Strawberry Crisp
User Reviews
5
Strawberry Crisp
Description
The recipe prepares the crisp topping by mixing dry ingredients—flour, rolled oats, brown sugar, chopped walnuts, cinnamon, and salt—and then blending in melted butter. This mixture chills while the strawberry filling is prepared. The filling coats halved or sliced strawberries with sugar, cinnamon, nutmeg, and salt to balance sweetness with spice.
Strawberries are placed in a buttered baking dish and topped with the chilled crisp mixture before baking at 350°F for 50 to 60 minutes. The fruit cooks down releasing juices that bubble underneath the golden brown topping. Cooling slightly before serving allows the filling to thicken. The optional vanilla ice cream adds a rich, cold contrast to the warm crisp.
Rolled oats contribute a chewy texture and walnuts add crunch and flavor, though nuts can be omitted or substituted with pecans or cashews. The recipe yields about 6 cups, enough for eight servings. Leftovers stored covered in the refrigerator last up to four days.
Ingredients
For the crisp topping:
- 1/2 cup all-purpose flour
- 1 cup rolled oats see note 1, old-fashioned
- 1/2 cup light brown sugar
- 1/2 cup walnuts finely chopped (see note 2)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter melted (1 stick)
For the strawberry crisp:
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 6 cups strawberries halved or sliced if desired (about 32 ounces or 2 pounds)
- vanilla ice cream for serving, optional
Instructions
- To make the crisp topping, in a medium bowl, add flour, oats, brown sugar, walnuts, cinnamon, and salt. Drizzle butter over mixture and toss to combine. Cover an refrigerate while preparing the filling.
- Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Coat a 9-inch by 13-inch baking dish with nonstick spray or rub with butter.
- In a large bowl, whisk together sugar, cinnamon, nutmeg, and salt. Add strawberries and toss well to coat. Pour into prepared baking dish and sprinkle with topping.
- Bake until the fruit juices are bubbling and the topping is crisp and golden brown, about 50 to 60 minutes. Remove from oven and cool 15 minutes. Serve with vanilla ice cream if desired.
Notes
- Use old-fashioned rolled oats for the topping; quick oats or steel-cut oats are not recommended.
- Walnuts add flavor and crunch but can be replaced with pecans or cashews or omitted entirely.
- This recipe yields about 6 cups, sufficient for 8 servings of approximately 3/4 cup each.
- Store leftovers covered and refrigerated for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (3/4 cup each)
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 0.75 cups | |
| Calories | 405kcal | 20% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 206mg | 9% |
| Potassium | 186mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 43g | 86% |
| Vitamin A | 417IU | 8% |
| Vitamin C | 11mg | 12% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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