Strawberry Crisp

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Here’s a sweet spring and summer kind of dessert recipe for you > STRAWBERRY CRISP

Strawberry Crisp

Strawberries are a much-loved fruit in our house, but they’re only adored when they are sweet as can be.  If I can find strawberries that are tender and ripe, and aren’t in need of any sugar or cream or anything except for their sweet selves, I’m willing to fork out the big bucks for those guys.  There really is nothing worse than tough, flavorless strawberries.  Look for the good ones at farmer’s markets (those should be opening soon in most places) and better markets.

Strawberry Crisp Prep

This fresh strawberry crisp has a buttery oat and almond topping, which is great for everyone (even my gluten-free friends- since it’s easy to use gluten-free oats).

Strawberry Crisp #recipe

When those sweet strawberries are baked in the oven, they become even more tender and sweet… and the juices emerge too, making it wonderful to eat with the crumbly topping.

Strawberry Crisp #recipe -

You can totally add ice cream or whipped cream to this juicy strawberry crisp, but it most certainly doesn’t require anything to accompany it.  We enjoyed it just like this.  I love that I can share a recipe for Mother’s Day weekend that my own mother would enjoy (she happens to be gluten-free).  You can make this crisp with regular oats or gluten-free oats.  It’s delicious all the same.

Strawberry Crisp

This strawberry crisp is delicious to eat on its own or topped with whipped cream or ice cream. It is best served the day it is made.

Yield: 8 servings

Prep Time: 20 min

Cook Time: 40min


3 pints ripe, fresh strawberries- hulled and halved (4 to 5 cups)
1 cup quick cooking oats
1/2 cup powdered sugar
1/2 teaspoon finely grated lemon zest
1/4 teaspoon salt

1 cup quick cooking oats
1/2 cup sliced almonds
1/4 cup unsalted butter, melted
3 tablespoons granulated white sugar


1. Preheat oven to 375 degrees F. Butter an 8x8 inch square baking dish (or round) - don't use metal. Use a pie plate in a pinch.

2. In a large bowl, toss the strawberries with the rest of the base ingredients. Scrape the strawberries and juices into the prepared pan.

3. In a separate bowl, toss the topping ingredients together. Sprinkle the topping ingredients evenly over the strawberries.

4. Bake about 40 minutes, or until the strawberries are bubbling. Let cool for about 10 minutes before serving.


*If you are preparing this recipe as gluten-free, just be sure to use gluten-free oats.

Source: (very loosely adapted from Fine Cooking magazine)

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  • Karen wrote:

    Making this for Memorial Day bbq today!

  • Peggy wrote:

    This is the best recipe ever!!! It definitely won’t serve 8 at my house. Too yummy.

  • Michelle wrote:

    Made this and it was great, but just a little runny. The berries I used were picked from the field the same day and tremendously juicy. I might toss in a bit of flour or cornstarch with the berries next time. Otherwise amazing! I used finely chopped marcona almonds and they were amazing in it — a little extra crunch.

  • MyMansBelly wrote:

    This looks delicious Lori. I love to make crisps when fruits are in season and strawberries are perfect in this!

  • Billy Parisi wrote:

    I’ve been wanting to do something similar but with blackberries. Thanks for the inspiration!

  • Julia | wrote:

    Love strawberries this time of the year! Berry desserts have always been my favorite. Love how nicely browned the oats are on top – can’t wait to go to the store, buy some berries and make this deliciousness!

  • marcie wrote:

    Crisps are the perfect summer time dessert, and I love how this is gluten-free. Pinning!

  • Diane Decker wrote:

    Oh, Lori, thank you so much! I am celiac and trying to figure out how to make my favorite apple crisp recipe GF, then you come along with STRAWBERRY crisp. I’m in trouble now. We live just a few miles from one of the biggest you-pick strawberry farms in our state. If the weather continues through May like it has so far, strawberries should be incredible this year. I am going to pick a ton and make some of this Strawberry Crisp. Thank you again. I always appreciate your gluten free alternatives. Keep them coming, please.

  • Norma | Allspice and Nutmeg wrote:

    I’ve never had a strawberry crisp. I can’t wait to try this!

  • Shauna wrote:

    Can I substitute more flour for the almonds? Hubby has nut allergies.

    • Lori Lange wrote:

      I’d probably just leave them out.

  • Brandon @ Kitchen Konfidence wrote:

    Mmmm, this is like summer in a bowl! One of my favorite desserts when strawberries are in season.

  • Lindsay @ Life, Love and Sugar wrote:

    Yum! We absolutely love good strawberries too! This crisp sounds to die for – I want some right now with some ice cream!

  • Gwen @simplyhealthyfamily wrote:

    Oh my goodness, it’s finally strawberry season! Yayyy! I don’t think I can make this fast enough. I have some rhubarb I’ll throw in too!

  • Chelsea @chelseasmessyapron wrote:

    I love strawberry crisp! But love it even more with an almond and gluten-free topping! Such a great idea! Pinned!

  • Carrie @ Season It Already! wrote:

    Looks pretty easy and tasty, too! Ingredients I have in my pantry for the most part and just add some fresh strawberries!

  • Taylor @ Food Faith Fitness wrote:

    I’ve had my share of apple crisp, but I’ve never had a strawberry crisp – this sounds delicious! Perfect way to “Summer-ize” a classic recipe! Pinned!