Strawberry Crisp is a dessert with two crispy layers of an oatmeal crust filled in and baked with a fresh strawberry mixture in the middle. If you love strawberry desserts, be sure to try my Skillet Strawberry Crumble!
Ever since I made my Apple Crisp with double the crisp, I knew I had to try it with other fruit! I have a Blueberry Crisp, Pumpkin Crisp, and a Rhubarb Crisp. So, it made total sense to use some fresh strawberries in the recipe for this Strawberry Crisp.
Strawberry Crisp Recipe
Like I stated above, one secret that sets this recipe apart from other strawberry crisp recipes is the double crisp. The crisp and the strawberry mixture are the two parts that come together to make this yummy dessert!
Strawberry Mixture Ingredients (full recipe below)
- Fresh strawberries
- Brown sugar
- All-purpose flour
- Vanilla extract
- Quick-cooking oats
- All-purpose flour
- Brown sugar
- Baking powder
- Baking soda
How to Make the Strawberry Mixture
First, prepare the strawberries by washing and quartering them. After you have washed the strawberries, remove the leafy green parts of the berries (‘hulling the strawberries). Instead of simply cutting off the tops straight across, insert a sharp knife at an angle and rotate the strawberry in a circle until the stem pulls out. Cut the smaller strawberries in half and quarter the larger berries.
Place the quartered strawberries in a bowl. Add the brown sugar, flour, and the vanilla, stirring gently. Cover all the strawberries with the sugar mixture. Set that aside as you make the oat crisp.
How to Make the Crisp
Before mixing together the crisp ingredients, get the cold butter cubed. Then, combine the rest of the ingredients in a large bowl. Add in the cubed butter, using your hands to combine it all together. The butter pieces should be pea-sized and completely coated. This will make about six cups.
Spread half (about 3 cups) of the mixture over the bottom of the prepared pan and press flat. Pour the strawberry mixture over top and press down with a rubber spatula. Pour the remaining crisp mixture over the top of the strawberries and bake uncovered for 35-45 minutes.
One thing that makes this recipe unique is that the oat mixture is used on the top AND the bottom. The amazing thing about this layer is that it changes depending on how long you bake the crisp.
If you bake at 375°F for 35 minutes, the bottom oat mixture will be slightly caramelized and gooey while the top will be perfect crispy deliciousness. If you bake at 375°F for 45 minutes, the bottom oat mixture will be crispy throughout. The top will be darker, but if you prefer a less dark crispy top you can add a foil tent to the crisp after 35 minutes.
How to Serve Strawberry Crisp
The jury is still out on whether to serve Strawberry Crisp warm or cold. Some liked it better warm, but others preferred it cold. I liked it both ways, actually, and it wasn’t because I was trying to make everyone happy. I simply loved it both ways! It was wonderful plain, but it is also wonderful with ice cream or homemade whipped cream on top.
Store at room temperature, covered, for about a day. It will last up to a week if stored in the refrigerator.
Looking for More Strawberry Desserts?
Strawberry Crisp is a dessert with two crispy layers of an oatmeal crust filled in and baked with a fresh strawberry mixture in the middle.
- 6 cups fresh strawberries, hulled and quartered
- 1/4 cup (50g) brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 cups (180g) quick-cooking oats
- 2 cups (250g) all-purpose flour
- 2 cups (400g) packed brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 cup (2 sticks, 226g) butter, cubed while cold
Preheat oven to 375°F. Prepare a 9x13 pan with baking spray or coating with butter.
Place quartered strawberries in a bowl. Add brown sugar, flour, and vanilla. Stir gently and make sure every piece of fruit is covered in the sugar mixture. Set aside.
Combine the oats, flour, brown sugar, baking powder, baking soda, and cinnamon together. Add in the cubed butter and use your hands to combine. You want the butter to be pea-sized and coated entirely. You should have 6 cups.
Spread 3 cups over the bottom of your prepared pan and press flat. Pour the strawberry mixture over top and press down with rubber spatula. Pour remaining crisp mixture over top of the strawberries and bake uncovered at 375°F for 35-45 minutes.