Strawberry Crisp

Strawberry season continues! Strawberry crisp by Sally’s Baking Addiction is a classic strawberry dessert you don’t want to miss out on. It’s got a juicy strawberry filling with a nice vanilla kick and rounded out by a crunchy streusel topping. 

Let’s talk crisp vs. cobbler. I like fruit cobbler but I love crisp thanks to the extra texture you get from the streusel topping. If I have a choice of any baked good where a streusel topping is an option, I will hands down choose the one with the crumbly, oat, nutty topping. I also like it because it seems to add another depth of flavor onto something already so tasty. 

The process is simple and you’re sure to have a family favorite in no time using your in-season strawberries. If you’ve already used up all your strawberries, try it with other fruits such as blueberries, a berry medley, or apples. You don’t have to use almonds in the streusel topping but they do add an even further layer of texture and nutty flavor to the crisp. I used almonds because we have plenty in the pantry and tend to use them the least but walnuts, pecans, or cashews would be a good substitute as well. 

If you’re looking for other things to use up your strawberries, check these out…

What are your favorite recipes to use strawberries in?

Strawberry Crisp

Course: DessertDifficulty: Easy


Cooking time




  • 2.5 cups (450g) chopped strawberries

  • ⅛ cup (16g) all purpose flour

  • ¼ cup (50g) granulated sugar

  • ⅛ teaspoon salt

  • ¾ teaspoons vanilla extract

  • Seeds scraped from ¼ vanilla bean

  • Streusel Topping
  • ⅓ cup (67g) light brown sugar

  • ⅓ cup (43g) all purpose flour

  • ⅛ teaspoon ground cinnamon

  • ⅛ teaspoon salt

  • 3 tablespoons (43g) unsalted butter, cold and cubed

  • ⅓ cup (33g) old-fashioned rolled or quick oats

  • ¼ cup (28g) sliced almonds


  • Preheat the oven to 350 degrees Fahrenheit. Lightly grease an 8-inch baking dish and set aside.
  • Make the filling: Combine chopped strawberries with the flour, sugar, salt, vanilla extract, and vanilla bean seeds in a large bowl. Toss gently until combined. Spoon into the prepared baking dish.
  • Make the topping: Whisk the brown sugar, flour, cinnamon, and salt together. Make sure to get out all the brown sugar lumps. Using a pastry cutter, your hands, or a fork, cut in the butter until the mixture resembles coarse pea-sized crumbs. Mix in the oats, then evenly sprinkle topping over strawberries. Sprinkle almonds evenly over top, if using.
  • Bake for 40-45 minutes until the topping is golden brown and the strawberry juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Cover leftovers and store in the fridge for up to 5 days.


  • You can use frozen chopped strawberries as well, without thawing. 
  • Freezing Instructions – Baked crisp freezes for up to 3 months. Thaw overnight in the fridge, then warm in a 350 degree Fahrenheit oven for 20 minutes or until heated through. You can also prepare through step 3 and freeze for up to 3 months. Allow to thaw overnight in the fridge, then continue with step 4.  
  • Try this with other fruits such as blueberries, apples, berry mixture, etc.
  • Recipe by Sally’s Baking Addiction

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