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THEY’RE BACK. The first real strawberries of the season have arrived, and that means it’s time for Strawberry Crisp.

A bowl of Strawberry Crisp with melting vanilla ice cream

I do a little happy dance when the first pint of real strawberries hits stores.

This dance is usually accompanied by a little squeal, and you can bet that an easy-to-make, healthy strawberry dessert (or Strawberry Bread) is soon to follow.

A bowl of quartered fruit next to honey and lemons

But this time, I wanted to celebrate the arrival of strawberries with a simple dessert that is all about the fruit itself (and who are we kidding? It’s about the topping too): strawberry crisp.

This healthy strawberry crisp filling tastes like pure strawberry abundance.

The topping is chunky, oat-y, and buttery, the way a crisp topping should be.

Start to finish, this crisp can be in your oven 15 minutes from now.

It demands only two bowls—and if you want to cheat and stir the filling up inside the baking dish instead, you can cut it down to one.

Buttery oat topping being added to the top of a fruit dessert

5 Star Review

“I have made more crisps than I can count and yours is THE BEST. The entire family couldn’t stop eating and it was so easy!! Will make again and again all summer long!”

— Emily —

How to Make the Best Strawberry Crisp

And I do mean BEST.

I make this recipe constantly during strawberry season (unless I’m making my Strawberry Rhubarb Crisp, of course).

The ingredients in this crisp are simple, sublime, and entirely focused on letting the strawberries shine.

The Ingredients

  • Strawberries. The red, juicy jewel of the summer! Strawberries are not only delicious, but they’re also packed with vitamins and antioxidants. You can make strawberry crisp with just-picked strawberries, strawberries that are getting old, or even frozen strawberries.
  • Honey. Rather than sweeten up the filling with sugar, I used honey. It’s the bees knees when paired with strawberries.
  • Lemon Juice. The crisp doesn’t taste lemony; rather, the lemon enhances the intensity of the strawberries’ flavor.
  • Cornstarch. To help the filling thicken. Don’t worry if it’s super juicy right out of the oven; the filling will gel a bit more as the crisp cools.
  • Vanilla Extract. Once you try it in your fruit crisp filling, you won’t go back!
  • Topping. This recipe uses melted butter (yes, that’s right! No need to cut in the butter here), coconut oil, baking powder, cinnamon, coconut sugar, granulated sugar, white whole wheat flour, oats, and lemon zest for the topping. The topping for this crisp comes together quickly and tastes fabulous!

Substitution Tip

I used coconut sugar in the topping, but you can certainly make this a brown sugar strawberry crisp if you prefer.


If you’re looking for a gluten free crisp, try this Blackberry Crisp, which uses almond meal instead of any flour.

The Directions

  1. Melt the butter and coconut oil. Stir in the remaining topping ingredients, then transfer the bowl to the refrigerator.
  2. Hull and quarter the strawberries. Add them to a mixing bowl with the filling ingredients. Pour the mixture into a baking dish.
  3. Scatter the topping onto the strawberry mixture. Bake strawberry crisp at 375 degrees F for 40 to 50 minutes. DIG IN!

Dietary Note

  • To Make Gluten Free. Swap the white whole wheat flour for a 1:1 baking blend like this one.
  • To Make Vegan. Use a vegan buttery spread in place of the butter or swap the butter for additional coconut oil. Swap the honey for maple syrup.
A pan of golden Strawberry Crisp

Storage Tips

  • To Store. Cover and refrigerate leftovers for up to 4 days.
  • To Reheat. Reheat gently in a baking dish in the oven at 350 degrees F or in the microwave. 
  • To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Meal Prep Tip

Up to 1 day in advance, hull and quarter the strawberries. Refrigerate them until you’re ready to finish the recipe.

What to Serve with Strawberry Crisp

A serving of Strawberry Crisp with vanilla ice cream

Recommended Tools to Make this Recipe

  • Baking Dish. Perfect for making strawberry crisp for one or for a crowd.
  • Mixing Bowls. This set of mixing bowls comes in handy for so many different recipes.
  • Rubber Spatula. My go-to tool for stirring the crisp filling and topping ingredients together.

This strawberry crisp with a big, melty scoop of vanilla ice cream is the most magnificent of summer desserts.

And since it is made with wholesome ingredients, when warmed and topped with Greek yogurt it makes for best-day-ever summer breakfasts too!

Frequently Asked Questions

Can I Use Frozen Strawberries?

Yes, you can make a strawberry crisp with frozen strawberries. Thaw the strawberries in the refrigerator overnight or at room temperature for about 2 hours. If they are not yet quartered, do so before adding them to the filling.

What Can I Use instead of Coconut Oil?

If you don’t have coconut oil on hand, you can swap it for additional melted butter.

Can I Make Strawberry Crisp without Oats?

While we love our strawberry crisp with oats, you can certainly make this crisp without them. Swap in the topping on my Peach Crisp (replace the 1 cup oats with an additional 1/2 cup flour) or replace the 2/3 cup oats called for in this recipe with 1/2 cup additional flour or 3/4 cup chopped raw pecans.

Strawberry Crisp

5 from 10 votes
The absolute best strawberry crisp recipe! Easy to make with a buttery oat topping and juicy filling. Perfect for fresh or frozen berries!

Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour

Servings: 8 servings


For the Strawberry Crisp Topping:

For the Strawberry Crisp Filling:

  • 2 pounds fresh strawberries
  • 3 tablespoons cornstarch plus 1 to 2 additional teaspoons if your berries are very juicy
  • 1/3 cup honey or maple syrup
  • Juice of one medium lemon you can juice the lemon you zested for the topping!
  • 2 teaspoons vanilla extract

For Serving:

  • Vanilla or plain nonfat Greek yogurt
  • Vanilla ice cream or frozen yogurt


  • Place a rack in the center of your oven and heat the oven to 375 degrees F. Prepare the topping: In a medium microwave-safe bowl, place the butter and coconut oil. Heat the butter in the microwave for 30 seconds, then continue heating in 15-second bursts, just until the butter and coconut oil melt. Add the oats, flour, baking powder, cinnamon, salt, granulated sugar, coconut sugar, and lemon zest. Stir until clumps form (some will be small and some will be large). Place in the refrigerator while you prepare the filling.
  • Hull and quarter the strawberries (you will have about 6 cups total), then place them in a large mixing bowl. Add the cornstarch, honey, lemon juice, and vanilla. Stir to combine. Transfer to a 9×9-inch baking dish, including any juices that collect in the bottom of the bowl.
  • Remove the topping from the refrigerator and scatter it evenly over the strawberries. Bake until the topping is golden brown in places and the fruit is hot and bubbling, about 40 to 50 minutes. Check the topping at the 20-minute mark. If it is browning more quickly than you would like, loosely tent the pan with foil, then continue baking as directed. Remove from the oven and let cool a few minutes. Enjoy warm with a big scoop of vanilla ice cream.



  • TO USE FROZEN STRAWBERRIES: Thaw the strawberries in the refrigerator overnight or at room temperature for about 2 hours. If they are not yet quartered, do so before adding them to the filling.
  • TO MAKE GLUTEN FREE: Use a 1:1 baking blend like this one.
  • TO MAKE VEGAN: Use a vegan buttery spread in place of the butter or swap the butter for additional coconut oil.
  • TO STORE: Cover and refrigerate leftovers for up to 4 days.
  • TO REHEAT: Reheat gently in a baking dish in the oven at 350 degrees F or in the microwave. 
  • TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 


Serving: 1(of 8)Calories: 293kcalCarbohydrates: 44gProtein: 3gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgPotassium: 270mgFiber: 4gSugar: 25gVitamin A: 191IUVitamin C: 67mgCalcium: 53mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. Strawberries just jumped onto my grocery list! I love recipes like this because essentially, they’re fairly healthy…probably doesn’t mean I need to serve it with ice cream but I WANT TO. When berries make their appearance, I can think of tons of things to do with them – we especially like them in a rustic pie crust just made on a sheet pan, no pie plate needed.

  2. In the recipe it calls for 2 quarts of strawberries but then says 32oz.
    Each quart is 32 ounces. Did you mean 2 pints?

    1. Hi Mary, both are correct. Two quarts is the volume measure, and 32 ounces is the weight. I’ll update the ingredient list to clarify.

  3. Made this the day that the recipe email hit my inbox, and I’m so glad that it did. Rave reviews from the whole family, and a great way to celebrate Wisconsin weather finally feeling like summer!5 stars

  4. I have made more crisps than I can count and yours is THE BEST. The entire family couldn’t stop eating and it was so easy!! Will make again and again all summer long!5 stars

  5. I made this a few weeks ago and my family absolutely LOVED it. Next time I will double topping though because my kids said more crisp would make it even better. It disappeared so fast and I will definitely make it again. Quick and easy and sooooooo yummy, thanks!5 stars

  6. Erin!!  How did I not know about your website??!!  Second recipe in two days that I tried that we loved!!  I used raspberries because they were going to go off if I didn’t do something.  There were just too many to sit down and eat all at once.  I also made this vegan and gluten free using a combo of almond flour and oat flour and it worked really well.  You’re on a roll here and making me look really good ;)

    Thank you!!5 stars

    1. I’m SO happy that you enjoyed this recipe, Terry! Thank you for taking the time to share this incredibly kind comment!

  7. Excellent! Perfect in sweetness not too sweet!  Everyone in the family loved it!  Thank you for sharing this recipe!  ?❤️5 stars

    1. I’m so pleased that you enjoyed the recipe, Carmen! Thank you for sharing this kind review!

  8. Can I use almond or coconut flour instead of the whole wheat flour? Do you have a suggestion on either? The whole wheat flour is the only ingredient I’m missing and I’m dying to make this recipe!

    1. Hi Kara! Unfortunately, I don’t recommend swapping almond and coconut flour for wheat flour, as they absorb moisture VERY differently and have different properties too. However, another reader has reported success with using part oat flour and part almond flour. If you decide to play around with it, I’d love to hear how it goes!

  9. My daughter and I just tried making this for the first time and it was so delicious and easy! I’m not really big on baking/desserts (I usually leave that up to someone else or just buy dessert), but this is something I would definitely make again. It’s very quick to whip up and tastes better than pie. Plus it is somewhat healthy for a dessert! I actually ran out of honey and didn’t have quite as much as the recipe called for but it was still very sweet and delicious, especially with vanilla ice cream on top! Yum! :)5 stars

  10. AMAZING and very simple! Made this following the recipe exactly but used a 9.5” pie plate instead of 9×9” baking dish. Everyone LOVED it with vanilla ice cream. Thank you for another wonderful recipe!!5 stars

  11. Can I swap the granulated sugar with more coconut sugar? I.e….just use 6 tbsp coconut sugar instead in the crisp topping? Would it turn out ok?

    1. Hi Sarah! It likely would, I just haven’t tested it myself. If you decide to experiment, I’d love to know how it goes!

  12. When it’s strawberry season, I start craving this dessert. This recipe is so good. Warm with vanilla ice cream or fresh whipped cream..heaven!5 stars

  13. This is amazing! Not too sweet, a little tart, and definitely hit the spot. I made it last night, and I’m making it again this evening. Thanks!5 stars