Apple Strawberry Crisp combines apples and strawberries together in an incredibly delicious fruit dessert that is super easy to make! This tasty crisp bakes to perfection with only a few minutes of prep and is sure to be a new family favorite!
Amazing Flavors Combine For A Fruit Dessert That You're Sure To Love!
There is something so appealing about a fruity dessert that ends a meal perfectly. When I am not in the mood for something rich and chocolatey, I love baking an Apple Strawberry Crisp. Somewhat like a cobbler, this dessert is fresh and fun.
I often top a serving with a scoop of vanilla ice cream or a dollop of whipped cream, not to say the crisp isn’t delectable on its own as is.
It takes about 1 hour from start to finish to make this apple strawberry crisp. You can eat it once it is done baking, just give it a few minutes to cool down so you don’t burn your tongue. This recipe yields 8 servings…or 4 super generous ones!
The ingredients for my apple strawberry crisp are relatively basic, but when combined together create a dessert that is anything but. The classic flavors come alive as the crisp bakes, with tender, juicy fruit morsels and a crumbly topping that is irresistible.
- Apples (washed, cored, cut into chunks) – Any style of crisp apples will do. Perhaps mix and match a few varieties to get an interesting flavor combo in your crisp.
- Strawberries (washed, sliced) – Nice and ripe is the way to go so they are sweet and juicy.
- Sugar – Sweeten up the filling slightly with a bit of sugar that's going to make your crisp filling nice and saucy.
- Cornstarch (or all-purpose flour) – A bit of a thickener to keep the insides from oozing out.
- Lemon (zest and juice) – Brighten the flavor with fresh citrus and keep the fruit from browning.
- Light Brown Sugar (packed) – Brown sugar adds dimension to the dessert.
- Old-Fashioned Rolled Oats – Create that classic crumble and add texture that crisps up beautifully.
- All-Purpose Flour – Helps form that texture you crave.
- Ground Cinnamon – The scent and flavor is always enjoyed.
- Salt – Just a pinch for overall balance.
- Butter (melted) – Bring it all together with butter.
💭 Tips & Recipe Notes
- I recommend zesting the lemon before you squeeze out the juice as a more effective method - it's really hard to zest a squished lemon! Zest your lemon directly into the bowl of cut apples, then slice the lemon in half and squeeze into the fruit as well.
- You can always cut the butter into your crisp topping, but melting the butter and mixing until the entire crisp topping is coated works best. Otherwise, areas of dry topping can result once baked.
🔪 Step-by-Step Instructions
Once you have all of your ingredients ready, it is time to get going. Making this apple strawberry crisp is simple; just follow my instructions and you are sure to result in a crisp that is delicious!
Combine the Apple Strawberry Filling
- Preheat your oven to 350 degrees (175 degrees C) and lightly grease a 2.5 quart casserole or baking dish with butter, oil, or non-stick cooking spray.
- In a large mixing bowl, add the apple chunks as your core and cut 3 large apples. Bite-sized pieces are best. *Peeling the apples is optional and based on your personal preference.
- Mix with the lemon juice from 1 large lemon to keep the apples from browning as you prep.
- Add the sliced strawberries (4 cups worth), 2 tablespoons cornstarch, ¼ cup granulated white sugar, and the zest from your lemon, then stir to combine.
- Stir the fruit filling mixture to coat all of your fruit, then transfer the filling into your greased baking dish.
Make the Crisp Topping
- In a medium mixing bowl, add ½ cup granulated sugar, ⅓ cup packed light brown sugar, 1 cup old-fashioned rolled oats, ½ cup all-purpose flour, 1 ½ teaspoons ground cinnamon, a pinch of salt, and mix together to combine these dry ingredients.
- Pour 6 tablespoons of melted butter into the dry topping mixture and stir using a fork until the dry mix is well coated in butter and crumbly in appearance.
- Pour the topping mixture over the fruit filling in an even layer. Spread lightly with a spatula to reach the edges if necessary.
