Fresh Strawberry Crisp (Print)
Juicy strawberries topped with a buttery oat crisp, baked until golden—serve 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 packed light brown sugar
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 oven to 350°F (175°C). Lightly grease a 2-quart baking dish.
02 - In a large mixing bowl, gently toss strawberries with granulated sugar, cornstarch, lemon juice, and vanilla extract until evenly coated. Spread the mixture into the prepared baking dish.
03 - In another bowl, combine oats, all-purpose flour, packed light brown sugar, salt, and ground cinnamon. Add cold unsalted butter cubes and blend with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
04 - Sprinkle the oat topping evenly over the strawberry filling in the baking dish.
05 - Bake in the preheated oven for 35 minutes, or until the topping is golden brown and the strawberries are bubbling.
06 - Allow to cool for at least 15 minutes before serving. Serve warm, optionally with vanilla ice cream or whipped cream.
# Expert Advice:
01 -
- The topping gets that irresistible golden crunch without needing any fancy equipment.
- No one will guess how simple it is, and the leftovers (if any) are even better the next day.
02 -
- If you skimp on the cornstarch, you’ll end up with a soupy bottom—nobody wants soggy crisp, trust me.
- Using really cold butter for the topping keeps it perfectly crumbly rather than cakey.
03 -
- Mix the topping just until crumbly; overworking makes it dense instead of crisp.
- The crisp can be prepped ahead and baked right before serving for the freshest contrast.