Easy Strawberry Crisp Recipe

Strawberries are a popular fruit during summer, and we just love them! That's why I created this delicious strawberry crisp recipe that is sure to please.

Top it with ice cream, and serve it during the hot summer months for a refreshing dessert.

What's the difference between a strawberry pie and a strawberry crisp?

The main difference between a pie and a crisp, is the crust. A pie has a flaky pie crust, but a crisp doesn't require any pie crust. Instead, its usually a pie filling with a crumble topping.

The benefit of a crisp over a pie is that it has fewer calories and carbohydrates.

How to make a strawberry crisp?

This recipe was created by modifying my strawberry filling from my strawberry pie recipe.

Here's what you need:

Filling:

4 cups strawberries (fresh or frozen)

1 cup granulated sugar

1 ½ tsp lemon juice

¼ cup corn starch

Crisp Topping:

⅔ cup old-fashioned oats

⅔ cup all-purpose flour

¼ cup brown sugar

¼ cup granulated sugar

¼ tsp salt

¼ tsp ground cinnamon

½ cup melted butter (unsalted)

Step-by-step instructions (with photos)

To start, you will work on the strawberry filling. In a large sauce pan, combine your strawberries and lemon juice.

Then in a separate bowl combine the sugar and cornstarch. Pour this over the strawberries.

Let this cook covered for 15 minutes, stirring occaisionally. Then, turn you heat up and get your strawberries to boiling. Boil for 5 minutes stirring constantly. Then remove from heat.

Pre-heat your oven to 350 degrees Fahrenheit then begin the crisp topping. 

Next, in a medium bowl, combine the old-fashioned oats, flour, brown sugar, and granulated sugar. Whisk this together, and then add your salt and cinnamon.

Finally, pour the melted butter onto the cinnamon oat mixture. Give this a good stir with a fork, and it will start to turn crumbly.

Scoop your strawberry filling into a 9x9 baking pan or I like to use a pie pan.

Then, crumble the topping onto the strawberries.

Bake 350 degrees fahrenheit 36-38 minutes, rotating the pan half-way.

Print

Easy Strawberry Crisp Recipe

This strawberry crisp recipe is the best summer dessert ever! These juicy strawberries are topped with a cinnamon crumble that is sweet and filling.

Course Breakfast, Dessert

Cuisine American

Keyword strawberry crisp

Prep Time 20 minutes

Cook Time 38 minutes

Total Time 58 minutes

Servings 8

Author Joanna Stephens

Ingredients

Strawberry Filling

• 4 cups strawberries fresh or frozen
• 1 cup granulated sugar
• 1 ½ tsp lemon juice
• ¼ cup corn starch

Crumble Topping

• ⅔ cup old-fashioned oats
• ⅔ cup all-purpose flour
• ¼ cup brown sugar firmly packed
• ¼ cup granulated sugar
• ¼ tsp salt
• ¼ tsp ground cinnamon
• ½ cup unsalted butter melted

Instructions

Directions

1. To start, you will work on the strawberry filling. In a large sauce pan, combine your strawberries and lemon juice.

2. In a separate bowl, combine the sugar and cornstarch. Then, pour this over your strawberries.

3. Cook covered for 15 mintues stirring occaisionally. Once the strawberries have gotten soft and you have a nice pink liquid in your sauce pan, bring to boil. Boil for 5 minutes stirring constantly

4. Then, remove the strawberries from heat. At this time pre-heat your oven to 350 degrees Fahrenheit.

5. In a medium bowl, combine the old-fashioned oats, flour, brown sugar, and granulated sugar. Whisk this together, and then add your salt and cinnamon.
   

6. Finally, pour the melted butter onto the cinnamon oat mixture. Give this a good stir with a fork, and it will start to turn crumbly.
   

7. Scoop your strawberry filling into a 9x9 baking pan or you can use a ceramic pie dish.
   

8. Then, crumble the topping onto the strawberries. Bake for 36-38 minutes, rotating half-way through the cooking time.