Fresh Strawberry Crisp (Printable version)
Juicy strawberries baked under a golden oat-and-brown-sugar topping; serve warm with vanilla ice cream.
# What You’ll 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. Lightly grease a 2-quart baking dish.
02 - In a large mixing bowl, gently toss the strawberries with granulated sugar, cornstarch, lemon juice, and vanilla extract. Spread the mixture evenly in the prepared baking dish.
03 - In a separate bowl, combine rolled oats, all-purpose flour, packed light brown sugar, salt, and ground cinnamon. Add the cold butter cubes and blend with a pastry cutter or fork until the mixture forms coarse crumbs.
04 - Distribute the crisp topping evenly over the strawberry filling.
05 - Bake in the preheated oven for 35 minutes, or until the topping is golden brown and the strawberry filling is bubbling.
06 - Allow the crisp to cool for at least 15 minutes before serving. Serve warm, optionally with ice cream or whipped cream.
# Expert tips:
01 -
- This crisp is the ultimate secret weapon for last-minute gatherings and always gets rave reviews.
- The simple ingredients let the flavor of fresh strawberries shine in every bite.
02 -
- Once, I forgot to let the crisp cool and ended up with runny filling pooling under the topping—patience really pays off here.
- Swapping out some strawberries for blueberries made the dessert even more striking and extra juicy, so try playing around with berry combos.
03 -
- Work the cold butter into the topping quickly so it stays crumbly and light; warm hands can make it greasy.
- Sprinkling a little extra cinnamon on top before baking gives the crisp a bakery-style aroma and deep flavor.