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Recipes » Desserts » Strawberry Apple Crisp with Oatmeal Crumble

Strawberry Apple Crisp with Oatmeal Crumble

This deep-dish, knock-your-socks-off easy strawberry crisp also boasts apples, almonds, and the loveliest oatmeal crisp topping imaginable!

Strawberry season will be here in a hot minute! Earmark this great recipe for all those fresh strawberries and a few other varieties of fresh fruit for this delicious dessert.

Juicy strawberries are paired with apples and seasonal fruit to include fresh berries, brown sugar, and sliced almonds. The base is a flakey double pie crust rolled to fit the bottom and sides of a 9 x 13-inch baking dish, while the top is freckled with an oatmeal crumble topping.

Use lemon juice to prevent the sweet strawberries and apples from browning and mix in white sugar and warm pantry spices to thicken the fruit filling. The strawberry mixture is added to the base, a crumbly oat crumble is scattered, and the whole beautiful big thing is baked off.

What emerges from your oven is both a pie and a crisp, the aroma of which will drive you mad until that first spoonful, a big scoop of vanilla ice cream being the only thing to make fresh ripe strawberries just that much better…

a close up of an oatmeal topping on a strawberry crisp

Ingredients for A Strawberry Crisp Recipe with Oatmeal

for the strawberry crisp

  • double pie crust, homemade or premade refrigerated
  • fresh strawberries
  • fresh apples
  • mixed berries
  • a small lemon
  • granulated sugar
  • cinnamon
  • nutmeg
  • ground ginger
  • all-purpose flour
  • sliced almonds
  • an egg
  • raw sugar

for the buttery oat topping

  • all-purpose flour
  • old fashioned oats
  • brown sugar, light or dark
  • granulated sugar
  • baking powder
  • cinnamon
  • nutmeg
  • sea salt
  • unsalted butter
a baking dish filled with strawberry crisp dessert and two red heart shaped dessert bowls

How to Assemble This Strawberry Crisp Dessert

Prepare the Base

Preheat your oven to 425°F. On a lightly floured surface, stack two pie crusts on top of one another (or roll homemade double pie crust dough) into a 12 x 18-inch rectangle. Use a ruler if necessary to ensure size.

Lay into a 9 x 13-inch pan and work it so that it’s firmly pressed into the bottom and up the sides with some overhang on the edges. Use a pie crimper to remove the overhang and use small cookie cutters to cut shapes from the overhanging scraps. I have cut hearts.

Make the Strawberry Filling

In a large bowl, stir to combine strawberries and apples with lemon juice. Add in sugar, cinnamon, nutmeg, ginger, flour, and almonds and stir well. Gently fold in the mixed berries.

Transfer the fruit mixture into the prepared crust in an even layer. Whisk an egg and use a pastry brush to brush the pastry cutouts if you’ve made any and exposed edges (and walls) of the crust.

Make the Oat Crisp Topping

This is easy! Combine all ingredients in a large bowl EXCEPT for the melted butter. Whisk everything together to evenly distribute the warm spices throughout the dry ingredients.

NOTE: this oat crisp topping can be made ahead of time stopping before adding the butter and stored in an airtight container until ready to proceed with the recipe.

Pour the melted butter over the mixture and use a pastry blender, a fork, or your fingers (butter must be cool!) and mix and squeeze into clumps at the same time. This process ensures you will end of with varying sizes of oat topping, from sand to big clumps.

Scatter over the fruit filling. Arrange the pastry cutouts to be ‘tucked in’ here and there in a playful pattern on the crispy topping and sprinkle the entire top and cutouts with raw sugar.

Bake the Crisp

Place into the preheated oven. Bake for 35 minutes BUT check at the 20-minute mark for browning. I recommend placing (not wrapping, just lay it over top) a sheet of aluminum foil over the dessert if it appears to be browning more than you’d like it to. Finish baking for the remainder of the time.

Cool the Crisp

Remove from the oven and place on a wire rack to begin cooling. Because of the size, this dessert will take at least one hour to cool to the point of being able to serve it warm.

Serving Suggestions

I love to offer vanilla ice cream with this, but butter pecan also goes remarkably well with the fruit combination I am using. Garnish with additional sliced or whole strawberries or mixed fresh berries.

Modifying the Norm to Make It Not Entirely Average

  • This method is a great choice for many varieties of fruit, not only strawberries. Consider a combination of fresh peaches, blueberries, and apples, or a combination of rhubarb, raspberries, and pears. As long as the fruit combination equals 8 cups in total and includes 3 cups of a firm flesh fruit such as apple or pear, the finished crisp will be successful. Do not use frozen fruit.
  • Use almond flour in lieu of all-purpose flour to avoid gluten and grain.
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Strawberry Apple Crisp with Oatmeal Crumble

Jenny from Not Entirely Average
This deep-dish, knock-your-socks-off easy strawberry crisp also boasts apples, almonds, and the loveliest oatmeal crisp topping imaginable!
5 from 1 vote
Servings: 12 servings
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Dessert
Cuisine American, Southern
Servings 12 servings
Calories 339 kcal

Equipment

  • 9 x 13-inch baking dish
  • Rolling Pin
  • optional small cookie cutters in fun shapes

Ingredients
 

for the strawberry apple filling

  • 1 (14.1) ounce box refrigerated pie crust or homemade double pie crust
  • 4 cups strawberries fresh; cleaned, hulled, and sliced
  • 3 cups apples fresh; any variety; peeled, cored, and diced into 1/2-inch pieces
  • 1 cup berries fresh; any variety or combination; I am using raspberries
  • 1 small lemon juiced
  • 3/4 cup granulated sugar
  • 1 rounded tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup all-purpose flour
  • 1 cup sliced almonds
  • 1 egg beaten
  • 1/4 cup raw sugar

for the oatmeal crisp topping

  • 1 cup all-purpose flour
  • 1/2 cup old fashioned oats
  • 1/3 cup brown sugar packed; light or dark
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon finely ground sea salt
  • 1/2 cup unsalted butter melted and slightly cooled

Instructions
 

  • Preheat oven to 425°F. On a lightly floured surface, stack two pie crusts on top of one another (or roll homemade double pie crust dough) into a 12 x 18-inch rectangle. Use a ruler if necessary to ensure size. Lay into a 9 x 13-inch pan and work it so that it's firmly pressed into the bottom and up the sides with some overhang on the edges. Use a pie crimper to remove the overhang and use small cookie cutters to cut shapes from the overhanging scraps if desired. I have cut hearts, but you could do stars, fall leaves, flowers, etc. Set all aside.
  • In a large bowl, combine strawberries and apples with lemon juice. Add sugar, cinnamon, nutmeg, ginger, flour, and almonds and stir well to combine. Gently fold in the mixed berries. Transfer the fruit mixture into the prepared crust in an even layer. Whisk an egg and use a pastry brush to brush the pastry cutouts if you've made any and exposed edges (and walls) of the crust.
  • For the oatmeal crisp topping, combine all ingredients in a large bowl EXCEPT for the melted butter. Whisk everything together. Pour cooled melted butter over the mixture and use a pastry blender, a fork, or your fingers and mix and squeeze into clumps at the same time. This process ensures you will end of with varying sizes of oat topping, from sand to big clumps.
  • Scatter over the fruit filling. Arrange the pastry cutouts to be 'tucked in' here and there in a playful pattern on the crispy topping and sprinkle the entire top and cutouts with raw sugar.
  • Bake for 35 minutes BUT check at the 20-minute mark for browning. I recommend placing (not wrapping, just lay it over top) a sheet of aluminum foil over the dessert if it appears to be browning more than you'd like it to. Finish baking for the remainder of the time. Remove from the oven and place on a wire rack to begin cooling.
  • Because of the size, this dessert will take at least one hour to cool to the point of being able to serve it warm. Serve with vanilla ice cream and/or garnish with additional sliced or whole strawberries or mixed fresh berries.

Notes

Please Note that table salt and iodized salt are NOT substitutions for sea salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.
Do not use frozen fruit.
Make Ahead: the oat crisp topping can be made ahead of time stopping before adding the butter and stored in an airtight container until ready to proceed with the recipe.
Modifications: As long as the fruit combination equals 8 cups in total and includes 3 cups of a firm flesh fruit such as apple or pear, the finished crisp will be successful. Consider a combination of fresh peaches, blueberries, and apples, or a combination of rhubarb, raspberries, and pears.
Substitutions: almond flour may be substituted for of all-purpose flour in equal measure.

Nutrition

Serving: 1servingCalories: 339kcalCarbohydrates: 55gProtein: 5gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 34mgSodium: 143mgPotassium: 230mgFiber: 4gSugar: 35gVitamin A: 287IUVitamin C: 35mgCalcium: 69mgIron: 2mg
Keyword apple, oatmeal, strawberry
Tried this recipe?Let me know how it was!
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