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 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.
- 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.
- Brown Sugar: substitute white cane sugar, but note that the flavor won’t be as complex. Honey 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 sliced almonds, chopped pecans, or chopped 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.
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.
Need some fruit crisp recipe inspiration?
Use our base recipe as a guide to make it your own, or try out these tasty variations!
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!
Strawberries are rich in Vitamin C, fiber, and phytochemicals. These nutrients promote a healthy body and can help prevent chronic diseases. (1)
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. (2, 3)
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
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!
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!
Frozen Strawberry Crisp
- 2 pounds (~6 cups) frozen strawberries
- ½ cup + 2 Tablespoons 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)
- 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!