Name: Fresh Strawberry Crisp
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 5 cups fresh strawberries, hulled and quartered (about 1.25–1.5 lb) (Use ripe but firm strawberries); 1/4 cup white sugar (For the filling); 1 tsp pure vanilla extract; 3 tbsp cornstarch (Thickens the berry juices); 2 tsp orange juice (Adds brightness; lemon works too); 1 cup all-purpose flour; 3/4 cup old-fashioned rolled oats (Gives texture; don’t use instant); 2/3 cup white sugar (For the topping); 2/3 cup light brown sugar, packed (For chew and color); 1/2 tsp kosher salt; 1 tsp ground cinnamon; 1/2 cup melted butter (Unsalted or salted; adjust salt accordingly)

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I still remember the first time I made this fresh strawberry crisp: the kitchen smelled like sunlight and sugar, and the topping browned to a perfect crunch while the berries bubbled just enough to be saucy. It’s a straightforward summer dessert that celebrates ripe strawberries with a buttery oat topping — no complicated techniques, just great fruit and simple pantry staples. If you like light strawberry desserts, you might also enjoy this bright, airy take on fresh strawberry mousse for a different texture and presentation.

Why you’ll love this dish

There’s something deeply comforting about warm fruit under a crisp, buttery crust. This fresh strawberry crisp is:

Fast to assemble — no rolling or chilling required.
Budget-friendly — strawberries, oats, flour, and pantry sugars.
Kid-approved — sweet, fruity filling with a crunchy topping.
Versatile — serves as a simple weeknight finish or a showy summer dessert.

“Sweet, tangy strawberries with a golden oat crust—my family couldn’t stop going back for seconds.” — a summer dinner test-run

It’s ideal for potlucks, warm evenings after grilling, or when you have a basket of strawberries that need to be used quickly. Because it uses cornstarch and a short bake time, the fruit becomes saucy but not runny, which is great for spooning over ice cream.

The cooking process explained

This recipe follows a familiar crisp formula: toss fruit with sugar and a binder, make an oat-flour crumble, and bake until the filling bubbles and the topping is golden. You’ll:

Toss quartered strawberries with orange juice, sugar, cornstarch, and vanilla to macerate and thicken juices.
Spoon the fruit into a greased pie pan so the juices stay contained.
Combine flour, oatmeal, sugars, salt and cinnamon, then stir in melted butter until coarse crumbs form.
Scatter the topping over the berries and bake at 350°F until bubbly and golden (about 35–40 minutes).
Cool briefly, then serve warm with ice cream or whipped cream.

This overview sets expectations: 10–15 minutes active prep, 35–40 minutes bake, serves about 6.

What you’ll need

5 cups fresh strawberries, hulled and quartered (about 1.25–1.5 lb)
1/4 cup white sugar (for the filling)
1 tsp pure vanilla extract
3 tbsp cornstarch (thickens the berry juices)
2 tsp orange juice (adds brightness; lemon works too)
1 cup all-purpose flour
3/4 cup old-fashioned rolled oats (gives texture — don’t use instant)
2/3 cup white sugar (for the topping)
2/3 cup light brown sugar, packed (for chew and color)
1/2 tsp kosher salt
1 tsp ground cinnamon
1/2 cup melted butter (unsalted or salted — adjust salt accordingly)

Substitution notes:

Swap lemon juice for orange juice if you prefer a sharper edge.
For a gluten-free version, use a 1:1 gluten-free flour blend and certified gluten-free oats.
For dairy-free, replace butter with solid coconut oil (gives a slightly different crunch and flavor).

Step-by-step instructions

Freshly baked strawberry crisp with a crunchy oat topping

Preheat the oven to 350°F. Spray a pie pan with baking spray or grease with butter.
In a large bowl, combine the quartered strawberries, 1/4 cup white sugar, and 2 tsp orange juice. Stir gently to coat and let sit 5 minutes to macerate.
Add 3 tbsp cornstarch and 1 tsp vanilla extract to the strawberries. Stir until the berries are evenly coated and the mixture looks glossy.
Pour the strawberry mixture into the prepared pie pan, spreading it into an even layer.
In a medium bowl, whisk together 1 cup flour, 3/4 cup old-fashioned oats, 2/3 cup white sugar, 2/3 cup packed light brown sugar, 1/2 tsp kosher salt, and 1 tsp ground cinnamon.
Pour 1/2 cup melted butter over the dry ingredients. Stir with a fork until the mixture resembles coarse crumbs and holds together when squeezed.
Spoon the topping evenly over the strawberry layer, covering as much surface as possible.
Bake on the center rack for 35–40 minutes, until the topping is golden brown and the filling is bubbling.
Let the crisp cool for 10–15 minutes so the filling sets slightly. Serve warm with vanilla ice cream or whipped cream.

Best ways to enjoy it

Serve a generous scoop of vanilla ice cream directly on top so it melts into the warm filling.
Spoon into small ramekins and garnish with a mint leaf or a light dusting of cinnamon.
For a brunch twist, serve a small portion alongside Greek yogurt and granola for a strawberry-forward parfait.
If you like fruity crisps with a tart edge, try pairing this with a sharper accompaniment such as crème fraîche or a lemon mascarpone. For another fruit-crisp inspiration, check out this take on strawberry-rhubarb crisp.

Storage and reheating tips

Refrigerate: Cover the cooled crisp tightly and store in the refrigerator for up to 3–4 days.
Reheat: Warm individual portions in the microwave for 20–40 seconds, or reheat the whole pan at 325°F for 10–15 minutes until warm.
Freeze: Freeze baked crisp in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Food safety note: cool the crisp to near room temperature before covering to avoid trapping steam, which can promote bacterial growth.

Pro chef tips

Use old-fashioned rolled oats for texture. Quick oats will become mushy.
Don’t overmix the topping; you want clumps for contrast between crunchy and tender.
If your berries are very watery, add an extra tablespoon of cornstarch.
For extra depth, brown the butter before adding to the topping — it adds a nutty aroma.
Rotate the pan halfway through baking if your oven has hot spots to ensure even browning.

Creative twists

Almond-streusel: Fold 1/3 cup chopped toasted almonds into the topping for extra crunch.
Citrus glaze: Drizzle a quick orange glaze (powdered sugar + orange juice) over warm servings.
Mixed-berry: Replace half the strawberries with blueberries or raspberries.
Vegan: Use coconut oil in the topping and a dairy-free ice cream to keep it plant-based.
For a tart-and-sweet variation that highlights rhubarb, you can also try another version of strawberry-rhubarb crisp that balances bright acidity with sweet fruit.

Helpful answers

Q: How ripe should the strawberries be?
A: Use ripe but firm strawberries. Overripe berries can break down too much during baking and create a runny filling.

Q: Can I make this ahead of time?
A: Yes—assemble the crisp and refrigerate for up to 4 hours before baking. Alternatively, bake ahead and reheat just before serving.

Q: Can I reduce the sugar?
A: You can reduce the filling sugar slightly (try 2–3 tablespoons) if your strawberries are very sweet, but keep some sugar so the topping browns properly and the filling has sweetness.

Conclusion

If you want more strawberry crisp ideas and variations, these recipes are great references to explore technique and topping ideas: Strawberry Crisp Recipe {The BEST Summer Dessert}, Strawberry Crisp {So Easy!} – Celebrating Sweets, and Strawberry Crisp Recipe with Oat Topping | Tastes of Lizzy T. Enjoy this simple, buttery crisp while strawberries are at their peak — it’s one of summer’s easiest, most comforting desserts.