Name: Strawberry Crisp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups hulled and roughly chopped fresh strawberries; ⅓ cup strawberry jam; 2 tbsp cornstarch; 1½ cups oatmeal cookie mix; ¾ cup rolled oats; 5 tbsp salted butter (melted)

This quick and easy Strawberry Crisp features sweet, juicy strawberries and a buttery oatmeal topping. Ready in under 30 minutes and so good!

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Table of Contents

WHY WE LOVE THIS STRAWBERRY CRISP RECIPE
Ingredients
SUBSTITUTIONS AND ADDITIONS
HOW TO MAKE STRAWBERRY CRISP
Tips
Storage Tips
Strawberry Crisp Recipe

This Strawberry Crisp is a delightful summer dessert that is incredibly easy to make. It is bursting with juicy and sweet strawberries, and the crunchy oatmeal cookie topping adds a buttery texture to the dish. This simple recipe takes less than 30 minutes to prepare and does not require any sophisticated equipment, mixing, or chilling.

It is a one-pot dessert that involves only a few steps, including slicing, stirring, and dumping the ingredients into the baking dish. The fresh strawberries are mixed with a small amount of jam and cornstarch to thicken the filling and then baked with an oat crumble until the topping turns golden brown and the inside is bubbling.

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.

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 a teaspoon of lemon juice in the strawberry filling for extra flavor.

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 to cut 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 the desired temperature. Note that you will lose some crispiness of the topping if you end up storing and reheating it.

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Strawberry Crisp

Author — Jake

Serves —

This quick and easy Strawberry Crisp features sweet, juicy strawberries and a buttery oatmeal topping. Ready in under 30 minutes and so good!

Print Rate PinSave

Prep Time 15

Cook Time 15

Total Time 30

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.

Notes

Storage:

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.

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.