This easy fresh strawberry crisp topped with oatmeal crumble is the perfect dessert to make with strawberries! Baked until golden and bubbling, the homemade fruit crisp is the best combination of sweet berry filling and buttery, brown sugar oat crumble topping. Serve warm with a scoop of vanilla ice cream!
It’s no secret that all of my favorite fruit desserts feature a buttery crumble topping. From the best blueberry galette to 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 the latest recipe to have on repeat all season long.
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In just 25 minutes, you can have this crowd-favorite summer dessert assembled and ready to pop in the oven. Photo guidance provided below!
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Here’s what you need to make this fresh strawberry crisp:
- Rolled oats – For the crumble topping. I use and recommend old-fashioned rolled oats.
- Flour – Use all-purpose flour in the topping.
- Light brown sugar – Adds delicious caramel notes to the topping.
- Cinnamon – Adds warming, cozy flavor to the topping.
- Salt – For flavor.
- Butter – Use cold, cubed unsalted butter in the topping.
- Granulated sugar – Sweetens up the filling. If your strawberries are especially sweet and flavorful, feel free to reduce the sugar to 3/4 cup (150 grams).
- Arrowroot starch – A natural thickener that creates a smooth, shiny sauce. You can also use cornstarch.
- Strawberries – I use and recommend fresh, sweet strawberries for the best crisp!
- Lemon – Flavored with fresh lemon zest and juice, the strawberry filling is bright and jammy. If you’re not a lemon fan, I suggest flavoring the filling with 1 to 2 teaspoons pure vanilla extract or vanilla bean paste.
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. You can also make the topping 1-2 days in advance and refrigerate until ready to use.
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 whipped cream. Enjoy!
More sweet fresh strawberry desserts:
- Brown Butter Strawberry Crumb Bars
- Strawberry Rhubarb Crumble Pie
- Strawberry Vanilla Sheet Cake
- Strawberry Cookie Tart
Did you try this Easy Strawberry Crisp Recipe? Let me know by leaving a comment and rating below!Print
This easy fresh strawberry crisp topped with oatmeal crumble is the perfect dessert to make with strawberries! Baked until golden and bubbling, the homemade fruit crisp is the best combination of sweet berry filling and buttery, brown sugar oat 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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).
Berry variations: You can also make this crisp with fresh raspberries and blueberries, or your favorite blend of mixed berries.
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.
Flavor variation: If you’re not a lemon fan, I suggest flavoring the filling with 1 to 2 teaspoons pure vanilla extract or vanilla bean paste.
Keywords: Strawberry, Strawberry Crisp, Strawberry Crumble
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