Fresh Strawberry Crisp (Print View)

Juicy strawberries topped with a golden oat and brown‑sugar crisp, finished with lemon and cinnamon.

# What You'll Need:

→ Strawberry Filling

01 - 5 cups fresh strawberries, hulled and quartered
02 - 1/3 cup granulated sugar
03 - 2 tablespoons cornstarch
04 - 1 teaspoon lemon juice
05 - 1/2 teaspoon vanilla extract

→ Crisp Topping

06 - 3/4 cup old-fashioned rolled oats
07 - 1/2 cup all-purpose flour
08 - 1/2 cup packed light brown sugar
09 - 1/4 teaspoon salt
10 - 1/2 teaspoon ground cinnamon
11 - 1/2 cup unsalted butter, cold and cut into small cubes

# Step-by-Step Directions:

01 - Preheat oven to 350°F (175°C). Lightly grease a 2-quart baking dish to prevent sticking.
02 - In a large mixing bowl, gently combine the strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Evenly spread the fruit mixture in the prepared baking dish.
03 - In a separate bowl, mix the rolled oats, flour, light brown sugar, salt, and ground cinnamon. Add cold butter cubes and blend with a pastry cutter or fork until the texture resembles coarse crumbs.
04 - Distribute the crisp topping evenly over the strawberry mixture. Bake for 35 minutes, or until the topping is golden and the fruit is bubbling around the edges.
05 - Remove from oven and cool for at least 15 minutes before serving. Serve warm, optionally with vanilla ice cream or whipped cream.

# Expert Suggestions:

01 -
  • This crisp is my answer to what to do with a mountain of ripe strawberries waiting on the counter.
  • It's the quickest way I know to bring smiles to the whole table without breaking a sweat.
02 -
  • Once, I rushed the topping and ended up with floury bits instead of a crisp, so be patient when rubbing in the butter.
  • Letting the crisp cool is key—right out of the oven, the filling is lava-hot and needs time to set into perfect jamminess.
03 -
  • Always use cold, cubed butter for the crisp—it makes all the difference for texture.
  • Don't skip the lemon juice; it makes the strawberries sparkle in the finished dessert.

Go Back