Fresh summer strawberries topped with a rustic, sweet, and crunchy crumble make this delicious summer treat perfect for any time. It’s so easy and quick!
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Growing up, I can remember my mom whipping up crisps and cobblers every once and a while and they were always such a special treat. As a child, they seemed so special but I’ve learned that they are also so easy to throw together just about any time using ingredients you probably already have in your pantry. What could be better than that?
Why I Love this Recipe
I’ve already kind of said this but crisp recipes like this are so easy and the main ingredients are pantry staples which makes them easy to whip up at just about any time. They are also really versatile, meaning it’s easy to swap ingredients based on what you like and use. I also love that you can make these using so many different berries or fruits depending on what’s in season and what you love.
Strawberry Season
Here in Central PA, we are in our local strawberry season so I’ve been wanting to get some from the local farms and whip up some tasty treats to try some things other than the usual shortcake and pie.
What you’ll need to make this Easy Strawberry Crisp Recipe
Please note that I cut this recipe in half when I made it. Only cooking for two often means I try to make less to avoid waste.
- fresh strawberries, rinsed and trimmed into quarters
- Cornstarch
- Sugar
- Lemon zest of one lemon (fine)
- 2 tbsp freshly squeezed lemon juice
- 1 stick butter
- Flour
- Oats
- Finely chopped walnuts
- Brown sugar
- Salt
How to make this Easy Strawberry Crisp
I picked up two quarts of strawberries from a local farmstand and used just one quart for my own version which was just a tiny bit over one pound once my berries were rinsed and cut up.
To the berries, add the cornstarch, sugar, lemon zest, and lemon juice and stir to coat the berries thoroughly.
Pour the berry mixture into a baking dish or pie plate and set aside while you mix up the crumble topping.
To make the topping, combine the butter, flour, oats, brown sugar, and salt in a medium bowl. Once well combined, sprinkle evenly over your strawberries.
Bake in a 350-degree oven for 45-50 minutes or until the berries are bubbling and the topping is a nice golden brown.
How to Serve
This crisp is delicious on its own. It’s the perfect mix of tart and sweet. Serve with a dollop of whipped cream or ice cream.
I served mine with homemade cheesecake ice cream made in my Ninja Creami which was delicious!
Homemade cheesecake Ice Cream in the Ninja Creami.
I filled the container to just shy of the fill line with vanilla almond milk. To the milk, I added three tablespoons of Cheesecake Pudding powder. Using a small whisk, I mixed until all the powder was dissolved and free of lumps. I then put the lid on and froze for 24 hours.
When ready to make, I removed the lid and mixed on “Light Ice Cream”. After the first spin, it was pretty crumbly so I added just a bit of heavy cream to add a little richness. I then ran the machine again on “re-spin” and it was absolutely perfect and oh, so delicious!
Easy Strawberry Crisp
Ingredients
- 2 lbs fresh strawberries rinsed, cut into quarters
- ¼ C cornstarch
- 2 tbsp granulated sugar
- lemon zest from 1 lemon finely grated
- 2 tbsp lemon juice freshly squeezed
- ½ C butter (1 stick)
- 1 C all purpose flour
- 1 C old-fashioned oats
- 1 C packed light brown sugar
- ½ C chopped walnuts optional
- ½ tsp salt
- ½ tsp cinnamon
Instructions
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Preheat oven to 350 degrees.
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Rinse, core and quarter fresh strawberries into a large mixing bowl. To the strawberries, add your cornstarch, sugar, lemon zest, and lemon juice. Stir to coat all the berries.
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Transer berry mixture to a buttered, 2-quart baking dish or a 9-10" pie plate.
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In a medium bowl, combine flour, oats, brown sugar, nuts (if including), salt and cinnamon. Add in melted butter and stirn until mixed and crumbly.
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Sprinkly topping over strawberry mixture.
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Bake for 45-50 minutes, or until berries are bubbling and the topping is a nice golden brown.
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Let cool 10-15 minutes before serving.
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