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White bowl with strawberry crisp and ice cream, hand holding silver spoon

Strawberry Crisp

Juicy and sweet, this is the type of strawberry dessert that you want to make as soon as they appear in the market. It's very easy, uses few ingredients, freezes wonderfully, and can be made with frozen berries!

  • Total Time: 55 minutes
  • Yield: 6 servings



For the strawberries:

  • 1 pound strawberries, fresh or frozen (if using frozen fruit, use directly from freezer and add 1 extra teaspoon of cornstarch)
  • 2 teaspoons cornstarch
  • 2 tablespoons brown sugar
  • Juice of 1 lime
  • Zest of 1/2 lime, optional

For the crumble:

  • 1 cup (135g) all-purpose flour
  • 1/2 cup (100g) brown sugar
  • 1/3 cup (80g) unsalted butter, cold, in pieces (for using melted butter, see Notes)


  1. Preheat oven to 350°F/180°C. 
  2. Have ready a 9-inch round, oval or square glass or ceramic dish.

For the strawberries:

  1. Wash, dry, discard stems, and cut them in small pieces. 
  2. Put in the prepared dish. 
  3. Drizzle with the juice (and zest if using), brown sugar, and cornstarch. Mix lightly in the dish with a spoon.

For the crumble:

  1. In a bowl mix flour and sugar. 
  2. Add butter in pieces and integrate with your hands until grainy and the butter is the size of peas. You can do this in a food processor. 
  3. You can also add the lime zest to the crumble if you want to. 
  4. Top the strawberries with the crumble mixture. It will cover the surface irregularly and the edges will not have much. That’s fine. 
  5. Bake for about 40 minutes, until dry, golden and the fruit is bubbly. 
  6. Let cool on a wire rack until warm and eat with some whipped cream or vanilla ice cream. 



Strawberries: use fresh or frozen. Cut them up small so they're easier to eat.

Butter: if you want to make the crumb topping with melted butter (instead of cold) put the sugar in a medium bowl. Add the melted butter and mix with a fork or spoon. Add the flour and mix lightly. Spread on the strawberry filling or refrigerate until ready to use. 

Lime: you can use more or less juice depending on your palate. Lemon juice is a good substitute if that's all you have.

Sugar: brown sugar gives it a caramelized undertone, but regular white sugar can be used, same amount.

Cornstarch: it thickens the sauce, but if you don't have any make this dessert anyway. The filling will be more fluid, that's all.

Serving: warm with a scoop of ice cream or a spoonful of whipped cream is the best way IMO.

Freezing: this is a fantastic dessert to have frozen. Warm directly in a medium oven for 20 minutes or maybe more. Alternatively, you can freeze the crumble and the strawberries separately. It will take 10 minutes to put together and then baking time.

  • Author: Paula Montenegro
  • Prep Time: 15
  • Cook Time: 40
  • Category: Desserts
  • Method: Baking
  • Cuisine: International


  • Serving Size: 1/6
  • Calories: 271
  • Sugar: 23 g
  • Sodium: 8.3 mg
  • Fat: 10.7 g
  • Carbohydrates: 42.6 g
  • Protein: 2.8 g
  • Cholesterol: 27.1 mg

Keywords: strawberry crisp