Easy Strawberry Crisp
User Reviews
5
Easy Strawberry Crisp
Description
In this Easy Strawberry Crisp, fresh strawberries are mixed with orange zest, vanilla, sugar, and cornstarch to create a thickened, bursting fruit filling. Optional bourbon adds depth and warmth to the berry mixture. The topping features cubed butter blended into oats, pecans, sugars, cinnamon, and flour, creating a coarse, crumbly texture that browns attractively while baking.
During baking, the strawberries soften and release juices that thicken with the cornstarch, while the topping crisps to a golden brown, offering contrasting textures. The crisp is best served warm, providing a pleasing combination of sweet, tart, and aromatic flavors. Pairing with ice cream adds creaminess to the dish, enhancing its appeal.
For varying strawberry sizes, cut accordingly to ensure even cooking. If skipping bourbon, a bit of citrus juice like lemon or orange juice helps brighten the filling. This dessert serves well as a comforting seasonal treat showcasing fresh berries.
Ingredients
For the Strawberry Filling:
- 2 pounds strawberry fresh; chopped; 908 grams
- 3 Tablespoons bourbon optional
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 3 Tablespoons granulated sugar 35 grams
- 3 Tablespoons corn starch
For the Crisp Topping:
- 1/2 cup unsalted butter cut into cubes, at room temperature
- 3/4 cup old-fashioned oats
- 1/4 cup pecan finely chopped
- 1/4 cup granulated sugar 50 grams
- 1/2 cup light brown sugar firmly packed
- 3/4 teaspoon ground cinnamon
- 1/2 cup all-purpose flour
- Ice cream for serving, optional
Instructions
For the Strawberry Filling:
- Preheat oven to 375 degrees (F).
- In a large bowl combine the strawberries, bourbon (if using), orange zest, vanilla, and sugar. Toss well, making sure the berries are well coated. Add in the cornstarch and toss well to combine.
- Pour strawberry mixture into the bottom of a 2-quart baking dish and set aside.
For the Crisp Topping:
- Cut butter into cubes and set aside.
- In a large bowl, combine the oats, pecans, both sugars, cinnamon, and flour. Add in the cubed butter and, using two forks or a pastry blender, cut the butter into the dry ingredients until mixture resembles a coarse meal.
- Sprinkle topping evenly over strawberries.
- Bake for 40 to 45 minutes, or until the strawberries have begun to burst and release their juices and the topping is golden brown.
- Serve warm from the oven, with ice cream, if desired.
Notes
- Adjust strawberry size by halving small berries and quartering large ones for even cooking.
- If skipping bourbon, add one to two tablespoons of lemon or orange juice to lift the flavor.
User Reviews
Overall Rating
5
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