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Super Easy Strawberry Crisp. The perfect dessert for summer!

Strawberry Crisp with three scoops of ice cream on top with two metal spoons.

Hi guys! It’s Kelley back from Chef Savvy! Today I am sharing with you this Easy Strawberry Crisp!

I love making crisps and cobblers during the summer. This fruit crisp takes only 10 minutes of prep time, 40 minutes in the oven and requires only 8 ingredients!

Strawberry Crisp in a large black skillet.

The crumb topping is made with old fashioned oats, butter and all purpose flour.

I blend up the butter, oats and sugar in a food processor until crumbly then fold in the oats. This is so much easier than mixing by hand.

Strawberry Crisp in a large black skillet with three scoops of ice cream and two metal spoons.

I start by adding fruit, lemon juice and sugar to a large bowl and toss the fruit until coated. The lemon juice adds a nice tartness and the sugar sweetens up the crisp.

Strawberry Crisp in a white bowl with two scoops of ice cream and a metal spoon.

Serve warm with a big scoop of ice cream or whipped cream and enjoy!

Strawberry Crisp in a bowl with a melting scoop of ice cream and a metal spoon.

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Strawberry Crisp

Super Easy Strawberry Crisp. The perfect dessert for summer!
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 6



  • Preheat oven to 350 degrees.
  • Grease a 12-inch cast iron skillet or a 9 -inch baking dish.
  • In a large bowl toss together the strawberries, lemon juice, sugar and 3 tablespoons flour.
  • Combine 1 cup flour, brown sugar and butter in a food processor. Process until the mixture is crumbly.
  • Stir in the oats.
  • Spoon the strawberry mixture into the skillet.
  • Crumble the crisp topping on top of the strawberry mixture.
  • Bake for 40-45 minutes or until the top is golden brown and the berries are soft and bubbly.
  • Serve immediately with whipped cream or ice cream, if desired.


Calories: 462kcalCarbohydrates: 68gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 50mgSodium: 13mgPotassium: 279mgFiber: 4gSugar: 39gVitamin A: 598IUVitamin C: 72mgCalcium: 56mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!




About Kelley Simmons

Kelley is the photographer and chef behind Chef Savvy. She has a background in culinary arts and Kelley has always been a foodie. She loves cooking thai food and exploring new restaurants on the East Coast. She resides in Delaware with her dog daisy.

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  1. I added a cup and a half of rhubarb to make the five cups of strawberries. It turned out great, I will have to make it just like this again for 4th of July and pair it with icecream. MMMMMM

  2. I’ve made this twice now this summer. Absolutely amazing recipe. I pair ours with a homestyle vanilla ice cream and my husband loves it! Five Stars all the way!! I’d love to see more from this contributor. Thanks a bunch!

    1. MMMM that sounds delicious!! Thanks so much for sharing!! The contributors also have their own personal page if you are interested in looking them up!! Hope that helps! XO