Fresh Strawberry Crisp (Printable)
Juicy strawberries topped with a crisp, buttery oat crumble—perfect warm with ice cream for spring gatherings.
# Ingredient List:
→ 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, cut into small cubes
# Steps:
01 - Preheat the oven to 350°F (175°C). Lightly grease a 2-quart baking dish.
02 - In a large mixing bowl, combine strawberries with granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently until strawberries are evenly coated.
03 - Spread the strawberry mixture evenly in the prepared baking dish.
04 - In a separate bowl, combine rolled oats, all-purpose flour, light brown sugar, salt, and ground cinnamon. Add cold butter cubes and use a pastry cutter or fingertips to work butter into dry ingredients until a coarse crumb forms.
05 - Distribute the crisp topping evenly over the strawberries. Bake for 35 minutes until the surface is golden and the filling is bubbling.
06 - Allow to cool for at least 15 minutes before serving. Serve warm, optionally garnished with vanilla ice cream or whipped cream.
# Expert Tips:
01 -
- It’s the kind of quick fix that turns a pile of berries into a showstopper—no fuss, no fancy tools.
- Everyone asks for seconds, especially when you serve it still warm with a melting scoop of ice cream.
02 -
- Once, I rushed and used warm butter—my topping melted into mush instead of crisp clusters.
- Adding vanilla directly to the berries was a game changer for their flavor.
03 -
- Always use cold butter for the topping—the contrast gives those perfect crispy ridges.
- If your fruit’s very juicy, don’t be afraid to add another teaspoon of cornstarch for neat servings.