

Yields:
8 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 5 mins
Strawberry crisp has always been one of my favorite summer desserts to make for any occasion, from birthdays to BBQs. Fresh strawberries are layered underneath a buttery, crunchy topping you’re going to want to put on everything. It’s perfect served with a scoop of homemade ice cream or all on its own.
Can I use frozen strawberries?
Yes! You can definitely use frozen strawberries for this recipe. Just defrost (and drain) the strawberries before starting the recipe. You might also want to add a little extra cornstarch (think 1 to 2 more tablespoons) to the filling if there’s a lot of liquid.
Can I use a different fruit filling?
Absolutely: Crisps are SO versatile. If you don’t have strawberries at home, use this recipe with other berries or fruits year-round, like in our blueberry crisp, peach crisp, rhubarb crisp, or apple crisp.
Substitutions
We haven’t tried any, but crisps are largely forgiving: Try swapping the all-purpose flour for almond flour or gluten-free flour, like Cup4Cup or Bob’s Red Mill Gluten Free All-Purpose Flour, swapping the butter for coconut oil, or the granulated sugar for coconut sugar. Definitely let us know how it went in the comments below.
Storage
Keep the leftover strawberry crisp in an airtight container in the fridge for up to 4 days. Reheat in the oven to re-crisp the topping if you like (but we think it’s just as good next day cold for breakfast 😏).
Want even more strawberry desserts? Try our strawberry tart, our strawberry cake, or our strawberry shortcake cookies next.
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Ingredients
- 2 lb.
fresh strawberries (5 to 6 c.), hulled and quartered
- 1/4 cup
cornstarch
- 2 Tbsp.
granulated sugar
Finely grated zest from 1 lemon
- 2 Tbsp.
fresh lemon juice
- 1/2 cup
(1 stick) butter, melted, plus more for pan
- 1 cup
all-purpose flour
- 1 cup
old-fashioned oats
- 1 cup
packed light brown sugar
- 1/2 cup
chopped walnuts (optional)
- 1/2 tsp.
ground cinnamon
- 1/2 tsp.
kosher salt
Homemade vanilla ice cream, for serving (optional)
Directions
- Step 1Preheat oven to 350°. In a large bowl, mix strawberries, cornstarch, granulated sugar, lemon zest, and lemon juice. Transfer to a buttered 2-qt. baking dish or 9" pie dish.
- Step 2In a medium bowl, combine flour, oats, brown sugar, walnuts, if using, cinnamon, and salt. Pour in melted butter and stir until well coated and crumbly. Sprinkle topping over strawberry mixture. (You may have extra topping if your baking dish is too small, that’s okay! Store in refrigerator and use for another crisp.)
- Step 3Bake until fruit is bubbling and topping is golden brown, 45 to 50 minutes.
- Step 4Let cool slightly. Serve warm with ice cream, if desired.
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