Strawberry Margarita Crisp

Sweet, fresh  strawberries topped with a crispy macaroon crumb topping and sliced almonds make this Strawberry Margarita Crisp the perfect summer dessert. Plus its got the edge on most crisps with the addition of your favorite margarita flavors, tequila and orange liqueur. Of course, you've got to top it with a scoop of ice cream, right? Great for backyard barbecues, dinner parties or just your own sweet indulgence.

Berry Crisp

Summertime is so hot here in florida that easy meals and quick desserts are the name of the game. When I saw strawberries on sale in the grocery store I just had to scoop them up.  They were actually so well-priced that I bought way more than I needed. So, I froze some, used a few for a Spinach Strawberry Salad for lunch, whipped up a Strawberry Avocado Salsa for a cool appetizer and, of course, I couldn't leave out a Strawberry Lemonade Margarita to go along with this awesomely spiked dessert.

This easy berry crisp is made in only 2 bowls and goes together so quick that you can even make it on the spur of the moment when your sweet tooth acts up. The strawberries are mixed in one bowl with all those margarita flavors we all love and the crumb topping is made in a food chopper or food processor. And the almonds don't even need a bowl, just sprinkle on top.

Strawberry Crisp Topping Options

Don't care for coconut macaroons? (although I don't know who wouldn't love them!) You can swap them out for a brown sugar crumb topping or an oat topping comprised of 1 cup oats, ½ cup flour and butter. Then layer it in either individual ramekins or an 11x7-inch baking dish, sprinkle with almonds and bake. 

Of course, it wouldn't be a complete summer dessert without a scoop of vanilla ice cream on top, right? It melts into the dish and gives a creamy texture and additional flavor to the fresh tangy strawberry mixture. Go on, you know you want to!

I like to eat it right away while it's still warm. It just smells so good that I'm drooling before it even comes out of the oven. Take a bite and savor the sweet berries with a hint of orange against the crispy, chewy deliciousness of coconut and almonds.

Frequently Asked Questions About Berry Crisp

What is a crisp?

A crisp is a dessert made with a base of any kind of fruit and baked with a crunchy topping, usually brown sugar crumbs or oatmeal.

Can frozen strawberries be used to make this crisp?

Either fresh or frozen berries can be used for this recipe. When using frozen berries, let them thaw then pat dry and follow the instructions as written.

Can this dessert be made ahead of time?

You can definitely save time and make ahead with the exception of the crumb topping. Place the fruit in the ramekin then store in refrigerator. Just before baking, sprinkle on macaroon crumble and bake as directed.

Can this Strawberry Crisp be frozen?

Yes, you can freeze this for up to 3 months. However, freeze without the topping. When ready to use, thaw in the refrigerator, sprinkle the topping on, then cook as directed in the recipe.

Can I make a crisp with other fruit?

Yes, this same recipe can be used for any berries, such as blueberries and raspberries, and even peaches and pears.

Don't Miss These Strawberry Recipes

Easy Strawberry Cinnamon Roll from 2 Cookin Mamas

Old Fashioned Strawberry Icebox Cake from An Affair from the Heart

Strawberry Stuffed French Toast from 2 Cookin Mamas

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Strawberry Margarita Crisp

5 from 2 votes

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 servings

Calories: 347kcal

Author: Linda Warren

Ingredients

Crispy Topping

• 9-12 coconut macaroons
• 2 Tablespoons graham cracker crumbs
• 2 Tablespoons butter melted

Strawberry Filling

• 4 cups strawberries cut in quarters
• ⅓ cup sugar
• 1 Tablespoon cornstarch
• ⅓ cup tequila
• 1 Tablespoon Grand Marnier or other orange flavored liqueur

Garnish

• ¼ cup sliced almonds

Instructions

• Preheat oven to 350 degrees. Prepare 6 individual ramekins, a pie plate, 9-inch baking dish or 11x7-inch dish by spraying with nonstick spray. Set aside.

Crispy Topping

• Place macaroons and graham cracker crumbs in food chopper. Chop until resembles fine crumbs.
• Add melted butter and process again until well combined. Set aside.

Strawberry Filling

• Cut up strawberries and place in medium bowl.
• Add sugar and cornstarch and stir.
• Pour in tequila and Grand Marnier and toss to coat.

Assembling Strawberry Margarita Crisps

• Divide the strawberries evenly between the ramekins or pour into a baking dish.
• Sprinkle top with macaroon-graham cracker mixture. Use all of the crumb mixture.
• Top with a sprinkling of sliced almonds.
• Bake for 25 minutes or until you can see the sauce bubbling.
• Remove from oven and let cool only slightly before topping with a scoop of vanilla ice cream and a strawberry.

Notes

Frequently Asked Questions About Berry Crisp

What is a crisp?

A crisp is a dessert made with a base of any kind of fruit and baked with a crunchy topping, usually brown sugar crumbs or oatmeal.

Can frozen strawberries be used to make this crisp?

Either fresh or frozen berries can be used for this recipe. When using frozen berries, let them thaw then pat dry and follow the instructions as written.

Can this dessert be made ahead of time?

You can definitely save time and make ahead with the exception of the crumb topping. Place the fruit in the ramekin then store in refrigerator. Just before baking, sprinkle on macaroon crumble and bake as directed.

Can this Strawberry Crisp be frozen?

Yes, you can freeze this for up to 3 months. However, freeze without the topping. When ready to use, thaw in the refrigerator, sprinkle the topping on, then cook as directed in the recipe.

Can I make a crisp with other fruit?

Yes, this same recipe can be used for any berries, such as blueberries and raspberries, and even peaches and pears.

Nutrition

Calories: 347kcal | Carbohydrates: 47g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 17mg | Sodium: 154mg | Potassium: 326mg | Fiber: 4g | Sugar: 36g | Vitamin A: 128IU | Vitamin C: 56mg | Calcium: 30mg | Iron: 1mg

Original recipe was found in an old Cooking Light magazine.