This small batch strawberry crisp is the perfect quick dessert for four. Gingery strawberry filling topped with a brown sugar and oat crisp? Yes please!
If you’re like me, maybe you find yourself buying strawberries with all the best intentions and not quite getting to them before they’re too ripe to enjoy. This strawberry crisp recipe is perfect for using up those ripe strawberries in your fridge for a dessert recipe that honestly takes 10 minutes to throw together. This easy strawberry crisp is the perfect quick & easy summer dessert!
Table of Contents
The Easiest Fruit Crisp Dessert You’ll Ever Make!
I have always loved crisp desserts! They’re what I grew up on and I carried that love into adulthood. Crisps are easier to make than a cobbler and you can basically interchange whatever fruits you want. Whether it’s apple crisp or a bourbon beach crisp, they always hit and are perfect for a quick summery dessert.
In this version, we’re using fresh strawberries which are at their peak in summer! They pair so perfectly with the oat & brown sugar crisp topping and the bit of ginger adds the perfect zip of citrusy brightness. Pair this easy strawberry crisp with ice cream and you’ve got a delicious dessert recipe that takes almost no time at all!
Tools Needed
Key Recipe Ingredients
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Strawberries. It’s not a strawberry crisp without strawberries! You can swap in frozen, if that’s what you have, just make sure to defrost and drain them first.
- Sugar. Brown sugar in the crisp topping and white sugar in the filling.
- Ginger. Ginger is optional, but I think it really compliments the strawberries! You could also use a bit of lemon zest instead.
- Vanilla. Adding a bit of vanilla to the filling balances out the tart strawberries.
- Flour. Just a classic all-purpose flour here will do.
- Oats. Make sure to use old fashioned oats here instead of quick oats or steel cut oats.
- Butter. Unsalted butter is best here.
- Corn starch. Corn starch helps thicken the filling from all the juices that the strawberries release.
How to Make Small Batch Strawberry Crisp
- Mix the crumble topping. In a mixing bowl, gently mix together all the dry ingredients, then drizzle the melted butter over the top. I like to use a fork to mix it all together so that it’s nice and clumpy and then just throw the crisp topping in the fridge while you make the strawberry filling.
- Mix the strawberry filling. After you remove the tops from the strawberries and halve them, toss them in a bowl with the sugar, ginger, vanilla, and cornstarch until well mixed. Be gentle to not bruise the strawberries too much!
- Top and bake. Gently spread the strawberries and any accumulated juices into a baking dish, top with the crisp topping, and bake until bubbling and golden brown! Let the strawberry crisp rest for 20 minutes or so before serving. Don’t forget a scoop of vanilla ice cream on top!
Making Strawberry Crisp Gluten-Free
I love this recipe because it’s so adaptable! If you want to make strawberry crisp gluten-free, either swap in your favorite gluten-free flour or the same amount of oat flour combined with the oats in the crisp topping. The filling is already gluten-free.
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Summery Fruit-Forward Desserts to Try
Coconut Key Lime Pie
Bourbon Peach Crisp
Cherry Clafoutis
Strawberry-Lemon Shortcakes
Wild Blueberry Cobbler
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Small Batch Strawberry Crisp
Ingredients
Crisp Topping
- 2/3 cup old fashioned oats
- 2/3 cup all-purpose flour
- 2/3 cup packed brown sugar
- 5 tablespoons unsalted butter, melted
- 1/8 teaspoon kosher salt
Filling
- 32 oz strawberries, top removed and cut in half
- 2/3 cup granulated sugar
- 1 teaspoon freshly grated ginger
- 1 1/2 teaspoons vanilla bean paste
- 1 tablespoon corn starch
Instructions
- Preheat an oven to 350 degrees F.
- To make the crisp topping: in a small bowl, mix all ingredients together with a fork until all the ingredients are well mixed. Place in the fridge while preparing the filling.
- In a medium bowl, toss all the filling ingredients together. Lightly grease a medium baking dish. Pour the filling and all the juices in the baking dish and top with the chilled crisp topping.
- Place the baking dish on a baking sheet to catch any overflow and place in the oven. Bake for 40-45 minutes until the topping is golden brown and the filling is bubbling. Allow to cool on a rack for 15-20 minutes before serving.
- Top with a scoop of ice cream and serve.
Rate & Review This Recipe
Super easy! I made this over the weekend and actually split it into 4 servings. It was the perfect snack!
Love this! It’s one of my favorites!
Loved it with the ginger!
Can i use apples, blackberries, or other fruit with this recipe?
Absolutely! I would do a mix of apples and blackberries as blackberries would cook down a lot but that sounds so good. I could also see like strawberry/rhubarb, apple/pear, peach/strawberry, etc. the recipe is so flexible!
The ginger in this is what made it so delicious–helped balance out the sweetness. I subbed coconut oil for the butter (same amount) and it also worked perfectly. So easy, I’ll be making this again real soon with whatever seasonal fruit I have in my house.
[…] Strawberry crisp for two […]
Added two apples and doubled topping! So easy and delicious!
So happy you loved it!
Substitute muesli versus oats ??
Muesli should work fine if that’s what you have.