Strawberry Vanilla Crisp

Warm strawberry vanilla crisp with buttery crunchy brown sugar oat streusel and vanilla ice cream on top. Quick to prep, easy to make! Recipe on sallysbakingaddiction.com

There is little I love in life more than a simple fruit crisp at the end of a warm summer day. The juicier the fruit, the crumblier the streusel, the colder the vanilla ice cream, the better.

Fruit crisps are dessert summer saviors. When there’s about 107 things to do and a million places to be (hey. I thought summer was for relaxing?!) a good ol’ fruit crisp can be prepped in just minutes. Most of the work is done in the oven, so you can sit back, put your feet up, and relax (there it is!) and hit PAUSE while you take in how massively delicious your house smells and how little work you did to get it that way.

Warm strawberry vanilla crisp with buttery crunchy brown sugar oat streusel and vanilla ice cream on top. Quick to prep, easy to make! Recipe on sallysbakingaddiction.com

I made this strawberry vanilla crisp a couple weeks ago after I got back from Utah. Speaking of! I’ve got a new post up on my photography blog with pictures from the trip and, of course, the dogs!!

I made the crisp for dessert the night we had some neighbor friends over. Normally I always have leftover baked goods from photoshoots like cookies, half a cake, etc but on that night– I wanted to make something special to show my gratitude for being the best taste testers over the past 2 years. Something special and something suuuuuper low key. Because, ya know. LIFE.

I really had no intention of sharing this recipe on my blog. (Is that blasphemy? This will sound weird but baking for real life stuff and not just baking recipes to put on my blog is what keeps me sane. Keeps it fun. Keeps it interesting. Baking for the heck of it!!) Between the vanilla bean, sweet juicy strawberries, and brown sugar streusel– it’d be sinful to keep this fruit crisp recipe to myself. It’s screaming of summer and is the answer to what’s for dessert each summer night.

Will you just look at these vanilla infused strawberries!

Strawberry Vanilla Crisp on sallysbakingaddiction.com

If you’ve made fruit crisp before, you know the deal. It’s really just a big fat pile of fruit topped with streusel. And it’s all going down in 2 bowls: one for the strawberries and one for the streusel. The strawberry mixture is really just the fruit, flour to soak up some juices, sugar, and vanilla. To really amp up the vanilla flavor, use both vanilla extract and vanilla bean. Vanilla bean is on the pricier side but it’ll get you the most vanilla flavor. And aren’t the black specks so pretty and satisfying? Vanilla bean specks make your dessert fancy when in reality you baked in your pajamas, spilled flour all over the floor, stepped on a strawberry, and found an oat in your hair.

Vanilla bean for strawberry vanilla crisp on sallysbakingaddiction.com

Strawberry Vanilla Crisp on sallysbakingaddiction.com

The streusel: oats, sugars, butter, a touch of cinnamon. The almonds you see were actually an afterthought– I didn’t add them the first time I made the crisp and the crisp certainly doesn’t need them. But they’re an easy way to introduce another flavor and some extra texture!

One thing real quick. Check out the millions of crunchy, buttery, warm, brown sugared, cinnamon toasted clusters. 

Warm strawberry vanilla crisp with buttery crunchy brown sugar oat streusel and vanilla ice cream on top. Quick to prep, easy to make! Recipe on sallysbakingaddiction.com

You can make this strawberry crisp in a pie dish, your favorite baking pan, oven-safe skillet, or even in ramekins as individual crisps. Instead of all strawberries, try subbing in some sliced rhubarb or even peaches, raspberries, or blueberries. No matter how you bake it, don’t skimp on the vanilla and don’t you dare forget the vanilla ice cream.

Strawberry Vanilla Crisp

Ingredients:

  • 5 cups (900g) chopped strawberries
  • 1/4 cup (31g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon salt
  • 1 and 1/2 teaspoons vanilla extract
  • seeds scraped from 1/2 vanilla bean

Streusel Topping

  • 2/3 cup (133g) light brown sugar
  • 2/3 cup (85g) all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 Tablespoons (86g) unsalted butter, cold and cubed
  • 2/3 cup (65g) old-fashioned rolled oats (or quick oats)
  • optional: 1/2 cup (55g) sliced almonds

Directions:

  1. Preheat the oven to 350°F (177°C). Lightly grease a 9-inch baking dish (circle or square or any similar size pan). Set aside.
  2. Make the filling: Combine chopped strawberries with the flour, sugar, salt, vanilla extract, and vanilla beans in a large bowl. Toss gently until combine. Spoon into prepared baking dish.
  3. Make the topping: Whisk the brown sugar, flour, cinnamon, and salt together. Make sure to get out all those brown sugar lumps. Using a pastry cutter or your hands, cut in the butter until the mixture resembled coarse pea-sized crumbs. (A fork works for this too!) Mix in the oats, then evenly sprinkle topping over strawberries. Top with almonds, if using.
  4. 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. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.

