Strawberry Crisp
Our strawberry patch has been pumping out the sweetest & tastiest strawberries this season! I’ve made a few batches of strawberry freezer jam, a skillet cobbler, a buckle with pecan streusel, and now this strawberry crisp. The sweet berries get even sweeter while baking and the cinnamon oat crisp on top makes the dessert extra special. I served this warm strawberry crisp with a scoop of vanilla ice cream and it was a huge hit with the entire family. There is something pretty wonderful about growing your own fruit and then making something so delicious with it!
How to Make a Strawberry Crisp
Preheat the oven to 375 degrees. Butter a large baking dish then place it on a baking sheet.
Combine the strawberries and sugar together until well combined. Add the cornstarch and vanilla extract; mix very well. Pour into the baking dish.
Make the crisp topping by combining the oats, flour, brown sugar, white sugar, cinnamon, and salt; mix until well combined. Add the bits of softened butter then using your fingers, cut the butter into the mixture with a pastry blender or your fingers until pea-size clumps form. Sprinkle the mixture over the top of the strawberry mixture.
Place into the oven and bake for 35-40 minutes, or until the topping is golden brown.
Remove from the oven and allow to cool for 15 minutes. Serve with scoops of vanilla ice cream. Enjoy!
Equipment
- Baking dish
Ingredients
Strawberry Filling:
- 5 heaping cups of fresh strawberries, hulled & large ones halved
- ⅓ cup white sugar, or more to taste, depending on the sweetness of the berries
- 2½ tbsp cornstarch
- ½ tsp vanilla extract
Oat Topping:
- 1 cup old-fashioned oats
- ¾ cup flour
- ⅔ cup brown sugar
- ⅔ cup white sugar
- ¾ tsp cinnamon
- pinch of salt
- 8 tbsp unsalted butter, softened to room temperature, cut into small bits
Instructions
- Preheat the oven to 375 degrees. Butter a large baking dish then place it on a baking sheet.
- Combine the strawberries and sugar together until well combined. Add the cornstarch and vanilla extract; mix very well. Pour into the baking dish.
- Make the crisp topping by combining the oats, flour, brown sugar, white sugar, cinnamon, and salt; mix until well combined. Add the bits of softened butter then using your fingers, cut the butter into the mixture with a pastry blender or your fingers until pea-size clumps form. Sprinkle the mixture over the top of the strawberry mixture.
- Place into the oven and bake for 35-40 minutes, or until the topping is golden brown.
- Remove from the oven and allow to cool for 15 minutes. Serve with scoops of vanilla ice cream or whipped cream. Enjoy!
This looks right up my alley, Pam. Sweet strawberries and buttery crisp topping…simply perfect.
This looks delicious Pam but alas our berries are gone.
It looks delicious! Really, I believe my boys would say this is a “need,” not a “want”!
What a treat!
Another dish my husband would love. Sadly yet another berry that I love but my body does not!
Have a good weekend, it is nearly here, Diane
I’m so jealous of your strawberry patch but I love that we’ve been reaping it’s benefits as well with all of these fabulous strawberry recipes.
Your homegrown strawberries must be really sweet not to need more than 1/3 cup sugar. I thought that wouldn’t be enough, but followed the recipe anyway. I used two different sized store bought strawberries and 1/3 cup sugar was not even close to being enough.
Nora,
My strawberries were VERY sweet and freshly picked from the garden. It’s a good idea to taste the berries/sugar mixture before baking since all berries will have a different level of sweetness & tartness.
-Pam