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The ultimate summer dessert, my Strawberry Crisp Recipe features a sweet strawberry filling and a crumbly, spiced oat topping. Served warm with a scoop of vanilla ice cream, it’s easy and it’s always a crowd favorite!
Not only is this fruit crisp delicious, but it’s also simple to make, ready to eat in just over an hour, gluten-free, refined sugar-free, and dairy-free-friendly.
The BEST Strawberry Crisp Recipe
I love a good apple crisp or cranberry apple crisp in the fall. However, my favorite version of this classic dessert is my strawberry crisp recipe. It has all the sweet cinnamon flavor and warm, crumbly consistency you know and love. Plus, it’s a little better-for-you than the average recipe.
With simple steps, it’s virtually failproof and definitely kid-friendly. My kids love getting to layer the ingredients and crumble the topping! It all comes together with about ten minutes of prep time. Then, the oven does all the heavy lifting. With one batch making enough for up to eight servings, it’s my go-to treat for warm-weather dinner parties!
Ingredients and Notes
*Scroll down to the recipe card for the complete ingredient list, recipe instructions, and nutrition information, including calories, protein, carbohydrates, fats, fiber, etc.
- Strawberries: Or really any berries! I recommend using fresh strawberries for the best results. However, if needed, you can substitute frozen strawberries. Just adjust the baking time as needed.
- Maple Syrup: This sweetens both the filling and the topping. If preferred, honey will also work.
- Arrowroot Flour: This helps thicken the filling, preventing it from running all over the place.
- Lemon: I like to use lemon juice in the filling to help it thicken and provide a bright pop of flavor. Then, I add lemon zest to the topping for citrusy notes that tie the dish together.
- Vanilla: Again, I use this in both the topping and the filling, infusing the strawberry crisp with a sweet vanilla flavor. I almost always have homemade vanilla extract on hand, but store-bought pure vanilla extract is totally fine, too.
- Oat Flour and Rolled Oats: I use both for the base of the topping, creating a crumbly consistency with small clumps. Make sure to look for certified gluten-free ingredients, if you need to keep this dish gluten-free, and don’t substitute quick or steel-cut oats.
- Coconut Sugar: I like to use this in addition to maple syrup for the filling for a slightly crumblier consistency. However, you can substitute more maple syrup or brown sugar if preferred.
- Ground Cinnamon: This adds warmth and enhances the sweetness of the dish.
- Butter: I always recommend unsalted butter for baked goods. If needed, use vegan butter for a dairy-free, vegan strawberry crisp.
How to Make an Easy Strawberry Crisp
Before you begin, preheat your oven to 350ºF.
- Make the filling: Gently stir all the filling ingredients in a large bowl, and transfer the strawberry mixture to a baking dish or cast iron skillet.
- Make the crisp topping: In a separate bowl, mix the dry topping ingredients. Then, add the wet ingredients, and stir to achieve a crumbly, sand-like consistency.
- Layer: Sprinkle the topping evenly over the fruit filling.
- Bake: Transfer the baking dish to the preheated oven. I like to place a baking sheet underneath the dish to catch any liquid that may bubble over! Bake just until the fruit is bubbling and the top is golden brown.
- Serve: Set the crisp aside to cool slightly. Then, serve warm or at room temperature, topped with coconut whipped cream or vanilla ice cream!
Kitchen Tools I Use
Possible Variations and Tips for Success
- Swap the berries: Feel free to use any berries you like best, such as raspberries, blackberries, or blueberries. Or, use a combination. You can also add extra fruit like rhubarb or peaches to make a raspberry peach crisp.
- Add nuts: Include chopped pecans, walnuts, or almonds in the topping for a nutty flavor and added crunch to the texture.
- Tent the baking dish: If the top of your strawberry crisp begins to brown too quickly in the oven, tent the baking dish loosely with aluminum foil, and continue to bake until the filling is bubbly.
- Don’t skip cooling: It’s tempting to dig in right away, but trust me! Letting the crisp cool for a few minutes allows the filling to set and solidify just slightly so that it holds its shape better when served.
- Make a single-serving strawberry dessert: Divide the strawberry filling and topping between small ramekins for a fun, single-serving dessert. Just keep an eye on the oven as the total time is likely to change.
How to Store
This recipe is best served right away. However, if needed, you can store leftover strawberry crisp covered with foil or in an airtight container in the refrigerator for up to 3 days. Reheat in the oven when you’re ready to serve.
I don’t recommend freezing! The filling is likely to become watery, and the topping will be too soft once thawed.
More Strawberry Treats
Strawberry Crisp Recipe
Ingredients
Filling
- 4 cups fresh strawberries see notes for frozen or other berries
- 4 tablespoons maple syrup or honey
- 2 tablespoons arrowroot flour
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Topping
- 2 cups oat flour
- 1 cup rolled oats gluten-free if needed
- ⅔ cup coconut sugar or maple sugar
- 1 teaspoon ground cinnamon
- Pinch of sea salt
- ½ cup unsalted butter melted
- 4 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Instructions
- Preheat the oven to 350ºF.
- Make the filling: In a large bowl, combine the berries, maple syrup (or honey), arrowroot, lemon juice, and vanilla. Stir gently until evenly coated.4 cups fresh strawberries, 4 tablespoons maple syrup or honey, 2 tablespoons arrowroot flour, 1 teaspoon lemon juice, 1 teaspoon vanilla extract
- Assemble: Pour the fruit mixture (and any juices) into a 9×9-inch or similarly sized baking dish.
- Make the topping: In a separate bowl, mix together the oat flour, rolled oats, coconut sugar, cinnamon, and sea salt. Add the melted butter, maple syrup, vanilla, and lemon zest. Stir until the mixture forms a crumbly topping.2 cups oat flour, 1 cup rolled oats, ⅔ cup coconut sugar or maple sugar, 1 teaspoon ground cinnamon, ½ cup unsalted butter, 4 tablespoons maple syrup or honey, 1 teaspoon vanilla extract, Pinch of sea salt, Zest of 1 lemon
- Bake: Sprinkle the topping evenly over the fruit. Bake for about 55 minutes, until the fruit is bubbling and the topping is golden brown. If the topping browns too quickly, tent the dish with foil for the last 10–15 minutes.
- Cool slightly before serving. Enjoy as is, or top with coconut whipped cream or ice cream, if desired.
