Strawberry Apple Crisp with Oatmeal Streusel Topping
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
8
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Calories
405 kcal
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Course
Dessert
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Cuisine
American, International
Strawberry Apple Crisp with Oatmeal Streusel Topping
Description
Strawberry Apple Crisp with Oatmeal Streusel Topping highlights fresh apples, like Braeburn or Fuji, layered with ripe strawberries for a balance of sweet and tart flavors. The fruit is thickened slightly with tapioca flour to prevent excess liquid, and enhanced by lemon zest and extract for brightness. The gluten-free streusel topping incorporates old-fashioned oats and flour with melted coconut oil, brown sugar, cinnamon, and a pinch of salt, creating a crumbly texture that crisps in the oven.
Baking begins covered with foil to gently cook the fruit without burning the topping, then finishing uncovered to allow the streusel to brown and crisp. This produces a contrast between the soft, cooked fruit and crunchy topping. The recipe suits variations in apple types and tolerates gluten-free substitutes for the dry ingredients.
This dessert can be stored refrigerated for up to five days, and reheated in an oven-safe dish at 400°F for 8-10 minutes to restore topping crispness. Adjust the topping moisture by adding more flour if the mixture is too wet before baking.
Ingredients
Filling
- 3-4 apple Braeburn, Fuji, Jonagold are all great options
- 3 cups strawberry fresh
- 2 tbsp tapioca flour sub cornstarch
- ¼ cup white sugar
- 1 tsp lemon extract
- ½ tsp lemon zest
For the Oatmeal Streusel Topping
- ½ cup brown sugar 2 tbsp
- 1 cup old fashioned oats gluten-free
- 1 cup all-purpose flour gluten-free
- ¾ cup coconut oil melted
- 1 tsp ground cinnamon
- salt pinch
Instructions
- Preheat the oven to 350°F and grease a pie dish with cooking spray, butter, or coconut oil.
- Wash the apples and strawberries. Remove the core from the apples and slice into very thin pieces. I like apples baked with their skin on; however, if you do not, remove it prior to baking. Remove the stem from the strawberries and cut into thin slices.
- Place fruit in a large mixing bowl and toss with cornstarch, white sugar, lemon extract, and lemon zest.
- Pour the coated fruit mixture into the greased pie dish. In that same mixing bowl, add all of the dry ingredients: brown sugar, oats, flour, cinnamon, and salt.
- Toss them together, and then pour in the MELTED coconut oil. Fold together until all dry ingredients are coated with the oil. It will be a crumble-like texture.
- Then, dump Oatmeal Streusel Topping onto fruit and use your hands to spread the crumble around for an even distribution.
- Cover the fruit crisp with tin foil and bake for 25 minutes. Remove the tinfoil and then bake for another 20 minutes until the fruit is tender.
- Enjoy warm - top with vanilla ice cream, whipped cream, or just with a spoon!
Notes
- If the streusel topping feels too moist, add all-purpose flour one tablespoon at a time until it reaches a crumbly texture.
- Store leftovers covered in the refrigerator for up to 5 days, either in the baking dish or an airtight container.
- Reheat in the oven at 400°F for 8-10 minutes to keep the topping crisp after refrigeration.
- Gluten-free flour and oats can be used in a 1:1 substitution without altering the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 405kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 23mg | 1% |
| Potassium | 250mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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