Strawberry Crisp Recipe

Introduction

This strawberry crisp is a delightful dessert perfect for showcasing fresh, juicy strawberries topped with a buttery oat crumble. It’s easy to make and bakes to a golden, crunchy finish that pairs beautifully with vanilla ice cream or whipped cream.

Ingredients

• 5 cups fresh strawberries, hulled and quartered
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 3 tablespoons cornstarch
• 1 cup flour
• 1/2 cup butter, very cold and diced
• 1/4 cup sugar
• 3/4 cup brown sugar, packed
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup rolled oats

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking pan with cooking spray.
2. Step 2: In a large bowl, mix the strawberries, 1/4 cup sugar, vanilla extract, and cornstarch until the sugar is well combined and the mixture is coated evenly.
3. Step 3: Pour the strawberry mixture into the prepared baking dish and spread it out evenly.
4. Step 4: In a food processor, combine the flour, cold diced butter, 1/4 cup sugar, brown sugar, salt, and cinnamon. Pulse until the mixture resembles coarse crumbs.
5. Step 5: Transfer the crumb mixture to a bowl, add the rolled oats, and gently press them into the mixture with your hands or a fork until well combined.
6. Step 6: Evenly sprinkle the oat topping over the strawberries in the baking dish.
7. Step 7: Bake for 40 to 45 minutes until the topping is golden brown and the strawberries are bubbling around the edges.
8. Step 8: Let cool slightly before serving. Enjoy warm with your favorite ice cream or whipped cream.

Tips & Variations

• For added texture, sprinkle chopped nuts like pecans or walnuts into the topping before baking.
• If fresh strawberries are not in season, frozen strawberries can be used; just thaw and drain excess liquid before assembling.
• To make the crisp gluten-free, substitute the flour with an equal amount of almond flour or gluten-free flour blend.

Storage

Store leftover strawberry crisp in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 30 seconds or warm in the oven at 350°F (175°C) for 10-15 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the crisp ahead of time?

Yes, you can assemble the crisp a few hours in advance and keep it covered in the refrigerator. Bake right before serving for best texture.

Can I use frozen oats instead of rolled oats?

Rolled oats work best for the crumbly topping. Using other types like quick oats or instant oats may alter the texture, but they can be used if those are what you have on hand.

Strawberry Crisp Recipe

Print Recipe

★★★★★

4.4 from 132 reviews

This Strawberry Crisp is a delightful dessert featuring a luscious strawberry filling topped with a crunchy oat and brown sugar crumb. Baked to golden perfection, it combines the fresh sweetness of strawberries with a buttery, cinnamon-spiced topping, making it a perfect treat for any occasion.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Strawberry Filling:

• 5 cups fresh strawberries, hulled and quartered
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 3 tablespoons cornstarch

Oat Crisp Topping:

• 1 cup flour
• 1/2 cup butter, very cold and diced
• 1/4 cup sugar
• 3/4 cup brown sugar, packed
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup rolled oats

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 9×13 inch baking pan evenly with cooking spray to prevent sticking.
2. Make Strawberry Filling: In a large bowl, combine the quartered strawberries, sugar, vanilla extract, and cornstarch. Mix well until the sugar and cornstarch are evenly incorporated with the strawberries, ensuring the mixture is uniformly coated.
3. Transfer Filling: Pour the prepared strawberry mixture into the greased baking dish, spreading it out evenly.
4. Prepare Crisp Topping: Add the flour, cold diced butter, sugar, brown sugar, salt, and cinnamon to a food processor. Pulse the mixture until the butter breaks down and resembles coarse crumbles, creating a crumbly dough texture.
5. Combine Oats: Pour the crumb mixture into a small bowl, add the rolled oats, and use your hands or a fork to press and mix the oats into the buttery crumb mixture until thoroughly combined.
6. Assemble the Crisp: Evenly sprinkle the oat crisp topping over the strawberry filling in the baking pan, covering the strawberries uniformly.
7. Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the topping is golden brown and the strawberry filling is bubbly.
8. Cool and Serve: Remove from the oven and let cool slightly before serving to allow the filling to thicken. Serve warm, optionally with vanilla ice cream or whipped cream.

Notes

• For extra flavor, consider adding a tablespoon of lemon juice or zest to the strawberry filling.
• You can substitute half the strawberries with other berries like blueberries or raspberries for a mixed berry crisp.
• Use cold butter to ensure a crisp, crumbly topping texture.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving for the best taste and texture.

Keywords: Strawberry Crisp, Berry Dessert, Fruit Crisp, Summer Dessert, Oat Topping