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.
This recipe was created by modifying my strawberry filling from my strawberry pie recipe.
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?
- Make strawberry filling- combine strawberries and lemon juice in sauce pan. In a separate bowl whisk the corn starch and sugar together. Then add this to your strawberries. Cook on medium low covered for 10 minutes stirring occasionally. Then bring to boil for 5 minutes stirring constantly.
- Make oat crisp topping- in a medium bowl add together your flour, oats, brown sugar, granulated sugar, cinnamon and salt. Whisk this together
- Add melted butter to flour oat mixture and mix with a fork until crumbly.
- Pour your strawberry filling into a 9x9 baking pan or 9 inch pie dish and then add your crumble topping. Bake at 350 degrees Fahrenheit for 36-38 minutes.
Tips for Making Strawberry crisp
- When working with corn starch, always mix it with your sugar then add into your strawberries.
- If you are using fresh strawberries, you won't need to cook as long in the sauce pan.
- Spray your baking dish with non-stick cooking spray so strawberry filling won't stick. It also helps make cleaning it easier!
More Delicious Berry Recipes
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.
- 4 cups strawberries fresh or frozen
- ¾ cup granulated sugar
- 2 teaspoon lemon juice
- ¼ cup corn starch
- ⅔ cup old-fashioned oats
- ⅔ cup all-purpose flour
- ¼ cup brown sugar firmly packed
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup unsalted butter melted
To start, you will work on the strawberry filling. In a large sauce pan, combine your strawberries and lemon juice.
In a separate bowl, combine the sugar and cornstarch. Then, pour this over your strawberries.
Cook on medium low covered for 10 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
Then, remove the strawberries from heat. At this time pre-heat your oven to 350 degrees Fahrenheit.
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 you can use a ceramic pie dish.
Then, crumble the topping onto the strawberries. Bake for 36-38 minutes, rotating half-way through the cooking time.
*If using fresh strawberries, you will only need to cookie your strawberries in your sauce pan for about 5 to 7 minutes.