- Cover the apple strawberry crisp with a square of aluminum foil and bake at 350 degrees F (175 degrees C) for 20 minutes.
- Remove the aluminum foil and continue baking for an additional 25-30 minutes or until the fruit filling is bubbling and the topping is a light golden brown color.
- Remove the crisp from your oven when it is done baking and allow it to cool and set for about 5 minutes before serving.
You won’t really cut slices of this crisp; it is more like free formed scoops. As I mentioned above, a serving of apple strawberry crisp goes well with some ice cream, fro yo, or my homemade chantilly whipped cream. Enjoy!
🥡 Storing & Reheating
Wrap your baking dish tightly with plastic cling film or aluminum foil, or top with a fitted lid. You can also transfer small amounts into an airtight container (to leave room in the fridge).
Your crisp will store well in the refrigerator for about 3 days. You can still enjoy the crisp for a few days more, but I find that the strawberries start to 'disintegrate' for a less-pleasing dessert.
Reheating Your Crisp
Eat your leftover apple strawberry crisp cold, reheat it in the oven, or zap your serving in the microwave for a bit if you want it warm. Be sure to use a microwave-safe bowl, then heat in 30-second increments until warmed to your satisfaction.
The best way to reheat your fruit crisps, of any variety, is to fire up the oven again. Preheat to 350 degrees F (175 degrees C) and cook for 15 minutes.
Yes, you most definitely can (that makes it more of a crumble)! Simply omit the oats and reduce the butter to 3-4 tablespoons. Mix and continue to follow the recipe card instructions.
Yes! I love adding rhubarb to practically anything with strawberries! Use 2 large apples, 3 cups of strawberries, and 2 cups sliced rhubarb for your fruit filling. Add the lemon zest and juice, then make the topping and bake as directed.
The most important part of a crisp topping turning out perfectly is the balance of butter - whether melted (as it is here) or cold. Mix the butter in until the crisp topping has a good 'crumbled' appearance.
Additionally, add-ins like nuts (walnuts, pecans, almonds, hazelnuts, pistachios) and crushed graham crackers add flavor and texture to enhance a wonderful crisp topping.
Apple Strawberry Crisp
Apple Strawberry Fruit Filling
- 3 large apples (washed, cored, and chunked)
- 4 cups strawberries (washed and sliced)
- ¼ cup sugar
- 2 Tbsp cornstarch (or all-purpose flour)
- 1 large lemon (zest and juice)
Fruit Crisp Topping
- ½ cup sugar
- ⅓ cup light brown sugar (packed)
- 1 cup old-fashioned rolled oats
- ½ cup all-purpose flour
- 1 ½ tsp ground cinnamon
- 1 pinch salt
- 6 Tbsp butter (melted)
- Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 2.5 quart casserole or baking dish with butter, oil, or non-stick cooking spray.
- In a large mixing bowl, add the apple chunks as your core and cut the apples. Mix with the lemon juice to keep the apples from browning as you go. Add the sliced or chunked strawberries, 2 tablespoons cornstarch, and ¼ cup of granulated sugar as well as the zest from your lemon then stir to combine.
- Stir the fruit filling mixture to coat all of your fruit, then transfer the filling into your prepared baking dish.
- In a medium mixing bowl, add the ½ cup granulated sugar, ⅓ cup packed light brown sugar, 1 cup old-fashioned rolled oats, ½ cup all-purpose flour, 1 ½ teaspoons ground cinnamon, a pinch of salt, and mix to combine.
- Pour the melted butter into the dry topping mixture and stir using a fork until the dry mix is well coated in butter and crumbly in appearance. Pour the topping mixture over the fruit filling in an even layer.
- Cover the apple strawberry crisp with a square of aluminum foil and bake at 350 degrees F (175 degrees C) for 20 minutes. Remove the aluminum foil and continue baking for an additional 25-30 minutes or until the filling is bubbling and the topping is a light golden brown color.
- Remove the crisp from your oven when done and allow it to cool and set for 5 minutes before serving.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!