Fresh strawberries and a crunchy topping make this beautiful strawberry crisp recipe perfect for family dinners or potlucks. It’s so quick to make and very simple!
When you are looking for an easy dessert that looks beautiful, nothing is better than a fruit crisp or crumble. They’re quick to make, and when baked in a pretty pie dish, they are very impressive! This strawberry crisp recipe is not too sweet, and the crunchy topping is like the icing on a cake.
Why This Recipe Works
This recipe for strawberry crisp is super simple, uses basic pantry staples, and is the perfect spring or summer dessert!
Main Ingredients + Recipe Variations
- Strawberries and the crisp topping share center stage for this dessert recipe!
- The crisp topping consists of: flour, white sugar, brown sugar, oats, almonds, and butter.
- Chopped pecans or walnuts can be used in place of the almonds.
- Other ideas for fruit crisps: swap out the strawberries with blueberries, raspberries, peaches, or apples. It’s also delicious to combine 2 or 3 different fruits for a medley crisp!
How To Make
- Preheat oven to 350 degrees F.
- Wash the strawberries. Pat dry with a paper towel.
- Slice the strawberries and put into a mixing bowl.
- Add 1/4 cup flour and 1/4 cup granulated sugar.
- Gently stir until well combined. Pour the strawberry mixture into a prepared large pie dish or 8 x 8 inch square baking dish. Set aside.
- (See notes for how I prepare my baking dishes.)
- In a large bowl, whisk together 1/2 cup each of flour, brown sugar, white sugar, oats, and sliced almonds.
- Add the butter slices and cut in with a pastry blender or your fingers.
- Make sure the butter is incorporated into the dry ingredients.
- Sprinkle the topping mixture over the baking dish of strawberries.
- Bake for 35 minutes or until the topping is golden brown, and the berries are bubbling around the edges.
- Let cool for 2 hours minimum.
- Serve with whipped topping, whipped cream, or ice cream.
Tips To Help
- I used salted butter in the crisp topping, but unsalted butter is fine. Just add a pinch of salt to the topping before whisking.
- For extra flavor, add a 1/2 teaspoon of cinnamon to the topping ingredients and/or a teaspoon of pure vanilla extract to the strawberry mixture.
- It’s very necessary to let this easy strawberry crisp cool completely. It needs time to set up, and redistribute the fruit juices. (There have been times when we couldn’t wait, and we served the crisp still warm. It runs all over the place, but it’s still delicious!)
- A scoop of vanilla ice cream or fluffy whipped cream is delicious as a topping to this strawberry crisp. Don’t skip it!
- If desired, each serving can be warmed in the microwave for 30 seconds before the whipped cream/ice cream topping is added.
- This recipe can be made in a 10 inch cast iron skillet or a large round pie dish. An 8 x 8 or 9 x 9 inch square baking dish can also be used.
FAQ’s
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Strawberry Crisp Recipe
Ingredients
For the strawberry layer
- 2 lbs. fresh strawberries
- 1/4 cup all purpose flour
- 1/4 cup white sugar
For the topping
- 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup old fashioned oats
- 1/2 cup sliced almonds
- 1/2 cup butter (sliced into tablespoons)
Instructions
- Preheat oven to 350 degrees F.
- Wash the strawberries. Pat dry with a paper towel.
- Slice the strawberries and put into a mixing bowl.
- Add 1/4 cup flour and 1/4 cup sugar.
- Gently stir until well combined. Pour the strawberry mixture into a prepared large pie dish or 8 x 8 inch square baking dish. Set aside.
- (See notes for how I prepare my baking dishes.)
- In a mixing bowl, whisk together 1/2 cup each of flour, brown sugar, white sugar, oats, and sliced almonds.
- Add the butter slices and cut in with a pastry blender or your fingers.
- Make sure the butter is incorporated into the dry ingredients.
- Sprinkle the topping mixture over the baking dish of strawberries.
- Bake for 35 minutes or until the topping is golden brown, and the berries are bubbling around the edges.
- Let cool for 2 hours minimum.
- Serve with whipped topping, whipped cream, or ice cream.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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Thanks, Ann, for another wonderful recipe! I have made so many of your recipes and they are always so delicious. Thanks for everything you bring us! I love to cook and bake so always look forward to seeing what you post.
Hi Mary-Ann! I just want to thank you for all of your kind comments. Even though I can’t always respond, I read each one. You have always been so supportive and I truly appreciate it!
Made this and it was delicious! Great easy quick dessert! Thanks so much,