Fresh Strawberry Crisp (Printer-friendly)
Juicy strawberries topped with a buttery oat and brown sugar crumble; bake until golden and serve 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
# How To Make It:
01 - Preheat oven to 350°F (175°C). Lightly grease a 2-quart baking dish.
02 - In a large bowl, combine strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Gently toss until well mixed. Spread evenly in the prepared baking dish.
03 - In another bowl, mix oats, all-purpose flour, brown sugar, salt, and cinnamon. Add cold cubed butter, then use a pastry cutter or fingertips to blend until mixture forms coarse crumbs.
04 - Sprinkle the crisp topping evenly over the strawberry filling.
05 - Place dish in oven and bake for 35 minutes or until the topping is golden and the strawberries are bubbling.
06 - Allow to cool for at least 15 minutes before serving. Serve warm, optionally topped with vanilla ice cream or whipped cream.
# Expert Hints:
01 -
- Here&aposs the secret: that golden crisp topping is ready in moments, no fancy mixer or tools needed.
- It&aposs my answer to last-minute invitations or cravings: simple, quick, and genuinely crowd-pleasing.
02 -
- I learned the hard way that cutting the butter too small leaves the topping flat—leave some pea-sized bits for the best texture.
- Letting it cool is everything; cutting in too soon gives you soup instead of luscious fruit layers.
03 -
- Patting the berries dry ensures the filling thickens and won&apost get watery.
- A sprinkle of raw sugar over the topping right before baking adds irresistible crunch.