Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Strawberry Crisp

Scott Phillips

Servings: eight.

This comforting crisp is reminiscent of buttered toast and strawberry jam. For the breadcrumbs, use firm-textured white bread or a white sourdough, removing the crusts and pulsing cubes of the bread in a food processor until you have large, irregular, coarse crumbs.


  • 3 pints small ripe fresh strawberries, hulled and halved
  • 2-1/2 cups coarse fresh white breadcrumbs (see How to make fresh breadcrumbs
  • 1/2 cup confectioners’ sugar
  • 1/2 tsp. finely grated lemon zest
  • 1/4 tsp. table salt
  • 1/2 cup coarsely chopped hazelnuts
  • 1/4 cup unsalted butter, melted
  • 3 Tbs. granulated sugar
  • Heavy cream or vanilla ice cream, for serving (optional)

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 222
  • Fat Calories (kcal): 97
  • Fat (g): 11
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 15
  • Sodium (mg): 170
  • Carbohydrates (g): 31
  • Fiber (g): 3
  • Protein (g): 3


  • Position a rack in the middle of the oven and heat the oven to 375°F.
  • In a bowl, toss the strawberries, 1 cup of the breadcrumbs, the confectioners’ sugar, lemon zest, and salt; scrape into an 8×8-inch Pyrex baking dish. In another bowl, toss the remaining 1-1/2 cups breadcrumbs with the hazelnuts, melted butter, and granulated sugar; sprinkle evenly over the berries. Bake until the berries are bubbling, about 40 minutes. Let cool on a wire rack for about 10 minutes.
  • Spoon the warm crisp into bowls and top with a drizzle of heavy cream or a scoop of ice cream, if you like.


Rate or Review

Reviews (4 reviews)

  • lmjMadrid | 04/20/2015

    My dinner guests slurped this up. The hardest part about this is cutting up the strawberries and bread for crumbs. Delicious. Love the touch of lemon, too.

  • User avater
    mgssts63 | 02/23/2015

    Delicious and easy!

  • ENS | 06/12/2012

    Outstanding recipe. Simple, light, and very delicious.

  • AuburnD | 08/02/2008

    This was terrific, particularly during berry season.I would consider it very close to a "non-cook" dessert just because it's so low maintenance: you toss the strawberries (which you don't even have to bother cutting up all that well) with the breadcrumb mixture, throw it in a baking dish, top with remaining breadcrumbs, and that's about it. I prepped it as I made dinner and then popped it in the oven when we sat down. It turned out perfectly and was enhanced by a scoop of vanilla bean ice cream.I will make this one again and again--how can you not love strawberries, sourdough, butter and hazlenuts?

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial