This apple strawberry crisp is the easiest dessert you can prepare in just 15 minutes. Made with fresh apples, frozen strawberries, and a delicious, gluten free, brown sugar topping. You just need 10 ingredients to make your new family favorite dessert.
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An apple strawberry crisp is the perfect transition dessert between summer and fall. You've got the fresh, juicy strawberries mixed with crunchy apples and that addictive brown sugar crisp topping for a warm, cozy, delicious bite.
Not only is this crisp super delicious, but it's also extremely easy to make. All you have to do is combine sliced apples with frozen strawberries, brown sugar, and a few other ingredients to make the filling, and whip up the gluten free topping with oats, oat flour, brown sugar, and butter. Dump the filling into a pie plate, sprinkle over the topping, and bake until the fruit is bubbly.
I like to serve mine with a scoop of vanilla ice cream or some homemade whipped cream, but if that's not your style this dessert is more than able to stand on its own. It's fresh and fruity while also cozy and comforting- the perfect pairing in my opinion!
If you looking for more gluten free desserts be sure to check out gluten free blackberry muffins as well as my gooey chocolate chip oat flour cookies.
WHY YOU'LL LOVE THIS EASY APPLE STRAWBERRY CRISP
- Made with less than 10 ingredients
- Naturally gluten free and can easily be made vegan
- Prepared in just 15 minutes
- Delicious, sweet fruit flavor with a crispy, buttery topping
- Great to prep ahead of time and keep in the fridge until you're ready to bake
WHAT YOU NEED FOR AN APPLE STRAWBERRY CRISP
Equipment:
- Large mixing bowl
- Small mixing bowl
- 9 inch pie plate
- Wooden spoon
- Sharp knife
Ingredients:
- Apples: I like to use Granny Smith apples because they don't get mushy when cooked and also have a delicious tart flavor that balances the butteriness of the crisp topping
- Strawberries: To make it easy, I used frozen, sliced strawberries
- Brown sugar: This is used in both the filling and the topping to add sweetness
- Lemon: You want to use both the zest and the juice of the lemon
- Arrowroot starch: This is used to thicken up the liquid of the apple strawberry filling so you get a jammy texture
- Oats: Be sure to use old fashioned or rolled oats in the topping, steel cut won't work
- Oat flour: I used oat flour to keep this gluten free
- Cinnamon: The ground cinnamon adds a note of warmth to the topping
- Butter: Melted butter is what binds the apple crisp topping together and makes those nice crumbles
Ingredient notes and substitutions:
- Always use a crunchy apple that will hold its shape when baking. Honey Crisp or Pink Lady apples are also good choices
- You can use fresh strawberries as well
- Substitute the brown sugar with coconut sugar for a healthier option
- The arrowroot starch can be substituted with cornstarch or tapioca starch
- If you don't need this to be gluten free, all purpose flour can be used in place of oat flour
- Substitute the butter with melted coconut oil or melted vegan butter for a dairy free/ vegan strawberry apple crisp
HOW TO MAKE AN APPLE STRAWBERRY CRISP
- Preheat your oven to 350 degrees F and set out a 9 inch pie plate
- On a cutting board, peel the apples and cut them into thin slices
- Place the thinly sliced apples into a large mixing bowl and add the frozen strawberry slices, brown sugar, arrowroot starch, lemon zest, and lemon juice to the bowl
- Mix well, and set aside while you make the topping
- In a smaller mixing bowl stir together oats, oat flour, brown sugar, ground cinnamon, and salt
- Pour melted butter into the dry ingredients and stir until everything is well coated
- Dump the macerated fruit into your pie plate and evenly distribute the oat mixture over top of it
- Place the entire dish into the oven and bake for 30-35 minutes until the top is crispy and the fruit is bubbling
- Carefully pull the strawberry crisp out of the oven and let it sit for 10-15 minutes to cool slightly and allow the filling to firm up a bit
- Use a metal spoon to scoop out your portions, pair with a scoop of ice cream, and enjoy!
EXPERT TIPS
- Thinly slice the apples so they bake evenly and aren't too crunchy
- If any of the frozen strawberry slices are in big chunks be sure to break them up
- Zest the lemon before juicing it
- Melting the butter works best for making the topping, but you can cut cold butter into the dry ingredients if you want to skip a step
- Add chopped nuts or crushed graham crackers to the topping to add extra crunch
- If you don't have a pie plate, an 8x8 baking dish will also work
CRISP VARIATIONS
- Substitute the strawberries for blueberries, blackberries, or raspberries
- Change the apples out for pears
- Make it with half pitted cherries and half strawberries
- You can make this dairy free as well by substituting the butter with vegan butter
STORING AND REHEATING
You can store any leftover strawberry apple crisp covered tightly with aluminum foil in the pie plate in the fridge. Additionally, you could scoop out single servings of the crisp into small containers and keep them in the fridge as well.
