Fresh Strawberry Crisp (Print Version)
Baked strawberries under a buttery oat crisp topping, golden and bubbling; serve warm with vanilla ice cream or whipped 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 the 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. Evenly spread the mixture 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, cubed butter and blend using a pastry cutter or your fingers until the mixture forms coarse crumbs.
04 - Distribute the oat topping evenly over the strawberries. Bake in the preheated oven for 35 minutes, or until the topping is golden brown and the filling is bubbling.
05 - Allow the dessert to cool for at least 15 minutes before serving. Serve warm, optionally accompanied by vanilla ice cream or whipped cream.
# Handy Tips:
01 -
- It transforms humble fruit and pantry staples into a crowd-pleasing treat with almost no effort.
- The oat topping gets irresistibly crisp and golden, while the strawberries bubble into a luscious, jammy layer underneath.
02 -
- Once, I left out the cornstarch and ended up with soup—fruit needs thickener for a real crisp, not just a crumble.
- Switching half the strawberries for raspberries or blueberries completely changes the aroma and color, making it feel new each time.
03 -
- Set your baking dish on a sheet tray to catch bubbling juices—a lesson learned after cleaning a sticky oven.
- A pinch of salt in the filling, not just the topping, brings out a deeper strawberry note.