A simple spring and summer dessert that tastes great with a scoop of vanilla ice cream.

What I Love About This Recipe

Minimal Prep Time. You can prep this recipe in an easy 10 to 15 minutes.
Simple Filling That Lets The Strawberries Shine. The filling is a simple mixture of fresh strawberries, sugar, vanilla and almond extracts, and cornstarch.
Crispy Buttery Topping– what’s not to like about that?

If you’re a fan of fruit crisps, be sure to try this Blueberry Coconut Crisp and Peach Crisp.

Can I Use Frozen Strawberries?

Yes! Fresh, ripe strawberries are best but if you don’t have any, frozen strawberries are the next best thing. I don’t recommend using “fresh” strawberries outside of strawberry season. They are not juicy enough or flavorful enough for a simple recipe like this one. To use frozen strawberries, thaw them first and get rid of any liquid.

What To Bake The Crisp In?

I use a 9-inch square baking pan, a pie plate or a cast iron skillet to bake this crisp in. You can also bake it in individual ramekins. Reduce the baking time by about 10 minutes.

How To Make Strawberry Crisp

(More detailed instructions in recipe card below.)

Prep the baking dish and oven.
Make the filling. Stir together strawberries, sugar, extract, and cornstarch.
Make the topping. Mix together flour, oats, brown sugar, granulated sugar, salt, cinnamon, and melted butter. Sprinkle on top of filling.
Bake for 30 to 35 minutes.

Recipe Tip

Don’t slice the strawberries too thin. Small strawberries I slice in half, medium into 3 pieces and large into 4.

How To Store

Best eaten right away but leftovers will keep in an airtight container in the refrigerator for 3 days. Reheat and serve with a scoop of vanilla ice cream or a dollop of whipped cream. I don’t recommend freezing it.