This Strawberry Crisp is super simple and quick to whip up. You’ll only need about 10 minutes of prep time.
Sweet strawberries mixed with just a little sugar and cornstarch for thickening make a deliciously fruity filling on the bottom.
Easy oat topping that adds a light crunch to every bite.
Cast Iron Skillet Dessert
I love making my crisps in my cast iron skillet. Not only do the skillets cook perfectly, they hold in heat and keep everything nice and warm longer. Not to mention desserts in skillets are fun and everyone loves them.
If you don’t have a skillet, any other 9×9” baking dish will do just as well.
Can you use frozen strawberries?
This recipe is best with fresh strawberries. You can use frozen, simply thaw them and drain off any liquid, then continue with the recipe.
How to Make Strawberry Crisp
Prepare. Preheat oven to 350ºF. Grease a 9-10” cast iron skillet with shortening.
Mix the strawberries. In large bowl mix together the strawberries, sugar and cornstarch until combined, then set aside.
Mix the oat topping. In another medium bowl mix together the flour, oats, brown sugar, granulated sugar, salt and butter. Mix until coarse crumbs form.
Bake. Put the strawberries in the bottom of the prepared skillet and then top with the oat crumbs, making sure it is spread evenly over the top. Bake for about 45 minutes (up to 60 minutes) or until the edges are bubbly and the oat topping is golden-brown.
This is excellent with a scoop of vanilla ice cream. Or you can make a homemade whipped cream and dollop it on top of the warm strawberry crisp.
Want to add other berries to this crisp? Go ahead and add raspberries and blueberries (or even blackberries) and it can be a triple berry crisp.
Add a drizzle of lemon juice to your strawberries and you can give it a little citrus burst behind each bite.
Add rhubarb for a strawberry rhubarb crisp.
Use gluten free oats and tapioca starch for a gluten free version of this recipe.
A teaspoon of vanilla extract in the strawberries will warm up the flavor.
This can also be a vegan strawberry crisp if you use coconut oil or vegan butter instead of regular butter.
Add ½ teaspoon cinnamon to the crumble topping.
Can you make a crisp ahead of time?
I don’t recommend making this in advance. The oat topping is best a little crunchy, and as the crisp sits, it will soften.
How do you store strawberry crisp?
Store leftover strawberry crisp in an airtight container in the refrigerator for up to 3 days. Do not store at room temperature.
Can you freeze strawberry crisp?
You can freeze it, but please note that the strawberries may become soft and watery when you defrost it. It’s best if you eat it within 3 days rather than freezing it.
4.69 from 67 votes
Step aside apple crisp. Strawberry Crisp is new in town! This easy strawberry dessert recipe is made with fresh strawberries and crunchy oat topping.
In large bowl mix together the strawberries, sugar and cornstarch until combined, then set aside. 5 cups strawberries, ¼ cup granulated sugar, 3 tablespoons cornstarch
In another medium bowl mix together the flour, oats, brown sugar, granulated sugar, salt and butter. Mix until coarse crumbs form. 1 cup all-purpose flour, ¾ cup old fashioned oats, 2/3 cup light brown sugar, ¼ cup granulated sugar, 1 teaspoon salt, ½ cup salted butter
Grease a 9-10” cast iron skillet with shortening.
Pour the strawberry mixture in the bottom of the prepared skillet and then sprinkle the the oat crumbs on top, making sure it is spread evenly over the top.
Bake for about 40- 45 minutes or until the edges are bubbly and the oat topping is lightly browned.
Remove from oven and serve with a scoop of vanilla ice cream if desired.
Refrigerate any leftovers.
You can use this recipe for any other fruit, too! Think of peaches and apples. Yum!Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 6 servings, with 1 serving being ⅙ of the crisp. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**