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This Strawberry Crisp is the easiest summer treat, bursting with juicy, sweet strawberries and covered with a crunchy, buttery oatmeal cookie topping. Made with fresh fruit in under 30 minutes, this simple recipe doesn’t require any fancy equipment, mixing, or chilling; it’s a quick slice, stir, and dump dessert that you assemble and bake at once.
Quick and Simple Strawberry Crisp
This easy Strawberry Crisp is made with fresh strawberries mixed with just a bit of jam and cornstarch to thicken the fruit filling and then baked with an oat crumble until the topping turns golden brown and the inside is bubbling.
As this fruit crisp cooks, the strawberries soften and create the most delicious self-saucing syrup that pairs perfectly with the chewy, crunchy topping.
Easier than any classic fruit crisp recipe, I’ve developed this dessert with a fun twist on the traditional topping by using a simple pre-measured oatmeal cookie mix to replace multiple ingredients, not only making it faster to mix with the butter and oats, but also giving it a crunchier texture and slightly nutty flavor.
Add a scoop of vanilla ice cream or serve it with a dollop of whipped cream, this Strawberry Crisp tastes like the best cookie cobbler filled with delicious fruit flavor.
Similar to my Strawberry-Rhubarb Cobbler, Strawberry Rhubarb Cake, Sheet Pan Cobbler, and Strawberry Oatmeal Bars, this Strawberry Crisp recipe is my favorite way to make the most of summer berries in delicious dessert form.
Why We Love This Strawberry Crisp Recipe
- Quick and easy to prepare in 15 minutes.
- Made with fresh fruit plus a few pantry staples that many bakers keep in the kitchen.
- Sweet strawberries mixed with jam and cornstarch for thickening make a fruity filling on the bottom of a crunchy oatmeal topping.
- Delicious spring and summer dessert that can be enjoyed all year round.
- You can use frozen strawberries in the fall and winter months.
- Perfect warm weather dessert for potlucks, barbecues, and parties.
Ingredients
- Fresh strawberries: You can also use frozen strawberries, but make sure to thaw them first before mixing them in with the cornstarch and strawberry jam.
- Strawberry jam
- Cornstarch
- Oatmeal cookie mix: You can use a homemade oatmeal cookie mix, but I really like the ease of using store bought mix.
- Rolled oats: Also known as Old Fashioned Oats. Switching this out for quick oats will work, but the topping won’t be as crunchy.
- Salted butter: Feel free to use unsalted butter, but add an extra pinch of salt for more flavor.
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Substitutions and Additions
- Fruit Flavors: You can also use this recipe to make blueberry crisp by using blueberries and blueberry jam, raspberry crisp with raspberries and raspberry jam or any other fruit crisp with a similar combination.
- Tasty Toppings: You can chop up about ¼ cup of walnuts or almonds and add it to the topping for more texture and crunch. For an extra sweet treat, top the crisp off with some vanilla ice cream or whipped cream.
- Add Flavor To The Filling: Feel free to include a pinch of salt and teaspoon of lemon juice in the strawberry filling for extra flavor.
Recommended Tools
- 8×8 inch baking dish
- Mixing bowls
- Mixing tools
- Measuring tools
How to Make Strawberry Crisp
This deliciously sweet Strawberry Crisp recipe is quick and easy to toss together and uses fresh or frozen strawberries. A simple spring and summer dessert that can be enjoyed all year round!
- Make The Fruit Mixture: Hulled and roughly chop your fresh strawberries. Mix the strawberries with the jam and the cornstarch until completely combined.
- Prepare The Topping: Combine the oatmeal cookie mix, rolled oats, and melted butter in a large bowl and stir until the butter has mixed into everything.
- Assemble: Pour the strawberry mixture into the bottom of the prepared 8×8 inch baking dish and spread out evenly. Sprinkle the topping over the strawberry jam layer.
