Strawberry Apple Crisp with Brown Sugar Oat Topping |

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This Strawberry Apple Crisp is a simple dessert bursting with flavor that works any night of the week. Juicy strawberries and tender apples bake into a soft, jammy filling, while a buttery brown sugar oat topping adds just the right amount of crunch. It’s easy to make, uses basic ingredients, and comes together without any fuss.

Baked strawberry apple crisp in a white round plate with a fork and scoop of vanilla ice cream with a glass of milk.

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Strawberry Apple Crisp for a Simple, Comforting Dessert

This strawberry apple crisp has everything I love about pie, just simplified. As a mom of three with a full schedule, I don’t always have the time (or patience) to roll out pie dough on a weeknight. But this recipe gives you something warm, fruity, and comforting without the extra steps.

It starts with an oat crisp topping that comes together quickly and bakes into a buttery, golden crumble. If you prefer a version without oats, you can simply swap in my brown sugar crumble topping. It’s layered over a simple mixture of strawberries and apples, creating a dessert that feels both classic and a little unexpected.

What makes this combination especially worth making is the balance of fruit. Strawberries bring a soft, jammy sweetness, while crisp apples add structure and subtle tartness that keeps the filling from feeling too heavy or one-note. Together, they bake into a perfectly balanced, spoonable filling that pairs beautifully with the crisp topping.

Key Ingredients

Oats. Stick with old-fashioned rolled oats for the best texture. They give the topping a classic crumble texture without turning too soft. Quick oats will work in a pinch, but the topping won’t have quite the same structure.
Spices. Cinnamon and nutmeg are a classic combination here, but you can easily adjust the flavor based on your preferences. A pinch of ginger or allspice works well if you prefer a slightly warmer flavor.
Butter. Use room temperature butter and cut it into tablespoon-sized pieces. I prefer unsalted butter to control the amount of salt, but if you’re using salted butter, then just omit the ¼ teaspoon of added salt in the topping.
Strawberries. Fresh seasonal strawberries work best for this recipe, especially ones that are ripe but still firm. In a pinch, swap with frozen strawberries, making sure you thaw them completely and strain off excess liquid.
Cornstarch. Helps the filling set up nicely as it bakes. I prefer cornstarch to flour because it produces a clear filling, whereas flour can become cloudy. Ensure your filling is bubbling so the cornstarch thickens properly.

Please see the recipe card for the complete list of ingredients and measurements.

The Best Apples For Baking Crisp

When it comes to baking a crisp recipe, choosing the right apples makes all the difference. You’ll want a variety that holds their shape and doesn’t turn mushy as it bakes.

I like using Fuji or Granny Smith apples for this recipe. Fuji adds natural honey-sweet flavor with a crisp bite, while Granny Smith brings a subtle tartness that balances the strawberries.

If you have both on hand, using a mix gives you the best flavor and texture.

Other great options include Honeycrisp, Braeburn, and Jonagold, which all hold up well in the oven and offer a balance of sweet and tart flavors.

How to Make Quick & Easy Strawberry Apple Crisp

Preheat the oven to 350°F (177°C) and butter your baking dish. A 3-quart baking dish (such as a deep 8x11-inch pan) works well, but you can also use a pie or large tart dish, or divide the filling into individual ramekins.

Dry ingredients for crisp topping in a metal stand mixer mixing bowl set on a flat surface.

Step One: Whisk all your dry topping ingredients together in your mixing bowl until evenly combined.

Ingredients for crisp topping in a metal stand mixer mixing bowl set on a flat surface.

Step Two: Slice your softened butter into roughly tablespoon-sized pieces and add to the mixing bowl.

Mixed crisp topping in a metal stand mixer bowl.

Step Three: Beat on medium speed until a crumbly mixture forms.

Chopped apples and quartered strawberries tossed with sugar, lemon zest and cornstarch in a glass mixing bowl set on a flat surface.

Step Four: Mix the apples, sugar, cornstarch, lemon zest, and lemon juice in a large bowl until the apples are evenly coated. Gently mix in the strawberries.

Unbaked strawberry and apple crisp filling spread in a white ceramic baking dish.

Step Five: Gently spread the fruit into an even layer in the prepared pan.

Unbaked strawberry apple crisp in a white rectangular ceramic baking dish set on a flat surface.

Step Six: Evenly sprinkle the topping over the fruit and bake until the topping is golden brown and the filling is bubbling around the edges.

Note: Place the crisp topping into the refrigerator or freezer while preparing the filling to chill the butter for a crispy topping.

Recipe Tips

Taste the filling before baking. Once everything is mixed, give the filling a quick taste and adjust the sweetness to your preferences. Strawberry sweetness can vary quite a bit depending on the season, so you may want to add a little extra sugar when they’re not at their peak.
Spread the filling evenly. Gently smooth the fruit in your baking dish so that everything bakes evenly.
Let it cool before serving. As tempting as it is to dive right in, let the crisp sit for about 15-30 minutes on a cooling rack. This gives the juices time to thicken so the filling sets up.

Simple Variations

Add nuts to the topping. For a little extra texture, mix in up to ½ cup of your favorite chopped nuts.
Swap the citrus. You can use orange zest and juice in place of lemon for a slightly different flavor that pairs well with the strawberries and apples.
Serve warm with ice cream. For a bit of indulgence, serve the crisp warm with a scoop of vanilla or strawberry ice cream.

How to Store Leftovers and Keep the Topping Crisp

If you have any leftovers, store them covered in the refrigerator for up to 3-5 days.

Over time, the topping will soften. Using the oven to reheat, instead of a microwave, helps the filling warm evenly and keeps the topping crisp. For best results, reheat at 325°F until warmed through.

FAQ

Do I need to peel the apples for crisp?

It’s up to you. Leaving the skins on adds a bit of texture, while peeling gives you a softer filling. Either option works well.

Do I need to pre-cook the fruit?

No need. The strawberries and apples bake perfectly in the oven, so you can mix the filling and add it straight to the baking dish.

Should the crisp be covered while baking?

No, bake it uncovered so the topping can turn golden and crisp. If it starts to brown too quickly, loosely cover it with foil.

Can I make strawberry apple crisp ahead of time?

You can prepare the topping up to 3 days in advance and store it in the refrigerator, or freeze it for up to 3 months. For best results, mix the fruit filling just before baking.

More Crisp Desserts to Try

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