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.

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Strawberry Vanilla Crisp

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: serves 8
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Warm strawberry vanilla crisp with buttery crunchy brown sugar oat streusel and vanilla ice cream on top. A snap to prepare this summer!


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 pure 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

Instructions

  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.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. Strawberries: Frozen chopped strawberries work too! No need to thaw.

Keywords: strawberry 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

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

67 Comments

  1. i normally don’t gravitate towards strawberries for fruit crisps (i’m preoccupied by nectarines and peaches and apricots and apples), but this sounds so good that my next flat of berries (or at least part of it) will have to go towards this!

    1. I’ve never actually HAD a strawberry crisp before– either mixed berries or yes, apples or peaches! So it was fun to do it this way for sure.

  2. The recipe and the pictures look lovely as always! 🙂 I was wondering, do you think I could substitute coconut oil for the butter? I mean, I’m guessing that the taste would change a bit but would it be possible?

    1. The taste would be different, of course, but it won’t ruin the streusel topping or anything. Give it a try!

  3. I think your taste testers are probably equally (or a LOT more) grateful to you for sharing over the years! I hear you about usually having bits of dessert left over everywhere, but not when you actually need to feed people. #foodbloggerproblems
    Crisps are the best. I’m a sucker for crumble of any kind, so bring it on!

  4. I’m glad you shared this! I’m sure crisps are hard for photographers to show because they just aren’t as pristine as a slice of pie or a cookie, but they are SO GOOD…and your photographs are excellent, as always 😀 I bet this would be great with some lemon or orange zest in the crumble!

    1. YES. You get it! I shot this recipe 2 different times. It’s so hard to shoot fruit crisps served because it’s literally just a plop of food on a plate or in a bowl. Lol

  5. I LOVE low key desserts that also look super special and like you spent a lot of time on them. I usually make an apple crisp because we always have apples laying around, but I think I might have to try strawberry soon! And don’t you worry, there is never a shortage of vanilla ice cream around here!! This one’s a keeper 🙂

  6. Oh this crisp looks yummy! The last time I made a crisp it was about 4 years ago! It was my first time making it, I used rhubarb and we really enjoyed it! I have no idea why I haven’t make it since! I guess I had all forgotten about it…Thanks for “refreshing my memory” 🙂 

  7. This fruit crisp sounds delicious and looks so gorgeous! I love the photographs here, especially the one topping the crisp with ice cream. I can’t wait for the summer and making desserts like this with lots of fresh fruit (lots of pies and crisps and frozen yogurt.) Sally, while this crisp obviously can only be accompianted by ice cream on top have you ever made frozen yogurt or ice cream from scratch? Ever since I got an ice cream maker, I do it all summer long when it’s too hot to cook! Simply amazing creating something like that all by yourself. 

    1. I have, yes! I’ve made peanut butter cup and also butter pecan ice cream before with an ice cream maker– and recently I’ve been making vanilla ice cream this way. No churning! The peanut butter cup ice cream recipe is in Sally’s Candy Addiction if you want to make it! 🙂

      1. Butter pecan sounds amazing! I forgot about the recipe in your cookbook – I so have to try that 🙂 

  8. Thank you for this recipe Sally! I love the crunchy and browned clusters…it makes any pie or crisp…ahhhh….One thing NOT to be overlooked to all out there! It is officially ‘Strawberry Picking Season!”. It’s only a very small 2 week (or so) window so do yourself the favor and go picking! It’s my ultimate time of year! I hit up my local picking farms around here (gotta support your local growers) and come home with an easy 20 pints! Pies, crisps, Preserves…here I come! OMG….cannot wait to go this weekend and get some for this recipe! My mouth is watering.

    1. My friend went to Linvilla the other week and she said the strawberries were pretty much all picked out! I’m going to see if there’s anything close to me house because I’d love to go!

  9. So today is my bestie’s birthday, and she loves, loves, LOVES strawberries – any shape, any form.  I was going to make her a fancy dancy strawberry pie – and then poof – here is the answer to my limited-time-day.  Strawberry Vanilla Crisp!  Could it be any easier, taste any better?!?!!  Umm, no.  I am totally making this t.o.d.a.y.  I even have everything on hand.  It’s a sign.  Thank you, Sally!  {{Hugss}}  P.S.  There are NEVER too many dog pictures, mentions, etc.  Not possible. 😉

