This is the perfect strawberry dessert if you want something simple and tasty.

This recipe doesn’t take much time to make, yet it’s full of fresh, juicy strawberries with a sweet brown sugar crumble on top.

About This Strawberry Crisp

The best recipes are sometimes the easiest ones. This easy strawberry crisp is one of our favorite old-fashioned desserts, along with our apple crisp. People always love this dish!

This strawberry crisp is

Tasty: strawberries that are sweet, a buttery topping, with a hint of vanilla and fresh orange.
Simple: You don’t need any special tools or a lot of time to make this dish.
Full of strawberries: This recipe calls for two pounds (approximately 5–6 cups) of fresh strawberries.
With a simple crumb topping: This is our favorite topping for fruit crisps (see peach crisp, blueberry crisp, and apple pear crisp).
Simple ingredients: Aside from the fresh fruit, all the other ingredients are things you probably already have in your kitchen.

Things that go into it

⅔ cup of oats that are old-fashioned
⅔ cup of all-purpose flour
¼ cup of light brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt
⅓ cup granulated sugar
½ cup melted unsalted butter
Five cups of fresh strawberries, cut in half or quarters, or around two pounds
1–2 tablespoons of orange juice*
¼ teaspoon of vanilla extract
2 to 4 tablespoons of granulated sugar*
¼ cup of all-purpose flour
vanilla ice cream for serving (optional)

How to

Set the oven to 350°F and put a rack in the middle of it. Grease a baking dish or 9-inch deep dish pie plate that is the same size. Put it away.
Topping: Mix the oats, flour, brown sugar, granulated sugar, salt, and cinnamon in a bowl. Mix in the melted butter until everything is well mixed. Put it in the fridge for a few minutes while you work on the filling.
Filling: In a big basin, mix together strawberries, orange juice, vanilla, sugar, and flour. Mix thoroughly by stirring lightly. Put it in the prepared baking dish by scooping or dumping it in.

Sprinkle the topping on the strawberries and use your fingers to smash part of it together to make clumps.
Bake for 30 to 40 minutes, or until the topping is light golden brown and the fruit is bubbling around the edges. Let it cool a little, then serve it warm with vanilla ice cream.

Tips for success

Instead of frozen strawberries, use fresh ones. After baking, they will be much stronger.
Cut the strawberries into pieces that are about the same size. I cut the bigger berries in half or quarters and leave the smaller ones whole.
Change the amount of sugar you use depends on how sweet your strawberries are. You can add 2 to 4 teaspoons of sugar to the fruit to make it sweeter.
First, mix the topping and put it in the fridge. While you make the filling, it will get a little firmer. This makes it simpler to break apart over the strawberries.
Let the crisp cool down a little bit after baking. As it cools, the liquids will get thicker.

Serving and keeping:

Serve warm or at room temperature with vanilla ice cream on top.

You can keep it in the fridge for up to two days. Over time, the topping will get softer.

Notes

*You can change the amount of sugar and orange juice in the filling depending on how sweet and/or juicy your strawberries are. If the strawberries are really sweet, they will need less sugar. You won’t need as much orange juice if the berries are really juicy. Fruit that is drier and less sweet, such strawberries that are out of season, will probably need more sugar and juice.

Nutritional Information

The nutritional information is an estimate based on calculations from a third party and may change depending on the items used and the size of the servings.