Does strawberry crisp need to be refrigerated?

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.

Can you use quick oats for a crisp?

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.

Can strawberry crisp be frozen?

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.

Strawberry Crisp (with Baileys Strawberries & Cream!)

Bailey Strawberry Crisp

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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!

Author: Lavina
Prep Time: 10
Cook Time: 45
Total Time: 55 minutes
Yield: 10 1x
Category: Desserts
Method: Bake
Cuisine: American

Ingredients

Scale

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

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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!

microwave safe measuring cup

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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.