This strawberry apple crisp is full of jammy fruit flavor. Ripe strawberries and tart apples are brightened with lemon zest, while warm notes of brown sugar and vanilla fill the kitchen as it bakes. Rolled oats in the buttery, golden topping add a nutty taste and a pleasing chewy texture.
Crisps are straightforward desserts that turn a generous amount of fruit into a comforting, easy-to-make treat.
In this version, juicy strawberries and crisp, slightly tart apples are lightly sweetened with brown sugar so the fruit’s natural flavor can shine. Vanilla and lemon zest add fragrance and lift the jammy filling. I keep the filling sugar modest to balance the sweeter topping.
The topping combines half whole wheat flour for a rustic, nutty note with rolled oats for chew and texture. Chilled butter creates clumps in the topping that bake up crisp and golden.
Fruit crisps and crumbles may not be ornate, but the scent of strawberries and apples warming in the oven makes them irresistible. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a classic finish.
Ingredients
* See recipe card below for exact quantities.
FOR THE TOPPING
Unsalted butter – Use unsalted butter so you can control salt. Cube it to make it easy to work into the flour mixture.
Whole wheat flour – Provides rustic texture and a subtle, nutty flavor. Rye flour is an alternative.
Oats – Old fashioned rolled oats give the best texture. Do not substitute quick or steel-cut oats.
FOR THE FILLING
Semi-tart baking apples – Granny Smith apples are a great choice for their bright tartness and firm texture. Braeburn, Jonagold or Golden Delicious are good alternatives.
Strawberries – Fresh or frozen berries work; frozen berries can go into the crisp straight from the freezer but may need a few extra minutes of baking.
Brown sugar – Adjust slightly if your strawberries are very sweet or very tart; taste the filling before baking.
Lemon juice – Adds brightness and prevents the apples from browning.
Cornstarch – Thickens the juices released by the fruit so the filling sets nicely.
Instructions
Photos are included for guidance; full step-by-step details are in the recipe card below.
Combine the flours, oats, sugar and salt. Cube chilled butter and work it into the dry ingredients until the mixture forms clumps. Cover and chill the topping—15 minutes in the freezer or at least 1 hour in the refrigerator.
Peel, core and chop the apples. Toss them with brown sugar, cornstarch, a pinch of salt, lemon juice, lemon zest and vanilla until evenly coated.
Chilling the topping keeps the butter cold so the topping bakes up crisp and clumpy instead of melting flat.
Add the strawberries and fold them in gently so the fruit is evenly coated with the cornstarch mixture.
Pour the filling into your prepared baking dish and spread it evenly.
Pinch the chilled topping between your fingers into small clumps and sprinkle them over the fruit to cover it evenly.
Place the baking dish on a parchment-lined sheet pan to catch any drips. Bake on the center rack at 350°F (177°C) for about 55–60 minutes.
You’ll know it’s done when the filling is bubbling in the center and the topping is a deep golden brown.
Substitutions
- Whole wheat flour – Substitute equal parts all-purpose flour if you prefer a milder, less rustic flavor.
- Strawberries – Swap with an equal amount of apples for a classic apple crisp, or use plums, blueberries or rhubarb instead (increase sugar if using rhubarb).
Variations
Try these easy variations and serving ideas:
- Without oats – Omit the oats to make a crumble-style topping.
- With nuts – Stir in 1/4 to 1/2 cup chopped almonds or pecans to the topping for extra crunch.
- Extra topping – If you love a thick, crunchy topping, increase the topping ingredients by 1.5x for a heartier layer.
- À la mode – Serve warm with vanilla ice cream, lightly sweetened whipped cream, or crème fraîche.
- Over the top – Finish with a sprinkle of cinnamon sugar or a drizzle of maple syrup.
Equipment
A 9 x 13 inch casserole dish (or a roughly equivalent 2.5 quart ceramic dish) works well. Place the dish on a parchment- or foil-lined half-sheet pan to catch any bubbling juices and make cleanup easier.
Frequently asked questions
You can leave the peels on if you prefer, but I often peel apples for crisps when the skins are thicker (as with some Granny Smith apples). If apple peels don’t bother you, leaving them on saves time and adds texture.
Not necessary here. The apples are cut into smaller pieces and bake for nearly an hour, which yields tender fruit. If you prefer firmer apples, cut the pieces larger so they hold their shape more in the oven.
Keep the butter cold and chill the topping before baking so it forms clumps that crisp up. Press the mixture into small clumps and bake at 350°F (177°C) so the fruit cooks through without the topping over-browning.
Yes. Freeze the topping and filling separately for best results. Seal the topping in a freezer bag up to 3 months. Freeze the filling in a lined dish, then wrap it once solid so you can reclaim the dish. When baking from frozen, spread topping on just before baking and extend the bake time; tent with foil if the topping browns too quickly.
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📖 Recipe
Strawberry Apple Crisp
INGREDIENTS
CRISP TOPPING
- 60 grams (½ cup) all purpose flour
- 56 grams (½ cup) whole wheat flour (or rye; AP flour ok)
- 60 grams (¾ cup) rolled oats
- 100 grams (½ cup) light brown sugar
- ¼ teaspoon kosher salt
- 113 grams (½ cup; 8 Tbsp) unsalted butter, chilled
STRAWBERRY APPLE FILLING
- 900 grams (2 pounds; ~4 large) apples (Granny Smith or other semi-tart baking apples)
- 50 grams (¼ cup) brown sugar
- 30 grams (3 Tbsp) cornstarch
- 1 pinch kosher salt
- 1 teaspoon vanilla extract
- 30 mL (2 Tbsp) lemon juice
- lemon zest (from ½ lemon)
- 454 grams (1 pound) strawberries, hulled and cut into bite-sized pieces
INSTRUCTIONS
CRISP TOPPING
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In a large bowl, mix the all-purpose flour, whole wheat flour, rolled oats, brown sugar and salt.
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Cube the chilled butter and work it into the dry ingredients with a pastry cutter or your fingers until the mixture forms clumps.
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Cover and chill the topping: 15 minutes in the freezer or at least 1 hour in the refrigerator. (Topping can be frozen up to 3 months.)
STRAWBERRY APPLE FILLING
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Preheat the oven to 350°F (177°C) and place a rack in the center. Prepare a 9 x 13 inch casserole dish.
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Peel, core and chop the apples into medium pieces and place them in a large bowl.
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Add brown sugar, cornstarch, a pinch of salt, vanilla, lemon juice and lemon zest to the apples. Stir until the apples are well coated.
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Gently fold in the strawberries. Pour the filling into the prepared dish and spread evenly.
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Pinch the chilled topping into small clumps and sprinkle them over the fruit to cover it.
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Bake 55–65 minutes, until the filling is bubbling in the center and the topping is golden brown. If the topping browns too quickly, tent loosely with foil.
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Cool on a wire rack for about 30 minutes to allow the juices to thicken, then serve warm or at room temperature with ice cream, whipped cream, crème fraîche or custard.
EQUIPMENT
-
9 x 13 inch casserole dish
NOTES
- Use semi-tart, firm baking apples like Granny Smith, Braeburn, Jonagold or Golden Delicious.
- If your apples are very sweet, reduce the sugar slightly.
- Use old fashioned rolled oats, not instant or steel-cut.
- Chill the topping before baking so it crisps up properly.
- Store leftovers covered in the refrigerator for up to 5 days. Freeze for up to 1 month; defrost in the fridge before serving.
- You can make the topping ahead and refrigerate for up to a week or freeze up to 3 months.
More fruit recipes
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Apple Blackberry Crumble
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Eton Mess Cheesecake
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Grilled Peaches with Mascarpone
-
Strawberry Rhubarb Slab Pie
