A delicious juicy strawberry apple crisp that can be put together and baked in under an hour. The perfect ratio of chunky tender sweet fruit to crisp crunchy nutty topping.
Why you’ll love it
- A super-simple juicy fruit layer that comes together quickly.
- Effortless to assemble — no pre-cooking or toasting required, just mix and bake.
- Less work than a pie but just as satisfying, with a crisp, streusel-like topping.
- Easy to make vegan: swap the butter for a plant-based alternative.
Ingredients and substitutions
This crisp uses a short list of ingredients, so there aren’t many direct swaps, but the options below let you adapt the recipe if needed.
Strawberries: Fresh are best. If using frozen, thaw enough to chop. Blackberries or raspberries work well as substitutes.
Vanilla extract: Optional. If you don’t have vanilla, omit it rather than substituting another extract.
Sugar: The recipe uses unrefined cane sugar, but you can use your preferred granulated sugar. Avoid very dark brown sugar, which can overpower the strawberry flavor.
Butter: Salted butter enhances flavor, but use unsalted plus a pinch of salt if you prefer. For a dairy-free version, substitute vegan butter.
Apples: Any firm eating apple is fine; you don’t need to use very expensive varieties for baking.
Nutmeg: Adds warmth and pairs nicely with the fruit. Omit it if you don’t have any, or use cinnamon if you prefer (though some may find cinnamon less complementary to strawberries).
Oats: Old-fashioned oats give a firmer, crunchier topping. Quick oats work for a softer texture. Do not use steel-cut oats.
Flaked almonds: Provide crunch and texture. Omit them or substitute chopped walnuts or extra ground almonds if needed.
Flour: Plain all-purpose flour is recommended. Whole wheat will change the texture and flavor.
Ground almonds: Add almond flavor and a crisp texture. If unavailable, increase the flaked almonds.
How to make it
Follow these straightforward steps to build and bake the crisp. The fruit cooks while the topping becomes golden and crunchy.
- Peel, core and thinly slice the apples (not too thin). Hull and quarter the strawberries.
- Melt 4 tablespoons butter in the microwave for 20–30 seconds until liquid. Combine the melted butter with the fruit, 4 tablespoons sugar and 1 teaspoon vanilla extract in a large bowl and gently toss so the strawberries stay intact.
- Transfer the fruit mixture to a 9 x 13-inch casserole dish and press the fruit gently to remove air gaps.
- Preheat the oven to 375°F (190°C).
- In a separate large bowl, add ¾ cup flour and 2.5 oz softened butter. Roughly cut the butter into the flour with a fork until you have large clumps.
- Add ⅔ cup sugar, ¼ cup ground almonds, ½ cup flaked almonds, ⅓ cup old-fashioned oats and ¼ teaspoon nutmeg. Combine with a fork until the mixture resembles chunky granola.
- Evenly distribute the topping over the fruit without pressing it down.
- Bake in the center of the oven for 35–40 minutes, until the topping is a light golden brown and the filling is bubbling. Allow to cool for about ten minutes before serving. Serve warm, plain or with ice cream.
To check doneness, carefully test an apple slice — apples take the longest to soften. If the filling isn’t tender, return it to the oven in ten-minute increments. If the topping browns too quickly, tent the dish with foil until the filling is finished.
Equipment notes
What you’ll need:
- Two large mixing bowls
- Paring knife and a sharp knife
- Measuring cups and spoons or kitchen scale
- Large spoon and fork for mixing
- 9 x 13-inch rectangular casserole dish
Expert tips
- Press the fruit filling down to eliminate gaps so the topping doesn’t sink and become soggy. Do not pack the topping — keep it loose for a tender, crumbly finish.
- To soften cold butter quickly: warm a bowl with hot water for ten minutes, discard the water, then place the butter in the warm bowl for a few minutes until soft.
Frequently Asked Questions (FAQs)
Yes — blackberries or raspberries are good alternatives. If using smaller berries, halve them rather than quartering.
Cool completely, cover tightly and refrigerate for up to five days.
Yes. Assemble and wrap tightly with foil to freeze. Bake from frozen by heating (covered) for about 20 minutes, then uncover and finish baking as directed. Fully baked crisp can be frozen, thawed in the fridge, then reheated in the oven.
Yes. Store the fruit filling and topping separately in the fridge and add the topping just before baking.
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📖 Recipe
Best Strawberry Apple Crisp
A simple strawberry apple crisp with juicy fruit and a crunchy streusel topping — an easy dessert to bake any night of the week.
15 minutes
35 minutes
10 minutes
1 hour
Ingredients
Fruit filling
- 6 medium apples (about 32 oz / 900 g)
- 11.5 oz strawberries (300 g)
- 4 tablespoons butter
- 4 tablespoons sugar (50 g)
- 1 teaspoon vanilla extract
Crisp topping
- ¾ cup all-purpose flour (100 g)
- 2.5 oz softened butter (70 g)
- ¼ cup ground almonds (25 g)
- ½ cup flaked almonds (40 g)
- ⅓ cup old-fashioned oats (40 g)
- ⅔ cup sugar (140 g)
- ¼ teaspoon ground nutmeg
Instructions
- Peel, core, quarter and thinly slice the apples. Hull and quarter the strawberries.
- Melt 4 tablespoons butter in the microwave for 20–30 seconds until liquid. Watch carefully.
- Combine the fruit, melted butter, 4 tablespoons sugar and 1 teaspoon vanilla in a large bowl and toss gently.
- Transfer to a 9 x 13-inch casserole dish and press the fruit down to remove gaps.
- Preheat oven to 375ºF (190ºC). In a bowl, cut 2.5 oz softened butter into ¾ cup flour until large clumps form.
- Stir in ⅔ cup sugar, ¼ cup ground almonds, ½ cup flaked almonds, ⅓ cup oats and ¼ teaspoon nutmeg.
- Mix until the topping resembles coarse granola.
- Sprinkle the topping evenly over the fruit without pressing it down.
- Bake 35–40 minutes until the filling bubbles and the top is light golden. Let rest 10 minutes before serving.
- Enjoy warm, with ice cream if desired.
Notes
Butter – Salted butter is used here for flavor, but unsalted plus a pinch of salt works.
Sugar – Any granulated sugar is fine; avoid dark brown sugar.
Oats – Old-fashioned oats give the best texture; quick oats are acceptable. Don’t use steel-cut oats.
Nutrition Information
Yield
6
Serving Size
1
Amount Per Serving
Calories 563
Total Fat 27g
Saturated Fat 12g
Trans Fat 1g
Unsaturated Fat 14g
Cholesterol 46mg
Sodium 226mg
Carbohydrates 79g
Fiber 8g
Sugar 53g
Protein 7g