Strawberry crisp with peanut butter oatmeal cookie crumble is the kind of dessert that makes you close your eyes after the first bite. I’m talking warm, juicy strawberries bubbling under a golden, cookie-like topping that’s packed with oats and peanut butter goodness. Trust me, once you make this, it’s going on repeat.
I first threw this together on a Sunday afternoon when Isabella and Emma were begging for something sweet, and I had a big container of fresh strawberries sitting on the counter. Henry was skeptical about the peanut butter part (he’s a traditionalist when it comes to fruit crisps), but one bite and he was reaching for seconds. Even Noah, my pickiest eater, cleaned his bowl.
This strawberry oat crumble comes together fast, uses simple pantry ingredients, and bakes into the most beautiful golden dessert. It’s perfect for a weeknight treat or a weekend gathering. Plus, that optional dark chocolate drizzle on top? Game changer. If you love fruity baked desserts, you’ll also want to check out my easy strawberry brownies recipe for another strawberry favorite.
Why You Will Like This Recipe
- Quick prep everything comes together in about 15 minutes before it goes in the oven
- Cookie-like crumble topping the peanut butter and oats bake into a crispy, golden layer that tastes like an oatmeal cookie
- Fresh strawberry filling sweet, tangy, and perfectly thickened with just a touch of cornstarch
- Customizable easily made gluten free or vegan with simple swaps
- Crowd pleaser serves 9, so there’s plenty for the whole family (and leftovers if you’re lucky)
- Only 259 calories per serving so you can enjoy it without the guilt
Simple Ingredients For Your Strawberry Crisp
Here’s what you’ll need to pull this peanut butter strawberry crisp together:
For the filling:
- 2 pounds fresh strawberries, hulled and quartered
- ¼ cup pure maple syrup
- 2 tablespoons cornstarch (or arrowroot starch)
- 1 teaspoon vanilla extract
For the crumble topping:
- ¼ cup salted butter, melted (or sub vegan butter)
- ¼ cup natural peanut butter
- 1 cup oat flour (or sub all purpose flour)
- ½ cup rolled oats
- ½ cup packed brown sugar
- ¼ teaspoon cinnamon
For the optional chocolate drizzle:
- 2 tablespoons dark chocolate chips (dairy free/vegan if desired)
- ½ teaspoon coconut oil
A quick note on the peanut butter go with natural peanut butter here. The kind with just peanuts and salt. It gives the crumble a richer, more genuine peanut flavor without extra sugar.
How To Make This Strawberry Crisp With Peanut Butter Oatmeal Cookie Crumble
- Preheat your oven to 350°F. Grease a 10-inch oven safe skillet or a 9×9 inch pan with nonstick cooking spray.
- Prep the filling. Add the quartered strawberries to the prepared pan. Pour in the maple syrup, cornstarch, and vanilla extract. Stir until everything is well mixed. (I do this right in the baking pan to save on dishes — one less bowl to wash!)
- Make the crumble topping. In a medium bowl, stir together the melted butter and peanut butter until smooth. Add the oat flour, rolled oats, brown sugar, and cinnamon. Mix until it forms a thick, cookie dough-like texture.
- Assemble. Sprinkle the crumble evenly over the strawberries. Don’t worry about covering every inch you want those gorgeous berries peeking through.
- Bake for 40 to 50 minutes until the filling is bubbling around the edges and the topping turns golden brown. Let it cool for about 10 minutes.
- Add the chocolate drizzle (optional but SO good). Melt the chocolate chips with coconut oil in 30-second microwave bursts, stirring between each. Drizzle over the top, scoop into bowls, and add a scoop of vanilla ice cream.
Your Strawberry Crisp With Peanut Butter Oatmeal Cookie Crumble Questions Answered
Can I use frozen strawberries for strawberry crisp?
Yes, you can! Just thaw and drain the frozen strawberries first. Frozen berries release a lot of extra liquid, so draining them keeps the filling from getting too watery. Pat them dry with a paper towel for the best results.
