Strawberry Crisp (with Baileys Strawberries & Cream!)
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This Strawberry Crisp is made with a deliciously sweet ripe strawberry filling that’s spiked with Baileys Strawberries & Cream, and topped with an irresistible crispy and crunchy golden brown oats and pecans topping! It’s easy to make, perfectly balanced with sweet and savory flavors, and SO DELICIOUS!
Who else loves strawberry season?! 🍓 🙋♀️ 🍓
I love making and enjoying my Strawberry Lemon Cream Cake everytime fresh and ripe strawberries are available everywhere in town. This year though, I’m loving putting juicy fresh strawberries to use in this irresistible Strawberry Crisp (or crumble!) with Baileys Strawberries & Cream! 😍
It’s full of the BEST strawberry flavors and warm vanilla tones, and boasts an outrageously DELICIOUS crispy and crunchy buttery streusel-y topping that’s made with oats and toasty pecans and seasoned perfectly with warm cinnamon flavors!
It’s on the same level of deliciousness as my cozy fall weather favorite Baileys Salted Caramel Apple Crumble, but the bright flavors in this strawberry crisp with creamy Baileys Strawberries & Cream liqueur scream “I’m ready for you spring and summer!!” 🌞 Though, it really can be made anytime of the year with frozen strawberries too. 🙌
Bonus? It’s a low-effort speedy-to-make dessert with minimal active time and can feed a large crowd. (Or a small one repeatedly because the leftovers are DELISH too! 😉 ) All you need is some strawberries in their prime and everyday baking ingredients. Then just slice, stir, assemble and bake!
I’m telling you friends, this strawberry crisp is utterly dreamy. The rewards you receive are SKY HIGH in terms of flavor and texture satisfaction! I hope you, your family, and whoever you share this delightful dessert with love it!
Why This Recipe Works
- It’s straightforward and easy to make. There’s no need to chill the crisp topping as is sometimes required with crumble toppings, or any other extra finicky steps apart from hulling and slicing the strawberries.
- DELICIOUS! It’s wonderfully sweet with ripe strawberry and warm vanilla flavors. It also boasts the perfect crunchy and cinnamon-y crisp topping with a hint of molasses!
- BEST texture! The filling is not excessively watery or too dry, but is syrupy in consistency. The strawberries also aren’t too mushy or still too firm after baking.
- Can be made anytime of the year. Frozen strawberries can be used to make this fruit crisp anytime of the year even when strawberries aren’t in season!
- Scalable. You can halve the recipe if feeding a smaller crowd and simply bake in a 9×9-inch baking pan.
- Baileys Strawberries & Cream Liqueur is so delicious, and it makes everything about this strawberry crisp absolutely DELIGHTFUL!
Ingredient Notes
For the Strawberry Filling:
- Strawberries: Use fresh ripe strawberries when in season for the best flavor. If using frozen strawberries, be sure to completely thaw and drain the berries and add an extra half tablespoon of corn starch so that it catches any extra moisture.
- Corn Starch: For tossing our quartered strawberries with so that it thickens the filling once activated in the oven. It prevents the filling from becoming excessively watery.
- Granulated White Sugar: To sweeten the strawberry filling.
- Baileys Strawberries & Cream Irish Cream Liqueur: The STAR ingredient that differentiates this strawberry crisp from all other strawberry crisps and crumbles out there! This stunning limited edition liqueur is full of the BEST sweet strawberry and vanilla flavors. It’s also wonderfully creamy and absolutely delicious! You can order it online, or try finding it in a well-stocked liquor store or supermarket near you.
- Vanilla Extract: To add some warm vanilla tones to compliment the strawberry flavors.
- Ground Cinnamon: To add subtle warming flavors in the topping and compliment the bright sweet flavors in the filling.
For the Crisp Topping:
- All-Purpose Flour: Feel free to use white whole wheat flour for the crisp topping if you prefer. Use a gluten-free all-purpose flour if needed.
- Old Fashioned Rolled Oats: Don’t use instant (the quick cooking kind) oats, and use GF certified oats if needed.
- Light Brown Sugar: To sweeten the crisp topping and add a hint of molasses.
- Granulated White Sugar: To balance out the brown sugar flavors.
- Kosher Salt: Use a little less than half the amount indicated if using iodized table salt.
- Pecans: I LOVE the crunch of nutty-flavored toasted pecans in the crisp topping! You could also use chopped walnuts, almonds, or any other type of nuts you like. Leave the nuts out to make this strawberry crisp nut-free.
