Strawberry Crisp Crumble With The Best Crispy Topping

Spring and summer are the seasons of fruit desserts! Some of our favorites include: peach cobbler, apple crisp, pear crisp, fresh strawberry pie, key lime cheesecake, blueberry cheesecake, lemon blueberry cake, strawberry shortcake cake and of course this new strawberry crumble!

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WHAT IS A strawberry CRISP?

You no doubt are familiar with apple crisp, well, Strawberry Crisp is similar, but made with strawberries! Strawberry Crisp is a baked strawberry dessert made with halved or quartered strawberries combined with sugar and cornstarch that bake up soft and jammy in a self-saucing glaze topped with a crispy and crunchy topping made with flour, oats, sugar, butter, and sometimes nuts. It is one of the easiest desserts to make because it doesn’t require any special equipment, mixing or chilling. It’s a slice, stir and dump dessert that gets assembled and baked all at once.

why this recipie works:

EASY. It’s a quick, lazy spring and summer dessert that everyone will love! This Strawberry Crisp recipe is literally one of the easiest desserts ever! You don’t have to peel any fruit, wait for anything to come to room temperature, chill, or cool down, or cut in any butter. We toss the strawberries in sugar, cornstarch, lemon juice and vanilla then transfer to a baking dish. The topping takes all but 5 minutes to combine oats, pecans (optional), flour, sugars, cinnamon and melted butter in a bowl. Crumble the topping over the berries, pop it in the oven and walk away. Once the strawberry filling is syrupy and bubbling, and the topping is lightly golden, it’s ready. DELICIOUS! This Strawberry Crisp is SOFT and CRISP textural heaven. It boasts the mouthwatering combo of sweet, jammy fruit filling and truly crispy topping. The sweet strawberries are laced with sugar and a splash of lemon juice that work together to enhance the bright berry flavor so it’s not sickeningly sweet like some desserts, but lets the strawberry flavor really shine. As the fruit crisp bakes, the strawberries soften and release their juices which are thickened by the cornstarch to a create a self-saucing syrup that’s divine; not watery, not overly thick, but just right. The topping bakes up chewy, buttery and SO crunchy thanks to the use of melted butter (more on why that works below). It’s a beautiful marriage of soft, bright fruit and that satisfying buttery crunch. MAKE AHEAD. The strawberry dessert can be prepped in stages for a stress-free dessert. The entire Strawberry Crisp can’t be assembled ahead of time because the strawberries will become too soft when combined with the sugar, but you can do the next best thing. Chop the strawberries and combine them with all of the ingredients except the sugar, then just add the sugar when ready to bake. The crumble topping can be made 100% ahead of time. Now just add the sugar, top with the crumble and bake! MAKE ANY TIME. This Strawberry Crisp recipe uses basic pantry friendly ingredients – just grab the strawberries! You probably have all of the ingredients stocked to make this easy strawberry dessert recipe already. Most of the ingredients are basic pantry staples: sugar, flour, cornstarch, salt, baking powder, butter, oats cinnamon, and vanilla. You can even use frozen strawberries or frozen berries instead of the fresh berries so you truly can make this dessert any time, even in winter, without a trip to the grocery store. DIETARY FRIENDLY. No eggs and an easy gluten free flour swap make this Strawberry Crisp recipe a favorite for everyone! It can be tricky to bring a dessert to a gathering where there are dietary restrictions. This Strawberry Crisp, however, makes it easy because it’s one of the few desserts that doesn’t contain eggs. The topping is easy to make gluten free with 1 to 1 gluten free baking flour and you can even make it vegan by using vegan butter or coconut oil in place of the butter. Now, everyone can enjoy this epic strawberry dessert!

WHAT IS THE DIFFERENCE BETWEEN A CRISP AND A CRUMBLE?

Crisp and crumble desserts are aptly named. In a crisp, the topping bakes up crisper, cruncher, lighter and more cohesive. In a crumble, the streusel crumb topping is more crumbly and less crispy. The textural differences come down to the technique and the ingredients:

A crisp topping is made with flour, sugar, oats and sometimes nuts that get mixed with melted butter before being sprinkled over the fruit before baking. The oats crisp up during baking making the topping crisper and the melted butter creates a more cohesive/less crumbly topping that bakes as a unit instead of as crumbles. Melted butter isn’t always used, but is necessary when the fruit is juicer like in strawberry and pear crisps. A crumble topping is similar to a crisp made with flour, sugar, chilled cubed butter and sometimes nuts but without any oats. The butter is cut into the flour and sugar until it’s sandy/pebbly to create a streusel before being sprinkled over the fruit before baking. The lack of oats means the crumble streusel bakes up less crispy, denser and cakier.

This strawberry dessert is definitely a crisp. In fact, I tried making it a crumble, but the fruit was so moist that it absorbed much of the topping! As a crisp, we enjoy the tender strawberries and truly crispy topping.

