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 simple, juicy fruit layer that comes together quickly.
- Effortless to assemble — no precooking or toasting required; just mix, layer and bake.
- Much less work than making a pie but just as satisfying, with a crumbly streusel topping and tender fruit.
- Easy to make vegan: swap the butter for a high-quality vegan butter.
Ingredients and substitutions
This crisp uses a handful of pantry staples, so substitutions are limited but flexible. Photos show the ingredients — see notes below for acceptable swaps.
Strawberries: Fresh strawberries are best. If out of season, use frozen but defrost enough to chop. Blackberries or raspberries work well as alternatives.
Vanilla extract: Adds depth of flavor but can be omitted if you don’t have it. Avoid substituting with strong flavored extracts.
Sugar: Unrefined cane sugar is used here, but any granulated sugar is fine. Avoid very dark brown sugar—its molasses can overpower the strawberry flavor.
Butter: Salted butter enhances flavor; use unsalted and add a pinch of salt if preferred. For a dairy-free version, use vegan butter.
Apples: Use everyday baking apples rather than expensive, crunchy eating apples. They’ll soften nicely in the filling.
Nutmeg: Complements the fruit beautifully. Omit if unavailable or use cinnamon if you prefer, though cinnamon and strawberries are a matter of taste.
Oats: Old-fashioned oats give a pleasantly chewy, crunchy topping. Quick oats can be used for a softer texture. Do not use steel-cut oats.
Flaked almonds: Add crunch and flavor. If unavailable, use chopped walnuts or extra ground almonds.
Flour: Plain all-purpose flour works well. Whole wheat will produce a denser topping and is not recommended for this recipe.
Ground almonds: Add extra almond flavor and help the topping toast nicely. If you don’t have ground almonds, increase the flaked almonds or leave them out.
How to make it
These are straightforward steps to assemble and bake the crisp. Photos show the process for reference.
- Peel, core and slice the apples into moderately thin slices (not paper-thin). Hull and quarter the strawberries. Melt 4 tablespoons butter in the microwave for 20–30 seconds, watching carefully so it just liquefies.
- Place the apples and strawberries in a large mixing bowl, pour over the melted butter, add 4 tablespoons sugar and 1 teaspoon vanilla extract, and gently toss so the fruit is coated without being crushed.
- Transfer the fruit mixture to a 9 x 13 inch casserole dish and press the filling down gently so there are no gaps.
- Preheat the oven to 375ºF (190ºC). In another large bowl, add ¾ cup all-purpose flour and 2.5 oz softened butter. Use a fork to roughly combine the butter and flour into large clumps rather than fine crumbs.
- Add ⅓ cup old-fashioned oats, ¼ cup ground almonds, ½ cup flaked almonds, ⅔ cup sugar and ¼ teaspoon ground nutmeg. Mix with a fork until the mixture resembles coarse granola.
- Evenly distribute the topping over the prepared fruit, leaving it loose (do not press down). Bake in the center of the oven for 35–40 minutes, until the topping is golden and the fruit is bubbling.
- Allow the crisp to rest for about ten minutes before serving so the filling sets slightly. Serve warm on its own or with ice cream.
To check doneness, test an apple slice carefully — apples take longest to soften. If needed, return the dish to the oven in ten-minute increments. If the topping browns too quickly, cover loosely with foil until the filling is done. Aim for a light golden-brown topping.
Equipment notes
Essential tools:
- Two large mixing bowls.
- Paring knife and a sharp knife for slicing and chopping.
- Measuring cups and spoons or kitchen scales.
- A large spoon and fork for mixing.
- A 9 x 13 inch rectangular casserole dish.
Expert tips
- Pack the fruit filling down, but leave the crisp topping loose. Pressing the topping makes it hard and dense; a loose topping yields a better, crumbly texture.
- To soften cold butter quickly: fill a bowl with very hot water and let it sit for ten minutes, pour the water out, then place the butter in the warm bowl for a few minutes until softened.
Frequently Asked Questions (FAQs)
Yes. Blackberries or raspberries are good substitutes. Because they are smaller, halve them instead of quartering.
Cool the crisp, cover tightly, and refrigerate for up to five days.
Yes. You can freeze the unbaked assembled crisp wrapped tightly in foil and bake from frozen: bake covered for 20 minutes, then uncover and continue as directed. Baked crisp freezes well too; thaw in the fridge before reheating.
Yes. Store the fruit filling and the topping separately in the fridge and add the topping just before baking.
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📖 Recipe
Best Strawberry Apple Crisp
A delicious easy strawberry apple crisp with chunks of juicy fruit and a crisp streusel topping, perfect for dessert!
15 minutes
35 minutes
10 minutes
1 hour
Ingredients
Fruit filling
- 6 medium apples (about 32oz/900g)
- 11.5oz strawberries (300g)
- 4 Tablespoons butter
- 4 Tablespoons sugar (50g)
- 1 teaspoon vanilla extract
Crisp topping
- ¾ cup all-purpose flour (100g)
- 2.5oz softened butter (70g)
- ¼ cup ground almonds (25g)
- ½ cup flaked almonds (40g)
- ⅓ cup old-fashioned oats (40g)
- ⅔ cup sugar (140g)
- 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.
- Place fruit and melted butter in a large bowl, add 4 tablespoons sugar and 1 teaspoon vanilla, and toss gently.
- Transfer to a 9×13 inch casserole dish and press the filling down so no gaps remain.
- Preheat oven to 375ºF/190ºC. Combine softened butter and flour in a bowl and use a fork to create large clumps.
- Add oats, ground and flaked almonds, sugar and nutmeg.
- Mix until the topping resembles granola.
- Sprinkle the topping evenly over the fruit without packing it down.
- Bake for 35–40 minutes until the filling bubbles and the top is golden. Cool 10 minutes before serving.
- Enjoy!
Notes
Butter – Salted butter enhances flavor; use unsalted with a pinch of salt if you prefer.
Sugar – Any granulated sugar works; avoid dark brown sugar for this recipe.
Oats – Old-fashioned oats give the best texture; quick-cook oats are acceptable. Do not 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
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