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Cardamon Strawberry Crisp

Cardamom Strawberry Crisp is bursting with strawberry flavor with a hint of something special – cardamom!  This strawberry crisp is best served warm, topped with vanilla bean ice cream!

Cardamom Strawberry Crisp

Now that it’s officially fall (according to the calendar, not just the pumpkin spice lattes everywhere), may all of the fall things commence.  The boots, the sweaters, the pumpkin decorations, the apple orchard visits, the strawberry crisp recipes, the…wait, what?! Strawberry crisp?  

I know that doesn’t seem like a very fall-like dessert, but just hear me out. Did I mention it’s Cardamom Strawberry Crisp? It’s worth putting the apple pie on hold for one more day and grabbing a few pints of strawberries at the store instead.  I promise!

So while, yes, we might be sliding into apple and pumpkin season, part of me is still hanging onto the fruits of summer.  When I saw strawberries on sale at the grocery store last week, I knew I had to make one last strawberry dessert before our long farewell until next spring.

Cardamom Strawberry Crisp

Strawberry Crisp in the Fall?!

My absolute favorite thing to make with strawberries is strawberry crisp (topped with vanilla ice cream, of course!) and with the cooler weather, I decided to add some spices to it that would make it more appropriate for autumn.  In particular, cinnamon and cardamom. I’m not sure I can ever make strawberry crisp without them now! The cardamom lends a warmth to the flavor of the crisp.  It works really well with the fresh strawberries and oat-filled crisp topping.  

To make it even more fall-like, since it IS officially fall, I added a handful of pumpkin seeds to the crisp topping.  I really loved the little crunch it gave to the strawberry crisp.  And also the look it gave to the crisp as it came out of the oven.  

Cardamom Strawberry Crisp

Even though I would typically make a crisp for dessert, I have to confess that Lars and I ate this for lunch the day I made it.  And then for breakfast the next day. Sure, there’s some brown sugar in this recipe, but not even close to as much as there would be in a batch of muffins.  

So in my book, Cardamom Strawberry Crisp is a-okay any time of the day. Although, instead of ice cream, we did top it with plain Greek yogurt at breakfast time.  So delicious!

Like this recipe?  Check these out too!

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Cardamon Strawberry Crumble

Print Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 -6 servings


For the strawberry filling:

  • 1 tablespoon butter
  • 2 lbs strawberries hulled and diced
  • 2 tablespoons brown sugar
  • 2 tablespoons flour
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • ¼ teaspoon salt

For the topping:

  • 1/3 cup flour all-purpose or white whole wheat both work
  • 1/3 cup old fashioned oats
  • 2 tablespoons brown sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • ¼ teaspoon salt
  • 3 tablespoons unsalted butter cold and diced into small pieces
  • ¼ cup pumpkin seeds


  • Preheat oven to 375 degrees F.
  • In an 8-9” cast-iron skillet, melt butter over medium heat.
  • Once melted, add the strawberries, brown sugar, flour, vanilla, cinnamon, cardamom, and salt. Stir until everything is well combined. Remove from heat.
  • In a separate bowl, whisk together the flour, oats, brown sugar, baking powder, cinnamon cardamom, and salt.
  • Using your fingers or a fork, cut in the butter until the mixture resembles crumbs.
  • Sprinkle over strawberry mixture and top with pumpkin seeds.
  • Bake in preheated oven for 30 minutes, or until topping is golden and strawberry filling is bubbling.
  • Serve, preferably warm with ice cream.
  • Enjoy!
Tried this recipe?Mention @greensnchocolate to let me know!
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