This easy Strawberry Crisp with oats and Cornflakes is the ultimate fruit crisp! The fresh or frozen strawberries are topped with crispy and crunchy cinnamon, oat, and cornflake toppings. Make it ahead for your next dinner party!
- Strawberries: I use fresh strawberries but you could substitute for frozen strawberries. If you use frozen, double the amount of cornstarch to help thicken the juices. You could also use fresh or frozen mixed berries.
- Cornstarch: to help thicken the juices
- Lemon juice: to add a little tartness. If you don't have lemon, fresh orange juice would work as a substitute.
- Oats: use old fashioned rolled oats
- Cornflake cereal: for an extra crunchy crisp topping
Prep ahead tips
I have made this crisp up to a day in advance, baked it, and stored covered in the refrigerator. When you are getting ready to serve, bake at 350 covered for 20 minutes, or until warm and bubbly. I don't recommend freezing it as it can cause the topping to lose its crunch.
A fruit crisp is best served warm! Allow the strawberry crisp to cool for 5-10 minutes before serving. It is a great dish to pop in the oven at the start of dinner. By the time dinner has been eaten and cleared, the crisp will be ready to serve warm!
I love serving any homemade crisp recipe with a scoop of vanilla ice cream! There are few things better than a warm dessert and ice cream. Alternatively, you could serve it with a scoop of fresh whipped cream or as is.
More dessert recipes to try
- Brown Butter Chocolate Chip Cookies
- Chocolate Peanut Butter Cheesecake
- Brownies with Peanut Butter Frosting
- Chocolate and Cherry Bread Pudding
If you try this easy homemade Strawberry Crisp recipe, I'd love to know what you think in the comments below!
Strawberry Crisp with Oats and Cornflakes
- 32 oz strawberries hulled and quartered
- ¼ cup lemon juice
- 2 tablespoon white sugar
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- 1 cup old fashioned oats
- 1.5 cups cornflake cereal
- ¼ cup brown sugar packed
- ½ cup all-purpose flour
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 6 tablespoon unsalted butter melted
- Preheat the oven to 375 degrees Fahrenheit and position the oven rack to the middle shelf. Spray a 9x9 or 11x7 baking dish with non-stick cooking spray.
- In a large mixing bowl, mix together quartered strawberries, lemon juice, white sugar, cornstarch, and vanilla extract until will combined. Pour into baking dish and spread evenly.
- To make the topping, in a large mixing bowl, mix together oats, cornflake cereal, brown sugar, flour, cinnamon, and salt until well mixed. Pour in melted butter and stir until incorporated (crumbles will begin to form). Pour on top of the strawberry mixture and distribute evenly on top.
- Bake for 35-40 minutes, or until top is golden brown and strawberries are bubbly.
- Allow crisp to cool for 5 minutes. Scoop into bowls and top with vanilla ice cream or whipped cream (optional).
- Strawberries could be substituted for mixed berries or blackberries.
- I use a 9x9 or 11x7 baking dish. 13x9 would work fine, you will just have a thinner and more spread-out layer of strawberries and topping.