This Fresh Strawberry Crisp is the best summer dessert ever! Fresh juicy strawberries are topped with a buttery and crumbly oat topping, and is absolutely swoothworthy with a big scoop of vanilla ice cream on top!
Since we are in the middle of summertime, my kids are eating me out of house and home! I’m beginning to feel like I live at H-E-B, or live in their curbside pickup parking spaces. ???? Does anyone else feel this way?!
When I’m not at H-E-B, I’m probably at Sam’s doing the exact same thing. Now that the baby is drinking regular milk, we go through so many gallons a week it’s complete insanity! My eight year old can basically eat a casserole dish full of cereal every morning and STILL be hungry!
During my visits to Sam’s I usually grab one of those giant containers of strawberries. The strawberries are nice and sweet since it’s summertime, and the price is just right, too. My kids will eat any kind of berries, and usually just like to eat them fresh. But if there’s one dessert that’s seriously irresistible in the hot summer months, it’s this delicious Fresh Strawberry Crisp!
OH yes. It’s hard not to dive right into the bubbly pan right out of the oven! But letting it cool just slightly and adding a scoop of vanilla ice cream is pure bliss, y’all, really!
Special thanks goes to my husband who helped me create this Strawberry Crisp recipe after we took the kids berry picking back in May. We came home with two giant baskets of strawberries, blackberries, and two zucchinis after a hot day in the fields. I made zucchini lasagna for dinner and he tinkered around making the filling for the strawberry crisp.
When this came out of the oven, the warm, sweet smell of strawberries filled the room and we totally snuck some out of the pan while the kids were still outside playing. And maybe hid some of it for later, too. Do you hide your favorite foods from your kids, too? If you do, let me share with you an excellent hiding spot; the Instant Pot!!
Really, truly, it’s worked marvelously so far! The only problem is where to put the stuff when I pull the IP out to use. Because my kids are obsessed with stealing my Dove dark chocolates, it’s necessary around here to hide them. And if you don’t already own an Instant Pot, this is just another great reason to get one. You’re welcome.
More Delicious Summer Dessert Recipes
- Blueberry Sour Cream Pie
- Soft Chocolate Chip Cookies
- Pina Colada Poke Cake
- Homemade Ice Cream in a Bag
Strawberry Crisp Recipe
Ingredients
Filling:
- 5 heaping cups fresh strawberries,, hulled and quartered
- 1/4 cup granulated white sugar
- 1 teaspoon vanilla extract
- 3 Tablespoons cornstarch
Topping:
- 1 cup all purpose flour
- 3/4 cup old fashioned oats
- 2/3 cup granulated white sugar
- 2/3 cup packed brown sugar
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 cup (1 stick) butter,, melted
Instructions
- Preheat oven to 350 degrees. Grease a deep dish pie plate or large baking dish with butter or cooking spray and set aside.
- Combine the chopped strawberries and sugar in a large bowl and mix until the strawberries fully absorb the sugar. Add in the cornstarch and vanilla extract and stir until all of the strawberries are evenly coated. Pour into the prepared baking dish.
- In a separate medium size bowl, combine the flour, oats, brown sugar, granulated sugar, salt, and cinnamon. Pour in the melted butter and stir well until well coated and crumbly. Sprinkle the crumb mixture evenly over the top of the strawberries.
- Bake in the preheated oven for 35-40 minutes until fruit is bubbly and topping is golden brown. Allow to cool slightly before serving. Serve warm with vanilla ice cream on top. Enjoy!
Video
Nutrition
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Judy Harris-Betts says
Absolutely scrumptious!!!!!! Making again tomorrow doe my bridge group!!!! They will love it and am sure I will be giving your recipe blog address so they can also enjoy your recipes too!!!!! Thankyou!
HC says
This recipe was a hit! The perfect amount of sweetness and
just a bit of tart. Everyone was a fan and went for seconds!
Sassytexan says
I’d love to make this receipe. Insetad of flour, can gluten free buckwheat flour be used?
Ashlyn Edwards says
I haven’t tried it with that kind of flour before, so I’m not sure how it would turn out. If you try it please let me know how it goes!
Michael says
Just made it with an equal substitution of gluten free flour and it came out incredible!
Claire says
Wow!! Just made this and it was delicious 😋
So sticky and crunchy best combo and so easy
Celio says
It was great! I’m eleven and this was the first thing i’ve baked. My dad loved it 🙂
Ashlyn Edwards says
Way to go, Celio!
Avery says
Super easy to make and it came out delicious! It’s a great recipe to make after you go strawberry picking, too
Mary says
The was an amazing dessert. When strawberries are in season it’s a perfect dessert served warm with vanilla ice cream.
Wendy Abeling says
Tried this for the first time last night for a dinner party. Looked like a total failure but thankfully tasted DELICIOUS. I used a 9×13 pan…..perhaps a mistake? My cups of strawberries were very heaping and I even threw in a few extra. I also threw in extra cornstarch because of it. Still, it was very runny and we had to pour it over ice cream instead of serving under. Also, the crumble didn’t cover the whole top and sank into the strawberries while baking. Once ready to serve there was only 1/4 visible on top. :-/
Rachel says
sooooo good! my wife is gluten free so made it with King Arthur 1:1 GF flour. reduced sugar in the topping by a little bit. I 1 and a halfed the topping because usually there is not enough topping in a crisp, but turns out I didn’t need to do that (of course topping is always delicious). This was amazing! I’ve made many crisps and my wife said it was the best one we ever had!
Sean says
This was delicious. I love crumble but am too lazy to make it. Strawberries take nothing to prepare so I did it. Little vanilla ice cream was great with it. I ran out of oats having made granola first – so I ended up using Whole Foods instant oat meal.
Marian S says
I cut the sugars in the topping down to 1/3 cup each and this turned out fantastic!!!
Rachel says
I’ve never seen a crisp recipe using melted butter for the topping, only ever seen it with ice cold butter cut in with a pastry blender 🤨. I was always told at the butter should melt when it’s in the oven.
Sandy says
I just made this dessert tonight, and it was delicious. I used fresh strawberries from my garden, and bought vanilla ice cream to go along with it. Thank you for sharing.
Whittney Parkinson says
This is fantastic! Looking forward to making this a lot this summer. Could you substitute strawberries for blueberries or peaches, and it be the same?
Naomi G. says
Mmmmmmmmm so sweet and savory and yet so easy to make. It doesn’t take hours to prep and make which is a huge plus! Its a simple yet lovely dish to make and right in time for strawberry season, made right after we went strawberry picking.
Nickolas says
This turned out pretty good in a pie crust, too!
Shenda says
I’vre never felt compelled to leave a review for a recipe until now. If you love strawberries, you will not be able to get enough of this recipe. My family of 4 finished this off in ONE DAY! None of us could stay out of the kitchen. This is something I look forward to making again a and again!
Patti says
Excellent and I already had all the ingredients on hand.
Jessamae Tilar says
So amazing!! Gotta do this in the weekend.
rachel says
Ummm HOW have I NEVER HAD strawberry crisp before?! I’ve only had apple! MUST try this!
Irene says
I love strawberries and crumbles but I never combined both. I note in my recipe book for when I harvest my strawberries.
Deborah Brooks says
We are huge strawberry fans over here! Can’t wait to try this out for the kids