WHAT ARE THE BEST strawberries for this recipe?

Ripe, fresh, firm strawberries are best for Strawberry Crisp. Fresh strawberries will deliver the sweetest, deepest flavor. Choose strawberries that are deep red, firm, fragrant and fully ripe – but not soft! Unlike peach cobbler which allows some wiggle room with the ripeness of fruit, it is best to use firm ripe strawberries for this recipe. If the strawberries are soft, they will bake up that much softer and virtually disintegrate into more of a chunky jam consistency.

Can I make Strawberry Crisp with Frozen Strawberries?

Yes, you can successfully make Strawberry Crisp with frozen strawberries or other frozen berries. Take care, however, that you thoroughly thaw and drain the strawberries of excess moisture before baking, otherwise, they will release a lot of extra moisture directly into the dessert. They also need to be thawed first so you can halve them if they are not already sliced. When baking this strawberry dessert with frozen berries of any kind, add 1 extra tablespoon cornstarch for a total of 4 tablespoons.

strawberry CRISP RECIPE INGREDIENTS

You probably have almost everything you need to make this Strawberry Crisp in your pantry right now! Here’s what you will need:

FOR THE FILLING:

Strawberries: choose ripe yet firm strawberries for the best flavor and texture. You’ll want to rinse, drain and dry the strawberries but never soak strawberries in water or they’ll lose some flavor and nutrients and become water logged. Cornstarch: strawberries release a lot of moisture when baked so we need a thickening agent to prevent the filling from becoming watery. Cornstarch blends seamlessly with the strawberry juices so you aren’t left with a gummy filling or raw flour, but instead, a sweet, self-basting sauce that’s the perfect syrupy consistency thanks without becoming gummy. You should try and use firmer strawberries, but if you find yours on the softer side, add an extra 1/2-1 tablespoon cornstarch. Lemon juice: the slight acidity helps balance the sweetness and brings the clean, strawberry flavor forward. Sugar: use granulated sugar to enhance the natural sweetness of the strawberries. Vanilla extract: adds an extra oomph of flavor. Use quality extract for the best flavor.

strawberry CRISP TOPPING:

Flour: helps bind the topping ingredients together. I use all-purpose flour but any flour will work great, including gluten free flour. Don’t attempt to use less flour or the topping will be greasy. Old fashioned oats: bake up crispy, chunky and slightly chewy. Please do not use quick-cooking oats or instant oats, they will be more powdery not bake up crispy, leaving you disappointed with the topping texture. Pecans: finely chopped for a tantalizing crunch. Pecans are divine but optional. Brown sugar: adds sweetness and a hint of molasses. It also adds moisture to the topping. Use light brown sugar for best results so the molasses flavor isn’t overpowering. Granulated sugar: adds additional sweetness and balances the brown sugar. Butter: melted butter helps bind the ingredients together so the topping bakes as a separate unit and adds buttery goodness. Use unsalted butter so we can control the salt. If you only have salted butter, reduce the salt in the topping. Baking powder: just a touch absorbs moisture and helps the topping clump and promotes a more golden, crisp, topping. Salt: enhances the flavor. Cinnamon: because even the topping needs to be seasoned! Cinnamon adds a subtle warmth to complement the bright filling.

HOW TO MAKE strawberry crisp

Strawberry Crisp is a beloved dessert not only because its DELICOUS but because it’s so easy to make! Here’s how to make it:

STEP 1: MAKE CRISP TOPPING

The topping is made in one bowl in just a couple minutes – chopping the pecans actually takes the most time which can be done in the food processor.

Combine ingredients: add flour, oats, pecans, brown sugar, granulated sugar, lemon zest, cinnamon and salt to a large bowl and stir until combined. Add butter: pour in the melted butter and stir until the topping is evenly moistened. Chill: refrigerate the topping while you prep the filling so that the butter doesn’t start to melt until it’s in the oven.

STEP 2: MAKE THE FILLING

What size should I cut the strawberries? It is important that the strawberries aren’t cut too small otherwise they can practically disintegrate! You will want to leave super small strawberries whole, halve small berries and quarter large berries. We are aiming for about 1-inch-wide pieces. Combine filling: once you cut the strawberries, add them to a large bowl and stir in sugar, lemon juice, cornstarch and vanilla.

STEP 3: assemble

Add strawberry filling: transfer the filling to a lightly greased baking dish and spread into an even layer. Add topping: sprinkle the topping over the filling, breaking up any large chunks (you still want some small chunks).

