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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.

Strawberry Bourbon Crisp |

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.

Strawberry Bourbon Crisp |

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.

Strawberry Bourbon Crisp |

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.

Strawberry Bourbon Crisp |

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.

Strawberry Bourbon Crisp |

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!

Strawberry Bourbon Crisp |

Looking for other fruit desserts? Here are some favorites:

Lemon Key Lime Pie Bars

Skillet Blueberry Bourbon Pandowdy

Blueberry Lemon Thyme Tarts

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

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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.


  • 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



  • 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. 


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. 
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Strawberry Bourbon Crisp |

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  1. This looks delicious! Could I make it with apples? If so, could you suggest a type, please? Granny Smith?
    I plan to make this with the Baked 4 Cheese Butternut Squash Rigatoni, if you think apples would work! Thanks for the help! (I’m terrible at planning menus!)

    1. Hey Stef,
      Sure, I bet honey crisp would be great to use! I hope you love this recipe, let me know if you give it a try! xT

  2. 5 stars
    I never leave comments but I so loved this that I am compelled. I made this with Italian plums with fig jam and it was BEYOND. I knew I struck gold when a guest who never eats desserts had seconds. Absolute winner.

    1. Hey Cathy,
      Fantastic!! So glad to hear that you enjoyed this recipe, thanks so much for trying it out! Have a great weekend! xx

  3. Another question (sorry): Can you really fit 6 cups of strawberries into a 10-12 inch baking dish? I have another recipe for strawberry crisp that puts 2 cups of strawberries into an 8-inch square baking dish, so I’m wondering how I can fit 6 cups into the 10-12 inch dish.

  4. 2 stars
    Question: In this recipe, you say to add the maple syrup in with the fruit, but then later on, it says to add it after cooking 30 minutes under foil, over top of the fruit along with the maple syrup. So . . . I’m confused, when do you add the maple syrup? Thanks.

    1. Hi Renee,
      The recipe calls for maple syrup in both the topping and the berries. So you are using 2 tablespoons in step 2 and 4 tablespoons in step 4. I hope this clears things up for you! xTieghan

  5. Hi Tieghan! Excited to make this a day ahead of the dinner party and wondering if I should stop at the first 30 minute bake time? Then prior to serving, bake for the additional time w butter and maple syrup? Or is it best to bake fully upfront and then just reheat for 20 minutes before serving? Thank you for sharing this recipe!

    1. Hey Maddie,
      I would stop at the first 30 minute bake and then finish baking when you are ready to serve so it doesn’t dry out. I hope you love this recipe, please let me know if you give it a try!! xx

  6. 5 stars
    I made this crisp for my boyfriend’s birthday because he’s not a big cake fan and it was fantastic. It came out perfect, I will be making it again!

    1. Hey Jackie,
      Wonderful! I am so excited to hear that this recipe was a hit, thanks for trying it out! xx

    1. Hi Michelle,
      Thanks so much for giving the recipe a try, so sorry to hear it was soupy for you! Was there anything you may have adjusted? A little more info would help me to better answer your question! xTieghan

  7. I have now made this recipe twice and it’s so easy and good! So many opportunities for variation as well, like adding blueberries or raspberries. I may need to try it in the fall with apples. Thanks for helping my family eat healthier and making such interesting recipes!

    1. Hi Beth,
      Awesome!! Thanks a bunch for making this recipe:) I am so glad it was enjoyed! Hope you’re off to a great Monday! xxT

  8. This recipe was so good! I made it for company and everyone loved it. One guest asked for the recipe and I happily referred him to your site. Your recipes are always delicious! Thank you for all your hard work.

    1. Hey Alison,
      Happy Sunday! Thanks a bunch for making this recipe, I love to hear that it was a winner:)

  9. 5 stars
    Simple and delicious! I didn’t have enough strawberries, so I halved the recipe and used a smaller dish. I did have to put it under the broil for a couple of minutes to crisp the top.

    1. Hi Djienne,
      Happy Wednesday! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed:) xx

  10. Hello- is there a way to make this dairy-free? If so, What would you recommend as the butter substitute?

    1. Hey Brittany,
      I would try using a vegan butter, that should work well for you! Let me know if you give the recipe a try, I hope you love it! xTieghan

  11. Made this for my family this weekend and everyone loved it! This may need to become a Fourth of July tradition ? love your recipes!

    1. Hey Kimberly,
      Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! I hope you had a great holiday weekend!?

  12. 5 stars
    Hi Tieghan,

    I made this dessert for a party I catered a couple weeks ago. It was a complete hit they loved it!! Although my friend thought it was more like a pie then a crisp. When I made it I did it in a pie pan and the liquid started spilling over in the oven. At that point I put the pan inside of a cast iron skillet. Secondly, from what I read of the recipe was it supposed to be covered with foil in the oven?? I did that for the whole time I was supposed to bake it. Then when I took the foil off the topping was not crisp at all. So I baked it awhile longer as it wasn’t done. Even though it didn’t look as pretty as yours it was enjoyed by everyone. When I tried it after it was done I loved the flavors 100 percent!! Thank you for the recipe I will def. try it again for myself or for another party thank you!

    1. Hi Mike,
      Happy Monday!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Yes, the foil is removed in step 4.xxT

  13. 5 stars
    Made this yesterday and it was delicious! I did not have maple syrup, so used honey instead. When checking on it during baking, I was nervous the topping would be soggy, but I left it in a little longer than the recipe states plus broiled at the end and it was amazing. Will be making this again!

    1. Hey Brittany,
      Happy Friday!! I am thrilled that this recipe was a hit, thanks a bunch for trying it out! ☀️xxT

        1. Hi Nancy,
          Nope, you can leave them frozen for this recipe. I hope the crisp turns out amazing for you, please let me know if you give it a try! xx