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Easy Strawberry Crisp Recipe

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This is the dessert for you if you want something easy and tasty with strawberries. This recipe doesn’t take much time to make, and it has a lot of fresh, juicy strawberries and a sweet brown sugar crumble on top.

The best recipes are sometimes the easiest ones. This easy strawberry crisp is one of our favorite old-fashioned desserts, along with our apple crisp. People always rave about this dish!

About This Strawberry Crisp

This strawberry crisp is
Sweet strawberries, a buttery topping, and a hint of vanilla and fresh orange make it taste good.

This recipe is easy because it doesn’t need any special tools and doesn’t take much time.

This recipe calls for two pounds (about 5–6 cups) of fresh strawberries.

This is our favorite fruit crisp topping, and it’s easy to make (see it here: peach crisp, blueberry crisp, apple pear crisp).

Made with simple ingredients: All of the ingredients, except for the fresh fruit, are things you probably already have in your kitchen.

A quick look at the recipe
*See the recipe card below for the full recipe*

Ingredients

⅔ cup old fashioned oats
⅔ cup all purpose flour
¼ cup light brown sugar
⅓ cup granulated sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
½ cup unsalted butter, melted ▢

5 cups halved/quartered fresh strawberries, approximately 2 pounds
1–2 tablespoons of orange juice*
¼ teaspoon of vanilla extract
2 to 4 tablespoons of granulated sugar*
¼ cup all purpose flour
vanilla ice cream, for serving (optional)

Instructions

Set the oven to 350°F and put a rack in the middle. Grease a pie plate or other baking dish that is 9 inches deep. Put it away.
Topping: In a bowl, combine oats, flour, brown sugar, granulated sugar, salt, and cinnamon. Add melted butter and stir until well combined. Place in the refrigerator for several minutes while you proceed with the filling.
Filling: In a large bowl, combine strawberries, orange juice, vanilla, sugar, and flour. Stir gently until well combined. Scoop or dump into the prepared baking dish. Sprinkle the topping over the strawberries, pressing some of it together with your fingers to form clumps.
Bake for 30-40 minutes, until the fruit is bubbling around the edges and the topping is light golden brown. Cool slightly, serve warm with vanilla ice cream.

Success Tips

Use fresh strawberries rather than frozen. They will hold up much better after baking.
Cut the strawberries into similar sized pieces. I halve or quarter the larger berries and leave the smaller berries whole.
Adjust the sugar based on the sweetness of your strawberries. The fruit can be sweetened with anywhere from 2-4 tablespoons of sugar.
Mix up the topping first and place it in the fridge. It will firm up a bit while you are preparing the filling. This makes it easier to crumble over the strawberries.
After baking, allow the crisp to cool slightly. The juices will thicken as it cools.

Serving and Storage

Serve warm or room temperature topped with vanilla ice cream.

Store covered in the refrigerator for up to 2 days. The topping will soften over time.

*The sugar and orange juice in the filling can be adjusted based on how sweet and/or juicy your strawberries are. Really sweet strawberries will require less sugar. Really juicy berries will require less orange juice. Drier, less sweet fruit (like off season strawberries) will likely require the higher amount of sugar and juice.

Nutrition

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.