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A warm homemade strawberry crisp in a black baking dish, topped with melting vanilla ice cream and a serving spoon.

Strawberry Crisp Recipe The Best Summer Dessert

This Strawberry Crisp is the epitome of summer in a dessert! Featuring juicy, sweet strawberries baked under a golden, buttery, and perfectly crunchy oat topping, it's incredibly easy to make and guaranteed to be a family favorite.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

For the Strawberry Filling
  • 6 cups fresh strawberries hulled and sliced
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
For the Crisp Topping
  • 1 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon (optional, but recommended)
  • 1/4 tsp salt
  • 1/2 cup unsalted butter cold and cubed

Equipment

  • 9x13 inch baking dish (or 2-quart casserole dish)
  • Large mixing bowls
  • Pastry blender (optional)

Method
 

Prepare the Strawberry Filling
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish (or a 2-quart casserole dish) with butter or cooking spray.
  2. In a large mixing bowl, gently combine the sliced strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss until the strawberries are evenly coated.
  3. Pour the strawberry mixture into the prepared baking dish and spread it into an even layer.
Prepare the Crisp Topping
  1. In a separate medium mixing bowl, whisk together the flour, rolled oats, light brown sugar, granulated sugar, cinnamon (if using), and salt until well combined.
  2. Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or two knives, cut the butter into the mixture until coarse crumbs form and the mixture resembles wet sand with some pea-sized pieces of butter remaining. Do not overmix.
Bake the Crisp
  1. Evenly sprinkle the crisp topping over the strawberry filling in the baking dish.
  2. Bake for 40-45 minutes, or until the topping is golden brown and the strawberry filling is bubbly around the edges. If the topping starts to brown too quickly, you can loosely tent it with aluminum foil.
  3. Remove from the oven and let cool for at least 15-20 minutes before serving. This allows the filling to set slightly.

Notes

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate summer treat! Leftovers can be stored covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.