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This Strawberry Bourbon Crisp is overflowing with sweet strawberries, strawberry jam, and a double amount of maple butter cookie-crisp on top. This easy fruit crisp is the perfect way to enjoy the late spring and summer berries. The fruit is sweet and juicy. While the topping is swirled with notes of brown butter and sweetened with warming maple (plus the smallest amount of brown sugar). It’s perfectly crisp and great with vanilla ice cream on top.
One of the many things I’ve been enjoying about traveling is creating recipes in a bulk format. When I’m home, I usually won’t have more than 2-5 recipes ready to share at the drop of a hat. My content has never been that planned out, and in general, I enjoy that creative freedom.
When I travel, however, I have to make a pretty good amount of recipes ahead of time in order to have new things to share. It’s always a bit of a struggle to get everything in. But I enjoy having time to really get excited about the upcoming recipes I’ll be sharing.
And I’ve been looking forward to sharing this easy strawberry crisp recipe for quite a while now. Just like I was excited about sharing last week’s strawberry pop-tarts.
This fresh strawberry crisp is such a cute little pie, and of course, so delicious. This dessert would be perfect for Memorial Day this weekend.
The details are pretty easy
This is a quick three-step process. Start with the fruit. Fresh strawberries tossed together with strawberry jam (the secret!), maple syrup, bourbon, a small dash of cinnamon, and vanilla. Many people will add in some kind of citrus, like lemon juice, for a little acidity. But I wanted to keep this crisp extra sweet and rich so I went the vanilla route.
Add a touch of cornstarch to create a nice thick and juicy sauce.
The secret here is the strawberries, bourbon, and maple. The strawberry mixture bakes down and creates the most incredible caramel-like sauce when combined with maple and bourbon.
Even without the crumb topping, the fruit alone is delish. But of course, that crisp topping adds that extra special touch of flavors.
For the topping, I really really wanted it to be more cookie-like with a nice crunch and not soggy in any way. The topping consists of flour, oats, cinnamon, a small amount of brown sugar, butter, and maple.
Sprinkle the crumble over the fruit, bake, and about an hour later you’ll have the perfect summer strawberry dessert. The topping is so much like a crisp cinnamon oat cookie.
The secret is to add extra butter plus a drizzle of maple right to the top of the crisp towards the end of baking. This helps the topping to really CRISP, golden brown, and is extra delicious.
The butter and maple end up caramelizing. This creates a crisp that’s truly sweet, buttery, and just a little more special than all the rest.
And finally…make sure you add a big scoop of vanilla ice cream! A must with almost any fruit-based dessert, but especially a crisp. And especially during these warmer months of the year that we’re all so excited to be entering.
This is a classic dessert that can be baked up all summer long!
Looking for other fruit desserts? Here are some favorites:
Skillet Blueberry Bourbon Pandowdy
Cinnamon Maple Brown Butter Blackberry Peach Crisp
Skillet Strawberry Bourbon Cobbler
Lastly, if you make this Strawberry Bourbon Crisp. Be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Strawberry Bourbon Crisp
Servings: 8
Calories Per Serving: 237 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 6 cups fresh or frozen strawberries, halved (about 3 pounds)
- 1/2 cup thick strawberry jam
- 2 tablespoons maple syrup
- 2 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 2-3 tablespoons bourbon (optional)
- 2 teaspoons vanilla extract
Topping
- 1 cup all purpose flour
- 1/2 cup old fashioned oats
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 12 tablespoons (1 1/2 sticks) cold salted butter, cubed
- 4 tablespoons maple syrup
Instructions
- 1. Preheat the oven to 350° F. 2. In a large bowl, toss together strawberries, strawberry jam, maple, cornstarch, cinnamon, bourbon, and vanilla. Spread the fruit out into a 10-12 inch baking dish or cast iron skillet. 3. To make the topping, combine the oats, flour, brown sugar, cinnamon, and salt in a bowl. Add 8 tablespoons butter and cut the butter into the dry ingredients using a fork or pastry cutter. Sprinkle over the fruit. Cover with foil and bake for 30 minutes. 4. Remove the crisp from the oven, remove the foil, and arrange 4 tablespoons butter evenly on top. Drizzle the maple syrup over the butter. Bake another 20-30 minutes. If a crisper topping is desired, broil for 1 minute. 5. Let cool 20-30 minutes, then serve with ice cream.
Notes
Crisp Not Thickening: If your crisp is soupy, continue baking another 20 minutes, until the sauce thickens. Alternately, you can use additional cornstarch, but with 2 tablespoons already called for mine always comes out pretty thick.
This post was originally published on May 27, 2022
Delicious and easy! I used fresh strawberries and it was perfect. Mine did not turn out soupy like others have said. Tastes like a soft oatmeal cookie on top! We will make this one again!!
Hey Chris,
Love to hear that this recipe was a hit, thanks for making it and sharing your feedback! ??xTieghan
The flavors are yummy! But mine turned out soupy. Must have something to do with the strawberries. I used fresh. Will try again.
Hi Karen,
Thanks so much for making this recipe, so sorry to hear yours was soggy as well, I can’t figure out why that would be happening! I edited the recipe to include 2 tablespoons of cornstarch, so hopefully this will help! xx
Hi Tieghan
I just made your strawberry crisp. It turned out really nice
Thanks for the beautiful recipe
I made many of them out of your books and my family loves your recipes
I went according your recipe and I used fresh strawberries. Delicious!
Hi Mileva,
Love to hear that this recipe was a hit, thanks for making it and sharing your feedback! Thanks for your kind message:) ??xTieghan
Hey Tieghen,
My daughter in law is nursing and has had to stay away from dairy. For the crumble what would you suggest to use instead of butter? Vegan butter or coconut butter? I’ve not tried either before.
