Fresh Strawberry Crisp (Printable)
Juicy strawberries topped with a golden, buttery oat crumble—baked and best served warm with vanilla ice cream.
# 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 the oven to 350°F (175°C). Lightly grease a 2-quart baking dish.
02 - In a large mixing bowl, gently combine strawberries with granulated sugar, cornstarch, lemon juice, and vanilla extract. Evenly distribute the mixture in the prepared baking dish.
03 - In another bowl, blend old-fashioned rolled oats, all-purpose flour, light brown sugar, salt, and ground cinnamon. Incorporate cold cubed butter using a pastry cutter or your fingers until the texture becomes coarse and crumbly.
04 - Sprinkle the prepared crisp topping evenly over the strawberry layer.
05 - Place in the oven and bake for 35 minutes, or until the top is golden and strawberries are bubbling.
06 - Allow to cool for at least 15 minutes before serving. Enjoy warm, optionally with vanilla ice cream or whipped cream.
# Expert Advice:
01 -
- It’s like summer in a spoonful: warm strawberries and buttery oat topping meld into pure comfort.
- Even when guests drop by unannounced, you can have this baking away in minutes and fill your kitchen with an irresistible aroma.
02 -
- Once I tried rushing and served it piping hot—the filling hadn’t set yet and there were sticky puddles everywhere, so always let it cool first.
- Swapping in half blueberries creates an even juicier bite and cuts the sweetness in a lovely way.
03 -
- Start with cold butter for those big, crunchy clumps in your topping—it’s the real secret to a lovely crisp.
- Cut your strawberries into even pieces so they cook at the same pace—uneven chunks can go mushy or underdone.