Strawberry Crisp Recipe Fresh Or Frozen Berries

Loving strawberry desserts? Try my strawberry cheesecake, strawberry brownies, and strawberry ice cream next! When strawberry season arrives, my family begs me to make my infamous berry crisp, and how could I say no? Featuring juicy strawberries tossed in sugar, they’re baked under a warm, sweet, and buttery oat topping. The combination of flavors and textures is incredible, and all that’s missing is a big scoop of vanilla ice cream.

Why I love this recipe

Make it year-round. While I prefer using fresh strawberries, you can make this recipe any time of the year with fresh OR frozen strawberries. A fun twist on the classic. When you say ‘crisp,’ everyone’s mind goes to apples. I love my healthy apple crisp as much as anyone, but in the summer, this is a no-brainer. A healthier dessert. This crisp relies mostly on the natural sweetness of the berries, and the oats add a fiber boost. Made with pantry staples. The key to this crisp is in its simplicity, which is why I only used simple ingredients.

Ingredients needed

For the strawberry filling:

Fresh strawberries. Use good-quality, ripened strawberries with the stems removed. If you only have frozen strawberries, let them thaw overnight and drain the excess juices. Orange zest. To add a brighter flavor. I also tested lemon zest, and both were equally refreshing. Vanilla extract. A must for any crisp. Sugar. Balances out the tartness from the berries. Any type of sugar works, be it white sugar, brown sugar, or coconut sugar. Cornstarch. Thickens the filling.

For the crisp topping:

Butter. Use cold butter straight from the fridge or freezer. Old-fashioned oats. AKA rolled oats. Quick oats should work, too. Sugar. To sweeten the topping. Light brown sugar. Adds color and gives the topping a caramelized crunch. Cinnamon. To complement the other flavors. Salt. To enhance the other ingredients. All purpose flour. To give the toppings some structure. Mint leaves. To garnish.

How to make strawberry crisp

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Using a different pan? If you’re using a glass baking dish, add 5-6 minutes of baking time, as glass pans take longer to heat up. If you’re using a Dutch oven, the bake time should be about the same. Cover the crisp with foil. If the top of the crisp is browning too quickly, you can lightly cover it with aluminum foil for the last 15 minutes of baking. Make a strawberry rhubarb crisp. Swap half of the strawberries for rhubarb, which will help add sourness and balance out the sweetness of the berries.

Storage instructions

To store: Leftover strawberry crisp should be kept in an airtight container in the fridge for 5-6 days.

Vegan strawberry crisp. Use vegan butter or coconut oil. Gluten-free. Use certified gluten-free oats and swap the flour for almond flour or a gluten-free flour blend. Use different berries. Fold in a mixture of blackberries and raspberries for a mixed berry crisp.

To freeze: Let the crisp cool completely, then freeze it in a freezer-safe container for six months. Let it thaw overnight in the fridge. To reheat: Microwave leftovers in 20-second intervals or reheat in a preheated oven for 10 minutes.