This strawberry apple crisp is made with fresh strawberries, apples and is covered in a delicious brown sugar crumble topping. It only takes 15 minutes to make this easy strawberry crisp! Plus, you only need 12 ingredients to make it – basically a foolproof dessert recipe!
As much as I love pie, sometimes you need a dessert to be ready as soon as possible! That’s where the amazing crisp (known as crumble in the UK!) comes in. Think of this as the Summer version of my pear and apple crisp for Fall. Such an easy recipe made with simple ingredients.
Tell me about this recipe
- It only takes 15 minutes to make this simple dessert!
- Juicy strawberries and granny smith apples are tossed with cornstarch, sugar and vanilla extract.
- The crisp topping is made of softened unsalted butter mixed with flour, light brown sugar, rolled oats and spices.
- This summer dessert is baked in a deep dish pie plate.
- Strawberries: try to use in season strawberries for this recipe! Sweet strawberries that are in season will taste so much better. Please note, I haven’t tested this recipe with frozen strawberries.
- Apples: I used granny smith apples
- Sugar: white sugar is tossed with the fruit while light brown sugar is in the crumble topping.
- Flour: I’m using all purpose flour in the topping and filling.
- Cornstarch: this helps the filling not get too runny and instead stay nice and juicy.
- Oats: use whole rolled oats for the topping and not steel cut oats.
- Butter: I always use unsalted European style butter in my recipes.
How to make this recipe
Step 1: In a medium bowl, combine oats with the rest of your dry ingredients for your crisp topping. Cube your cold butter and add to the dry ingredients. Use your hands (or a pastry blender if you prefer) to work the butter into the dry ingredients. You’ll need to do this for a few minutes. You want all of the dry ingredients to be moistened and it should come together in large clumps. Place in the fridge.
Step 2: Place your sliced strawberries and chopped apples in a large bowl. Toss with the remaining filling ingredients until all the fruit is evenly covered.
Step 3: Butter a 9″ deep dish pie plate. Pour your filling into the pie dish and use a spoon or your hands to make the top even.
Step 4: Take your crisp topping out of the fridge and sprinkle it over the filling. You want to make sure the topping is even over the whole filling! Bake in the oven at 350 degrees for 40-45 minutes. If the streusel is getting too brown then place some foil on top while it’s baking. Let it cool for at least 5 minutes before serving, preferably with a big scoop of vanilla ice cream!
Recipe Tips & Tricks
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake.
- Check in on your crisp half way through baking. If the topping is getting too brown then cover the top with aluminium foil.
- When mixing your topping ingredients, make sure the butter gets evenly distributed and there aren’t any dry spots!
- Drizzle some lemon juice over the apples and strawberries if the chopped apples start to brown.
- I suggest making this recipe when it’s strawberry season, out of season strawberries won’t be as juicy or sweet
- Want an extra crunchy oat topping? Add up to ⅓ cup of chopped nuts to the topping!
Frequently Asked Questions
Once the strawberry apple crisp has completely cooled, cover it and keep in the fridge for up to 5 days. You can heat it up in the microwave when you want more!
I haven’t tested this with frozen strawberries, but let me know if you do!
You can substitute the chopped apples for an equal amount of sliced rhubarb to make this a strawberry rhubarb crisp.
Try these fruit recipes next!
Strawberry Apple Crisp
- 1 9" deep dish pie plate
- ½ cup light brown sugar
- 1 cup rolled oats
- ½ cup all purpose flour
- 1 stick unsalted butter cold, cubed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- pinch salt
- 4 cups strawberries sliced or quartered
- 3 cups granny smith apples peeled, cored and cubed
- 3 tablespoon cornstarch
- ¼ cup white sugar
- ¼ teaspoon kosher salt
- 1 ½ teaspoon vanilla extract
- Preheat your oven to 350°F/175°C. Butter a 9-inch deep dish pie plate.
- Whisk together the flour, cinnamon, ginger, salt, oats and brown sugar together in a large jug or medium bowl. Add in your cubed butter and use your fingers or a pastry cutter to rub the butter until it is very crumbly and everything is moistened. Place in the fridge while you prepare the filling
- In a large bowl, mix all of your filling ingredients together and toss.
- Spread the filling out into an even layer of your dish. Make sure there are no gaps! Sprinkle over your topping mixture evenly.
- Bake for 40-45 minutes. If it gets too brown, place some foil on top. The juices should be bubbling and the streusel top should be golden.
- Allow it to cool for at least 5 minutes before serving.