just sweet enough, while the crisp topping bakes up golden and slightly crunchy. It’s the perfect balance of fresh and cozy—easy enough for a weeknight, but just right for serving to guests too. It works just as well with fresh or frozen strawberries, so you can make it anytime.
If you love baking with strawberries, you might also like my Strawberry Basil Dressing or White Chocolate Strawberry Cookies.
WHY YOU’LL LOVE THIS RECIPE
- Uses simple pantry ingredients
- Works with fresh or frozen strawberries
- Buttery oat topping with the perfect crunch
- Easy to prep—no mixer needed
- A great make-ahead dessert for spring and summer
- A reliable crisp topping you can use with other fruits
INGREDIENTS IN STRAWBERRY CRISP
For the filling:
- Fresh strawberries (hulled and halved)
- Granulated sugar
- Lemon juice
- Cornstarch (to thicken the juices)
- Vanilla extract
For the crisp topping:
- Old-fashioned oats
- All-purpose flour
- Brown sugar
- Butter
- Cinnamon
- Pinch of salt
Can I Use Frozen Strawberries for Strawberry Crisp?
Yes, frozen strawberries work well in this recipe and make it easy to enjoy strawberry crisp year-round. There’s no need to thaw them before baking—just toss them with the other filling ingredients and add a little extra cornstarch to account for the additional moisture.
The texture will be slightly softer than fresh strawberries, but the flavor is still delicious, and the crisp topping provides the perfect contrast.
Can I Use Other Fruit in This Crisp?
This crisp topping works well with a variety of fruits, not just strawberries. You can easily swap in or combine other fruits depending on what’s in season.
Try it with:
- blueberries
- peaches
- apples
- or a mix of berries
Just keep in mind that different fruits release different amounts of juice, so you may need to slightly adjust the cornstarch.
HOW TO MAKE STRAWBERRY CRISP
In a large bowl, toss strawberries with sugar, lemon juice, cornstarch, and vanilla.
Pour the mixture into the prepared baking dish.
In another bowl, combine oats, flour, brown sugar, cinnamon, and salt.
Cut in the butter until crumbly.
Sprinkle the topping evenly over the strawberries.
Bake for 35–40 minutes, until bubbly and golden.
Let cool slightly before serving.
FAQs for Strawberry Crisp
Can I make strawberry crisp ahead of time?
You can make some of the steps ahead of time. Cut the strawberries but don’t coat them with the sugar, etc. because this will cause the strawberries to start releasing liquid. The crisp topping can be assembled and refrigerated. The day of baking, coat the strawberries and assemble and bake.
What size baking dish should I use?
A deep dish pie plate or 8×8-inch or similar-sized baking dish works well for this recipe.
How do I reheat Strawberry Crisp?
Individual servings reheat well in the microwave and the topping still maintains its crunch. Or you can preheat an oven to 350F degrees and bake until the center is warm, about 15 minutes. Tent the crisp with aluminum foil if the topping starts to darken.
A sprinkle of sliced almonds and fresh mint adds extra texture and a bright, fresh finish.
This strawberry crisp is one of those desserts you’ll come back to all season long—simple, fresh, and always a hit. Whether you’re serving it warm with ice cream or enjoying a spoonful straight from the pan, it’s an easy way to make the most of sweet, in-season strawberries.
Easy Strawberry Crisp with Oat Topping
Ingredients
Filling
- 5½ cups fresh strawberries (or frozen, see notes) hulled and quartered
- 1 tsp vanilla extract
- 1 tsp lemon zest
- ½ Tbsp lemon juice
- 3 Tbsps cornstarch
- 2 Tbsp granulated sugar
- ¼ cup brown sugar lightly packed
Topping
- 1 cup all purpose flour
- ¾ cup old fashioned oats
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ tsp cinnamon
- ¼ tsp sea salt
- 10 Tbsps cold butter cut into small cubes
Optional ingredient for topping
- ½ cup sliced almonds toasted
Instructions
Make the filling
- In a medium bowl, toss the strawberries with the vanilla, lemon zest and juice, cornstarch, and sugars.5½ cups fresh strawberries (or frozen, see notes), 1 tsp vanilla extract, 1 tsp lemon zest, ½ Tbsp lemon juice, 3 Tbsps cornstarch, 2 Tbsp granulated sugar, ¼ cup brown sugar
Make the Topping
- Preheat oven to 350℉. Butter a deep dish pie plate or large baking dish with butter. Set aside.
- In a large bowl, combine flour, oats, sugars, cinnamon, and sea salt. Toss in the cold butter. Use your hands to work the butter in, pressing the pieces with your fingers until they're about pea-sized and fully incorporated.1 cup all purpose flour, ¾ cup old fashioned oats, ½ cup brown sugar, ½ cup granulated sugar, ½ tsp cinnamon, ¼ tsp sea salt, 10 Tbsps cold butter
Assemble the Strawberry Crisp
- Stir the filling mixture once more, then pour into the pie plate.
- Using your hands, evenly top the strawberries with all of the topping.
Bake the Strawberry Crisp
- Bake on the center rack 35-40 minutes until fruit is bubbly and topping is golden brown. Allow to cool slightly before serving.
Serve the Strawberry Crisp
- Serve warm with ice cream or whipping cream, if desired.
Equipment
Notes
If using frozen strawberries-
- Frozen strawberries can be used straight from the freezer—no need to thaw.
- Add an extra ½–1 teaspoon cornstarch to help thicken the filling.
- Expect a slightly softer texture compared to fresh strawberries.
This was so delicious and easy to make. Perfect amount of sweetness and I like the brown sugar inclusion. I have had requests for this to be made again and again!
This was a wonderful dessert! Grand kids loved it! Very easy to make and the flavors of the strawberry really come through.
Thanks, Lucy!