Recipes > Dessert > Frozen Strawberry Crisp

Frozen Strawberry Crisp

Strawberries, old-fashioned oats, almond, and less sugar than most desserts makes this a perfect recipe for those looking for a delicious frozen strawberry dessert! 
frozen strawberry crisp in a 9x13 glasspan

This is a variation of our frozen fruit crisp base recipe. We love frozen fruit crisps for their delicious flavor, ease of preparation, and affordable ingredients (most frozen fruit is less expensive than fresh!). Strawberries are the flavor of summer, but this frozen strawberry crisp can be enjoyed year round! 

Three Must-Know Cooking Skills

For recipe success, learn how to:

Culinary Tips for Making the Best Frozen Strawberry Crumble

When measuring brown sugar, be sure to pack it in the cup. Watch this culinary technique video to learn how to measure brown sugar properly!

Frozen strawberries can be slightly tart, so you might need to add 1-2 tablespoons more brown sugar to the fruit. Taste one to find out! Note that the crisp topping is sweet on its own, so it will also help balance any tartness.

Different fruits store different amounts of water. Frozen strawberries need ¼ cup of cornstarch to thicken; they contain more water than a lot of other fruits. Other berries need 3 tablespoons of cornstarch and peaches, pears, pineapple, mangos, or apples require 2.

Ingredient Substitutions

  • Frozen Strawberries: substitute some or all of the strawberries with any variety of fresh or frozen fruit. Make a strawberry crisp with frozen berries by adding blueberries, raspberries, dark cherries, blackberries. Frozen or fresh apples, pears, peaches, and mangos are also great additions. If using fresh strawberries, use 3 Tablespoons corn starch.
  • Brown Sugar: substitute coconut sugar, turbinado sugar, or cane sugar, but note that the flavor won’t be as complex if using cane sugar. Honey or agave can also work, but if using, drizzle it over the frozen fruit after coating the fruit in cornstarch.
  • Cornstarch: substitute ¼ cup all purpose flour.
  • Lemon Juice: substitute orange juice. You can also add or substitute 1 teaspoon lemon zest.
  • Old Fashioned Oats: you can substitute quick oats, but note the quality of the crisp is not as good. Do not substitute steel cut oats.
  • All Purpose Flour: substitute white whole wheat flour, whole wheat pastry flour, or spelt flour for added nutrition, but note that the crust will be slightly denser.  
  • Almonds: substitute chopped pecans or walnuts.
  • Butter: you can try substituting avocado or canola oil, but we weren’t impressed with the results. We did not test coconut oil, but it would probably work better than other oils. 

Recipe Variations

Add other ingredients such as a teaspoon of vanilla or cinnamon to the crisp mixture. 

Use ~1 teaspoon of lemon zest in place of or in addition to the lemon juice to enhance the lemon flavor.

To make a gluten-free berry crisp, substitute a gluten-free flour mix in place of the all-purpose flour, and be sure to use certified gluten-free oats.

Want some fruit crisp recipe inspiration?

Use our base recipe as a guide to make it your own, or try out these tasty variations!

Equipment Recommendations

This recipe doesn’t require any fancy equipment, just a few kitchen staples:

If you choose to serve this frozen fruit crisp recipe with homemade whipped cream, you may also want an electric hand mixer or stand mixer. Whisking by hand is always an option too, just get ready for a good arm workout! 

Is Frozen Strawberry Crisp Healthy?

Although this is a dessert recipe, we still found a few ways to ensure you get some good nutrition in every bite. Strawberries, old-fashioned oats, almond, and less sugar than most desserts makes this a perfect recipe for those looking for a delicious frozen strawberry dessert! 

Frozen Strawberries

Strawberries are rich in Vitamin C, fiber, and phytonutrients. These nutrients promote a healthy body and can help prevent chronic diseases.

Oats

Oats are a good source of fiber and complex carbohydrates. Fiber is important for digestion, satiety, stable blood sugar, good cholesterol, and healthy gut bacteria. Complex carbohydrates are important for steady energy and focus.

Almonds

Nuts of all varieties contain plant-based protein, fiber, and healthy fats. Almonds in particular are high in heart-healthy monounsaturated fats.

Less Sugar than Most Desserts

Although we expect to find sugar in most desserts, many recipes and pre-made desserts contain way more than necessary. In this frozen fruit crisp, we use lemon juice to enhance the natural sweetness of the fruit and nuts, then add some brown sugar to balance the flavors out. Each serving of frozen strawberry crisp contains 1 Tablespoon (12 grams) of added sugar – far less than you would find in any store bought dessert! Even homemade fruit crisp recipes have almost twice the amount of sugar than is in this recipe!

Serving Suggestions for Strawberry Crisp with Frozen Strawberries

Serve straight from the oven with a small scoop of vanilla ice cream, banana nice cream, or a dollop of homemade whipped cream,

You can also make this recipe a day or two in advance. Allow to cool completely, then cover and place in the refrigerator until ready to eat. To reheat, preheat the oven to 350ºF and cook for 20 minutes, or until fruits are bubbling and mixture is heated through. 

You can also serve fruit crisp chilled on its own or topped with whipped cream. Good luck keeping sneaky hands from sampling a taste if you leave it in the fridge for too long before serving! 

Storage Recommendations

Cool completely, cover, and place in the refrigerator. Strawberry crisp will stay good in the refrigerator for 3-5 days (but we doubt it will last that long!). The crispy topping may begin to get soggy, but we promise it will still taste good!

