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Strawberry Crisp
5 from 15 votes

Strawberry Crisp

Strawberry Crisp combines fresh sliced strawberries sweetened and thickened with flour or cornstarch, then topped with a buttery oat and brown sugar crumble. Baking at 350 degrees produces a warm dessert with a bubbly fruit base and a golden, crunchy topping. The cold butter pieces in the crumble melt to form textured, rich clusters.

Prep Time
15 mins
Cook Time
26 mins
Servings: 6
Course: Dessert, Others

Ingredients

  • 4 cups strawberries (about 2 lbs. sliced)
  • 1/4 cup sugar
  • 2 Tablespoons all-purpose flour or cornstarch
  • 1 teaspoon vanilla
Oat Crumble Topping:
  • 1/2 cup rolled oats
  • 1 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 10 Tablespoons butter (cold, cut into cubes)

Instructions

    Cup of Yum
  1. Heat oven to 350 degrees. Place sliced strawberries, sugar, flour OR cornstarch, and vanilla in a bowl. Toss to coat.
  2. In a small bowl, mix rolled oats, flour, brown sugar, and sugar. Cut in 8 Tablespoons (1 cube) of cold butter, cut into cubes, with a fork or pastry cutter until it is combined. You may end up with chunks of butter and that is okay as the butter will melt in the oven.
  3. Place the strawberry mixture in a 9-inch baking dish. Top with brown sugar oat crumble. Dot the remaining two tablespoons of butter on top of the crumble. Bake for 20-26 minutes or until the strawberry crisp is a light golden color and the strawberry juices starts to bubble.
  4. Let cool for at least 10-15 minutes before serving to allow it to set up. Serve with vanilla bean ice cream. Store covered in the refrigerator for up to 3 days.