Nothing says cozy and delicious like a warm, bubbly apple strawberry crisp! This summer fruit crisp is the perfect blend of sweet, juicy strawberries and tender apples, all baked to perfection under a buttery, golden oat crumble. Every bite is bursting with flavor and texture, making it an irresistible dessert for any occasion.
This apple berry crisp is the ultimate summer fruit crisp, combining the best of both worlds—sweet apples and juicy berries in one delicious dessert! Unlike traditional fruit pies, crisps are quick and easy to make with no need for rolling out dough. The oat crumble topping adds the perfect crunchy contrast to the soft, baked fruit, making every bite irresistible.
This crisp is also incredibly versatile—swap strawberries for raspberries, blackberries, or blueberries to customize the flavor. Plus, it’s just as delicious the next day—simply reheat and enjoy!
Why We Love This Apple Berry Crisp Recipe
- This strawberry apple crisp recipe is perfect for summer or fall when strawberries and apples are in abundance. If strawberries are our of season, use frozen strawberries to make this dish all year round.
- The apples and strawberries cook down with sugar and lemon juice to create the perfect filling. The filling is then put into a ramekin or baking dish, and the oat crisp topping is sprinkled on top.
For a super simple but memorable dessert check out our cinnamon rolls with apple pie filling recipe. It has just two ingredients and all the flavors of apples and cinnamon rolls!
Ingredient Notes and Substitutions
For the Fruit Layer
- Fruits: we used fresh strawberries and apples. Use ripe strawberries. If your fruit isn’t super ripe, add more sugar to make the filling sweet enough. Granny apples, Jonagold, Honeycrisp, Braeburn, and Golden Delicious all work well in this recipe.
- Sweetener: granulated sugar and pure vanilla extract add a bit of sweetness to the fruits. You can substitute them with maple syrup, honey, or agave nectar.
- Lemon: lemon juice adds brightness and acidity to the fruit while the lemon zest gives it a nice flavor. You can substitute it with other citrus fruits such as oranges or limes. but lemon is the best option for this recipe.
- Cornstarch: helps to thicken the filling and prevents it from becoming too watery. You can omit it if you don’t have it on hand, but the filling may be runnier.
For the Oat Topping
- Crisp topping: we used all-purpose flour as it creates a crisp topping and rolled oats for great texture. You can also use almond flour or oat flour as a gluten-free option.
- Brown sugar: adds an earthy depth of flavor and sweetness to the crisp. You can also substitute it with coconut sugar or white sugar.
- Salted butter: adds richness and helps crisp the topping. You can use coconut oil or vegan butter if desired.
Need more fruity treats? Don’t miss out on our Halloween mummy recipe filled with berry jam!
Recipe Variations
- Apple cherry crisp: Use equal parts of apples and cherries in the fruit layer.
- Apple blueberry crisp: Swap blueberries for the strawberries in the recipe.
- Add some cinnamon or nutmeg to the fruit layer for extra flavor.
- Adding chopped pecans, walnuts, almonds, or other nuts will give your oats a bit of a crunch for the topping.
🎯 TFN Pro Tip
For the best flavor, mix tart apples with ripe strawberries. Combining tart fruits like apples or raspberries with sweeter options like strawberries or peaches creates a well-balanced, delicious fruit crisp!
How To Make Summer Fruit Crisp
Prepare the Fruit Layer
- Preheat the oven to 350°F.
Grease 4 (6-8 ounce) ramekins or a 9” x 9” casserole with butter or nonstick baking spray.
- Mix together all fruit layer ingredients in a large bowl (apples, strawberries, sugar, lemon juice, cornstarch, vanilla extract, and lemon zest). If you’re making apple cherry crisp or apple blueberry crisp then substitute cherries or blueberries for the strawberries.
- Pour the fruit mixture into the ramekins.
Making the Oat Topping
- Combine the flour, brown sugar, and oats in a small bowl.
- Add the melted butter to the mixture and mix everything together.
- Divide the topping over each ramekin or evenly over the casserole.
- Bake the dessert for 20-22 minutes if you use individual ramekins or 40-45 minutes if you use a casserole dish. When it’s done, the fruit filling will be bubbly and the oat crumble topping golden brown.
- Allow the apple strawberry crisp to cool for about 10 minutes before serving.
Serving Suggestions
Serve this apple strawberry crisp warm, straight from the baking pan, for the ultimate cozy dessert. The streusel top adds a perfect buttery crunch that pairs beautifully with a scoop of vanilla ice cream or a dollop of Greek yogurt for a slightly tangy contrast. For extra flavor, add a sprinkle of teaspoon ground cinnamon on top before baking to enhance the warm, spiced notes. This apple berry crisp is just as delicious the next day—simply reheat and enjoy with your favorite toppings!
Recipe FAQs
The best apple for apple strawberry crisp is Granny Smith apples. This type of apple is tart and firm, perfect for baking. Other apples I recommend for this recipe are Jonagold, Honeycrisp, Braeburn, and Golden Delicious.
Preparing it in the proper order is the key to keeping your crisp topping crisp. Stir the flour, brown sugar, and oats together, then add the butter last.
There are a few reasons why your apple strawberry crisp might be soggy. Over-mixing can make your crisp soggy because it makes the topping wetter.
Another reason your crisp might be soggy is that you didn’t bake it long enough. The crisp should be golden brown and bubbly. If it’s not baked long enough, it will be soggy.
To store fruit crisp, put it in an airtight container and refrigerate for up to three days. You can also freeze it in a freezer-safe container for up to three months.
To reheat, cover an oven safe container with aluminum foil and heat at 350 degrees F for 10-15 minutes.
More Easy Desserts To Love…
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Apple Strawberry Crisp
Equipment
- large bowl
- small bowl
- Ramekins
Ingredients
For the Fruit Layer
- 2 cups apple chopped
- 2 cups fresh strawberries hulled and chopped
- ⅓ cup granulated sugar
- ½ lemon juiced
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- ½ teaspoon fresh lemon zest
For the Oat Crisp Topping
- 1 cup all purpose flour
- ½ cup brown sugar
- ¾ cup rolled oats
- 6 tablespoons salted butter melted
Instructions
For the Fruit Layer
- Preheat the oven to 350°F. Grease 4 (6-8 ounce) ramekins or a 9” x 9” casserole with butter or nonstick baking spray.
- In a large bowl, combine all of the fruit layer ingredients (apples, strawberries, sugar, lemon juice, cornstarch, vanilla extract, and lemon zest). Divide the fruit mixture between the ramekins.
For the Oat Topping
- Combine the flour, brown sugar, and oats in a small bowl.
- Add the melted butter and mix to combine.
- Divide the crumble over the top of each ramekin or evenly over the casserole.
- Bake at 350ºF for 20-22 minutes for the individual ramekins, or 40-45 minutes for the casserole. The apple strawberry cobbler is done when the crumble is golden brown and the fruit layer is hot and bubbly.
- Allow the crisp to cool slightly before serving (about 10 minutes). Top with fresh whipped cream or vanilla ice cream, if desired.
Notes
Nutrition
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Ann says
What a unique combination!
Renae says
Thank you!