Strawberry Crisp Recipe
This easy Strawberry Crisp is a simple summer dessert made with juicy fresh strawberries and a buttery cinnamon oat topping. Bake until golden and bubbling, then serve warm with vanilla ice cream, whipped cream, or a spoonful of Greek yogurt.
Servings: 8 servings
Calories: 351kcal
Ingredients
Crisp Topping
- ¾ cup old fashioned oats
- 1 cup all-purpose flour
- ¾ cup brown sugar
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 8 tablespoons butter melted
Strawberry Crisp Filling
- 2 lbs fresh strawberries
- 3 tablespoons cornstarch
- ½ cup granulated sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees and coat a 1½-quart baking dish with cooking spray.
- Make Crisp Topping: Add oats, flour, brown sugar baking powder, cinnamon, and salt in a medium bowl; stir. Then add the melted butter and mix to combine. Set aside.
- Make Strawberry Filling: Hull and remove stems from fresh strawberries. Half any large strawberries and add to a bowl. Sprinkle the cornstarch over the strawberries and toss to coat. Stir in the sugar and vanilla with a spatula and transfer to the prepared baking dish.
- Sprinkle Topping: Evenly sprinkle the crisp topping over the strawberries.
- Bake the Crisp: Bake for 30 to 40 minutes, or until the topping is golden and the strawberry filling is bubbling. It's important that the filling bubbles as that will cause the cornstarch to activate and thicken the sauce.
- Serve: Let stand for a few minutes before serving. We love a scoop of vanilla ice cream with the crisp. It's utterly divine when melting into the crisp topping.
Notes
- For very ripe strawberries: If your strawberries are especially juicy, add 1 additional tablespoon of cornstarch to help thicken the filling as it bakes.
- Bake until bubbling: The strawberry filling should be bubbling around the edges before removing the crisp from the oven. This helps activate the cornstarch and gives the filling a soft, jammy texture.
- Serving: Strawberry Crisp is delicious warm, at room temperature, or chilled. Serve with vanilla ice cream, whipped cream, Greek yogurt, or a drizzle of cream.
- Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm the baking dish in a 325°F oven until heated through.
- Make ahead: For the best texture, prepare the topping ahead and refrigerate separately. Assemble and bake shortly before serving.
Nutrition
Serving: 1g | Calories: 351kcal | Carbohydrates: 58g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 261mg | Fiber: 4g | Sugar: 35g