This post may contain affiliate links. Please read my disclosure policy for more details.
Light and delicious, this Strawberry Cardamom Crisp takes less than 15 minutes to whip up and only 30 minutes in the oven!
I've said it before, and I'll say it again: besides Christmas, the best time of the year is strawberry season.
And last week, I went a little overboard when buying strawberries, and I had no idea how in the world I was going to use them all. Then it hit me—strawberry crisp!
This strawberry cardamom crisp has the delicious taste of a pie but none of the hard work, and that is 100% fine by me. It takes less than 15 minutes to whip up and only 30 minutes in the oven!
Jump to:
Why You're Going to Love This Recipe
Unique, refreshing flavor. I'm always looking for ways to incorporate cardamom into my recipes, and I love how strawberry and cardamom complement each other. The spice offsets the sweetness a little bit, making the crisp not taste overly indulgent.
Easy to make. Like I mentioned before, crisps are like the better, less sophisticated cousins of pies. They have all the delicious flavor of a pie, but they're so much easier to make. Yes, please!
Perfect for entertaining. This is the perfect recipe to make for summer picnics and holidays. It's fruity, easy to portion out, and absolutely delicious when served with ice cream. What more could you want?
Ingredient Rundown
Most of the ingredients in this recipe are pretty straightforward, but here are a few important ones to note:
Strawberries. For this recipe, I recommend hulling your strawberries, then cutting them into quarters. If you have a particularly large strawberry, you can cut it into sixths, and if you have a teeny tiny strawberry, just cut it in half.
Cornstarch. Cornstarch is often added to pie fillings to help them thicken up, and that's why I included it in this recipe. After cutting your strawberries, toss them with cornstarch until they're evenly covered before adding in the following ingredients.
Cardamom. This recipe uses cardamom in both the filling and the crisp topping for maximum flavor. That being said, the cardamom flavor isn't too overwhelming in this crisp, so I promise you'll love the end result.
Tips for Making This Crisp
Make sure to evenly mix all the ingredients for the topping. When mixing together everything for the topping, be sure to thoroughly combine everything as much as possible to avoid any clumps of sugar or salt.
Bake until the strawberry filling bubbles up over the sides. You can tell that the crisp has finished baking when the strawberry filling starts to bubble out over the topping. Once you see that, take it out of the oven!
For maximum deliciousness, serve this crisp with a heaping scoop of vanilla ice cream. Trust me—you won't regret it.
Common Questions About This Crisp
Definitely! Simply replace the fresh strawberries with frozen ones, and follow the rest of the recipe as written. I love to stash my berries in the freezer when they start to go bad—that way, I can easily make desserts like this when the craving hits.
I haven't tried this yet, but I think you could definitely make this recipe into bars. I would recommend lining your baking dish with parchment paper before pouring in the filling. Then, after baking, let the pan cool completely before slicing into bars. If you give this a try, let me know how it turns out in the comments below.
In general, this crisp will stay fresh for 3-4 days in the fridge. However, it's definitely best served fresh, so make sure to eat it as quickly as possible. No pressure.
Watch How to Make This Recipe
Hungry for More?
Print
Strawberry Cardamom Crisp
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Light and delicious, this Strawberry Cardamom Crisp takes less than 15 minutes to whip up and only 30 minutes in the oven!
Ingredients
Strawberry Filling:
- 2 ½ cups (367g) strawberries, hulled and quartered
- 2 ½ teaspoons (7g) cornstarch
- 3 tablespoons (38g) light brown sugar
- 1 ½ teaspoons (2g) cardamom
- ½ teaspoons (1g) vanilla extract
- Juice of ½ lemon
- 2 teaspoons (10g) water
Topping:
- 1 cup (105g) old-fashioned oats
- ½ cup (65g) all-purpose flour
- ½ cup (97g) light brown sugar, packed
- ½ teaspoon (4g) salt
- ½ teaspoon (1g) cinnamon
- ½ teaspoon (2g) cardamom
- 6 tablespoons (77g) unsalted butter, melted
Instructions
- Preheat oven to 350°F. Lightly spray a 9-in pie pan or 8 x 8 square baking dish with nonstick cooking spray and set aside.
- Make the strawberry filling: Place the cut strawberries in a medium bowl and sprinkle cornstarch on top, mixing well to coat evenly. Add the light brown sugar, cardamom, vanilla extract, lemon juice, and water. Mix well and set the bowl aside.
- Make the topping: In a separate bowl, mix together the old-fashioned oats, all-purpose flour, light brown sugar, salt, cinnamon, and cardamom. Add in the melted butter and mix well until the entire mixture is moistened and crumbly.
- Assemble the crisp: Pour the strawberries into the prepared pie pan or baking dish, spreading them so they evenly coat the bottom of the dish. Crumble the topping on top, spreading it so that it evenly coats the strawberries.
- Bake for 30-35 minutes, or until the strawberries start to bubble up around the edges and the topping reaches a golden brown color.
- Remove from oven and let cool completely before serving.
Notes
- Storage: Stored in an airtight container, this crisp should stay fresh for up to 3-4 days in the fridge. However, it's definitely best served fresh, so make sure to eat it as quickly as possible.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 19.1 g
- Sodium: 202.9 mg
- Fat: 11.9 g
- Carbohydrates: 39.6 g
- Protein: 3.4 g
- Cholesterol: 30.5 mg
Keywords: crisp, strawberry cardamom crisp, cardamom
Yum! The recipe was a hit with the entire family. Will definitely be bookmarking it to make it again.
★★★★★
I'm so glad to hear you enjoyed it, Rosa! 😊
I had never tried cardamom and strawberries together before, but it was a hit for me and my Independence Day guests. Everyone loved it! Thanks for the great recipe; love how easy it was to put it all together.
I'm glad you liked the recipe, Yvonne! I have tried using strawberries and cardamom together a few times before, and I always love how they work together. I feel like the cardamom really enhances the flavor. Happy belated 4th of July - I hope you had a great one!
Thought it was a cobbler, but was so much more. Great recipe.
★★★★★
So glad you enjoyed the crisp, Justin! (And thanks for leaving a review 😊)