Strawberry Crisp


This Easy Strawberry Crisp is the perfect Summer dessert! Featuring plenty of juicy strawberries and a golden brown oatmeal crisp topping, it’s best served warm… with a big scoop of vanilla ice cream on top! Can be made with fresh or frozen strawberries!


For the Strawberry Filling:

  • 2 pounds (908 grams) fresh strawberries, *chopped
  • 3 Tablespoons (42 grams) bourbon (optional)
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • 3 Tablespoons (35 grams) granulated sugar
  • 3 Tablespoons (22 grams) cornstarch

For the Crisp Topping:

  • 1/2 cup (113 grams) unsalted butter, cut into cubes, at room temperature
  • 3/4 cup (75 grams) old-fashioned oats
  • 1/4 cup (28 grams) pecans, finely chopped
  • 1/4 cup (50 grams) granulated sugar
  • 1/2 cup (106 grams) light brown sugar, firmly packed
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup (57 grams) all-purpose flour
  • ice cream, for serving, optional


For the Strawberry Filling:

  • Preheat oven to 375 degrees (F).
  • In a large bowl combine the strawberries, bourbon (if using), orange zest, vanilla, and sugar. Toss well, making sure the berries are well coated. Add in the cornstarch and toss well to combine.
  • Pour strawberry mixture into the bottom of a 2-quart baking dish and set aside.

For the Crisp Topping:

  • Cut butter into cubes and set aside.
  • In a large bowl, combine the oats, pecans, both sugars, cinnamon, and flour. Add in the cubed butter and, using two forks or a pastry blender, cut the butter into the dry ingredients until mixture resembles a coarse meal.
  • Sprinkle topping evenly over strawberries.
  • Bake for 40 to 45 minutes, or until the strawberries have begun to burst and release their juices and the topping is golden brown.
  • Serve warm from the oven, with ice cream, if desired.

Recipe Notes

  • *For small strawberries, cut them in half. For very large strawberries, cut them in quarters.


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