Header shot of a skillet filled with strawberry rose crisp and topped with melty vanilla ice cream.

Strawberry Rose Crisp

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When it comes to baking, I love a recipe that’s easy to make but tastes amazing. That’s the beauty of this strawberry rose crisp. First of all, it doesn’t involve making and rolling out a dough. It’s literally just a delicious, oozy filling with some streusel on top. My kind of recipe. This particular crisp absolutely screams summer. The filling is loaded with strawberries, and seasoned with a floral rose sugar and a bit of rosewater. If you like either of those things, you’re gonna want to try this. The flavors are both prominent but work really well together.

Rose sugar? Rose syrup? Where do I get this stuff?!

Ok, so I know these items sound extremely specific, but they’re actually pretty easy to find!

Rosewater you can actually find in many grocery and/or liquor stores. If you’re looking at a grocery store, it’ll likely be in the international aisle. I usually see it near the Middle Eastern items. If it’s not there, you might spot it by the Indian or Latin offerings. If you’re shopping at a liquor store, I would either check with the mixers or ask for help.

Dried rosebuds or petals (which you’ll use to make the rose sugar), I would recommend buying online. I love these dried rosebuds from Suncore Foods, but any culinary grade dried rosebuds or petals will do the trick. If you’re looking to buy them in person, I’d recommend going to a tea shop or checking the tea section at your local grocery store. But this may be a fool’s errand so if you have the time, online is an excellent option.

Serving recommendations:

I have strong feelings about this. In my opinion, fruit based pies, crisps and crumbles should be eaten warm and topped with vanilla ice cream. This doesn’t apply to things like key lime pie. Those should obviously be chilled. But I digress. If you want to eat this cold and without ice cream, you do you. But my professional recommendation is warm and a la mode.

Can I make this vegan?

Of course! The only non-vegan element of this dessert is the butter in its streusel topping. So to make a vegan version of this strawberry rose crisp, simply swap it for your favorite plant based butter.

Can I make this gluten free?

Also yes! There is a bit of flour in the streusel topping, but you can totally use a gluten free flour in its place. A 1:1 gluten free all purpose flour is an excellent option here, but feel free to get creative. It’s just a crumb topping, so we don’t need it to rise or anything like that.

Visual learner? Check out this video.


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Strawberry Rose Crisp

Course Dessert
Keyword baked strawberries, rose, strawberry baked goods, strawberry crisp, strawberry rose, Strawberry Rose Crisp
Servings 8


  • Mortar and pestle or spice grinder


Rose Sugar

  • 1/4 cup Dried rosebuds or petals
  • 1 cup Granulated sugar


  • 3 lb Strawberries Large berries quartered, small ones halved
  • 1/4 tsp Salt
  • 1 tbsp Lemon juice
  • 3/4 cup Rose sugar
  • 2 tsp Corn starch
  • 1 tsp Rosewater


  • 1 cup All purpose flour
  • 1/2 cup Rolled oats
  • 6 tbsp Butter Cold and cubed
  • 1/4 tsp Salt
  • 1/4. cup Rose sugar

Optional topping

  • Vanilla ice cream


  • Preheat oven to 375° Fahrenheit. Pull out a 10 inch oven safe skillet or your favorite deep pie dish and set to the side.
  • Make the rose sugar. To do this, break up the rosebuds or petals with a mortar and pestle or spice grinder. They don't need to be too finely ground, just in small pieces. Add the rose bits to 1 cup sugar and toss or mix to combine.
  • Now make the filling. In a large bowl, combine the strawberries, 1/4 tsp salt, 1 tbsp lemon juice, 3/4 cup rose sugar, 1 tsp rosewater, and 2 tsp corn starch. Toss to coat, then transfer to your skillet or pie dish.
  • Make the streusel. Add the flour, rolled oats, butter, 1/4 tsp salt, and 1/4 cup rose sugar to a medium sized bowl. Work it together with clean hands. You'll want to form a crumbly dough. Crumble this dough over the filling.
  • Bake for 40-50 minutes until the filling is bubbly and the top is golden brown. Let cool for about 20 minutes before serving (warm and with vanilla ice cream is my favorite way to eat this) and enjoy!

Pretty dang simple, right? If you make this strawberry rose crisp, I really hope you love it! Let me know what you think in the comments or on Instagram. I always love hearing from you and seeing photos of your creations.

Looking for more fruit forward summer desserts? Try my mixed stone fruit crisp or my strawberry rhubarb polenta upside down cake! My friend over at Kate the Baker also posted a recipe for a strawberry galette with a strawberry crunch topping recently that looks amazing.

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