This crisp has quite a thick topping but it’s how my mom always made apple crisp and it’s my favorite. You can reduce the topping by as much as half to lighten up the recipe.

With a full cup of sugar and half a cup of butter, this is not my healthiest crisp recipe. If you’re looking for a lightened-up topping, try my oil-free blueberry crisp or grain-free apple crisp.

I’ve made this recipe with vegan butter and coconut oil and much prefer butter. The result with butter is firmer and crispier. You can, however, sub coconut oil if needed. If you’re not vegan, you can use regular butter. 

You can use a 7-9 inch square, round or oval glass, metal or ceramic baking dish.

To store leftovers, let cool completely then cover and store in the fridge for up to 5 days. Reheat in the oven or microwave until warmed to your preference.

To make in advance and freeze, let cool completely after baking, then cover well with foil and freeze up to 3 months. When ready to enjoy, thaw overnight in the fridge then heat in the oven for about 20 minutes until heated through. It can be heated from frozen in a pinch, it will just take longer. 

Strawberries release a lot of moisture when cooked so strawberry crisp is mushier than say, apple crisp. Using chia seeds helps to absorb some of that moisture and thicken the filling. They’re optional but help make the filling thick and jammy rather than soupy!