Fresh Strawberry Crisp (Print)
Juicy strawberries under a buttery oat crisp, baked until golden and perfect warm with vanilla ice cream.
# What You Need:
→ Strawberry Filling
01 - 5 cups fresh strawberries, hulled and quartered
02 - 1/3 cup granulated sugar
03 - 2 tablespoons cornstarch
04 - 1 teaspoon lemon juice
05 - 1/2 teaspoon vanilla extract
→ Crisp Topping
06 - 3/4 cup old-fashioned rolled oats
07 - 1/2 cup all-purpose flour
08 - 1/2 cup light brown sugar, packed
09 - 1/4 teaspoon salt
10 - 1/2 teaspoon ground cinnamon
11 - 1/2 cup unsalted butter, cold and cut into small cubes
# How To Make It:
01 - Preheat the oven to 350°F. Lightly grease a 2-quart baking dish to prevent sticking.
02 - In a large mixing bowl, gently toss the strawberries with granulated sugar, cornstarch, lemon juice, and vanilla extract until evenly coated. Spread the mixture evenly in the prepared baking dish.
03 - In a separate bowl, combine oats, all-purpose flour, light brown sugar, salt, and ground cinnamon. Add the cold butter cubes and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
04 - Evenly distribute the crisp topping over the strawberry layer in the baking dish.
05 - Bake for 35 minutes, or until the crisp topping is golden brown and the strawberry filling is bubbling around the edges.
06 - Allow the dessert to cool for at least 15 minutes before serving. Serve warm, optionally with vanilla ice cream or whipped cream.
# Expert Tips:
01 -
- The oat topping gets extra crisp around the edges—like a secret treat for sneaky spoonfuls straight from the dish.
- It takes almost no time to prep with simple ingredients you probably have in your pantry.
02 -
- If you rush and use warm butter for the topping, it never crisps but gets soggy—learned this after a particularly humid day.
- Letting the crisp cool makes all the difference; I once spooned it too soon and ended up with strawberry soup (not the goal).
03 -
- Chilling your bowl and pastry cutter keeps the topping especially crunchy on hot days.
- A little pinch of salt in both the filling and topping brings out the best in the berries.