- Baking Powder: It helps the topping to rise a little.
- Unsalted Butter: Melted to bind our dry ingredients for the crisp topping together.
- To Serve: Vanilla or (my all-time favorite!) Häagen-Daz’s Vanilla Pecan ice cream. Or you can try my Baileys Strawberries & Cream Ice Cream – which is simply heavenly with this strawberry crisp (and on its own too)!
Full ingredient amounts are in the recipe card below.
How to Make Strawberry Crisp with Baileys Strawberries & Cream Liqueur
1. Make the crisp topping. Simply combine all the dry topping ingredients in a mixing bowl, then pour in the melted unsalted butter and mix to combine. The texture should resemble wet sand with chunky bits.
2. Prepare the strawberries. Wash and pat-dry the strawberries. Hull and quarter each strawberry and add to another large mixing bowl.
3. Make the strawberry filling. Sprinkle the strawberries with the corn starch and toss to coat. Add the granulated white sugar, Baileys Strawberries & Cream Liqueur, and vanilla extract and fold to combine.
4. Assemble. Pour the strawberry filling mixture into a 9×13-inch baking dish and smooth out the top. Sprinkle evenly with the crisp topping mixture.
5. Bake. Until the top is golden brown and the sauce and fruit juices are bubbling energetically at the sides of the dish. Cool the dish on a wire cooling rack for about 15 minutes.
6. Serve! Divide into bowls and serve with vanilla or vanilla pecan ice cream. Or if you’re in the mood for an extra blast of creamy strawberry flavors, add a scoop of this heavenly Baileys Strawberries & Cream Ice Cream and GO TO TOWN! 😍
Full detailed instructions are in the recipe card below.
Cook’s Tips
- Don’t slice the strawberries too small. Each slice should be at least 1-inch long and 1/2-inch wide. If they’re smaller, they will disintegrate too much.
- Reheat leftovers in the oven. Reheating in the microwave on high for 30-50 seconds or until warm throughout is fine if you’re in a hurry and don’t mind if the topping isn’t as crisp. However, reheating in the oven for 15-20 minutes (10-15 minutes for smaller portions) at 300°F/150°C will allow the topping to become crispy and crunchy again.
- To make ahead. You can make the crisp topping in advance. Cover and store in the fridge for a few hours until ready to use. You can also wash and slice the strawberries fridge in advance, then store in an airtight sealed container in the fridge. However, it’s best to make the strawberry filling just before you plan to bake. When ready to bake, combine all the ingredients for the filling, then follow the steps for assembling and baking as normal. You don’t want to combine the strawberries with the sugar or liqueur ahead of time as they will soften the strawberries too much. The sugar will also make the strawberries release moisture and become watery if left aside for too long.
- Halve the recipe if feeding a smaller crowd. To make a strawberry crisp with 5 instead of 10 servings, halve the recipe ingredients and bake in a 9×9-inch square baking pan for about 35-40 minutes in a preheated oven at 350°F/180°C.
FAQs
Leftover strawberry crisp should be stored in the fridge and consumed within 3-4 days. Note that the filling will start to soften as it sits in the fridge. It is best when enjoyed immediately after baking, but leftovers still taste delicious when reheated.
Using quick cooking/instant oats will result in a powdery instead of crunchy and crispy topping. Use old fashioned rolled oats for the best and hearty crisp topping that is satisfying.
Wait for the baked strawberry crisp to cool completely. Cover the top of the dish with cling wrap and wrap with aluminum foil for extra protection. Freeze for up to 3 months. Thaw in the fridge overnight, then bake uncovered in a preheated oven at 350°F/180°C for 15-20 minutes or until warmed throughout.
More Desserts & Sweet Treats
- Salted Caramel Apple Crumble (with Baileys Salted Caramel!)
- Strawberry Lemon Cream Cake
- Lemon Basque Burnt Cheesecake
- Almond Meal Banana Cake
- Apricot Almond Oat Slice (Oat Bars)
- Or browse the entire Desserts recipe collection.
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PrintBailey Strawberry Crisp
This Baileys Strawberry Crisp is made with a deliciously sweet strawberry filling that’s spiked with Baileys Strawberries & Cream and topped with an irresistible crispy and crunchy buttery oats and pecans topping!
