An easy recipe for strawberry crisp, made with fresh sweet strawberries, topped with brown sugar oat crumble topping. Best served hot from the oven with a scoop of vanilla ice cream!
You might also love these recipes for skillet peach cobbler shortcake, rhubarb crumble and custard, and maple apple cobbler.

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Why You’ll Love This Recipe
So Easy to Make. Anyone can make this strawberry crisp, even if you’re a beginner baker. This simple strawberry dessert comes together fast, with no special tools or equipment needed.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. However, today’s recipe will work at any altitude with no adjustments needed.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Strawberries. I prefer fresh strawberries, rather than frozen, for a better texture and flavor.
- Sugar. You’ll need granulated sugar to sweeten the strawberry filling, and light brown sugar for the streusel topping.
- Corn Starch. Thickens the filling as it bakes.
- Spices. You’ll need salt, vanilla extract, ground cinnamon and ground cardamom.
- Flour + Oats. Gives the crumb topping structure and crunch.
- Butter. Moistens the topping and binds it together, as well as adds a rich buttery flavor.
Instructions
Filling
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Brush the softened butter into your pie pan or baking dish.
- Hull the strawberries, and cut them in half (or fourths, if they’re very large). In the baking dish, combine the strawberries, sugar, corn starch, vanilla and cardamom.
Topping
- In a bowl, combine the flour, brown sugar, oats, cinnamon and salt. Add the melted butter and stir until moist and crumbly. Sprinkle the topping over the strawberries.
- Bake the strawberry crisp for 45-50 minutes, until the topping is golden brown, and the filling is bubbling and thick.
- Let the crisp cool for about 15 minutes, then serve warm, topped with ice cream.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
I prefer fresh strawberries, which will hold up better in the oven, while frozen strawberries will become mushier.
Leftover strawberry crisp does not keep well, and is best enjoyed hot from the oven.
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Strawberry Crisp
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 9 Inch Deep Dish Pie Pan
Ingredients
Filling
- ½ tbsp unsalted butter, very soft
- 2 lbs fresh strawberries, hulled and cut in half
- ½ cup granulated sugar
- 5 tbsp corn starch
- 1 ½ tsp vanilla extract
- ¼ tsp ground cardamom
Topping
- 1 cup all-purpose flour, fluffed, spooned and leveled
- ¾ cup light brown sugar, lightly packed
- ½ cup old-fashioned oats
- ½ tsp ground cinnamon
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 4 tbsp unsalted butter, melted
Instructions
Filling
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Brush the softened butter into your pie pan or baking dish.
- Hull the strawberries, and cut them in half (or fourths, if they're very large). In the baking dish, combine the strawberries, sugar, corn starch, vanilla and cardamom.
Topping
- In a bowl, combine the flour, brown sugar, oats, cinnamon and salt. Add the melted butter and stir until moist and crumbly. Sprinkle the topping over the strawberries.
- Bake the strawberry crisp for 45-50 minutes, until the topping is golden brown, and the filling is bubbling and thick.
- Let the crisp cool for about 15 minutes, then serve warm, topped with ice cream.
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