Welcome to a summer dessert that’s sure to please – Strawberry Crisp. This simple treat is a great way to enjoy fresh, juicy strawberries with a crunchy, sweet topping. Whether you’re planning a summer party, need an easy dessert, or just want to use up some seasonal strawberries, Strawberry Crisp is a perfect choice.
In this blog, we’ll show you how to make this tasty dessert step by step. You’ll love how the sweet, soft strawberries mix with the crispy, buttery topping. Plus, the ingredients are basic and probably already in your kitchen.
Why You’ll Love This Strawberry Crisp:
- Fresh and Flavorful: Using fresh strawberries brings a burst of natural sweetness and vibrant color to your dessert.
- Simple Ingredients: With basic ingredients like flour, oats, sugar, and butter, this recipe is easy to prepare without any fancy ingredients.
- Perfect Texture: The crisp topping adds a delightful crunch that complements the soft, juicy strawberries perfectly.
- Versatile: You can easily customize the recipe by adding other fruits, nuts, or spices to suit your taste.
- Quick and Easy: This dessert comes together quickly, making it perfect for last-minute gatherings or a spontaneous sweet treat.
Ingredients
- Fresh strawberries
- Granulated white sugar
- Vanilla extract
- Cornstarch
- All-purpose flour
- Old-fashioned oats
- Granulated white sugar
- Brown sugar
- Salt
- Cinnamon
- Unsalted butter
How To Make Strawberry Crisp
Step-by-Step Instructions
1. Preheat and Prep:
Preheating the Oven: Set your oven to 350°F (175°C) to ensure it’s ready when the crisp is assembled.
Prepare the Dish: Butter or spray a deep dish pie plate or a large baking dish to prevent sticking and make serving easier.
2. Prepare the Strawberries:
Wash and Chop: Rinse the strawberries under cold water, hull them (remove the green tops), and chop them into bite-sized pieces.
Sweeten the Strawberries: In a large mixing bowl, toss the strawberries with granulated sugar. Stir until the sugar is evenly distributed and starts to dissolve into the strawberries.
Thicken the Mixture: Add cornstarch and vanilla extract to the sugared strawberries. Mix well to ensure the strawberries are evenly coated. The cornstarch will help the juices thicken during baking.
Layer the Dish: Pour the prepared strawberry mixture into your buttered baking dish, spreading it out evenly.
3. Make the Topping:
Combine Dry Ingredients: In a separate mixing bowl, combine the all-purpose flour, old-fashioned oats, brown sugar, granulated sugar, salt, and cinnamon. Stir well to distribute the ingredients evenly.
Add Butter: Melt the unsalted butter and pour it over the dry mixture. Stir until the mixture becomes crumbly. You should have moist clumps that will create the crispy topping.
Sprinkle the Topping: Evenly distribute the crumbly mixture over the strawberry layer in the baking dish.
4. Bake:
Bake the Crisp: Place the baking dish in the preheated oven and bake for 35-40 minutes. The topping should turn golden brown, and the strawberry filling should be bubbling at the edges.
Cool Slightly: Let the crisp cool for 5-10 minutes after removing it from the oven. This allows the juices to set slightly, making it easier to serve.
5. Serve:
Serving Suggestions: Serve the strawberry crisp warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream. The cold, creamy topping complements the warm, juicy filling and crunchy topping perfectly.
Substitutions
Strawberries: Substitute with other fresh fruits such as blueberries, raspberries, blackberries, peaches, or a combination for a mixed-fruit crisp. Use frozen strawberries if fresh are unavailable. Thaw and drain excess liquid before mixing with sugar and cornstarch.
Granulated Sugar: Swap with honey, maple syrup, or coconut sugar for a natural sweetener.Use a sugar substitute like erythritol or stevia for a lower-sugar version.
Cornstarch: Replace with tapioca starch, arrowroot powder, or all-purpose flour as a thickener.
All-Purpose Flour (for topping): Use almond flour, oat flour, or a gluten-free flour blend to make the recipe gluten-free.
Old-Fashioned Oats: Quick oats can be used, but the texture will be slightly softer.For a gluten-free version, use certified gluten-free oats.
Butter: Substitute with coconut oil, vegan butter, or ghee for a dairy-free or vegan version.
Brown Sugar: Replace with coconut sugar or increase granulated sugar for a similar sweetness.
Variations
Nutty Topping: Add chopped nuts like pecans, walnuts, or almonds to the topping for extra crunch and flavor.
Spiced Flavor: Include other warm spices like nutmeg, ginger, or cardamom to enhance the flavor profile.
Citrus Twist: Add the zest of a lemon or orange to the strawberry mixture for a citrusy boost.
Crumble Bars: Press half the topping mixture into the bottom of the dish to create a crust. Add the strawberry mixture, then top with the remaining crumble for bar-style crisp.
Mini Crisps: Divide the recipe into individual ramekins for single-serving crisps. Bake for 25-30 minutes instead of 35-40 minutes.
Chocolate Strawberry Crisp: Add a handful of mini chocolate chips to the topping for a chocolate-strawberry combination.
Storage Tips
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat individual portions in the microwave or the entire dish in the oven at 325°F (165°C) until warmed through.
Freeze: Wrap the unbaked crisp tightly in plastic wrap and foil, then freeze for up to 2 months. Bake from frozen, adding an additional 10-15 minutes to the baking time.
More Dessert Recipes
- Gluten-Free Strawberry Cake
- Strawberry Protein Cake
- Strawberry Protein Cookies
- Strawberry Red Velvet Cake
Strawberry Crisp
Ingredients
FILLING:
- 5 heaping cups fresh strawberries , hulled and quartered
- 1/4 cup granulated white sugar
- 1 teaspoon vanilla extract
- 3 Tablespoons cornstarch
TOPPING:
- 1 cup all purpose flour
- 3/4 cup old fashioned oats
- 2/3 cup granulated white sugar
- 2/3 cup packed brown sugar
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 cup 1 stick butter,, melted
Instructions
Preheat and Prep:
- Preheat your oven to 350°F (175°C). Butter or spray a deep dish pie plate or large baking dish and set aside.
Prepare Strawberries:
- In a big bowl, mix chopped strawberries with granulated sugar until the sugar is fully absorbed. Add cornstarch and vanilla extract, stirring until the strawberries are evenly coated. Pour the strawberry mixture into your prepared baking dish.
Make the Topping:
- In another bowl, combine flour, oats, brown sugar, granulated sugar, salt, and cinnamon. Add melted butter and stir until everything is well mixed and crumbly. Sprinkle this mixture evenly over the strawberries.
Bake:
- Place the dish in the preheated oven and bake for 35-40 minutes, until the fruit is bubbling and the topping is golden brown. Let it cool slightly before serving.
Serve:
- Enjoy warm with a scoop of vanilla ice cream on top.