STEP 4: bake

Bake uncovered, at 350°F for 35-45 minutes, until the topping is golden and the strawberry juices are bubbling vigorously around the edges. Cool: remove the pan from the oven and let the dessert cool on a wire rack for 10 minutes before serving so the filling has time to slightly cool and thicken up a bit. The filling will continue to thicken as it cools.

strawberry CRISP ingredient adaptations and RECIPE VARIATIONS:

My favorite Strawberry Crisp is this classic recipe – but that doesn’t mean you can’t mix it up! Here are some recipe variation ideas and ingredient substitutions: In strawberry crumble recipes and even many fruit crisp recipe, cold butter is cut into sugar and flour to create a dry, powdery streusel topping that melts into a crumbly, only slightly crispy blanket when baked. This same topping doesn’t work for a Strawberry Crisp, however, because the strawberries release more juice than other fruits, washing much of the powdery topping down into the filling, before it’s even baked. Instead, Strawberry Crisps need a sturdier topping. This recipe boasts a topping in which melted butter is incorporated directly into the flour, oatmeal and nuts to bind all the ingredients together so it bakes as a separate entity and doesn’t wash away. Bonus, this method is super easy!

To use frozen strawberries: thaw the strawberries in the refrigerator overnight or at room temperature for about 2 hours. Slice and pat dry before using. Add 1 extra tablespoon of cornstarch. Use honey. Swap the sugar for the same amount of honey in the filling. Swap flour. To make the topping whole grain, use white whole wheat flour. Swap berries. Add or swap in raspberries, blueberries, blackberries or a mixture of your favs! If using frozen berries, increase the cornstarch by 1 tablespoon. Add coconut. Add sweetened coconut to the filling or topping. Swap topping. Turn the Strawberry Crisp into a cobbler by using the topping in my Peach Cobbler recipe. You’ll want to use the serving arrows in the cobbler recipe to reduce the servings to 6, which will automatically reduce the ingredients to fit the size of pan in this recipe. Make gluten-free Strawberry Crisp. Swap the flour in the topping with gluten free flour 1 to 1 baking flour like Bob Red’s Mill. All the rest of the ingredients are gluten free. Make vegan Strawberry Crisp. Replace the butter with vegan butter or coconut oil. Make healthier Strawberry Crisp. Use honey in place of the sugar and use white whole wheat flour and coconut oil in the topping.

HOW TO SERVE strawberry CRISP

The BEST Strawberry Crisp recipe is served warm, fresh from the oven. It becomes exponentially more delicious with a big, cold scoop of vanilla ice cream. The cold, silky smooth ice cream mingled with the warm, sweet, crunchy cinnamon crisp is heavenly!

What to serve with fruit Crisp?

This easy fruit crisp is a favorite summer-time dessert so naturally, it pairs well with any of your favorite summer cookout foods such as Best Burgers, Steak Kabobs, Hawaiian Chicken Kabobs, Grilled Flank Steak, Grilled Sirloin Steak, Chili Lime Grilled Salmon and Grilled Lemon Butter Shrimp.

HOW LONG IS strawberry CRISP RECIPE GOOD FOR?

Strawberry Crisp is the very best fresh from the oven because the crisp is the crunchiest. You can certainly enjoy leftovers, but the topping will start to soften. Refrigerated fruit crisp is good for 3-4 days.

HOW TO STORE strawberry CRISP

Let the dessert cool completely at room temperature. Once cool, cover tightly with plastic wrap or foil and refrigerate or transfer to an airtight container. Refrigerated for 3-4 days.

HOW TO REHEAT strawberry crisp

Microwave: the microwave is convenient for smaller portions but the topping won’t get as crispy as the oven – just full disclosure – but still delish. To microwave, transfer a portion to a microwave safe plate. Microwave for 30 seconds then at 15 second intervals until warmed through. Oven: reheat the baking dish uncovered at 350 degrees F for 15-20 minutes or until heated though. You can also transfer smaller portions to a smaller baking dish or cast-iron skillet to reheat.

CAN YOU MAKE strawberry crisp AHEAD OF TIME?

I do not suggest assembling the fruit crisp and storing it ahead of time unbaked. The strawberries will macerate (soften and release juices) so you’ll end up with a watery filling and a soggy topping. You can, however, prep everything except adding the sugar to the strawberries. Here’s how:

TO PREP AHEAD:

Combine the sliced strawberries, cornstarch, lemon juice and vanilla. Transfer to your lightly greased baking dish, cover tightly with plastic wrap and refrigerate for up to one day. Prepare topping according to directions. Cover and refrigerate. When ready to bake, stir the sugar into the strawberry filling and crumble the topping overtop. Bake per recipe directions.

HOW TO FREEZE strawberry CRISP

Baked Strawberry Crisp may be frozen for up to 3 months but do freeze the unbaked dessert or it will bake up soggy. To freeze:

Let the crisp cool completely. Wrap the dessert with a layer of plastic wrap followed by a layer of foil. Freeze for up to 3 months. When ready to use, thaw overnight in the refrigerator. Warm crisp in the oven at 350 degrees F for 15-20 minutes or until heated through. The topping won’t be as crispy, but the dessert will still be tasty.