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 strawberries. 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 Strawberry Bourbon Crisp for quite a while now. Just like I was excited about sharing last week’s strawberry pop-tarts.
This 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 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 strawberries bake down and create the most incredible caramel-like sauce when combined with maple and bourbon.
Even without the crisp topping, the fruit alone is delish. But of course, that crisp topping adds that extra special touch.
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 fruit crisp. 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 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 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:
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
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.
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- 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.
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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.