A delicious dessert, apple and strawberry crisp, combines the flavours of apples and strawberries with a crumbly topping.
The main attraction of this strawberry apple crisp is the fruit filling, featuring fresh apples and succulent strawberries. The apples provide a sweet and slightly tart taste, while the strawberries add a burst of natural sweetness and a vibrant red hue. The fruits are enhanced with a warm autumn spice cinnamon creating a cozy and comforting aroma.
Looking for tasty recipes to use up your abundance of seasonal apples? You should definitely try mini apple turnovers, apple oatmeal smoothie, and apple popsicles.
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Ingredients
For fruit filling
- Fruits: I have used fresh gala apples and fresh strawberries.
- Lime Juice: Fresh lime juice has been used in the recipe. You can use fresh lemon juice instead.
- Binding Agent: Corn Flour (corn starch) is used to bind fruits.
- Sweetener: I have used light brown sugar but regular refined sugar could be used as well.
- Flavouring agent: Ground cinnamon and vanilla extract are used to flavour the dessert.
For topping
- Oats: Rolled oats are the main ingredient used for topping.
- Sweetener: I have used light brown sugar but regular refined sugar could be used as well.
- Flour: Plain flour (all purpose flour) is used here.
- Butter: Cold butter cubes to make the topping.
See the recipe card for quantities.
How to make apple strawberry crisp?
In a large mixing bowl, mix together the rolled oats, all purpose flour (plain flour), brown sugar, and a pinch of salt.
Add the cold, cubed butter to the oat mixture.
Use your hands to blend the butter into the dry ingredients until the mixture is crumbly and the butter is well incorporated.
Preheat oven to 375°F (190°C).
In a greased baking dish, combine the chopped apples and strawberries, lemon juice, light brown sugar, vanilla extract, ground cinnamon, and cornstarch.
Toss everything together to coat the fruit evenly. You can use any baking dish or casserole dish, depending on the depth you prefer.
Sprinkle the oats and flour topping evenly over the fruit filling in the baking dish.
Bake in the preheated oven for 25-30 minutes, or until the filling is bubbly, and the topping is golden brown and crispy.
Remove from the oven and let it cool slightly.
The crisp is best served warm. You can serve it plain or with a scoop of vanilla ice cream or a dollop of whipped cream.
Check out cranberry crisp and cherry crisp recipes on the blog.
Substitutions and Variations
Nutmeg or ginger can be added to the filling for extra flavour.
For unique textures and flavours experiment with various types of oats in the topping, like quick oats or steel-cut oats.
Cassia powder is a great option if you don't have cinnamon. Be sure to reduce the quantity since cassia has a stronger aroma and taste that could overpower the natural flavour of fruits.
Take the fruit filling to the next level by including lemon zest for a burst of flavour.
If you prefer not to use refined flour, whole wheat flour is a suitable alternative.
I've used gala apples, but feel free to use any sweet variety or experiment with granny smith apples for a hint of tartness.
Storage
Allow the apple and strawberry crisp to cool to room temperature after baking. This helps prevent condensation and sogginess when you store it.
Cover the leftovers in the baking dish tightly with plastic wrap or aluminum foil. Alternatively, you can put the crisp in an airtight container.
Fridge: Keep the covered or wrapped crisp in the fridge. You can usually keep it in the fridge for 3-4 days.
Reheat: To enjoy the crisp again, reheat it in the oven or microwave when you're ready. To reheat in the oven, preheat it to 350°F (175°C) and bake the crisp for about 10-15 minutes heated through. When reheating in the microwave, heat in intervals of 20-30 seconds on low to medium power, checking for hotness in the center and the crisp topping. Another option is to use an air fryer to reheat it.
Tips and Tricks
Choose the Right Fruit: For the best flavour, use fresh and ripe apples and strawberries. Adjust the sugar quantity based on how sweet your fruit is.
Properly Prepare the Fruit: For even cooking, ensure that the apples are peeled, cored, and chopped evenly. It's also important to hull and chop strawberries.
Combine Flavours: Enhance the taste by combining a pinch of salt and lemon juice with the fruit mixture. The lemon juice helps prevent fruit browning and elevates the natural fruit flavours.
Mix the Topping Well: Be sure to mix the crumbly topping evenly and create clumps. Cold, cubed butter is essential for creating a crumbly, crispy texture.
Even Distribution: Ensure the crumble topping is evenly spread across the fruit filling. This ensures that every bite has the perfect balance of fruit and crisp topping.
