Strawberry Apple Crisp Recipe with Cinnamon Oat Topping

This strawberry apple crisp is packed with jammy fruit flavor. Sweet, ripe strawberries balance the bright tang of lemon zest and the subtle tartness of baking apples. Brown sugar and vanilla add warm, comforting notes, while the buttery topping—made with rolled oats and a touch of whole wheat—bakes to a golden, slightly chewy finish that adds rustic texture and nutty flavor.

Crisps are one of the simplest and most satisfying ways to showcase fresh fruit. This version combines juicy strawberries with firm, semi-tart apples for a filling that becomes thick and syrupy as it bakes. I keep the sugar in the filling moderate so the fruit’s natural sweetness shines and contrasts nicely with the richer crisp topping. Lemon juice and zest brighten the filling, while vanilla deepens its aroma.

The topping includes whole wheat flour for a rustic, graham-like note and rolled oats for chew and body. If you prefer a more delicate texture, you can substitute all-purpose flour; for extra crunch, stir in chopped nuts before baking.

Serve it warm with a scoop of vanilla ice cream, lightly sweetened whipped cream, crème fraîche, or a dollop of yogurt for a classic finish.

Ingredients

Full amounts shown below. Adjust servings as needed.

For the crisp topping

• 60 g (½ cup) all-purpose flour
• 56 g (½ cup) whole wheat flour (or rye; can substitute all-purpose)
• 60 g (¾ cup) old-fashioned rolled oats (do not use quick or steel-cut)
• 100 g (½ cup) light brown sugar
• ¼ teaspoon kosher salt
• 113 g (½ cup; 8 tablespoons) unsalted butter, chilled and cubed

For the strawberry-apple filling

• 900 g (about 2 lb; ~4 large) semi-tart baking apples (Granny Smith, Braeburn, Jonagold, or Golden Delicious)
• 454 g (1 lb) strawberries, hulled and cut into bite-size pieces (fresh or frozen)
• 50 g (¼ cup) light brown sugar (add an extra tablespoon if berries are very tart)
• 30 g (3 tablespoons) cornstarch
• 1 pinch kosher salt
• 1 teaspoon vanilla extract
• 30 mL (2 tablespoons) lemon juice and zest from ½ lemon

Instructions

These steps will guide you through assembling and baking the crisp. Preheat the oven during the early steps so it’s ready when you finish topping the fruit.

1. Preheat your oven to 350°F (177°C) with the rack in the center. Prepare a 9 x 13-inch casserole dish.
2. Make the topping: In a large bowl, combine both flours, rolled oats, brown sugar, and salt. Add the chilled cubed butter. Use a pastry blender, two forks, or your fingertips to work the butter into the dry ingredients until the mixture forms small clumps and pea-sized pieces. Cover and chill in the freezer for 15 minutes or refrigerate at least 1 hour (this helps create a crisp, textured topping).
3. Prepare the filling: Peel, core and chop the apples into medium pieces and place them in a large bowl. Add the brown sugar, cornstarch, pinch of salt, vanilla, lemon juice and lemon zest. Toss until the apple pieces are well coated.
4. Gently fold the strawberries into the apple mixture so the berries are evenly distributed and coated with the cornstarch mixture. Pour the filling into the prepared casserole dish and spread it into an even layer.
5. Pinch the chilled topping between your fingers to form small clumps and sprinkle the clumps evenly over the fruit until mostly covered.
6. Place the dish on a parchment-lined or foil-lined baking sheet to catch drips. Bake on the middle rack for about 55–65 minutes, or until the fruit juices are bubbling in the center and the topping is golden brown. If the topping browns too quickly, tent loosely with foil.
7. Remove from the oven and set on a rack to cool for about 30 minutes so the filling thickens. Serve warm or at room temperature with vanilla ice cream, whipped cream, crème fraîche, or custard.

Substitutions

• Flour: Swap whole wheat or rye for an equal amount of all-purpose flour for a lighter topping.
• Berries: If strawberries aren’t available, use extra apples for a classic apple crisp, or substitute plums, blueberries, or rhubarb (increase sugar slightly for rhubarb).
• Oats: Omit oats to make a simple crumble instead of a crisp.

Variations and serving ideas

• With nuts: Stir ¼–½ cup chopped almonds, pecans, or walnuts into the topping for extra crunch.
• Extra topping: Prefer more topping? Make a 1.5× batch of the topping to create a thicker, crunchier layer.
• À la mode: Top each portion with vanilla ice cream for the classic combination of warm fruit and cold cream.
• Finish: A light dusting of cinnamon-sugar or a drizzle of maple syrup brightens the finished dessert.

Equipment

A 9 x 13-inch (or similar area) casserole dish works well; the author uses a 2.5-quart ceramic dish (12″ x 9.75″ x 2″). Place the dish on a parchment- or foil-lined half-sheet baking pan to catch any bubbling overflow.

Frequently asked questions

Should you peel the apples for a crisp?

Peeling is optional. I usually peel apples with thicker skins like Granny Smith for a smoother texture, but leaving skins on is fine if they don’t bother you.

Do you need to pre-cook the apples?

No. When cut into medium pieces and baked for about an hour, the apples become tender without pre-cooking. If you prefer firmer apples, cut larger pieces.

How do I get a crunchy topping?

Keep the butter cold and chill the topping before baking. Pinch the topping into small clumps so it bakes into craggy pieces. Bake at a moderate temperature (350°F / 177°C) so the fruit breaks down while the topping browns evenly.

Can you freeze this crisp?

Yes. Freeze the filling and topping separately for best results. Seal chilled topping in a freezer-safe bag for up to 3 months. Freeze the filling in the dish or wrapped, and add the topping just before baking; baking time will be longer if starting from frozen.

Recipe

Strawberry Apple Crisp

Prep time: 30 minutes • Cook time: 55–65 minutes • Total time: about 1 hour 25 minutes • Servings: 8 generous servings

Ingredients (summary)

• Crisp topping: all-purpose flour, whole wheat flour, rolled oats, brown sugar, kosher salt, unsalted butter (chilled).
• Filling: apples, strawberries, brown sugar, cornstarch, pinch of salt, vanilla, lemon juice and zest.

Instructions (summary)

1. Preheat oven to 350°F (177°C). Prepare a 9 x 13-inch casserole dish.
2. Mix dry topping ingredients, cut in chilled butter until clumpy, then chill the topping.
3. Toss apples with sugar, cornstarch, salt, vanilla, lemon juice and zest. Fold in strawberries and transfer to the dish.
4. Top with clumps of chilled topping and bake 55–65 minutes until bubbling in the center and golden on top. Cool 30 minutes before serving.

Serve warm with ice cream, whipped cream, crème fraîche, or custard.

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