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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.
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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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I made this for Father’s Day dessert served with homemade vanilla ice cream! We all give it a 10/10….refreshing + delicious!
Hi Manda,
Fantastic!! Thanks a lot for trying this recipe and sharing your review, I love to hear that it was enjoyed! ?Tieghan
Made this tonight for Father’s Day. Followed the recipe exactly and it was DELICIOUS. Best crisp ever. Thanks for sharing!
Hi Tracy,
Perfect!! I love to hear that this recipe was a winner, thanks a bunch for trying it out!! xx
It tasted good, but the strawberries liquified, so end result was pretty soupy. If I make it again, I won’t cover it and I might only cook it for half the time.
Hi Nicole,
Thanks for giving this recipe a try and sharing your feedback! Sorry to hear yours was liquidy, let me know if you give it another try! xx
Made this for Father’s Day with the final batch of strawberries from the Farmer’s market this season. It was fantastic and I’ll definitely make it again!
Hey Tina,
Awesome!! Love to hear that this recipe was a winner, thanks so much for giving it a try! xx
Made it for family Father’s Day gathering today, and there are hardly any leftovers. It was a big hit! And it came together fairly quickly- thanks for the recipe!
Hey Erin,
Ohhh so glad to hear this!! Thanks for making the recipe and sharing your feedback:) Happy Sunday! xTieghan
I love this recipe! I have also made it with cherries/ cherry jam, peaches/ peach preserves. So delicious!!
Hi Pamela,
Happy Sunday!! I appreciate you giving this recipe a try and sharing your feedback!! I love to hear that it was enjoyed:) xxT
Random question – if using frozen berries, do I need to defrost them or can they remain frozen?
Hey Kelly,
You can keep the berries frozen:) I hope you love this recipe, please let me know if you give it a try! xTieghan
Thanks, Tieghan! I made it for a bourbon night with friends, and everyone raved about it. The perfect dessert for a cool night in Cleveland
So glad to hear this!! Thanks for making it:)
I made this for my middle school students, and they loved it! Thanks for this recipe.
Hey Lauren,
Happy Friday!! Thanks so much for trying this recipe out and sharing your feedback! I love to hear that it was a hit!☀️
For those who’ve inquired, I made this with a 1:1 sub of rhubarb (also used rhubarb/strawberry jam) and it was a hit!
Hey there,
Happy Wednesday!! I so appreciate you giving this recipe a try and love to hear that it was enjoyed! Thanks for your feedback:) xT
SO GOOD. ON REPEAT IN THIS HOUSE!
Hey Hope,
Wonderful!! Love to hear that this recipe was a winner, thanks for sharing your review and making the recipe!! xTieghan
This recipe was a fail for me. The filling turned to soup and the “crisp” was far from it. I tried the recommended longer cooking time, but it did not help. With ice cream on top, it still wasn’t too bad, but it was not what was expected. A bit more cornstarch might have helped the filling, but I don’t know what I could have done differently to save the topping.
Hi Avis,
Thanks for giving the recipe a try, so sorry to hear you had some issues. I added more cornstarch to the instructions, I really don’t know why else it may have been so liquidy for you. xTieghan
Made this for my mom’s birthday and it was a hit! I love that there’s not too much additional sugar added!
Hi Emmy,
Happy Sunday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!? xTieghan
Hi – this looks great but do you really need to add jam? That would seem to drown out the fresh berries. Thanks!
Hey Leslie,
The jam helps to add some sweetness to the recipe, but I suppose you could omit it if you want:) Let me know if you give the recipe a try, I hope you love it!! xTieghan
This recipe was so good! I made a half portion and baked it in a bread loaf pan. The only sub I made was tapioca flour instead of cornstarch and it turned out quite thick which I enjoyed. Will make again!
Hi Shelley,
Awesome!! Thanks a lot for giving this recipe a try and sharing your review! Love to hear that it was enjoyed! Have a great weekend!☀️ xx
Hi Shelley,
I was thinking of making a half portion, too! Did you bake the half portion for the same amount of time?
This looks incredible!! Can’t wait to try it. Would it work with some rhubarb too? I love rhubarb and have some to use.
Thanks so much Lesley!! Sure, rhubarb would be great!! Let me know if you give the recipe a try, I hope you love it! xTieghan