Strawberry Crisp

Strawberry Crisp (aka Strawberry Crumble) - Fresh, juicy strawberries are topped with a buttery brown sugar and oat crumb topping. Enjoy this summer dessert warm with a scoop of vanilla ice cream on top!

Author Amber Brady

Prep Time 10

Cook Time 40

Total Time 50

Yields -8 servings

Ingredients

2 lbs (908 g) fresh strawberries, (5-6 cups) hulled and quartered
¼ cup (50 g) granulated sugar, (add more to taste, if needed)
3-4 Tbsp cornstarch, (3 Tbsp for firm berries OR 4 Tbsp for soft/juicy berries)
1 Tbsp lemon juice

Crisp Topping:

⅔ cup (54 g) old fashioned oats
⅔ cup (80 g) all-purpose flour, (stir, spoon & level)
¼ cup (50 g) brown sugar, gently packed
¼ cup (50 g) granulated sugar
¼ tsp salt
¼ tsp ground cinnamon
½ cup (113 g) unsalted butter, (1 stick) cold

Extras:

Vanilla Ice Cream or Sweetened Whipped Cream, for serving

Instructions

Preheat oven to 350˚F. Lightly grease a 9-inch round deep pie dish or 9x13-inch baking dish with cooking spray.
In a large bowl combine the strawberries with the sugar, cornstarch, and lemon juice. Fold until all fruit is coated. Empty strawberries into the prepared baking dish.
In a separate bowl, combine the oats, flour, brown sugar, granulated sugar, salt, and cinnamon. Stir together. Cut in the butter with a fork or pastry blender. Use hands to help the crumble come together into chunks. (I like to keep the chunks a little bigger.) Sprinkle crisp topping over the strawberries.
Bake at 350˚F for 30-40 minutes or until the fruit bubbles in the center and the crisp browns on top. Check the crumble around 25 minutes and cover with foil if it's browning faster than the center bubbles.
Serve warm with a scoop of vanilla ice cream or sweetened whipped cream. Cover and refrigerate any leftovers.

Video

Notes

*Recipe altered from Julie's Eats & Treats

Nutrition