Fresh Strawberry Crisp (Printable Version)
Juicy strawberries baked beneath a buttery oat topping until golden and bubbly; serves 6.
# 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, cut into small cubes
# How To Make It:
01 - Preheat oven to 350°F. Lightly grease a 2-quart baking dish to prevent sticking.
02 - In a large mixing bowl, gently mix strawberries with granulated sugar, cornstarch, lemon juice, and vanilla extract until evenly coated. Spread the mixture evenly in the prepared baking dish.
03 - In a separate bowl, combine rolled oats, all-purpose flour, light brown sugar, salt, and ground cinnamon. Add cold cubed butter and blend using a pastry cutter or fork until the mixture forms coarse crumbs.
04 - Evenly distribute the crisp topping over the strawberry filling. Bake for 35 minutes, or until the top is golden brown and the fruit juices are bubbling.
05 - Allow to cool for at least 15 minutes before serving. Serve warm, optionally topped with vanilla ice cream or whipped cream.
# Helpful Hints:
01 -
- The crisp topping stays satisfyingly crunchy—even after cooling.
- It’s wildly forgiving and completely adaptable to whatever berries you have on hand.
02 -
- Skipping the cornstarch once left me with a tasty but disappointingly runny dessert—always use it for the perfect texture.
- Chilling the butter thoroughly for the topping truly makes the difference between soggy and irresistible crunch.
03 -
- If your berries aren’t super sweet, add an extra teaspoon of sugar to the filling.
- Use your fingertips (not utensils) when mixing the topping for best crumbly texture.