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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 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:
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.
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.
Can you make this the day before?
Hey Andrea,
Sure, I would cover with foil and pop in the oven on low to warm through for serving. I hope you love this recipe, please let me know if you give it a try! xTieghan
Making this now! Two requests though.
1. No where in the instructions does it say to cover with foil, but it does say to remove foil – can you make the instructions more clear?
2. If you have
A tutorial on instagram or YouTube of how to make the topping, it would be helpful to link to it! Or to recommend grating the butter to mix it in. Just an idea
So excited to try this. It smells so good.
Hi Kayla,
Thanks for sharing your feedback, I will edit the foil part into step 3:) Unfortunately, I do not have a video, but you can refer to the photos above as to what you want the topping to look like. I hope you love the recipe! xx
Question? When I initially saw this recipe it mention strawberries & blackberries ?
Also, I saw something about a double amount of topping…does the recipe already reflect that amount? I making this tomorrow night with homemade vanilla ice cream.
Hi Connie,
The blackberries were a typo:) Sorry, I am not sure what you are referring to about doubling the topping, please follow the recipe as written:) Let me know if you give it a try! xTieghan
Can this be made gluten free?
Hi Natalie,
Sure, you can use an equal amount of gluten free flour in this recipe. I hope it turns out amazing for you, let me know if you give it a try! xx
OMG–this was so delicious and so easy. It was very strawberry-ry–maybe because of the bourbon? I made it exactly according to the recipe and served with vanilla bean gelato. I’ll be making this often.
Hey Sheila,
Awesome!! Thanks so much for your comment and making this recipe. So glad it hear it was enjoyed! xTieghan
Made this delicious recipe for (@brunchontheporch) this morning. I added raspberries and used a bit less fruit but kept all else the same. It turned out perfectly… it’s a keeper. Also toasted the top with the broiler for the last 5 minutes.
Hey Darla,
Happy Monday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback!! Have the best week:) xx
A family FAVE and now a staple for us. The best summer dessert. Then again, any HBH recipe quickly becomes the new favorite for us.
Hi Emily,
Happy Monday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback!! Have the best week:) xx
I brought this to a dinner party and it smelled so good on the drive over we could hardly wait to dig in, but it was oh so worth the wait. It was loved by all.
Hey Suzanne,
Happy Monday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback!! Have the best week:) xx
This is SO delicious!! The bourbon and spices bring a warming element to the fresh strawberries and make for a dessert that feels classic but unique. My entire family loved it (even my mom who doesn’t love bourbon) and finished off the entire thing at our Memorial Day grill out!
Hey Erin,
Happy Sunday!! Thanks for giving the recipe a try and your comment, love to hear that it was enjoyed!! xTieghan
I am planning on making this for a get together, and one of the people attending has a severe dairy allergy. Has this recipe been tested with dairy free butter / do you have any suggestions?
Hi Anna,
I’ve not tested this with dairy free butter, but I don’t see why it wouldn’t work well for you! I hope this recipe turns out amazing, let me know if you give it a try! xx
I made it dairy free and it turned out GREAT!
Thanks for sharing Amelia!!
If using frozen strawberries do you have any instructions for that?
Hi Lauren,
You can follow the recipe as written using frozen strawberries. Please let me know if you give the recipe a try, I hope you love it! xTieghan
FYI – step 4 says remove foil, but theres no instruction about covering with foil in the prior steps!
Thanks for pointing that out Zach, I will edit!!
So, should you cover it with foil on the initial bake and remove later or not cover at all?
Yes, you will cover with foil and then remove in step 4:)
Made it…loved it. It was a little sweeter than I thought it would be but everyone loved it regardless. I’ll be making it again this summer.
Hey Amanda,
Awesome!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed. Have the best weekend! ?xxT
This looks incredible and I love all of your recipes! Was thinking of making this in individual ramekins or mini skillets – would adjust the bake time at all?
Let me know if you see a response! I was wondering the same thing
Hey Tori,
Yes, you will probably have to reduce the bake time, just keep an eye on them towards the end of baking:)
Hey Lauren,
I would keep the same baking time, just keep an eye on them during the last 15 minutes. Please let me know if you give the recipe a try, I hope you love it! xx
This looks like a must make right away! ?Following the comment to omit the bourbon. If I do and substitute vanilla, should it be 2-3 tablespoons + 2 teaspoons of vanilla?
Can’t wait to try it!!
Hi Susan,
The bourbon is optional so if you are skipping it, just simply omit, no need to add more vanilla. Please let me know if you have any other questions! xx