Strawberry And Apple Crisp


“So I was really craving some good old fashion Strawberry And Apple Crisp but I do not know how to make good strawberry and apple crisp. I am only cooking very simple meals for now so I can’t try out anything to fancy.”

Everyone loves a nice, cold crisp. I do to. The guys at the local farms market said there’s a new fruit that tastes like apples, but is much sweeter. I tried it, and wow — it was amazing. What a great treat! Here’s where I made mine.

quick & easy apple strawberry crisp

This Apple and Strawberry Crisp recipe is the best – not only does it serve up a delicious dessert of cinnamon apples and sweet strawberries tucked under a thick and extra-crunchy oat topping, but it is also the easiest, most foolproof dessert recipe around.



6 cups peeled and cubed Granny Smith apples2 cups halved strawberries1/4 cup sugar1/2 tsp ground cinnamon

Oat Crumble Topping1 1/2 cups large flake oats1 1/2 cups flour1 1/2 cups packed brown sugar1 tsp ground cinnamon3/4 cup butter


  1. Preheat oven to 350°F. Coat an 11×7-inch baking dish with non- stick cooking spray.
  2. In a large bowl, toss apples, strawberries, sugar and cinnamon. Place in prepared baking dish.
  3. For the topping, in a large bowl, mix oats, flour, brown sugar and cinnamon. Add butter, mixing with a fork until crumbly. Sprinkle over fruit.
  4. Bake uncovered for 25 minutes. Loosely cover crisp with aluminum foil and bake an additional 10 minutes.


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!

Strawberry and apple crisp in a white pie dish with several scoops of vanilla ice cream in the middle.

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.


  • 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.


All the ingredients for strawberry apple crisp weighed out in small bowls.
  • 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.


steps 1 and 2 to make strawberry apple crisp.

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.

steps 3 and 4 to make strawberry apple crisp.

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!

a small plate with strawberry crisp on it and a scoop of vanilla ice cream.


  • 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!


How do you store this?

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!

Can you make this with frozen strawberries?

I haven’t tested this with frozen strawberries, but let me know if you do!

Can I make this with rhubarb?

You can substitute the chopped apples for an equal amount of sliced rhubarb to make this a strawberry rhubarb crisp.

Amazing Flavors Combine For A Fruit Dessert That You’re Sure To Love!

There is something so appealing about a fruity dessert that ends a meal perfectly. When I am not in the mood for something rich and chocolatey, I love baking an Apple Strawberry Crisp. Somewhat like a cobbler, this dessert is fresh and fun.

I often top a serving with a scoop of vanilla ice cream or a dollop of whipped cream, not to say the crisp isn’t delectable on its own as is.

It takes about 1 hour from start to finish to make this apple strawberry crisp. You can eat it once it is done baking, just give it a few minutes to cool down so you don’t burn your tongue. This recipe yields 8 servings…or 4 super generous ones!


The ingredients for my apple strawberry crisp are relatively basic, but when combined together create a dessert that is anything but. The classic flavors come alive as the crisp bakes, with tender, juicy fruit morsels and a crumbly topping that is irresistible.

  • Apples (washed, cored, cut into chunks) – Any style of crisp apples will do. Perhaps mix and match a few varieties to get an interesting flavor combo in your crisp.
  • Strawberries (washed, sliced) – Nice and ripe is the way to go so they are sweet and juicy.
  • Sugar – Sweeten up the filling slightly with a bit of sugar that’s going to make your crisp filling nice and saucy.
  • Cornstarch (or all-purpose flour) – A bit of a thickener to keep the insides from oozing out.
  • Lemon (zest and juice) – Brighten the flavor with fresh citrus and keep the fruit from browning.
  • Light Brown Sugar (packed) – Brown sugar adds dimension to the dessert.
  • Old-Fashioned Rolled Oats – Create that classic crumble and add texture that crisps up beautifully.
  • All-Purpose Flour – Helps form that texture you crave.
  • Ground Cinnamon – The scent and flavor is always enjoyed.
  • Salt – Just a pinch for overall balance.
  • Butter (melted) – Bring it all together with butter.


  • I recommend zesting the lemon before you squeeze out the juice as a more effective method – it’s really hard to zest a squished lemon! Zest your lemon directly into the bowl of cut apples, then slice the lemon in half and squeeze into the fruit as well.
  • You can always cut the butter into your crisp topping, but melting the butter and mixing until the entire crisp topping is coated works best. Otherwise, areas of dry topping can result once baked.


Once you have all of your ingredients ready, it is time to get going. Making this apple strawberry crisp is simple; just follow my instructions and you are sure to result in a crisp that is delicious!


  1. Preheat your oven to 350 degrees (175 degrees C) and lightly grease a 2.5 quart casserole or baking dish with butter, oil, or non-stick cooking spray.
  2. In a large mixing bowl, add the apple chunks as your core and cut 3 large apples. Bite-sized pieces are best. *Peeling the apples is optional and based on your personal preference.
  3. Mix with the lemon juice from 1 large lemon to keep the apples from browning as you prep.
  4. Add the sliced strawberries (4 cups worth), 2 tablespoons cornstarch, ¼ cup granulated white sugar, and the zest from your lemon, then stir to combine.
  5. Stir the fruit filling mixture to coat all of your fruit, then transfer the filling into your greased baking dish.


  1. In a medium mixing bowl, add ½ cup granulated sugar, ⅓ cup packed light brown sugar, 1 cup old-fashioned rolled oats, ½ cup all-purpose flour, 1 ½ teaspoons ground cinnamon, a pinch of salt, and mix together to combine these dry ingredients.
  2. Pour 6 tablespoons of melted butter into the dry topping mixture and stir using a fork until the dry mix is well coated in butter and crumbly in appearance.
  3. Pour the topping mixture over the fruit filling in an even layer. Spread lightly with a spatula to reach the edges if necessary.
  4. Cover the apple strawberry crisp with a square of aluminum foil and bake at 350 degrees F (175 degrees C) for 20 minutes.
  5. Remove the aluminum foil and continue baking for an additional 25-30 minutes or until the fruit filling is bubbling and the topping is a light golden brown color.
  6. Remove the crisp from your oven when it is done baking and allow it to cool and set for about 5 minutes before serving.

You won’t really cut slices of this crisp; it is more like free formed scoops. As I mentioned above, a serving of apple strawberry crisp goes well with some ice cream, fro yo, or my homemade chantilly whipped cream. Enjoy!


Wrap your baking dish tightly with plastic cling film or aluminum foil, or top with a fitted lid. You can also transfer small amounts into an airtight container (to leave room in the fridge).

Your crisp will store well in the refrigerator for about 3 days. You can still enjoy the crisp for a few days more, but I find that the strawberries start to ‘disintegrate’ for a less-pleasing dessert.


Eat your leftover apple strawberry crisp cold, reheat it in the oven, or zap your serving in the microwave for a bit if you want it warm. Be sure to use a microwave-safe bowl, then heat in 30-second increments until warmed to your satisfaction.

The best way to reheat your fruit crisps, of any variety, is to fire up the oven again. Preheat to 350 degrees F (175 degrees C) and cook for 15 minutes.


Can I make this crisp without oats?

Yes, you most definitely can (that makes it more of a crumble)! Simply omit the oats and reduce the butter to 3-4 tablespoons. Mix and continue to follow the recipe card instructions.

Can I add rhubarb to this strawberry apple crisp?

Yes! I love adding rhubarb to practically anything with strawberries! Use 2 large apples, 3 cups of strawberries, and 2 cups sliced rhubarb for your fruit filling. Add the lemon zest and juice, then make the topping and bake as directed.

How do I keep my crisp topping crispy?

The most important part of a crisp topping turning out perfectly is the balance of butter – whether melted (as it is here) or cold. Mix the butter in until the crisp topping has a good ‘crumbled’ appearance.
Additionally, add-ins like nuts (walnuts, pecans, almonds, hazelnuts, pistachios) and crushed graham crackers add flavor and texture to enhance a wonderful crisp topping.

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