Strawberry Crisp
A simple, classic baked strawberry dessert with juicy berries and a golden oat crumble topping. Perfect for spring and summer!
Ingredients
- Filling
- 5 cups fresh strawberries hulled and quartered
- ¼ cup granulated sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- Crisp Topping
- ¾ cup old-fashioned oats
- 1 cup all-purpose flour
- ⅔ cup brown sugar
- ½ tsp salt
- ¾ tsp cinnamon
- ½ cup unsalted butter melted
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish.
- In a large bowl, mix strawberries with sugar, cornstarch, and vanilla. Pour into dish.
- In another bowl, combine oats, flour, brown sugar, salt, and cinnamon.
- Stir in melted butter until mixture is crumbly.
- Sprinkle topping evenly over strawberries.
- Bake for 35–40 minutes, or until golden and bubbly.
- Cool for 10 minutes before serving.
Notes
- Use frozen strawberries (thawed & drained) if fresh ones aren’t available.
- Add a splash of lemon juice for brightness.
- Make it gluten-free by using almond flour and certified GF oats.
- Vegan? Substitute butter with coconut oil or vegan margarine.
- Serve warm with vanilla ice cream, whipped cream, or Greek yogurt.