Easy Strawberry Matcha Crisp

We are giving the classic strawberry crisp a fun twist by adding matcha to the crumble of this Easy Strawberry Matcha Crisp! This dessert is easy to make and sure to please on a nice summer’s day.

I love using fresh strawberries in summer desserts! I mean, who doesn’t love a nice and warm berry crumble right out of the oven with some ice cream on top?! This easy strawberry matcha crisp has a twist with matcha in the topping, and I don’t know if I can ever go back!

Ingredients

• All-purpose flour: Provides structure to the crisp topping without adding too much density.
• Old-fashioned oats: Adds a hearty texture and crisp to the crumble topping, giving it a satisfying crunch.
• Chopped almonds: Introduces a nutty flavor and extra crunch to the topping, complementing the sweetness of the strawberries and earthiness of matcha.
• Culinary grade matcha: Infuses the crumble with a delicate green tea flavor, adding a unique twist to the classic dessert.
• Sugars: Sweetens the crumble topping, balancing the tartness of the strawberries.
• Cold butter: Incorporates into the dry ingredients to create a crumbly texture, ensuring a buttery and crisp topping.
• Strawberries: Provide the juicy and sweet base for the easy strawberry matcha crisp, bursting with fruity flavor.
• Pure maple syrup: Enhances the natural sweetness of the strawberries as they bake. Feel free to substitute for sugar instead.
• Cornstarch: Thickens the strawberry juices as they cook, preventing the filling from becoming too runny. We use the minimal amount to have it juicy yet thick.
• Pure vanilla extract: Adds a warm and aromatic flavor to the strawberries, enhancing their natural sweetness.

See recipe card for quantities.

Instructions for Easy Strawberry Matcha Crisp

1. Preheat your oven to 350°F (175°C) and grease a 9-10” pie dish.
2. Make the crisp: In a medium bowl, whisk together dry ingredients. Add cold butter cubes then use your hands to incorporate the butter until the mixture resembles coarse crumbs. Add more oats. It should stick together when pressed. Place the mixture in the freezer while we work on the filling.
3. Make the filling: Place the cut strawberries in the greased pie dish. Add vanilla, maple syrup or sugar and cornstarch over the strawberries and toss again to coat evenly.
4. Once the oven is preheated, remove the matcha crumble from the freezer. Spread it over the strawberries, covering the dish without pressing down. Small exposed areas of strawberries are fine.
5. Bake and serve: Bake for 30-40 minutes, until the strawberries are bubbly and the matcha crisp is lightly toasted. Remove from the oven and let cool for about 10 minutes before serving. Serve with ice cream, whipped cream, or Greek yogurt if desired. Enjoy!

Add the topping dry ingredients in a bowl and whisk to combine.

Then add cold butter cubes. Mix with your hands or a pastry knife.

Add the matcha crumble on top of the prepared strawberries in the pie dish

Bake to perfection! The topping with be crispy and berries will be bubbly. YUM!

Substitutions and Variations

• Berries – Feel free to substitute some of the strawberries for other berries you think would go well with matcha!
• Rose Water – Adding 1 teaspoon of rose water to the strawberries would be a lovely touch!
• Nut free – If you have a nut-free crisp or crumble topping you love, you can simply add 2 teaspoons of culinary grade matcha to the recipe, removing 1-2 teaspoons of flour.
• Sweeter – I like a tart kind of strawberry crumble. If you like your filling sweeter, feel free to add 1-2 more tablespoons of pure maple syrup or sugar to the filling.

Storing the Easy Strawberry Matcha Crisp

1. In the freezer: You can make the matcha crisp topping up to three months in advance and freeze. You can add the frozen topping straight to your strawberries before baking. After the crisp has been baked, I do not recommend freezing.
2. In the fridge: The crisp can be refrigerated for about 5 days, but it really tastes the best fresh out of the oven.

FAQ

Related

If you like this recipe, you should check out these too!

• Matcha Pistachio Raspberry Rose Muffins
• Zucchini Strawberry Bread
• Strawberry Tart
• Chocolate-Filled Berry Neapolitan Cookies

Rate this Recipe

Lastly, if you do make this Easy Strawberry Matcha Crisp recipe (then first of all, thank you!!), be sure to rate this recipe and leave a comment and rating below! It would mean the world to me if you tagged me on Instagram or TikTok (@snackingemily) so I can see your creations.

Easy Strawberry Matcha Crisp

We are giving the classic strawberry crisp a fun twist by adding matcha to the crumble of this Easy Strawberry Matcha Crisp! This dessert is easy to make and sure to please on a nice summer's day.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dessert, Side Dish, Snack

Cuisine American

Servings 6 Servings

Ingredients

  

For the crisp:

• ½ cup all-purpose flour
• 1 cup old fashioned oats divided roughly in two ½ cups, does not need to be exact
• ½ cup chopped almonds
• 2 teaspoon culinary grade matcha sifted
• 3 tablespoon white sugar
• 1 tablespoon brown sugar
• ½ teaspoon kosher salt
• 6 tablespoon cold butter cut into ½ inch blocks

For the filling:

• 2 lb strawberries stems removed, then cut into halves or quarters.
• 1 tablespoon pure maple syrup can sub sugar (Note 1)
• 2 teaspoon cornstarch
• 1 teaspoon pure vanilla extract

Instructions

 

• Preheat your oven to 350°F (175°C) and grease a 9-10” pie dish.
• Make the crisp: In a medium bowl, combine all-purpose flour, ½ cup old-fashioned oats, almonds, matcha powder, sugars, and salt. Whisk briefly until mixed.
• Add cold butter cubes to the dry ingredients. Use your hands to incorporate the butter until the mixture resembles coarse crumbs. It should stick together when pressed. Add the remaining ½ cup of old-fashioned oats and combine. Place the crumble mixture in the freezer, covered, while we work on the filling.
• Make the filling: Place the cut strawberries in the greased pie dish. Add vanilla and toss to coat. Sprinkle maple syrup or sugar and cornstarch over the strawberries and toss again to coat evenly.
• Once the oven is preheated, remove the matcha crumble from the freezer. Spread it over the strawberries, covering the dish without pressing down. Small exposed areas of strawberries are fine.
• Bake and serve: Bake for 30-40 minutes, until the strawberries are bubbly and the matcha crisp is lightly toasted. Remove from the oven and let cool for about 10 minutes before serving. Serve with ice cream, whipped cream, or Greek yogurt if desired. Enjoy!

Notes

1. I don’t like my filling to be super sweet. With 1 tablespoon of pure maple syrup or sugar, the filling will be slightly sweet and tart. Feel free to add more sweetener here to your liking.

Keyword berry crisp, berry crumble, dessert, strawberry crisp, strawberry crumble, summer