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This delicious Strawberry Crisp has a crunchy cluster topping and plenty of fresh, juicy berries. To save time, use frozen berries instead of the fresh and add them straight to the baking dish (no thawing needed).
Megganโs notes
While not the most common of the crisps, Strawberry Crisp is a delicious way to put the strawberries of summer to good use.
To make the topping, toss the oats, flour, brown sugar, and spices in melted butter. Then chill so the butter clings to every crumb. When the topping bakes in the oven, it will brown evenly and form crunchy little clusters, sort of like granola.
The crunchy clusters over a bed of juicy strawberries is just about the tastiest thing around! Add a scoop of heaven and ascend to Strawberry Nirvana.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Rolled oats: Flat and flaky, these are otherwise known as โold-fashionedโ oats. Quick-cooking oats can work in a pinch, but do not substitute steel-cut oats.
- Walnuts:ย I think the walnuts add a wonderful flavor and crunch to the topping, but itโs okay to leave them out. Iโve also done testing with raw pecans and raw cashews, and they were both excellent.
Step-by-step instructions
- To make the crisp topping, in a medium bowl, add flour, oats, brown sugar, walnuts, cinnamon, and salt. Drizzle butter over mixture and toss to combine. Cover an refrigerate while preparing the filling.
- Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Coat a 9-inch by 13-inch baking dish with nonstick spray or rub with butter. In a large bowl, whisk together sugar, cinnamon, nutmeg, and salt. Add strawberries and toss well to coat.
- Pour into prepared baking dish and sprinkle with topping.
- Bake until the fruit juices are bubbling and the topping is crisp and golden brown, about 50 to 60 minutes. Remove from oven and cool 15 minutes.
- Serve with vanilla ice cream if desired.
Recipe tips and variations
- Yield: This recipe makes about 6 cups of Strawberry Crisp, enough for 8 servings, ยพ cup each (plus ice cream).ย
- Storage:ย Cover the Strawberry Crisp with foil or plastic wrap and refrigerate for up to 4 days. Reheat in a 350-degree oven for 10 to 15 minutes, or reheat small portions in the microwave.
- Make ahead:ย You can make the topping one day in advance. Store covered in the refrigerator until baking time.
- Freezer: Fully-baked Strawberry Crisp doesnโt freeze well. Unfortunately, the crunchy topping turns mushy upon thawing.
Frequently Asked Questions
Since oats are naturally gluten free, just check your packaging to ensure no cross-contamination. Then, grab your favorite GF AP blend to use in place of the regular all-purpose flour. Thatโs it!
Yes, frozen strawberries work just as well as fresh. You donโt even need to thaw them. Just toss them with sugar and spices and add to the baking dish.
As a certified ServSafe Food Manager, I take food safety very seriously. While itโs possible that strawberry crispย mightย be safe at room temperature for a day or so, your best bet is to cover and refrigerate any leftovers for up to 4 days.ย Fruit desserts, and crisps in particular, have a lot of moisture in the filling and are prone to mold and spoilage. This is especially true in humid environments. For the best, safest results, refrigerate your leftover crisp.
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Strawberry Crisp
Ingredientsย
For the crisp topping:
- 1/2 cup all-purpose flour
- 1 cup old-fashioned rolled oats (see note 1)
- 1/2 cup light brown sugar packed
- 1/2 cup walnuts finely chopped (see note 2)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter melted (1 stick)
For the strawberry crisp:
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 6 cups strawberries halved or sliced if desired (about 32 ounces or 2 pounds)
- Vanilla ice cream for serving, optional
Instructionsย
- To make the crisp topping, in a medium bowl, add flour, oats, brown sugar, walnuts, cinnamon, and salt. Drizzle butter over mixture and toss to combine. Cover an refrigerate while preparing the filling.
- Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Coat a 9-inch by 13-inch baking dish with nonstick spray or rub with butter.
- In a large bowl, whisk together sugar, cinnamon, nutmeg, and salt. Add strawberries and toss well to coat. Pour into prepared baking dish and sprinkle with topping.
- Bake until the fruit juices are bubbling and the topping is crisp and golden brown, about 50 to 60 minutes. Remove from oven and cool 15 minutes. Serve with vanilla ice cream if desired.
Recipe Video
Notes
- Rolled oats: Flat and flaky, these are otherwise known as โold-fashionedโ oats. Quick-cooking oats can work in a pinch, but do not substitute steel-cut oats.
- Walnuts:ย I think the walnuts add a wonderful flavor and crunch to the topping, but itโs okay to leave them out. Iโve also done testing with raw pecans and raw cashews, and they were both excellent.
- Yield: This recipe makes about 6 cups of Strawberry Crisp, enough for 8 servings, ยพ cup each (plus ice cream).ย
- Storage: Cover the Strawberry Crisp with foil or plastic wrap and refrigerate for up to 4 days.