Thank Pam
Hi Pam,
I would do a vegan butter:) Let me know how the recipe turns out, I hope you love it! xx
really bad high hopes for this! very soupy and not crispy.. how do we fix this??
Hi Stephanie,
Thanks for giving the recipe a try, so sorry to hear it was soupy. I really have no idea why this is happening for some people. I edited the recipe to include 2 tablespoons of cornstarch, hopefully this will help for next time! xTieghan
Delicious! Tart and dessert like but not too sweet! High reccomend you make
Hi Molly,
Love to hear that this recipe was a hit, thanks for making it and sharing your feedback! ??xTieghan
Absolutely perfect! Ours wasn’t soupy – I turned the heat up for last 5 minutes and kept it in an extra 5. Another winner, perfect for Memorial Day weekend.
Hi Laura,
Love to hear that this recipe was a hit, thanks for making it and sharing your feedback! ??xTieghan
This recipe is so easy and it was a total crowd pleaser.I added a little extra cornstarch and used fresh berries which do not produce as much liquid. I also baked it in a cast iron skillet. perfect consistancy and amazing flavor. Thank you Tieghan from summit and chaffee county
Hey Gayle,
Love to hear that this recipe was a hit, thanks for making it and sharing your feedback! Thanks for sharing what worked well for you. ??xTieghan
I haven’t made the recipe yet – I’m viewing comments though. I’m already the kind of person who uses a recipe as inspiration, but I’m seeing in the comments that a lot of theirs turned out soupy. In the photos I can tell you either found a REALLY good strawberry or they’re from a farmers market or fresh picked somewhere. They aren’t the typical sold at the grocery store strawberry though! Store bought strawberries are white in the middle and not half as flavorful. Strawberries aren’t in season here yet so I’m going to use frozen which is a completely different ballgame too.
Hi Harlee,
I hope you love the recipe, I edited the recipe to include 2 tablespoons of cornstarch, hopefully this helps with any soupiness. Let me know if you give it a try! xx
After reading soooo many comments saying they had issues with the recipe not being crispy on top and in fact being quite soupy could you please address this issue and maybe give us all some idea of how to correct it. It is delicious however it for sure is not crispy at all.
We all look forward to hearing your comments. Thank you
Hi Brenda,
Thanks for trying the recipe, I would say there were just a handful of people who had this issue, and to be quite honest, I’m not sure why. I edited the recipe to include 2 tablespoons of cornstarch, hopefully this helps for the next time! Have the best day! xTieghan
I made this GF tonight with fresh strawberries, and it was fantastic, particularly with vanilla ice cream! I did have to finish it under the broiler for a few minutes to get the final crisp. The filling is “soupy” and after sitting for a while does kind of absorb into the topping but that’s pretty much what I expect for this type of dish. It’s still absolutely delicious.
Hey Nicki,
Happy Sunday! Thanks so much for making this recipe and sharing your feedback!! Love to hear that it was a winner:) xxT
I was wondering if you could use peaches and peach jam instead of strawberries and jam. Thanks for your thoughts and yummy recipes
Hi Sue,
Totally, that would be a great idea!! Please let me know if you have any other questions, I hope you love the recipe! xTieghan
I made strawberry/rhubarb crisp. Only issue is I added the 12 tablespoons of butter into the crumble. I’d suggest saying, use 8 tablespoons, reserving the remaining 4 tablespoons to top the crumble.
Hi Terri,
Happy Sunday! Thanks so much for making this recipe and sharing your feedback!! xxT
Terri, I think that is exactly what the recipe does say. of the 12 Tablespoons, cut 8 into the crumble mixture, then halfway through the cooking, top with the other 4 tablespoons and the maple syrup.
That’s correct, thanks Paul:)
I was very excited to try this recipe. Followed it exactly but the strawberry portion swallowed the topping and it’s a soggy soup. Flavour is wonderful but this recipe needs to be tweaked. I used fresh sliced strawberries, not frozen. Maybe doubling the topping recipe would help (?)
100% agreed this was a soup not a crisp. Followed the recipe to a T. Also used fresh strawberries.
Hi Joe,
Thanks so much for giving this recipe a try, so sorry to hear you also had the same issue with this! I really don’t know why that would have happened, but I adjusted the recipe for 2 tablespoons of cornstarch, that should help for next time!! Have a great Sunday! xxT
Hey Rita,
Thanks so much for giving this recipe a try, so sorry to hear it came out a little soggy! I really don’t know why that would have happened, but I adjusted the recipe for 2 tablespoons of cornstarch, that should help for next time!! Have a great Sunday! xxT
[There are two types of people in this world: those who first mix the strawberries in a bowl as directed and those who mix everything directly in the skillet.]
Like some of the other commenters, I too had to turn up the heat to get a crispy top similar to the photo.
I didn’t see the added value of the extra butter and maple syrup on top of an already sweet dish so I cut it in half, and next time I would omit it entirely.
Overall very yummy, served 5 of us generously.
Hi Lauren,
Happy Sunday! Thanks so much for making this recipe and sharing your feedback!! Love to hear that it was a winner:) xxT
If you’re going to reply at least address the issue we are all having instead of the generic same reply to everyone.
Give her some grace, she works hard and is just back from a vacation and often her family helps with these sites. She will get back to us, we can’t expect it to be immediately. Geesh.
Hi Carrie,
Like I said to others, I really have no idea why this was soupy for some. I haven’t had this experience and not everyone expressed this. I edited the recipe to include 2 tablespoons of cornstarch, hopefully this helps for next time. Have the best day! xTieghan
My god Carrie, get over yourself, sit down and STFU.