What makes the peanut butter oatmeal crumble crispy?
It’s all about the combo of rolled oats, oat flour, brown sugar, and melted butter. Together, they bake into a golden, cookie-like layer that’s crispy on top and slightly chewy underneath. The peanut butter adds richness and helps everything hold together.
How do I store leftover strawberry crisp?
Cover it and keep it in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to bring back the crunch, or pop a serving in the microwave for a quick warm-up.
Can I make strawberry crisp ahead of time?
You bet. Assemble the whole thing as directed, cover it tightly with foil, and refrigerate until you’re ready to bake. Just pop it straight into the oven when the time comes no need to adjust the baking time.
Time To Dig Into This Strawberry Crisp
This strawberry crisp with peanut butter oatmeal cookie crumble is one of those recipes I come back to again and again. It’s easy, it’s warm, and that peanut butter oatmeal crumble on top is absolutely irresistible. Whether you serve it with vanilla ice cream on a hot summer evening or enjoy it warm from the oven on a cozy night in, this one’s a winner.
I’d love to hear how yours turns out! Drop a comment below and let me know. And if you make it, be sure to tag me on Instagram nothing makes my day more than seeing your creations. Don’t forget to pin this recipe so you can find it whenever the craving hits
Recipes You May Like
- Flourless Rolled Oat Pumpkin Brownies another oat-based baked treat that’s simple and so satisfying
- Small Batch Apple Hand Pies if you love fruity baked desserts, these are a must-try
- Snickerdoodle Blondie Bites sweet, chewy, and perfect for anyone with a cookie craving
Happy baking!
Strawberry Crisp With Peanut Butter Oatmeal Cookie Crumble
- Total Time: 70 minutes
- Yield: 8 servings 1x
Description
Strawberry crisp with peanut butter oatmeal cookie crumble is one of those desserts that makes the whole house smell like a bakery. Warm, bubbling strawberries tucked under a thick, golden, cookie-like topping made with real peanut butter and oats. It’s simple, cozy, and just a little bit fancy thanks to that chocolate drizzle on top.
Ingredients
- 2 pounds fresh strawberries, hulled and quartered
- 1/4 cup pure maple syrup
- 2 tablespoons cornstarch (or arrowroot starch)
- 1 teaspoon vanilla extract
- 1/4 cup salted butter, melted (or vegan butter)
- 1/4 cup natural peanut butter
- 1 cup oat flour (or all purpose flour)
- 1/2 cup rolled oats
- 1/2 cup packed brown sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons dark chocolate chips
- 1/2 teaspoon coconut oil
Instructions
- Preheat your oven to 350 degrees F. Grease a 10-inch oven safe skillet or a 9×9 inch baking pan with nonstick spray.
- Add the quartered strawberries to the pan. Pour in the maple syrup, cornstarch, and vanilla extract. Stir everything directly in the pan until well combined.
- In a medium bowl, stir together the melted butter and peanut butter until smooth. Add the oat flour, rolled oats, brown sugar, and cinnamon. Mix until it forms a thick, cookie-dough-like texture.
- Sprinkle the crumble evenly over the strawberries. It is totally fine if some fruit peeks through. Bake for 40 to 50 minutes until the filling bubbles and the topping turns golden brown.
- Let the crisp rest for 10 minutes. Melt the chocolate chips with coconut oil in the microwave in 30-second bursts, then drizzle over the top. Serve warm with a scoop of vanilla ice cream!
Notes
You can swap all purpose flour for oat flour if that is what you have. For a nut-free version, try sunflower seed butter instead of peanut butter. Store leftover crisp covered in the fridge for up to 3 days. Reheat in the oven at 325 degrees F for about 10 minutes so the topping stays crispy. You can also freeze baked crisp for up to 2 months. Thaw overnight in the fridge and warm in the oven before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
