Fresh strawberries and a crunchy topping make this beautiful dessert perfect for family dinners or potlucks. It’s so quick to make and very simple!

strawberry crisp recipe in ruffled pie plate

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!

strawberry crisp topping ingredients in pyrex bowl

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!

strawberry crisp topping with butter in bowl

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 For Success

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.
Make a gluten-free version of this strawberry crisp by substituting gluten-free flour for the all purpose flour.

Frequently Asked Questions

How is this strawberry crisp stored?

Cover with plastic wrap or foil, and store in the refrigerator.

Can frozen strawberries be used?

Yes! Let the strawberries thaw and rinse them in cold water. Let them drain on paper towels before adding the flour and sugar. Strawberries that have been frozen and then thawed will not have the same texture as fresh strawberries. They will be softer, and there will most likely be more juice. For this particular recipe, I recommend using fresh strawberries.

How long will this strawberry crisp stay fresh?

When stored properly in the refrigerator, this recipe will stay fresh and delicious for up to 3 days. (It probably won’t last that long though!)

unbaked strawberry crisp in ruffled pie dish

baked strawberry crisp in ruffled pie plate

DON’T FORGET TO sAVE THIS TO PINTEREST!

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