Pro Tip: It is normal for the topping to seem like too much in comparison to the strawberry layer. Don’t worry, it will be perfect once it is baked. - Bake: Bake at 350 degrees Fahrenheit for 25-30 minutes or until the topping starts to turn golden brown and the filling is bubbling.
- Cool: Let your crisp cool for 10 minutes before plating and serving. Enjoy!
Tips
- You can make this strawberry crisp in a pie dish, oven-safe skillet, or even in ramekins as individual crisps.
- Use melted butter and forget cutting the butter into the dry ingredients–it’s a time-consuming step that is unnecessary for this easy recipe. Using melted butter speeds up the process even more.
- Top with Greek yogurt for a wholesome summer breakfast.
Storage Tips
- To Store: While strawberry crisp is best fresh, you can refrigerate it if you have leftovers. If covered, it can be stored in the fridge for 3-4 days.
- To Freeze: You can freeze this crisp for 2-3 months in a freezer-safe container.
- To Reheat: Reheat your crisp in the oven to desired temperature. Note that you will lose some crispiness of the topping if you end up storing and reheating it.
Frequently Asked Questions
Yes, you can definitely use frozen strawberries for this recipe if fresh strawberries are not available. Just add in a little extra corn starch to absorb the excess water that comes with frozen strawberries.
A crisp and crumble both have a crunchy, crumbly topping, but a crumble rarely includes oats or nuts, making it less crispy. A cobbler is made with a biscuit or cake-like layer baked on top of a fruity filling. Just like my Apple Crisp, a crisp has a streusel-like topping with oats and at times nuts.
Yes, you can prepare this fruit crisp in advance. If you are making your strawberry crisp the day before you are going to eat it, make sure you let your crisp completely cool after baking before you place it in the fridge. You can also make the crisp ahead of time and cook it later for a fresher option.
Other Easy Strawberry Recipes
- Strawberry Icebox Cake
- Chocolate Covered Strawberry Brownies
- Strawberry Cool Whip Pie
- Strawberry Cake Mix Cookies
- Strawberry Shortcake Truffles
- Strawberry Cheesecake Cookies
Strawberry Crisp
Ingredients
Filling
- 2 cups hulled and roughly chopped fresh strawberries
- ⅓ cup strawberry jam
- 2 tbsp cornstarch
Topping
- 1½ cups oatmeal cookie mix
- ¾ cup rolled oats
- 5 tbsp salted butter melted
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray an 8×8 inch baking dish with cooking spray.
- In a medium bowl, stir the strawberries with the strawberry jam and the cornstarch until completely combined.
- Pour the strawberry mixture into the bottom of the prepared 8×8 inch baking dish. Spread out evenly.
- Prepare the topping by combining the oatmeal cookie mix, rolled oats, and melted salted butter in a large bowl. Stir well until the butter has combined into everything.
- Sprinkle the topping over the strawberry jam layer in the 8×8 inch baking pan. It is normal for the topping to seem like too much in comparison to the strawberry layer. Don’t worry, it will be perfect once it is baked.
- Bake in the oven for 25-30 minutes or until the topping starts to turn golden brown and the filling is bubbling.
- Let cool for 10 minutes before plating and serving.
Jenn’s Notes
- To Store: While strawberry crisp is best fresh, you can refrigerate it if you have leftovers. If covered, it can be stored in the fridge for 3-4 days.
- To Freeze: You can freeze this crisp for 2-3 months in a freezer-safe container.
- To Reheat: Reheat your crisp in the oven to desired temperature. Note that you will lose some crispiness of the topping if you end up storing and reheating it.
- You can make this strawberry crisp in a pie dish, oven-safe skillet, or even in ramekins as individual crisps.
- Use melted butter and forget cutting the butter into the dry ingredients–it’s a time-consuming step that is unnecessary for this easy recipe. Using melted butter speeds up the process even more.
- Top with Greek yogurt for a wholesome summer breakfast.
Hi Chrissy, fresh strawberries aren’t in season here at the moment, but I bet I can find a fruit that is in season and will work nicely with that wonderful sounding topping!
Pinning for future reference.
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