Whether you picked strawberries fresh from the patch or bought a few pints at the farmers market, this easy strawberry crisp is the ideal way to use ripe summer berries. Each spoonful delivers bright, juicy strawberries beneath a warm, buttery oat topping. It’s a simple dessert that always feels festive and will quickly become a favorite.
Looking for More Recipes Like This?
Try our Strawberry Rhubarb Crisp for another summery dessert that pairs tart rhubarb with sweet strawberries for extra depth and texture.
Key Ingredients & Substitutions
- Strawberries – Fresh, ripe berries are best; they give the filling the brightest flavor and the best texture.
- Orange zest & lemon juice – Orange zest brings a subtle sweetness; swap for lemon zest if you prefer a tangier note and adjust sugar to taste.
- Whole wheat flour – Provides a nutty flavor. Use a 1:1 gluten-free flour blend if you need this to be gluten-free.
- Coconut sugar – Helps macerate the berries and adds a mild caramel note. Granulated sugar works well too.
- Rolled oats – Old-fashioned rolled oats give the best texture. Quick oats can be used but produce a finer crumble.
- Butter – Use dairy-free butter to make the topping dairy-free.
How To Make An Easy Strawberry Crisp
Combine the strawberry ingredients in a medium bowl, toss to coat, then transfer the mixture to a 9×9 baking dish.
In a separate bowl, mix the topping ingredients until the butter is incorporated and the mixture forms coarse crumbs. Spread the topping evenly over the strawberries.
Bake at 350°F for 35–40 minutes, until the filling is bubbling and the topping is golden. Let cool slightly before serving.
Recipe FAQs and Tips
- Can I prep this ahead of time? Prep the oat topping and store it in the refrigerator until you’re ready to bake. Wait to mix the strawberries with sugar until just before baking so they don’t break down too much.
- Can I freeze the crisp? Yes. Assemble in a freezer-safe dish, cover tightly, and freeze for up to one month. Bake from frozen in a preheated oven, adding extra time — expect closer to 50 minutes — and bake until bubbling and heated through.
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Easy Strawberry Crisp Recipe
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Ingredients
Strawberry Mix:
- 5 cups strawberries, quartered
- ¼ cup whole wheat flour
- ¼ cup coconut sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest, minced
- 1 teaspoon lemon juice
- pinch kosher salt
Crisp Mix:
- 1 cup rolled oats
- 6 tablespoons butter, softened
- ½ cup light brown sugar
- ¼ cup whole wheat flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch kosher salt
Serving Suggestion:
- vanilla ice cream
Instructions
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Prep: Preheat oven to 350°F.
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Strawberry Mixture: In a medium bowl, combine 5 cups quartered strawberries, ¼ cup whole wheat flour, ¼ cup coconut sugar, 1 teaspoon vanilla extract, 1 teaspoon orange zest, 1 teaspoon lemon juice, and a pinch of kosher salt. Toss to coat and transfer to a 9×9 baking pan.
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Make Crisp: In a separate bowl, combine 1 cup rolled oats, 6 tablespoons softened butter, ½ cup light brown sugar, ¼ cup whole wheat flour, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of kosher salt. Use a fork or pastry cutter to mix until the mixture forms coarse crumbs.
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Bake: Spread the crisp mixture evenly over the strawberries. Bake uncovered on the middle rack for 35–40 minutes, until the filling is bubbling and the topping is golden.
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Cool + Serve: Remove from the oven and let cool 10–15 minutes. Serve warm with vanilla ice cream or a dairy-free alternative.
Notes
- Gluten-Free: Swap in a 1-to-1 gluten-free flour and certified gluten-free oats.
- Dairy-Free: Use dairy-free butter and serve with dairy-free ice cream or whipped topping.
- Storage: Cover and store at room temperature for up to 3 days.
- Frozen Strawberries: Frozen berries can be used, but they may release extra liquid and produce a softer texture.
Nutrition
Other Summer Dessert Recipes You Might Like
Easy Blueberry Crisp
Strawberry Rhubarb Bars
Healthier Strawberry Shortcake
