Total Time
Prep 15 mins
Cook 25 mins

This recipe appeared in our local newspaper. I made the recipe with imported strawberries and surprisingly, it turned out very good. I am looking forward to making this again with our fresh, local strawberries which should start about June 15th. This recipe is quick and easy to make.

Ingredients Nutrition


  1. In a mixing bowl, combine oats, flour, brown sugar, and ginger.
  2. Stir in melted butter and mix until mixture is crumbly.
  3. Stir in almonds and mix well to combine.
  4. Preheat oven to 350°F.
  5. In another larger bowl, combine quartered strawberries and sugar, mix well to coat.
  6. Spoon strawberry mixture into a 13" x 9" oven-proof casserole dish or pan.
  7. Sprinkle crumb topping over strawberries.
  8. Bake in preheated 350 F oven for 25 minutes or until juices are thick and bubbly and topping is golden brown.
  9. Serve warm with ice cream.
Most Helpful

I tripled this recipe, still baking it in a 9x13. I served it beside vanilla ice cream and all eight of my children and my husband had seconds. Excellent recipe!

Mommaofmany June 20, 2010

I had strawberries I needed to use and, being diabetic, I replaced all the sugars with Splenda brown and Splenda regular. The result was delicious, and I'm now considering other in-season fruits.

grapeladyd June 05, 2010

I gave this recipe 4 stars. My family really liked this recipe. My 7 yr old newphew asked for seconds. My future hubby said this was really good. I thought it was good different as I've never had strawberry crisp before. I had some strawberries to use up so I searched and found this recipe. I made a few minor changes to the recipe. I cut the recipe down to 2 servings. I used Splenda brown sugar, walnuts, and Splenda sugar blend for granulated sugar. Over all this was very simple and quick. I'd make it again! Thanks for posting a good recipe! Christine (internetnut)

internetnut December 27, 2009