Celebrate the fresh flavors of summer with this delicious Strawberry Crisp with oatmeal. This irresistible dessert is made using oatmeal and oat flour for topping the warm berry base. This easy recipe is always a crowdpleaser- especially when topped with a scoop of ice cream.
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Is there anything better than the time when temperatures soar and the farmers’ markets are full of fresh fruit stands? I try to savor all the fruit and berries I can in those few short weeks.
In-season fruit just tastes so good, especially strawberries. You really can’t beat how sweet, red, and juicy summer strawberries are. (Summer strawberries also make the best frozen strawberry lemonade!).
While I do love eating all the fruit fresh, sometimes I overbuy (I just get so excited!) and need to freeze extras or do something with them once they are past their prime.
Strawberry crisp is absolutely perfect for that. (As is Saskatoon Berry Crisp).
The strawberries turn into a sweet, jammy base and are topped with the most delicious buttery oatmeal and brown sugar crumble. (The same crumble as is in this irresistible apple crisp recipe).
As a bonus, this crisp comes together so easily! Every bit as good as pie, in my opinion, but with a fraction of the work, this dessert is perfect for any occasion.
Plus, you can use frozen berries too, giving yourself a taste of summer even in the cold, dark winter. (Or cozy up with some cranberry crisp instead).
The Ingredients
- Strawberries- You can use fresh or frozen strawberries. No need to thaw frozen berries before using. If using very sweet, fresh berries, you may not need to add a lot of sweetener so I give a range in the recipe card. Off season berries will likely need the greater amount.
- Honey- Maple syrup or brown sugar can be used instead but I find honey goes well with the flavor of strawberries nicely (it's what I use in strawberry lemonade as well).
- Lemon Juice- Just a bit of lemon brightens up the flavors of the strawberries.
- Vanilla Extract- Complements the flavors of both the filling and crumble.
- Butter- Both unsalted and salted butter work well in this recipe.
- Brown Sugar- Brown sugar provides sweetness and depth of flavor to the topping. If you prefer a less refined sugar, coconut sugar can be used. I don't recommend a liquid sweetener as the oatmeal crumble will not have the right texture.
- Large Flake Oats- If you only have quick oats on hand, they can be used as a substitute, although the resulting texture may differ slightly. The crumble topping will still be delicious! If you need the recipe to be gluten free, use certified GF oats.
- Oat Flour- If you don't have any on hand, you can make your own oat flour for this recipe. Simply pulse ¾ cup of large flake or quick oats in a blender until they reach a flour-like consistency. Alternatively, almond flour, whole wheat flour, or all-purpose flour can be used as substitutes for oat flour. Use certified GF oat flour if you need the recipe to be gluten free.
- Cinnamon- Just a touch adds extra flavor to the crumble.
- Sea Salt- A bit of salt helps bring the flavors together. Table or kosher salt will work as well.
The Method
1. Mix filling. Combine the strawberries, honey, lemon juice and vanilla. (I usually do this right in the baking pan to save a dish.) Spread out into an even layer.
2. Prep topping. Melt the butter in a medium bowl then add the remaining topping ingredients and mix until well combined. The mixture will be a bit crumbly.
3. Top. Sprinkle the topping evenly over the strawberry filling.
4. Bake. Bake this sweet berry crisp at 350 F for 45 minutes until the strawberries are bubbly and the crumble topping is lightly golden.
5. Cool. Allow to cool for 5 minutes to allow the filling to set and get a bit jammy.
6. Serve!
Leftovers and Storage
Make Ahead: You can fully assemble your strawberry oatmeal crumble in a prepared baking dish, then cover with a lid or plastic wrap and store in the refrigerator for up to 2 days. For more tips and how to prepare it unassembled, see this post about fruit crisp storage.
To Store: Allow strawberry crisp to cool completely and then cover with a lid or plastic wrap and store in the refrigerator for up to 4 days.
To Freeze: Cooked and cooled oat flour strawberry crisp can also be frozen for up to 3 months.
To Reheat: Strawberry oat crisp can be rewarmed in the microwave, in the oven at 350 F for 20-30 minutes or in a toaster oven. See this post about reheating crisp for full directions.
Make It Your Own
- Mixed Berry Crisp- Use 2 cups of raspberries, 2 cups of blueberries and 2 cups of strawberries instead of 6 cups of strawberries.
- Add Cinnamon- Give the crisp extra cozy flavor by adding 1 teaspoon of cinnamon to the strawberry mixture and increasing the cinnamon in the streusel mixture to 1 teaspoon.
- Add Nuts- For crunch and flavor, add a handful of raw chopped nuts, such as cashews, almonds, or pecans, to the oat topping.
- Alternate Sizes:
- Small Batch- Halve the recipe and bake it in a loaf pan. Bake time may be reduced slightly.
- Large Batch- Double the recipe and bake it in a 9x13 inch pan. Bake time may be increased slightly.
- Vegan/Dairy Free- Substitute coconut oil for the butter in the recipe.
Serving Ideas
Strawberry crisp is great served warm or chilled, depending on your preference. Enjoy it all on its own or:
- With a scoop of vanilla ice cream (delish!)
- Topped with dollop of whipped cream
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Recipe Card
Strawberry Oatmeal Crisp
Ingredients
Filling
- 6 cups strawberries sliced, fresh or frozen (don't thaw); about 1 and ½ pounds
- ¼-1/3 tablespoon honey adjust to sweetness of berries
- 1 tablespoon lemon juice
- 1 and ½ teaspoon vanilla extract
Crumble Topping
- ⅓ cup butter
- 1 cup large flake rolled oats certified GF, if needed
- ½ cup oat flour certified GF, if needed
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon fine sea salt
Instructions
- Preheat the oven to 350 °F. In a 7x11 inch or similar size baking dish, combine all of the ingredients for the strawberry filling.
- In a medium, microwave safe bowl, melt the butter for 30 seconds. Add remaining oatmeal topping ingredients and mix until well combined.
- Pour the oatmeal crumble topping evenly over filling and bake for 45 minutes.
- Remove from oven and allow to sit for 5 minutes to set and then serve.
Sherrie Cox says
It was really great and I am so glad to have found your website as my mother is gluten intolerant and it is hard to find good tasting recipes. Thank you
Janessa says
I'm so glad you liked this recipe, Sherrie! Thank you for your kind review.