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Strawberry apple crisp topped with vanilla ice cream on a small white plate. There is a fork sticking out of the crisp out of focus in the background.
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Strawberry Apple Crisp

This Strawberry Apple Crisp is so simple, quick, and easy to make. The crispy, buttery oatmeal streusel topping and the sweet, juicy fruit filling make for the perfect fall dessert. Pair with a scoop of vanilla ice cream or a drizzle of caramel sauce and get ready to be in heaven.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Rest Time 15 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 365kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Streusel Topping

  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • ½ cup light brown sugar packed
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ½ cup (1 stick) unsalted butter melted

For the Strawberry Apple Filling

  • 5 medium (approx. 6-7 cups) apples peeled, cored, and diced into ½-inch chunks
  • 2 cups strawberries hulled and diced
  • 2 tablespoons (about ½ lemon) lemon juice
  • 1 teaspoon vanilla extract
  • ¼ cup all-purpose flour
  • ¼ cup light brown sugar packed
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon salt

Instructions

For the Streusel Topping

  • Preheat the oven to 350°F. Coat a 9-inch by 13-inch baking dish with butter or cooking spray and set aside. Combine the rolled oats, flour, brown sugar, cinnamon, and nutmeg in a medium-sized mixing bowl. Pour the melted butter over the dry ingredients and mix until well combined. Set aside.
    1 cup rolled oats, 1 cup all-purpose flour, ½ cup light brown sugar, ½ teaspoon cinnamon, ⅛ teaspoon nutmeg, ½ cup (1 stick) unsalted butter

For the Strawberry Apple Crisp

  • In a large mixing bowl, stir together the diced apples, diced strawberries, lemon juice, and vanilla extract. Sprinkle the flour, brown sugar, spices, and salt over the fruit and mix well to coat the fruit evenly with flour.
    5 medium (approx. 6-7 cups) apples, 2 cups strawberries, 2 tablespoons (about ½ lemon) lemon juice, 1 teaspoon vanilla extract, ¼ cup all-purpose flour, ¼ cup light brown sugar, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ⅛ teaspoon salt
  • Spread the fruit mixture evenly in the prepared baking dish. Crumble the streusel topping over the fruit, making sure to go all the way to the edges of the dish. Bake for 45 minutes or until the fruit is bubbling and the topping has turned golden brown. Allow the crisp to sit for 15 minutes before serving.

Notes

  • Store at room temperature for up to 2 days. Then, store in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 365kcal | Carbohydrates: 61g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 47mg | Potassium: 276mg | Fiber: 5g | Sugar: 34g | Vitamin C: 29mg | Calcium: 47mg | Iron: 1.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.