There’s just something magical about warm strawberries bubbling under a golden, crunchy topping. This Baked Strawberry Crisp is our go-to when berries are bursting with flavor and we’re craving something sweet but not fussy.
It’s the kind of easy vegan baked strawberry crisp that fills the kitchen with the scent of summer and brings instant comfort in every spoonful.
Why We Love Crisps More Than Pie
Pies are great, sure, but crisps? They’re the laid-back cousin that’s way easier to throw together. No rolling pins, no crust drama — just a juicy fruit base and a crisp, golden oat topping.
Our healthy strawberry oat crumble is fuss-free and naturally sweetened, so you can feel good about going back for seconds (or thirds).
Nostalgic Vibes in Every Bite
This dessert takes us straight back to childhood summers — berry-stained fingers, barefoot days, and backyard barbecues where dessert was always made from whatever fruit was ripe and ready.
If you’re craving a nostalgic strawberry dessert with oats and cinnamon, this is the one. It tastes like sunshine and home.
Naturally Sweetened and 100% Plant-Based
No refined sugar here! We use maple syrup (or agave) to lightly sweeten both the filling and the crumble, letting the strawberries shine. And the best part? It’s completely vegan.
This naturally sweet vegan strawberry crisp recipe is proof that plant-based desserts can be just as cozy, golden, and crowd-pleasing.
A Crunchy Crumble That Actually Stays Crisp
We tested this topping a lot — and finally nailed the ratio of oats, nuts, and just enough coconut oil to give it that perfect crisp bite. Even the next day, it’s still crunchy!
Looking for a crispy oat topping for strawberry crumble that won’t turn soggy overnight? You’re in the right place.
Serve It Warm with Something Cool
There’s no wrong way to eat this crisp, but we highly recommend it warm with a scoop of vanilla ice cream, coconut whip, or even a drizzle of oat cream.
It’s a simple summer dessert with fresh strawberries that turns into something magical when hot meets cold in your bowl.
Make It Your Own
No strawberries? Use mixed berries, peaches, or even rhubarb. Want more crunch? Add chopped pecans or sunflower seeds to the topping.
This customizable fruit crisp with oats is a base recipe you’ll come back to again and again — because it always works, no matter what’s in season.
Perfect for Picnics, BBQs & Lazy Sundays
It travels well, it’s best eaten out of bowls with spoons, and it makes everyone happy. What more could you want in a summer dessert?
This easy strawberry crisp for summer gatherings is our favorite way to bring something homemade without the stress.
Pro Tip!
Let the crisp rest for 15 minutes after baking — it thickens beautifully and won’t burn your tongue when you dive in!
So whether you’ve got a basket of fresh berries or just want a dessert that feels like a warm hug, this Baked Strawberry Crisp has your back. Sweet, simple, and always satisfying — the best kind of baking.
Ingredients
For the Filling:
- 4 cups fresh strawberries hulled and sliced
- 1/3 cup sugar adjust depending on sweetness of strawberries
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Juice of half a lemon
For the Crisp Topping:
- 3/4 cup old-fashioned oats
- 1/2 cup all-purpose flour or almond flour for a gluten-free option
- 1/2 cup light brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup unsalted butter melted (or coconut oil for a vegan option)
Instructions
Preheat Oven and Prepare Filling:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the sliced strawberries, sugar, cornstarch, vanilla extract, and lemon juice. Toss gently to coat the strawberries evenly and set aside for about 10 minutes.
Prepare the Crisp Topping:
- In another bowl, mix together the oats, flour, brown sugar, cinnamon, and salt.
- Pour the melted butter or coconut oil over the oat mixture and stir until all the dry ingredients are moistened and the mixture is crumbly.
Assemble and Bake:
- Pour the strawberry filling into a greased 8-inch square baking dish or pie plate.
- Evenly sprinkle the crisp topping over the strawberries.
- Bake in the preheated oven for about 35-40 minutes, or until the topping is golden brown and the strawberry filling is bubbling.
Cool and Serve:
- Let the crisp cool slightly before serving.
- Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Frequently Asked Questions About Our Baked Strawberry Crisp
What is strawberry crisp?
Strawberry crisp is a baked dessert featuring juicy strawberries coated in sugar and thickened to form a warm, jammy base, topped with a crunchy mixture of oats, flour, sugar, butter, and sometimes nuts. Think of it as a fruit pie without the crust, with a delightfully crisp oat topping.
Can I use frozen strawberries instead of fresh?
Yes—frozen strawberries work fine if thawed and drained thoroughly beforehand to remove excess moisture. For best texture, add an extra tablespoon of thickener (like cornstarch or flour) to the filling.
How do I prevent a runny filling?
Choose firm, ripe strawberries and toss them with a suitable thickener (cornstarch or flour). Make sure the filling is bubbling hot before you take it out of the oven—that signals proper thickening.
How long and at what temperature should it bake?
Bake the crisp uncovered at around 175–190 °C (350 °F) for about 35–45 minutes. When the topping is golden-brown and the filling is bubbling around the edges, it’s ready.
Can I make it ahead or freeze it?
You can prep the fruit filling and separate topping mixtures ahead (store refrigerated up to a day), then assemble and bake when ready. Unbaked crisp can also be frozen for up to three months—freeze before baking to prevent sogginess.
How should I store and reheat leftovers?
Store the cooled crisp in an airtight container: at room temperature for up to 2–3 days, or refrigerated for 3–4 days. Reheat individual portions in a microwave (less crisp) or in the oven at around 175 °C (350 °F) for 15–20 minutes to revive the crisp topping.
Room temperature okay—or must it be chilled?
It can be kept at room temperature for a couple of days, but storing it in the fridge helps extend freshness and maintain the ideal texture.
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