Easy Strawberry Crisp Recipe
This is the dish for you if you want something easy and tasty with strawberries. This recipe doesn’t take much time to make, yet it has a lot of fresh strawberries and a sweet brown sugar crumble on top.
The best recipes are sometimes the easiest ones. Along with our apple crisp, this easy strawberry crisp is one of our favorite old-fashioned treats. People always love this dish!
Why This Strawberry Crisp is Special
- Tasty: Fresh orange, vanilla, and sweet strawberries with a buttery coating.
- Simple: You don’t need any special tools or a lot of time to make this dish.
This recipe calls for two pounds of fresh strawberries, which is around five to six cups.
This is our favorite fruit crisp topping (see it here: peach crisp, blueberry crisp, apple pear crisp). It has an easy crumb topping.
Made with simple ingredients: The only thing you need that isn’t a cupboard staple is the fresh fruit.
A Quick Look at the Recipe
*See the recipe card below for the full recipe*
Making the Crumb Topping
Mix together the oats, flour, sugars, cinnamon, salt, and melted butter. Put the topping in the fridge while you make the filling.
Filling
Mix together strawberries, sugar, orange juice, vanilla, and flour. Put in a baking dish.
Putting it Together and Baking
Crumble the topping over the fruit. To make clumps, pinch some of the topping bits together.
Bake for about 35 minutes, until the topping is golden brown and the fruit is bubbling.
Ingredients
- ⅔ cup of oats from the old days
- ⅔ cup of all-purpose flour
- ¼ cup of light brown sugar
- ⅓ cup of sugar that has been granulated
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup melted unsalted butter
- Five cups of fresh strawberries, cut in half or quarters, weigh around two pounds.
- 1–2 tablespoons of orange juice*
- ¼ teaspoon of vanilla extract
- 2 to 4 tablespoons of granulated sugar*
- ¼ cup of all-purpose flour
- vanilla ice cream for serving (optional)
Instructions
- Put a rack in the middle of the oven and set it to 350°F. Grease a pie plate or baking dish that is 9 inches deep or the same size. Put aside.
- Mix the oats, flour, brown sugar, granulated sugar, salt, and cinnamon together in a bowl. Add the melted butter and mix until everything is well mixed. Put it in the fridge for a few minutes while you work on the filling.
- Mix strawberries, orange juice, vanilla, sugar, and flour together in a big bowl. Mix thoroughly by stirring lightly.
- Put the mixture in the prepared baking dish by scooping or dumping it in. Put the topping on the strawberries and use your fingers to press part of it together to make clumps.
- The fruit should be bubbling around the edges and the topping should be a light golden brown after 30 to 40 minutes in the oven. Let it cool a little, then serve it warm with vanilla ice cream.
Tips for Success
- Instead of frozen strawberries, use fresh ones. They will last a lot longer after they are baked.
- Cut the strawberries into pieces that are about the same size. I cut the bigger berries in half or quarters and leave the smaller ones whole.
- Change the amount of sugar you use depending on how sweet your strawberries are. You can add 2 to 4 teaspoons of sugar to the fruit to make it sweeter.
- Make the topping first and then put it in the fridge. While you make the filling, it will get a little firmer. This makes it simpler to break apart over the strawberries.
- Let the crisp cool down a bit once it comes out of the oven. As it cools, the liquids will get thicker.
Serving and Keeping
Serve warm or at room temperature with vanilla ice cream on top.
You can keep it in the fridge for up to two days. The topping will get softer as time goes on.
*You can change the amount of sugar and orange juice in the filling depending on how sweet and/or juicy your strawberries are. If the strawberries are really sweet, you won’t need as much sugar. You won’t need as much orange juice if the berries are really juicy. Fruit that is drier and less sweet, such strawberries that are out of season, will probably need more sugar and juice.
Nutrition Information
Calories: 390kcal; Carbohydrates: 58g; Protein: 4g; Fat: 16g; Saturated Fat: 9g; Cholesterol: 40mg; Sodium: 103mg; Potassium: 254mg; Fiber: 3g; Sugar: 34g; Vitamin A: 500IU; Vitamin C: 73.4mg; Calcium: 38mg; Iron: 1.8mg
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.