Fresh Strawberry Crisp (Printable)
Juicy strawberries topped with a buttery oat crisp, baked until golden and bubbling. Great 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 the oven to 350°F (175°C). Lightly grease a 2-quart baking dish and set aside.
02 - In a large mixing bowl, gently toss the strawberries with granulated sugar, cornstarch, lemon juice, and vanilla extract until evenly coated. Transfer the mixture to the prepared baking dish and spread into an even layer.
03 - In a separate bowl, combine rolled oats, all-purpose flour, light brown sugar, salt, and ground cinnamon. Add cold, cubed butter and use a pastry cutter or fork to blend until the mixture forms coarse crumbs.
04 - Evenly sprinkle the oat topping over the strawberry layer. Bake for 35 minutes or until the topping is golden brown and the strawberry filling is bubbling at the edges.
05 - Allow the crisp to cool for at least 15 minutes before serving. Enjoy warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
# Expert Advice:
01 -
- The golden, buttery oat topping turns every scoop into a little celebration.
- It comes together so quickly, you&aposll find yourself making it whenever strawberries are at their best.
02 -
- Once I rushed and skipped letting it cool, and ended up with a soupy mess—give it time to set!
- Learning to blend the butter just enough made the topping crisp and chunky, instead of dusty and flat.
03 -
- Work the butter in quickly so it stays cold—the colder the butter, the crunchier the topping.
- Sprinkle a tiny pinch of flaky salt on top just before baking for oddly addictive flavor.