Make ahead tip: Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F (177°C) for 20 minutes or until heated through. I do not suggest preparing the crisp and storing it, unbaked, in the refrigerator. The topping will get soggy. You can, however, prepare the crisp through step 3 and freeze for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 4.

Recipe Notes:

  1. Frozen chopped strawberries work too! No need to thaw.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Warm strawberry vanilla crisp with buttery crunchy brown sugar oat streusel and vanilla ice cream on top. Quick to prep, easy to make! Recipe on sallysbakingaddiction.com

Warm strawberry vanilla crisp with buttery crunchy brown sugar oat streusel and vanilla ice cream on top. Quick to prep, easy to make! Recipe on sallysbakingaddiction.com

57 comments

  1. We had guests over for dinner tonight and I made this for dessert – everyone loved it!! I sliced the fresh strawberries last night, so it was super quick and easy to throw in the oven after work. Thanks for another yummy recipe!

  2. I made this to take with us to friends’ for dinner, and baked it before we left.  When the babysitter walked in the door, she took a big inhale and said, “Now *this* is what a house should smell like!”  Sally FTW!! 🙂

  3. Love ALL your recipes! Just ask my family how much I worship Sally! Do you think this recipe would be good with apples instead of the strawberries? Should any other substitutions be made, if so? 

    • Oh goodness yes! It would be delicious. I would add more cinnamon to the topping, and a couple teaspoons of lemon juice to keep the apples tasting bright. It just adds another level of complimentary flavor.

  4. This was out of this world amazing! Perfect amount of sweetness. I didn’t have the vanilla bean. I imagine it would add so much more to such awesomeness!  Hubby said, “Something this good ought to be illegal”. I actually ate this before dinner!! All your recipes have been winners for me! Thank you!

  5. I was looking for a strawberry crisp recipe that would use 2 pounds of strawberries, and this looks perfect! A few questions, though…
    Is the butter you use in the crisp topping salted or unsalted? It seems like you usually call for unsalted butter in your recipes, but when I see just “butter” usually that means to use salted, so I’m confused about which to use here.
    I also am wondering what size the chopped strawberry bits should be… I couldn’t tell from the pictures. Did you cut them in half, quarter them, or cut them up in small pieces? Does it matter for the texture of the finished product?
    How sweet or sour or sweet-and-sour were the strawberries you used? I’m wondering if I should increase the sugar if I end up with sour strawberries. They have been rather sour lately.
    Finally, for those of us who can’t afford or don’t want to use pricey ingredients, can the vanilla bean seeds simply be omitted? Or how much more vanilla extract would you recommend using instead?
    Thanks for the great recipe, Sally, I’m excited to give this a try! 🙂

    • Hi Corinne!
      1) Unsalted is best (sorry about that!)
      2) Bite sized chunks so it’s easy to eat
      3) This recipe is written for super sweet summer strawberries. You can increase/decrease based on what you like.
      4) You can add 1 extra tsp vanilla extract

      • Thanks for getting back to me right away! I made this yesterday.

        My strawberries were sweet-and-sour, so I increased the granulated sugar in the filling to 3/4 cup. I was worried that maybe I had gone overboard and that it would be too sweet, but my parents and I agreed that even with the additional sugar, it was still too sour. I was able to salvage it by eating it served really hot, topped with lots of melting vanilla ice cream to make it sweeter. I think I made a good call… Any less sugar than I used and it might not have been edible. It’s crazy how much fruit varies!

        The bite sized chunks were about right, I agree.

        I added the 1 extra tsp vanilla extract, and it worked great.

        I did use the unsalted butter… I’m glad I asked because I think with salted butter, the topping would have been too salty for my taste. It tasted great with the unsalted butter.

        But, I’m not sure what I did wrong… The topping didn’t get crisp, it did turn golden brown, but it mostly got goopy. Either it sank into the filling too much, or the strawberry juice bubbled up too much, or something. Could it be because I had trouble getting the topping to look like coarse crumbs when I cut in the cold butter cubes, and it ended up being one big uniform lump? Could it be that I sprinkled the topping on in pieces that were fairly small? Or if you use a lot more sugar, do you need more flour to thicken the filling? The fresh (not frozen) strawberries released a lot of juice when I tossed them with the other ingredients.

        I think served hot with the ice cream I ended up with a soft serve vanilla sundae with warm strawberry compote and oatmeal cookie dough chunks! Not a bad flavor and texture combo at all, just not what I was expecting. 🙂

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