Any leftovers will stay good for about 3 days, and after that the strawberries tend to break down into a less than appetizing texture.
Reheating leftover crisp:
To reheat leftover quicky, you can scoop out your serving into a microwave safe bowl and heat it for 30 seconds at a time until warm.
The best way to reheat is to heat your oven to 350 degrees F and cook it for 10-15 minutes. That way the gluten free topping stays nice and crispy!
FAQs
Yes, you can but it would make this dessert more of a crumble rather than a crisp. To make it without oats, remove the oats entirely and substitute the oat flour with all purpose flour. Reduce the melted butter to 6 tablespoons and sprinkle over top of the fruit filling.
I prefer to use Granny Smith apples, but any crunchier apple like a Honey Crisp or Pink Lady will also work.
Yes! This recipe will also work with fresh strawberries, I just used frozen for convenience.
Sure! Just substitute 2 cups of sliced apples with 2 cups of chopped rhubarb and bake as directed.
Melted butter definitely helps to keep it crisp rather than cold butter cut in because all of the dry ingredients are able to be coated. Additionally, chopped nuts or crushed pretzels or graham crackers will add to the texture and flavor of this easy dessert.
LIKE THIS? TRY THESE OTHER EASY DESSERTS!
- 2 Ingredient Peanut Butter Cookies
- Banana Bread Without Baking Soda
- Mini Skillet Cookie
- Strawberry Banana Cake
- Eggless Chocolate Cupcakes
- Air Fryer Apples
Did you make my easy apple strawberry crisp? If so, I would greatly appreciate you leaving a comment and star rating down below. Additionally, follow me on Instagram and tag me if you make this or any other of my easy dessert recipes.
PrintApple Strawberry Crisp
This apple strawberry crisp will be your new favorite dessert! It's easy, gluten free, and loaded with flavor. In under an hour you can have a fruit, yet cozy, treat.
- Prep Time: 15 Minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 Servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Filling:
- 4 cups thinly sliced apples
- 12 ounces frozen strawberry slices
- 3 tablespoons brown sugar
- 3 tablespoons arrowroot starch
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
For the Crisp Topping:
- 1 cup old fashioned oats
- 1 cup oat flour
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 stick butter- melted
Instructions
- Preheat your oven to 350 degrees F and set out a 9 inch pie plate
- On a cutting board, peel the apples and use a sharp knife to cut them into thin slices
- Place the thinly sliced apples into a large mixing bowl and add the frozen strawberry slices, brown sugar, arrowroot starch, lemon zest, and lemon juice to the bowl
- With a wooden spoon, mix well and set aside while you make the topping
- In a smaller mixing bowl stir together oats, oat flour, brown sugar, ground cinnamon, and kosher salt
- Pour the melted butter over the dry ingredients and stir until everything is well coated
- Dump the fruit filling into your pie plate and evenly distribute the oat topping over it
- Place the entire dish into the oven and bake for 30-35 minutes until the top is crispy and the fruit is bubbling
- Carefully pull the strawberry crisp out of the oven and let it sit for 10-15 minutes to cool slightly and allow the filling to firm up a bit
- Use a metal spoon to scoop out your portions, pair with a scoop of ice cream or whipped cream, and enjoy!
Notes
- Thinly slice the apples so they bake evenly and aren't too crunchy
- If any of the frozen strawberry slices are in big chunks be sure to break them up
- Zest the lemon before juicing it
- Melting the butter works best for making the topping, but you can cut cold butter into the dry ingredients if you want to skip a step
- Add chopped nuts or crushed graham crackers to the topping to add extra crunch
- If you don't have a pie plate, an 8x8 baking dish will also work
- Store leftovers in the fridge covered tightly with aluminum foil for up to 3 days
Keywords: strawberry apple crisp, fruit crisp with strawberries and apples, apple strawberry crumble
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Chiara says
Made this for two different events and everyone loved it! So delicious and easy to make!
★★★★★
Nicole Radcliffe says
So glad everyone enjoyed it!