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 10 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
Ingredients
For the Strawberry Filling:
- 1135 grams / 2.5 pounds fresh ripe Strawberries – hulled and quartered lengthwise
- 3 TBLS Corn Starch
- 134 grams / 2/3 cups Granulated White Sugar
- 236.5ml / 1 cup Baileys Strawberries & Cream Irish Cream Liqueur
- 2 TSP Vanilla Extract
For the Crisp Topping:
- 150 grams / 1.5 cups Old Fashioned Rolled Oats
- 180 grams / 1.5 cups Unbleached White All-Purpose Flour
- 110 grams / 1 cup unsalted raw Pecan Halves – chopped
- 50 grams / 1/4 cup Light Brown Sugar
- 50 grams / 1/4 cup Granulated White Sugar
- 1/4 TSP Kosher Salt
- 1 TSP ground Cinnamon
- 1 TSP Baking Powder
- 170 grams / 12 TBLS Unsalted Butter, melted
Instructions
- Prep: Preheat oven to 350°F / 180°C.
- Make the crisp topping: Add the oats, all-purpose flour, chopped pecans, light brown sugar, granulated white sugar, kosher salt, ground cinnamon, and baking powder to a large mixing bowl. Mix well to combine. Melt the unsalted butter in a microwave safe measuring cup in the microwave for 20-40 seconds, stirring once in between until fully melted. Pour the melted butter over the topping mixture and mix well until fully incorporated. The texture should resemble wet sand with chunky bits.
- Make the strawberry filling: Wash and pat-dry the strawberries with kitchen paper towels. Hull and quarter each strawberry lengthwise and add to another large mixing bowl. (If your strawberries are extra large, slice into smaller pieces. They should be about 1-inch long and ½ inch wide pieces.) Sprinkle with the corn starch and toss until coated well. Add the granulated white sugar, Baileys Strawberries & Cream Liqueur, and vanilla extract. Fold until combined well.
- Assemble: Pour the strawberries mixture into a 9×13-inch baking dish and spread in an even layer. Sprinkle with the crisp topping mixture evenly on top.
- Bake: Bake for 40-45 minutes, until the crumble topping is golden brown and the fruit juices are bubbling vigorously at the sides of the dish.
- Cool: Transfer the baking dish to a wire cooling rack and allow to cool and set for 15 minutes.
- To Serve: Serve warm with vanilla (or vanilla pecan) ice cream and enjoy!
Notes
- Baileys Strawberries & Cream Irish Cream Liqueur: This limited edition liqueur by Baileys can be ordered online, or you can try finding it in a well-stocked liquor store or supermarket.
- Strawberries: Use fresh ripe strawberries when in season for the best flavor. If using frozen strawberries, be sure to completely thaw and drain the berries and add an extra half tablespoon of corn starch so that it catches any extra moisture.
- Make this gluten-free: Use a gluten-free all-purpose flour such as Bob’s Red Mill 1-to-1 Gluten Free Baking Flour and gluten-free old fashioned rolled oats.
- Halving the recipe. This recipe makes about 10 servings. If you’re serving a smaller crowd, halve the recipe ingredients and bake in a 9×9-inch square baking pan for about 35-40 minutes in a preheated oven at 350°F / 180°C.
- Leftovers, storage, and reheating: Store individual portions in sealed airtight containers in the fridge for 3-4 days. Reheat in the microwave for 30-50 seconds or until hot throughout. Let it stand for 3-5 minutes to give the crumble topping a chance to crisp up again. If you want the topping to crisp up again, the best method is to reheat uncovered in the oven at 300°F / 150°C for 15-20 minutes (10-15 minutes for smaller portions). Cover loosely with a sheet of foil if the topping starts to brown too much and continue heating until warm throughout.
- To freeze: Wait for the baked strawberry crisp to cool completely. Cover the top of the dish with cling wrap and wrap with aluminum foil for extra protection. Freeze for up to 3 months. Thaw in the fridge overnight, then bake uncovered in a preheated oven at 350°F / 180°C for 15-20 minutes or until warmed throughout.
Nutrition
- Serving Size: 1 serving
- Calories: 589
- Sugar: 33.6g
- Sodium: 84.5mg
- Fat: 25.5g
- Saturated Fat: 11.6g
- Unsaturated Fat: 11.6g
- Trans Fat: 0g
- Carbohydrates: 75.3g
- Fiber: 7g
- Protein: 8.2g
- Cholesterol: 36.6mg
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