Strawberry Crisp Recipe – With Oat Streusel Topping!

This easy strawberry crisp recipe is topped with a delicious buttery oatmeal crumble. The crowd pleasing fruit dessert is a great way to use up fresh summer strawberries!

The best strawberry crisp

There is something so comforting about sweet, juicy strawberries blanketed under a crispy oat topping and served hot from the oven.

Plus with just six ingredients, this recipe could not be more simple to prepare.

Serve the strawberry crisp at a Sunday family dinner, or bring it to your next book club potluck, picnic, or outdoor barbecue.

Add a scoop of vanilla bean ice cream or creamy homemade whipped cream, and watch the entire pan disappear before your very eyes.

Also try this summer favorite Deep Dish Cookie Pie

Healthy strawberry crisp ingredients

With just a few basic ingredients, this traditionally strawberry recipe includes egg free, dairy free, low calorie, paleo, and vegan options.

Strawberries – You may use fresh or frozen berries. Cut off the stems before slicing. Measure out six cups (720 grams) after slicing.

Rolled oats – I like old fashioned rolled oats for their chewy texture. Quick oats or gluten free rolled quinoa flakes work as well.

Flour – White flour, whole grain spelt flour, oat flour, and many brands of gluten free all purpose flour are all great options.

For a low carb strawberry crisp with almond flour, make the keto version included in the recipe box.

Cinnamon – Ground cinnamon adds sweetness without sugar. A pinch each of ground nutmeg and ginger are also lovely optional additions.

Sugar – Toss the berries with your favorite granulated or liquid sweetener, such as honey or pure maple syrup, to avoid a sour taste.

I recommend granulated sugar or sugar free xylitol to achieve the best texture in the oatmeal streusel topping.

Oil – The recipe works with coconut oil, olive oil, butter, or a vegan butter substitute.

You can also make a fantastic oil free fruit crisp by replacing all of the oil with an equal amount of softened almond butter.

Or turn it into a peanut butter and jelly dessert by using peanut butter and topping the crumble with crushed peanuts before baking.

Recipe variations

If you love the flavor combination of strawberry and vanilla, stir half a teaspoon of pure vanilla extract in with the sliced berries.

Or stir in the zest of two lemons or one orange for a punchy citrus kick.

You may replace some or all of the strawberries with chopped apples, raspberries, peaches, cherries, rhubarb, or blueberries.

For a tasty crunchy texture, swap half a cup of the rolled oats with your favorite granola or cinnamon cereal.

And have fun with toppings. Try sprinkling the finished berry crumble with freeze dried strawberries, shredded coconut, or toasted almonds or pecans.

Step by step recipe video

Watch the simple strawberry crisp recipe video above.

Easy fruit crisp recipes

Apple Crisp

Blueberry Crisp

Peach Crisp

Air Fryer Apples

Strawberry cobbler and strawberry crisp differences

Fruit crumbles and crisps like the strawberry version here contain fruit on the bottom and a layer of streusel topping with flour, sugar, butter, and sometimes oats.

Fruit cobblers are made without oats and streusel. Instead, they include a thick topping with a similar texture and taste to drop biscuits, scones, or pastry pie crust.

Both classic berry desserts are equally delightful and quick to throw together to impress last minute company or overnight guests.

How to make strawberry oatmeal crisp

Start by preheating the oven to 375 degrees Fahrenheit.

Gather your ingredients and equipment, then grease an eight inch baking pan or line the bottom with parchment paper.

If using frozen strawberries, thaw fully and blot away excess water and ice crystals.

In a large mixing bowl, stir the berries, cinnamon, and one and a half tablespoons of pure maple syrup or sweetener of choice.

Transfer the sweetened fruit to the prepared baking pan, and use a spoon or spatula to spread it evenly into the pan.

Stir the flour, rolled oats, and remaining sugar in a separate bowl until well mixed.

Use a pastry cutter, fork, or food processor to cut in the butter or coconut oil until small crumbles form. The streusel may seem dry at first but eventually comes together as you break up large pieces of butter.

Sprinkle the oatmeal topping over the berries, then place the baking pan on the center rack of the preheated oven.

Bake for fifty minutes or until the filling is thick and bubbly. The streusel on top should look lightly golden in color.

Alternatively, you can portion the filling and topping into individual ramekins. Bake the single serving strawberry crumbles for just twenty minutes or until berries appear thick and nicely caramelized.

Serve hot, or let the pan cool. The filling will thicken up considerably as it cools and gets even thicker the longer it sits.

Once cooled, cover any leftovers in an airtight container. Refrigerate for up to five days, or freeze for no more than three months. Thaw and reheat before enjoying.

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