Check for Doneness: Keep a close eye on the fruit crisp as it bakes. It’s ready when the filling is bubbling, and the topping is golden brown.
Rest Before Serving: Let the crisp cool for a few minutes once taken out of the oven. This makes serving the filling easier.
Right Baking Dish: The baking dish I used was a 9 x 6 inch rectangle, which was ideal for the amount I made. Use the right dish that gives the desired amount of filling and topping.
FAQ
Frozen strawberries are a convenient alternative, especially when fresh ones aren't available. Make sure to watch out for excess moisture and adjust your recipe as needed for a delicious and not overly watery dessert.
Frozen strawberries may require a slight adjustment in baking time because they release more liquid. To check for doneness, make sure the topping is golden brown and the filling is bubbly. Compared to fresh strawberries, this method may require a few extra minutes.
It's a good idea to thaw frozen strawberries before using them. Drain off any excess liquid by putting the frozen strawberries in a colander or fine-mesh strainer. You can also use a clean kitchen towel to gently press them and remove excess moisture.
It helps avoid excessive liquid in the filling, which may result in a watery crisp. Mix the thawed and drained strawberries with the chopped apple according to your crisp recipe. Adjust the sugar and flavourings in the recipe to suit the sweetness and juiciness of the strawberries.
Freezing is an option to store the crisp for a long time. Once it's cooled down, wrap it tightly with plastic wrap and then with aluminum foil to prevent freezer burn. As an alternative, transfer it to a container that is airtight.
Reheating from the Freezer: To reheat a frozen crisp, preheat your oven to 350°F (175°C) and heated through, and the topping is crispy. There's no requirement to thaw it before.
The toppings of a crisp and a crumble differ in terms of texture and ingredients. A crisp features a crispy, oat-based topping, whereas a crumble has a crumbly, streusel-like topping. Both desserts are tasty and are commonly served with vanilla ice cream or whipped cream.
A crisp typically has a topping that includes rolled oats, resulting in a distinctive crunch. The topping of a crumble is usually made from flour, sugar, and butter, resembling streusel
KEEP IN TOUCH
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📖 Recipe Card
Apple Strawberry Crisp
Equipment
- 1 9 x 6 inch baking dish
- 1 Mixing Bowl
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
Fruit Filling
- 330 gms (or) 2 medium size Gala Apples peeled, cored and chopped
- 150 gms (or) 1 Cup Strawberries
- 40 gms (or) ¼ Cup Light Brown Sugar adjust to your taste preference
- ½ Teaspoon Cinnamon
- 1 Tablespoon Corn Starch
- juice from Half Lime
- 1 Teaspoon Vanilla Extract
For Topping
- 95 gms (or) 1 Cup Rolled Oats
- 75 gms (or) ½ Cup Light Brown Sugar
- 70 gms (or) ½ Cup Plain Flour (All Purpose Flour)
- 95 gms (or) ⅓ Cup Cold Butter cut into cubes
- a pinch Salt
Instructions
For fruit filling
- Preheat your oven to 375°F (190°C).
- In a greased baking dish, combine the chopped apples and strawberries, lemon juice, light brown sugar, vanilla extract, ground cinnamon, and cornstarch.330 gms (or) 2 medium size Gala Apples, 150 gms (or) 1 Cup Strawberries, 40 gms (or) ¼ Cup Light Brown Sugar, ½ Teaspoon Cinnamon, 1 Tablespoon Corn Starch, juice from Half Lime, 1 Teaspoon Vanilla Extract
- Toss everything together to coat the fruit evenly. You can use any baking dish or casserole dish, depending on the depth you prefer.
- In a large mixing bowl, mix together the rolled oats, all purpose flour, brown sugar, and a pinch of salt.95 gms (or) 1 Cup Rolled Oats, 75 gms (or) ½ Cup Light Brown Sugar, 70 gms (or) ½ Cup Plain Flour (All Purpose Flour), a pinch Salt
- Add the cold, cubed butter to the oat mixture. Use your hands to blend the butter into the dry ingredients until the mixture is crumbly and the butter is well incorporated.95 gms (or) ⅓ Cup Cold Butter
- Sprinkle the crumble topping evenly over the fruit filling in the baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the filling is bubbly, and the topping is golden brown and crispy.
- Remove from the oven and let it cool slightly. The crisp is best served warm. You can serve it plain or with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Nutrition
Related
Looking for other desserts with fruits? Try these:
More Strawberry Recipes
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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