Want more delicious recipes with strawberries?

Try out these favorites!

Strawberry Vinaigrette

Whole Grain Strawberry Banana Pancakes

Strawberry Feta Salad

Strawberry Kefir Smoothie with Oats

frozen strawberry crisp in a 9x13 glasspan

Frozen Strawberry Crisp

This is a variation of our frozen fruit crisp base recipe. We love frozen fruit crisps for their delicious flavor, ease of preparation, and affordable ingredients (most frozen fruit is less expensive than fresh!). Strawberries are the flavor of summer, but this frozen strawberry crisp can be enjoyed year round!
4.80 from 5 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 9 servings

Ingredients
  

  • 2 pounds (~6 cups) frozen strawberries
  • 2 Tablespoons + ½ cup packed brown sugar, divided
  • ¼ cup cornstarch
  • 1 Tablespoon lemon juice
  • 1 cup old-fashioned oats
  • ½ cup all purpose flour
  • ¼ cup sliced or slivered almonds
  • ½ teaspoon kosher salt
  • ½ cup butter (1 stick)

Instructions
 

  • Preheat oven to 350ºF.
  • Place frozen strawberries in an 8×8 baking dish. Add 2 Tablespoons of brown sugar, cornstarch, and lemon juice. Mix to combine.
  • In a medium bowl, whisk together oats, flour, almonds, remaining brown sugar, and salt.
  • Cut butter into ½-inch cubes. Using your hands or a pastry cutter, work the butter into the dry ingredients until it makes a coarse crumbly mixture. Do not overmix. Sprinkle oat mixture on top of the strawberries in an even layer.
  • Bake for 40-45 minutes or until the topping is golden brown and the fruit mixture is bubbling around the edges of the pan. Cool slightly before serving. Enjoy!

Notes

Frozen strawberries can be slightly tart, so you might need to add 1-2 tablespoons more sugar to the fruit. Taste one to find out! Note that the crisp topping is sweet on its own, so it will also help balance any tartness.
Keyword Frozen Strawberry Crisp

This Post Has 15 Comments

  1. Tallon E.

    This is a perfect summertime dessert!

      1. Grace

        Hi!
        Question:
        Is it possible to make this recipe with thawed strawberries?
        Just curious about that and how it would turn out.
        Thanks!

  2. Shari b

    This was so easy, added 1 cup of frozen rhubarb from last springs harvest. Thanks for a recipe using frozen fruit!

  3. Karmen

    I made it for my family and my mom told me that it was the best dessert she had ever eaten. The crispy oats, melting strawberries and ice cream all together were perfect. Thank you so much for this awesome recepie! 100% recommend it!

    1. Lexi Cole, RD, CCMS

      We love to hear that!! Thank you so much for making it and letting us know your thoughts!

  4. Denise Heater

    I made this recipe today. A couple of observations. When I mixed the cornstarch, lemon juice and brown sugar, it created a clump that would not thin out to mix with the frozen fruit? Any thoughts on what I did incorrectly? I attempted to compensate with another tablespoon of lemon juice. Also the recipe calls for an 8 x 8 pan which I used, but I then noticed that the photo features a different size pan. Should the fruit be hot or warm only in the middle when it comes out of the oven. Mine still cool in the middle, and I assume the pan size would be affecting the temperature.
    I would really like to have a successful outcome since this recipe sounds so appealing. Feedback would be appreciated.
    Thank You!

    1. Lindsey Schoenfeld, RDN

      Denise, Thank you so much for sending these observations! You are correct. The cornstarch, lemon juice, and brown sugar mixed together will clump. Instead of mixing them separately, sprinkle them straight onto the fruit. We try to eliminate extra dishes and cleaning when we can. If it helps, sprinkle them one at a time over the fruit evenly. Then, toss well to combine and distribute evenly. You will still see white cornstarch, but as the fruit bakes, it releases juices. These juices mix with the cornstarch to create a delicious syrupy texture. One thing we can’t control is the water content of fruit. This can vary widely depending on the type of fruit and its ripeness. As for the pan’s temperature, the entire pan of fruit should be hot when it comes out of the oven. Cornstarch begins to thicken at temperatures above 203°F. If your crisp is not hot enough, the juice will not be released from the fruit, and the cornstarch will not have anything to mix with. A good way to tell if it’s done is to watch for bubbling. Bubbling indicates that the fruit is releasing its juices and that the starches are thickening the liquid. The pan size and material can impact the cooking time. A larger darker pan will cook faster. An 8×8 pan is perfect for this recipe! We hope this is helpful, and please let us know how it works out!

      1. Denise Heater

        Thank you, Lindsey, for the detailed reply! I will certainly make the adjustments you suggested. The crisp tasted delicious, even with the issues I had, so it will definitely be on repeat in my kitchen.

  5. Gisele

    The cornstarch did not mix well although trying my best to mix it all up, the frozen berries made it all clump up but as you mentioned it did mingle with the juices but left a small amount at the bottom of the dish ! I had to discard this part but it came out very good !!!

    1. It might help to sprinkle the cornstarch over the strawberries, spreading it out, and then mixing it together. Kind of crazy a small amount didn’t mix with the juices, but glad it was still a hit! Thanks for sharing your experience 🙂

  6. Mary

    I combined cornstarch and brown sugar and then tossed over the strawberries a mixed and then sprinkled the lemon juice over the berries. Been doing a similar recipe over the years with rhubrd and this what I have done.

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