This Strawberry Apple Crisp with Oatmeal Streusel Topping combines the best of summer berries and fall apples in one comforting dessert. Crisp, tender apple slices pair with sweet, juicy strawberries, all topped with a thick, crumbly oat streusel. Naturally adaptable, this recipe can be made gluten-free and dairy-free without sacrificing texture or flavor.
About this dessert
Once you try a two-fruit crisp, you’ll wonder why you ever used just one. Adding strawberries to an apple crisp brings brightness and a juicy contrast that complements the apples’ tender bite. The oat streusel provides a buttery, crunchy top that balances the fruit perfectly.
This recipe is ideal for taking advantage of seasonal produce: use ripe local strawberries in summer and crisp orchard apples in fall. Depending on what’s freshest, either fruit will shine and elevate the whole dish.
Serve this Strawberry Apple Crisp at a casual summer dinner, bring it to a holiday table, or simply dig in straight from the baking dish. For a different seasonal twist, try an apple-cranberry version in colder months.
Recipe Ingredients
- Apples – Choose crisp varieties like Fuji, Jonagold, Braeburn, or Honeycrisp. Slice thin for even baking.
- Fresh Strawberries – Hull and slice; local berries add extra sweetness and depth.
- Tapioca Flour or Cornstarch – Thickens the fruit juices so the filling becomes syrupy rather than runny. Use tapioca for gluten-free results.
- Old Fashioned Oats – The base of the streusel topping; use old-fashioned (not quick) oats so the topping stays crisp.
- Butter – Binds the streusel; can be swapped for coconut oil for a dairy-free option.
- Brown Sugar, All-Purpose Flour (or gluten-free 1:1 flour), Ground Cinnamon, and a pinch of Salt – Combine to make the oat streusel.
See the recipe card below for exact quantities and full instructions.
How to Make This Recipe
1. Preheat the oven to 350°F (175°C). Grease a pie dish or baking dish with cooking spray, butter, or coconut oil.
2. Wash and prepare the fruit. Core and thinly slice apples (peel if you prefer). Hull and thinly slice strawberries.
3. In a large bowl toss the sliced fruit with tapioca flour or cornstarch, white sugar, lemon extract, and lemon zest until evenly coated.
4. Pour the fruit mixture into the prepared pie dish and spread into an even layer.
5. In the same bowl combine brown sugar, old fashioned oats, flour (or gluten-free substitute), cinnamon, and a pinch of salt. Add cubed, softened butter (or coconut oil) and toss or rub with your fingers until the mixture forms a crumbly streusel.
6. Spread the oatmeal streusel evenly over the fruit, pressing lightly so it adheres in places but still remains crumbly on top.
7. Cover the dish with foil and bake at 350°F for 25 minutes. Remove the foil and bake an additional 20 minutes, until the fruit is bubbling and tender and the topping is golden.
8. Serve warm. Top with vanilla ice cream, whipped cream, or enjoy on its own with a spoon.
Storage and Reheating
Storing: Keep leftovers covered in the original baking dish or transfer to an airtight container. Refrigerate for up to 5 days.
Reheating: Reheat in a 400°F oven for 8–10 minutes to restore a crisp topping. Microwaving in short intervals works in a pinch but will soften the streusel.
Freezing: Wrap the dish tightly with plastic wrap and foil and freeze up to three months. Thaw overnight in the fridge, then reheat in the oven to crisp the topping.
Recipe FAQs
A crumble typically uses a flour-and-butter topping, while a crisp includes oats in the topping. This recipe is a classic crisp with oats for extra texture.
Try other fruit duos using the same method: cherry & apple, blueberry & strawberry, blackberry & raspberry, peach & mango, or pear & apple.
If the streusel is browning too quickly, tent the crisp with foil for the remainder of the bake. Ensuring the fat is evenly distributed in the topping helps prevent hot spots.
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Strawberry Apple Crisp with Oatmeal Streusel Topping
10 mins
45 mins
55 mins
8
Equipment
- Mixing Bowl
- Strainer
- Wooden Spoon
- Measuring cups and spoons
- Knife
- Cutting Board
- Pie dish or baking dish
Ingredients
Filling
- 3–4 Apples (Fuji, Jonagold, Braeburn, or similar)
- 3 cups Fresh strawberries, hulled and sliced
- 2 tbsp Tapioca flour or cornstarch
- 1/4 cup White sugar
- 1 tsp Lemon extract
- 1/2 tsp Lemon zest
Oatmeal Streusel Topping
- 1 cup All-purpose flour (or gluten-free 1:1)
- 1 cup Old fashioned oats
- 1/2 cup Packed brown sugar
- 1 tsp Ground cinnamon
- 1/2 cup Butter, softened and cut into cubes (or coconut oil)
- Pinch of salt
Instructions
- Preheat the oven to 350°F and grease a pie dish with cooking spray.
- Wash and slice the apples and strawberries. Remove cores and hulls; peel apples if desired.
- Toss the sliced fruit with tapioca flour or cornstarch, white sugar, lemon extract, and lemon zest until evenly coated.
- Pour the coated fruit into the prepared dish.
- Combine brown sugar, oats, flour, cinnamon, and salt. Add cubed softened butter and mix until a crumbly streusel forms.
- Spread the streusel evenly over the fruit. Cover with foil and bake 25 minutes, then remove foil and bake another 20 minutes until the fruit is tender and the topping is golden.
- Serve warm with ice cream or whipped cream, or enjoy plain.
Nutrition
Notes
If the streusel seems too moist, add all-purpose flour 1 tablespoon at a time until it holds a dryer, sandy texture.
Store covered in the baking dish or in an airtight container in the refrigerator for up to 5 days. Reheat in a 400°F oven for 8–10 minutes to crisp the topping.
Gluten-free swaps (flour, oats, and thickener) can be used 1:1 in this recipe.
More of our favorite Apple Dessert Recipes…
- Cream Cheese Caramel Apple Dip
- Strawberry Apple Crisp with Streusel Topping
- Apple Nachos
- Cream Cheese Apple Danishes
- Apple Galette with Puff Pastry
- Cinnamon Rolls with Apple Pie Filling
- Apple Cranberry Crisp
- Simple Apple Pie with Store-Bought Crust
- Apple Cinnamon Bars
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