This Strawberry Crisp with Oat Crumble is the kind of easy, cozy dessert that screams summer—even if you bake it in the middle of fall! Sweet, juicy strawberries are baked under a buttery oat topping until golden and bubbly, then served warm with a scoop of melty vanilla ice cream.
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What is Strawberry Crisp with Oat Crumble?
A strawberry crisp is a baked fruit dessert made with a fresh strawberry filling and a crumbly topping of oats, flour, sugar, and butter. Unlike cobblers or crumbles, a crisp gets its signature texture from oats that toast up beautifully in the oven. The result is a dessert that’s crisp on top, jammy underneath, and impossible to resist.
The best part? There’s no pie crust, no special equipment—just ripe berries, pantry staples, and a baking dish. It’s the perfect dessert for dinner parties, potlucks, or an easy weekend treat.
Ingredients You Need
- Fresh Strawberries – Ripe, juicy berries give the best flavor, but thawed and drained frozen strawberries work too.
- All-Purpose Unbleached Flour – Adds structure to the topping without making it dense.
- Old-Fashioned Rolled Oats – For that hearty crunch and chewy texture.
- Kosher Salt – Balances sweetness and enhances flavor.
- Light Brown Sugar – Adds caramel-like sweetness and helps the topping brown.
- Cold Unsalted Butter – The secret to buttery clusters in the crumble.
- Lemon Juice – Brightens and balances the sweetness.
- Granulated Sugar – Brings out the natural sweetness of the strawberries.
- Cornstarch – Thickens the filling so it’s scoopable, not runny.
How to Make Strawberry Crisp with Oat Crumble
- Prep the strawberries – Rinse, hull, and slice into bite-sized pieces.
- Make the crumble topping – Mix flour, oats, brown sugar, and salt. Cut in cold butter until clumps form.
- Toss the filling – Add strawberries to a baking dish, drizzle with lemon juice, then sprinkle with sugar and cornstarch. Stir gently to combine.
- Assemble – Spread the crumble evenly over the fruit.
- Bake – Bake until the topping is golden brown and the filling is bubbling.
- Serve – Cool slightly, then serve with ice cream, whipped cream, or Greek yogurt.
Variations & Substitutions
- Mixed Berry Crisp – Add blueberries, raspberries, or blackberries.
- Gluten-Free – Use a gluten-free flour blend and certified GF oats.
- Nutty Topping – Add pecans, almonds, or walnuts for extra crunch.
- Different Sweeteners – Try coconut sugar or maple sugar.
- Frozen Strawberries – Thaw and drain well before using.
- Warm Spices – Cinnamon or cardamom in the topping adds a cozy note.
- Whipped Ricotta Topping – Swap ice cream for creamy whipped ricotta drizzled with honey.
Storage & Make-Ahead Tips
- Fridge: Cover and refrigerate for up to 3 days.
- Reheat: Warm in the oven to re-crisp the topping.
- Freezer: Wrap well and freeze for up to 2 months. Reheat before serving.
- Make Ahead: Assemble a few hours before baking and store in the fridge, or bake fully and reheat when ready.
FAQs
Crisps include oats in the topping for crunch, while crumbles skip the oats and use a streusel-style topping.
The key is to use cold butter in the crumble and not to overmix it. Also, baking it until the topping is golden helps keep it crispy.
Too much moisture from the fruit or too little cornstarch. Letting it rest after baking helps it set.
Use cold butter in the topping, and bake until golden.
More Fruity Dessert Recipes
We love incorporating fruit into easy desserts! Check out more of our popular sweets that place fruit front and center.
Cheesecake Fruit Tart with Shortbread Crust
Strawberry Crisp with Oat Crumble
Ingredients
- 2 pounds strawberries
- 1 cup all-purpose unbleached flour
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon kosher salt
- 3/4 cup light brown sugar
- 10 Tablespoons cold unsalted butter
- 2 Tablespoons lemon juice
- 2 Tablespoons granulated sugar
- 1 Tablespoon cornstarch
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Remove the green tops from the strawberries, and slice them up.2 pounds strawberries
- In a large bowl, combine the flour, oats, and salt. Then pour in the brown sugar and butter. Mix it all together until you get a chunky crumble.3/4 cup light brown sugar, 1 cup all-purpose unbleached flour, 10 Tablespoons cold unsalted butter, 1 cup old-fashioned rolled oats, 1/2 teaspoon kosher salt
- Pour the sliced strawberries into a 9×9 or 10 inch round pie dish. Squeeze lemon juice, cornstarch, and granulated sugar. Mix it all together.2 Tablespoons lemon juice, 2 Tablespoons granulated sugar, 1 Tablespoon cornstarch
- Scoop all of the flour and oat crumble onto the strawberries and spread evenly.
- Bake for about 30 minutes. Serve warm with a scoop of your favorite ice cream!
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made it this morning and we ate it for breakfast…. with vanilla ice cream of course.
Love that it’s not too sweet. I used 1 quart of fresh local berries and it was the perfect amount.
We’re so glad you enjoyed it, Sara!
Xo,
Alia & Radwa
I love love love this recipe thank you, we are dairy free so instead of the butter, I substitute a half a cup of refined,coconut oil. Comes out perfect.
The butter didn’t break down into small pieces – even though I cut it up. Any suggestions on how to better distribute it in the crumble? Also added a sprinkle of sugar on top before baking. Everyone raved about this dessert. Thanks!
We’re glad you still enjoyed it! Make sure the butter is cold. We recommend using a fork or pastry cutter to cube the butter into the mixture.
We hope this helps!
Xo,
Alia & Radwa
Question – I am looking to make this recipe but would like to make it in individual vessels instead of 1 larger one. Can this be done and if so what would the cook time be?
Hi Brawna! We haven’t tested this recipe with small ramekins, but it should work.
The cook time should be about the same, but keep a close eye on your oven. We hope you enjoy!
Xo,
Alia & Radwa
I ended up making this but half the recipe – it turned out amazing…Loved by all
😍 Looks incredible, Brawna!
We’re so glad you enjoyed it.
Xo,
Alia & Radwa
I ended up making this but half the recipe and it was amazing loved by all
Super easy to make and very, very delicious! I made it with all Gluten Free ingredients because my Mother in Law is Coeliac and she was over the moon with it!
We’re so glad it turned out well for you, Tatyana! Thank you for trying it out and taking the time to leave a review. 😊
Xo,
Alia & Radwa
My favorite crisp recipe I’ve made yet! Wowww.
Thank you so much, Molly! We’re glad you enjoyed it. 😊
Xo,
Alia & Radwa
This is absolutely delicious—even with using Truvia instead of the white and brown sugar!
We are so glad to hear it worked well with Truvia!
I missed where the salt is supposed to be added? I don’t see it in the directions
it’s added in the crumble topping!
Can you substitute blueberries? Frozen & thrawed out
Yes, you can! Make sure to drain the blueberries after they’ve been thawed and add 2 tablespoons flour along with the sugar.
This recipe is fantastic! Like all the others I’ve tried. You ladies mail it every time.
I’ve tried it and it’s honestly such a good and healthy snack:D
Yay!