Fresh Strawberry Crisp with Buttery Oat Topping

This easy fresh strawberry crisp is spring in a dessert! Juicy, fresh strawberries are baked under a buttery, brown sugar oat topping that gets perfectly crisp in the oven. It’s so simple to make – assemble in just 25 minutes and bake until golden and bubbling. Serve warm with vanilla ice cream!

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It’s no secret that all of my favorite fruit desserts have one thing in common: a buttery crumble topping. Whether it’s a juicy blueberry galette or classic strawberry rhubarb pie, there’s nothing better than a sweet fruit filling piled high with brown sugar crumble!

This homemade strawberry crisp with cinnamon-spiced oatmeal topping is one you’ll come back to all season long. It’s the ultimate simple dessert: sweet, jammy, and irresistibly buttery!

Craving more strawberries? Don’t miss my full collection of sweet strawberry desserts!

Overview: How to Make Strawberry Crisp

Make crumble topping: Combine rolled oats, all-purpose flour, light brown sugar, cinnamon, and salt in a medium bowl.

Cut in butter with a pastry cutter until completely incorporated and large crumbs form. Chill crumble topping for 15 minutes in the freezer.

Make strawberry filling: Whisk together granulated sugar, arrowroot starch (or cornstarch), and salt in a large bowl.

Add fresh strawberries, lemon zest, and lemon juice to the bowl. Stir gently with a spatula to combine.

Spoon strawberry filling into a buttered 9-inch round or square baking dish. You can also use a 9-inch cast iron skillet. Sprinkle chilled crisp topping over strawberry mixture.

Place baking dish on preheated baking sheet (to catch any drips!) and bake for 55 to 60 minutes at 350°F, until the crumble topping is golden and the strawberry filling is bubbling.

Cool crisp on a wire rack for 1 hour before serving with vanilla ice cream or homemade whipped cream. Enjoy!

More sweet fresh strawberry desserts:

• Brown Butter Strawberry Crumb Bars
• Strawberry Rhubarb Crumble Pie
• Strawberry Vanilla Sheet Cake
• Strawberry Cookie Tart

Fresh Strawberry Crisp with Buttery Oat Topping

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

• Author: Laura Kasavan
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes
• Yield: 1 9-inch crisp
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

This easy fresh strawberry crisp topped with oatmeal crumble is the perfect dessert to make with strawberries! Baked until golden and bubbling, the homemade crisp is the best combination of sweet berry filling and buttery, brown sugar oat crumble topping. Serve warm with vanilla ice cream!

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Ingredients

Crumble Topping

• 1 cup (84 g) rolled oats
• 1/2 cup (70 g) all-purpose flour
• 1/2 cup (100 g) light brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup (112 g) cold unsalted butter, cubed

Strawberry Filling

• 1 cup (200 g) granulated sugar
• 6 Tbsp (48 g) arrowroot starch (or cornstarch)
• 1/8 tsp salt
• 5 1/2 cups (935 g) fresh sliced strawberries
• 1 tsp lemon zest
• 1 tsp lemon juice

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Instructions

1. Place a rimmed baking sheet lined with foil in the oven and preheat to 350°F. Lightly grease a 9-inch round or square baking dish.
2. Make crumble topping: Combine oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender until well combined and large crumbs form. Chill in the freezer until ready to use.
3. Make strawberry filling: Whisk together sugar, arrowroot starch, and salt in a large bowl. Add sliced strawberries, lemon zest, and lemon juice. Toss gently to combine. Spoon strawberry filling into prepared baking dish and sprinkle with crumble topping.
4. Bake crisp: Place baking dish on preheated baking sheet and bake for 55 to 60 minutes, until golden and filling is bubbling. Cool crisp on a wire rack for 1 hour before serving.
5. Store leftover crisp tightly covered (or in an airtight container) in the refrigerator up to 2 days. Reheat in a warm oven (350°F) for 15 to 20 minutes, until heated through.

Notes

Make ahead: Crisp topping can be made 1-2 days in advance and refrigerated until ready to use.

Gluten free crisp: Make a gluten-free version of this strawberry crisp by substituting gluten-free oats and gluten-free flour in the topping.

Sugar: If your strawberries are especially sweet and flavorful, reduce the sugar to 3/4 cup (150 grams).

Frozen strawberries: Out of season, you can use frozen strawberries for this recipe. Thaw and drain the strawberries before making the filling. I also suggest increasing the thickening agent (arrowroot starch or cornstarch) by 1 to 2 tablespoons.