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Bowl of strawberry cardamom crisp topped with ice cream and a spoon

Strawberry Cardamom Crisp

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5 from 2 reviews

  • Author: Leslie Jeon
  • Total Time: 50 minutes
  • Yield: 6 servings 1x


This strawberry cardamom crisp has the delicious taste of a pie but none of the hard work. It's even more delicious when paired with a big scoop of vanilla ice cream!



Strawberry Filling: 

  • 2 1/2 cups (417g) strawberries, hulled and quartered 
  • 2 1/2 teaspoons cornstarch 
  • 3 tablespoons (40g) light brown sugar, packed
  • 1 1/2 teaspoons ground cardamom 
  • 1/2 teaspoons vanilla extract 
  • Juice of 1/2 lemon 
  • 2 teaspoons water 


  • 1 cup (89g) old-fashioned oats 
  • 1/2 cup (60g) all-purpose flour 
  • 1/2 cup (107g) light brown sugar, packed 
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon 
  • 1/2 teaspoon ground cardamom 
  • 6 tablespoons (84g) unsalted butter, melted 


  1. Preheat the oven to 350°F. Lightly spray 8 x 8 square baking dish or 9-inch pie pan with nonstick cooking spray and set aside.
  2. 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, ground cardamom, vanilla extract, lemon juice, and water. Mix well and set the bowl aside.
  3. Make the topping: In a separate bowl, mix together the old-fashioned oats, all-purpose flour, light brown sugar, salt, ground cinnamon, and ground cardamom. Add in the melted butter and mix well until the entire mixture is moistened and crumbly.
  4. Assemble the crisp: Pour the strawberry filling into the prepared pie pan or baking dish, spreading it so it evenly coats the bottom of the dish. Crumble the topping on top, spreading it so that it evenly coats the strawberry filling.
  5. Bake for 30-35 minutes, or until the strawberry filling starts to bubble up around the edges and the topping is golden brown. 
  6. Remove from the oven and let cool completely before serving.


  • Strawberries: I like to use fresh strawberries for this recipe, but frozen strawberries also work here! You can just add them in and proceed with the recipe as written. The crisp just might take a bit longer to bake in the oven. 
  • Storage: Stored in an airtight container, this crisp should stay fresh for up to 3-4 days in the fridge. You can also freeze it baked or unbaked for up to two months. 
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American