Strawberry Crisp
User Reviews
5
Strawberry Crisp
Description
Strawberry Crisp highlights a mix of strawberries, blueberries, and raspberries that are combined with sugar and flour before baking. The topping marries softened butter, brown sugar, oats, chopped pecans, flour, and cinnamon into a crumbly textured layer. When baked at 375°F, the fruit softens to a juicy filling while the topping develops a toasted, crunchy surface.
The dessert balances juicy, tart berries with a mildly spiced and nutty crisp crust. The oats and pecans add chew and crunch, complementing the softness of the berry filling. The sugar and flour in the fruit mixture help thicken the juices, making a cohesive filling.
Serving warm allows the crisp topping to retain texture while the fruit remains soft and bubbling. It works well on its own or with accompaniments like vanilla ice cream or whipped cream for extra richness.
Ingredients
- 4 cups strawberries cut into chunks
- 1 cup blueberries
- 1 cup raspberry
- 3 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
Topping
- ⅓ cup butter softened
- ½ cup brown sugar
- ¼ cup all-purpose flour
- ¾ cup oats regular or quick
- ½ cup pecans chopped
- ¼ teaspoon cinnamon
Instructions
- Preheat the oven to 375°F.
- Toss berries with sugar and 3 tablespoons flour. Place in a 2 ½ QT baking dish.
- With a fork, combine topping ingredients. Sprinkle over berries.
- Bake 35-40 minutes or until the top is golden brown and the fruit is bubbly. Cool slightly and serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359 | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 27mg | 9% |
| Sodium | 97mg | 4% |
| Potassium | 291mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 30g | 60% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 64mg | 71% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.