Fresh Strawberry Crisp (Printable)
Juicy strawberries topped with a golden oat and brown-sugar crumble, baked until bubbling and served warm.
# 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
# Steps:
01 - Preheat 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, packed light brown sugar, salt, and ground cinnamon. Add cold butter and blend using a pastry cutter or fork until the mixture forms coarse crumbs.
04 - Distribute the crumb topping evenly over the strawberry mixture.
05 - Bake for 35 minutes until the topping turns golden brown and the filling bubbles at the edges.
06 - Allow crisp to cool for at least 15 minutes before serving. Best enjoyed warm, with vanilla ice cream or whipped cream if desired.
# Expert Tips:
01 -
- This crisp is your secret weapon for last-minute guests since you can make it in under an hour with pantry staples.
- The buttery oat topping turns irresistibly crunchy, making it a hit at every picnic or potluck I’ve brought it to.
02 -
- I once overmixed the topping and ended up with a pasty layer—keep it crumbly for the best crunch.
- Using warm, soft butter will yield soggier topping, so stick to cold cubes straight from the fridge.
03 -
- If your strawberries are on the tart side, add an extra tablespoon of sugar to the filling.
- A sprinkle of raw sugar on top before baking adds extra sparkle and crunch that never fails to impress.