Apple Strawberry Crisp is a delicious dessert recipe that combines two of our favorite fruits: apples and strawberries, plus the crispy crumble topping we all love.
Looking for a delicious dessert that will impress your friends and family? Look no further than this amazing quick and easy apple strawberry crisp! This sweet and tart dish is made with fresh strawberries and apples and is topped with a crispy crumble. It’s the perfect dessert for any occasion!
Perfect Dessert for All Seasons
This strawberry apple crumble recipe is perfect for summertime when both strawberries and apples are in season. But it is also perfect for all seasons! You can use frozen strawberries and apples to make this dish all year round.
The combination of sweet, tart, and juicy fruit is a delicious way to end a meal. The crumble topping is also a great addition, adding a bit of crunch and richness.
The apples and strawberries are cooked down with sugar and lemon juice to create the perfect filling. The filling is then put into a ramekin or baking dish, and the crumble is added on top.
So whether you’re looking for a summertime dessert or a wintertime treat, this apple strawberry crisp will surely hit the spot!
Ingredients for Apple and Strawberry Crumble
For the Fruit Layer
- Fresh strawberries
- Granulated sugar – sweetens the fruit and creates the fruit filling.
- Lemon juice – add brightness and acidity to the fruit.
- Cornstarch – thickens the fruit filling, so it isn’t too runny.
- Pure vanilla extract – enhances the sweetness of the fruit.
- Fresh lemon zest
For the Oat Crumble
- All purpose flour – creates a crisp topping for the crumble.
- Brown sugar – adds an earthy depth of flavor and sweetness to the crisp.
- Rolled oats – add great texture to the crumble.
- Salted butter – adds richness and helps crisp the crumble.
- I am making this crisp with apples and strawberries. But you could use other fruits, like blueberries or peaches.
- Make sure to use really ripe strawberries! If your fruit isn’t super ripe, you may want to add more sugar so that the jam will be sweet.
- Adding lemon juice and zest to fruits helps improve their flavor and keeps the apples from browning.
- Flour is one of the main ingredients in our crumble. It makes the topping crispy!
- You can use quick-cooking oats, but instant oats are not recommended.
Equipment used for Apple Strawberry Crisp
- Large bowl – for mixing the fruit layer
- Small bowl – for mixing the oat crumble
- Ramekins or casserole dish – for baking the strawberry apple crisp
How to make Apple Strawberry Crisp
Making 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 (rhubarb, strawberries, sugar, lemon juice, cornstarch, vanilla extract, and lemon zest).
Pour the fruit mixture into the ramekins.
Making the Oat Crumble
Combine the flour, brown sugar, and oats in a small bowl.
Add the melted butter to the mixture and mix everything together.
Divide the crumble over each ramekin or evenly over the casserole.
Bake the apple strawberry crisp for 20-22 minutes if you use individual ramekins or for 40-45 minutes if you use a casserole dish. The apple strawberry cobbler is done when the crumble topping is golden brown, and the fruit layer is hot and bubbly.
Allow the strawberry apple crisps to cool for about 10 minutes before serving.
You can top them with fresh whipped cream or a scoop of vanilla ice cream if desired.
Storage: These crisps are best enjoyed on the day they are prepared. The crisp oat crumble will become soft and soggy if you store them.
- Apple Cherry Crisp: Use equal parts apples and cherries in the fruit layer.
- Strawberry Peach Crisp: You can swap with peach instead of apples for Strawberry Peach Crisp.
- Strawberry Rhubarb Crisp: you can use all rhubarb if you’d like for a strawberry rhubarb crisp. Just increase the amount of sugar since rhubarb is quite tart.
- If you want to make this crisp without strawberries, you can use all apples. Or you could use a mix of different berries like raspberries, blackberries, and blueberries.
- You could also add a little bit of cinnamon or nutmeg to the fruit layer for extra flavor.
- Adding chopped pecans or walnuts will give your oat crumble a bit of a crunch.
Love Fruit Desserts? You’ll also love these recipes
Fruit desserts are some of my favorites! If you’re looking for more fruit-filled desserts, you may want to try our cobbler recipes like Strawberry Blueberry Cobbler and Bisquick Apple Cobbler. Or try these Strawberry Streusel Bars.
For Halloween, try our spooky Halloween Hand Pies for a fun and easy dessert!
Frequently Asked Questions
The best apple for apple strawberry crisp is the Granny Smith apple. This type of apple is tart and firm, which makes it perfect for baking. Other apples that can be used in this recipe include the Honeycrisp, Braeburn, and Golden Delicious.
The key to keeping your crisp topping crisp is all in the preparation. First, mix together your dry ingredients. This includes flour, sugar, oats, and spices. Once those are mixed together, add in your butter and cut it in until the mixture resembles coarse crumbs.
There are a few reasons why your apple strawberry crisp might be soggy. One reason could be that you over-mixed the ingredients. When you mix the dry ingredients with the wet ingredients, only mix until everything is just combined. 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.
Lastly, if you use too much fruit in your crisp, it can make it soggy. Be sure to use the amount of fruit specified in the recipe.
Get the Full Apple Strawberry Crisp Recipe Here
Apple Strawberry Crisp
- large bowl
- small bowl
- Ramekins or casserole dish
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 Crumble
- 1 cup all purpose flour
- ½ cup brown sugar
- ¾ cup rolled oats
- 6 tablespoons salted butter melted
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 (rhubarb, strawberries, sugar, lemon juice, cornstarch, vanilla extract, and lemon zest). Divide the fruit mixture between the ramekins.
For the Oat Crumble
- 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 crisps to cool slightly before serving (about 10 minutes). Top with fresh whipped cream or vanilla ice cream, if desired.
- These crisps are best enjoyed on the day they are prepared– if you store the crisps, the oat crumble will become soft and soggy.
- I’m making this crisp with apples and strawberries but you could swap this recipe for pretty much any fruit– blueberries, peaches, etc.
- Granulated sugar sweetens the fruit and creates the fruit filling. Make sure to use really ripe, sweet strawberries! If your fruit isn’t super ripe, you may want to increase the sugar to 2/3 cup.
- Lemon juice and zest add brightness and acidity to the fruit to really enhance its flavor. It also keeps the apples from browning.
- Cornstarch thickens the fruit filling so it isn’t too runny.
- Vanilla enhances the sweetness of the fruit.
- Flour is one of the main ingredients in our crumble– it creates a crisp topping!
- Brown sugar adds an earthy depth of flavor and sweetness to the crisp.
- Rolled oats add great texture to the crumble!
- You could use quick-cooking oats if you prefer but instant oats are not recommended.
- Butter adds richness and helps crisp the crumble.