    1. I’m glad you appreciate pup pictures! Let me know how the birthday girl (and you!) like this crisp. 🙂

  10. Just made this with the strawberries we picked this weekend! This is amazing!!!! I actually made your peach crisp (which is awesome) last week as well!!!! I made your strawberry shortcake cupcakes, Chocolate Covered Strawberry Muffins, Strawberries n Cream Crumb Cake and  Healthy Strawberry Oat Bars yesterday!!! They are all so so so tasty!!!! Thank you so much for posting such AWESOME recipes!!! I was just looking yesterday on your website there are only a few recipes that I haven’t tried of yours. I’m planning on fixing that very soon! I can’t wait to say I have made all of your recipes!!!! By the way every recipe i have ever tried from your website I have loved and has turned out exactly how you say it should!!! I am so excited for your 3rd cookbook I own your other two!!! I am chomping at the bit waiting to find out what your 3rd cookbook is going to be about! 

    1. Did you make all of those with the strawberries you picked? I bet they tasted incredible! I’m glad you already made this crisp. I’m looking forward to making it again this summer!

  11. Is that old fashion oats or will quick oats work as well? Can’t wait to make! My husband loves these kind of desserts.

  12. Hi Sally! This crisp looks absolutely delicious! Just a quick question though: if I wanted to use vanilla bean paste instead of scraping seeds from a pod, how much would you recommend using? Thanks!

  13. This looks delicious, deffinately a must try! One question.. If I can’t find vanilla beans would you just add more vanilla extract?

  14. You’re right, Sally. This dessert totally screams of summer! I’ve just come to appreciate fruit crisps as I’ve gotten older (and maybe my tastes have matured?), and this one looks fabulous! I’m always a sucker for streusel, and more is definitely better, IMO! 🙂

  15. Just made this strawberry crisp with farm fresh strawberries and it is to die for!! The vanilla ice cream topped it off perfectly! A new summer favorite 

  16. Sally, your photos are so beautiful I feel like I can taste the strawberry vanilla crisp in my mouth! My boyfriend loves strawberries. I think this would be AWESOME with peaches though. Love peaches.

  17. Hello Sally,
    my best memory growing up was my grandmother and each sitting down to a slice of strawberry rhubarb pie. It was Table Talk …and the blend of strawberry and rhubarb are still one of my favorite tastes and smells!   She never made it because she’d say “I know when I am beat …plus, I can never find rhubarb!”  
    What would you think about me trying to add some rhubarb to this?  How much would you suggest?
    All the best!

  18. I have some lovely strawberries and rhubarb and this looks like the perfect recipe to try. My question is would you use equal amounts of the rhubarb and strawberries so 2.5 cups of each, and do you need to cook the rhubarb first or longer than the strawberries?

    BTW, I made your Yellow Cake w/Chocolate Fudge Frosting last weekend and it was outstanding! My husband took it to his office and his coworkers loved it. That is one of the best tasting chocolate frostings that I have ever tasted and I bake a lot. What I loved about it was that it had a lovely whipped texture to it and it wasn’t real heavy like most chocolate frostings, but most importantly, the flavor was delicious and not overly sweet. Your recipes never cease to amaze me. Thanks for all your hard work and creativity.

    1. Hi Debbie– first, I’m really glad the yellow cake was a hit. I love that frosting too. Hands down, my recent favorite. Trying to work on a vanilla frosting with the same texture– and not overly sweet. Hard to achieve with vanilla. For a strawberry rhubarb crisp, I’d use any ratio you’d like. To be honest, this is a very forgiving recipe. I wouldn’t cook the rhubarb first. Slice the rhubarb thin so it bakes nicely with the juicy strawberries.

  19. I made this early in the day and it came out great with a crispy topping after baking for 45 minutes. After reheating at 350 F the crisp topping was all soggy and greasy, but tasted spectacular. Can you tell me what happened. Also can I use this filling for a double crusted pie. Looking forward to your response.

    1. Hi Marsha- this filling is much too liquid for a pie. I’m sorry the topping turned greasy after reheating. It’s all that butter and all the liquid from the filling soaking it. I’m glad it tasted great though. Thanks for making it and reporting back!

  20. This was SO delicious. I couldn’t stop eating it. Loved serving it at room temperature with french vanilla ice cream. And, you’re so right — the vanilla beans were SO worth it.

  21. Loved this recipe!! Have made it twice in the past two weeks already — oops! Perfect for summer although I would make it any time of year. It’s great now with fresh strawberries though. Thanks, Sally!

  22. Hi!!

    I love so many of your recipes.  I gotta try them all!

    That said – what alternative can be used for the oats?  I am highly allergic and I never make crisps or the like because of it.  I never buy them either since I am horrified of having a reaction!

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