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strawberry vanilla crisp with ice cream on top

Strawberry Vanilla Crisp

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour, 5 minutes
  • Yield: serves 8
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


This warm strawberry vanilla crisp with buttery brown sugar oat streusel comes together quickly. Review the recipe notes before starting.


  • 6 cups (1080g) chopped strawberries*
  • 1/3 cup (41g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • seeds scraped from 1/2 vanilla bean*

Streusel Topping

  • 2/3 cup (84g) all-purpose flour (spooned & leveled)
  • 2/3 cup (133g) packed light or dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 Tablespoons (85g) unsalted butter, cold and cubed
  • 2/3 cup (57g) old-fashioned whole rolled oats (or quick oats)*
  • optional: 1/3 cup (35g) sliced almonds


  1. Preheat the oven to 350°F (177°C). Lightly grease a 9-inch baking dish (circle or square or any similar size pan that can hold about 2 quarts). Set aside.
  2. Make the filling: Combine strawberries with the flour, sugar, vanilla extract, and vanilla beans in a large bowl. Toss gently until combine, then spoon and spread into prepared baking dish.
  3. Make the topping: Whisk the flour, brown sugar, cinnamon, and salt together. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Stir in the oats. Sprinkle over filling. It seems like a lot of topping, but it will cook down. Top evenly 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 cool for 5 minutes before serving. Tastes excellent with a scoop of vanilla ice cream on top.
  5. You can serve this dessert warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.


  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 because 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. Special Tools (affiliate links): 9-inch Baking Dish (like this 9-inch Round Cake Pan or 9-inch Square Cake Pan) | Glass Mixing Bowl | Whisk | Pastry Cutter | Cooling Rack
  3. Baking Pan: Any baking pan that holds about 2 quarts is best. You could also divide the filling and oat topping up in individual oven-safe ramekins. Bake them on a baking sheet. The bake time and yield depends on their size, but bake until the topping is lightly browned and strawberry filling bubbles up on the sides.
  4. Strawberries: Cut the strawberries into 1/2 – 3/4 inch pieces. You can use frozen chopped strawberries if needed. Do not thaw.
  5. Vanilla: If you don’t have vanilla bean, feel free to skip it and add another 1/2 teaspoon of vanilla extract to the filling. If you have vanilla bean paste, you can use that instead of vanilla bean. Add 1/2 teaspoon vanilla bean paste with the vanilla extract. If you want to replace the vanilla extract with vanilla bean paste too, use 2 teaspoons paste.
  6. Oats: Whole oats are best, but you can use quick oats if needed. The crumble topping will just be a little more powdery. (Don’t be tempted to reduce the flour, though– the topping may turn out greasy.) Use a 1:1 swap from whole oats to quick oats.

Keywords: strawberry crisp