Strawberry Crisp
User Reviews
4.7
Strawberry Crisp
Description
The Strawberry Crisp combines sliced strawberries mixed with sugar and cornstarch to create a juicy, thickened fruit base. This is topped with a crumbly mixture of flour, oats, sugars, salt, and melted butter, which crisps up during baking. The dessert is baked in a greased skillet until the edges bubble and the topping is lightly browned, ensuring a balance of textures. Serving it with a scoop of vanilla ice cream adds richness and a creamy contrast to the fruit and oat topping.
The texture balances the softness of cooked strawberries with the oat crumble's slight crunch. The bright flavor of the strawberries shines through the caramelized topping, making it a classic, simple dessert.
This crisp is versatile and can be prepared with other fruits like peaches or apples by substituting the berries. Leftovers can be refrigerated and enjoyed cold or gently reheated.
Ingredients
For the strawberries:
- 5 cups strawberries (sliced)
- ¼ cup granulated sugar 53 grams
- 3 tablespoons cornstarch 27 grams
For the oat topping:
- 1 cup all-purpose flour 130 grams
- ¾ cup old fashioned oats 68 grams
- 2/3 cup light brown sugar 147 grams
- ¼ cup granulated sugar 53 grams
- 1 teaspoon salt 6 grams
- ½ cup butter melted), 4 ounces, salted
Instructions
- Preheat oven to 350ºF.
- In large bowl mix together the strawberries, sugar and cornstarch until combined, then set aside. 5 cups strawberries, ¼ cup granulated sugar, 3 tablespoons cornstarch
- In another medium bowl mix together the flour, oats, brown sugar, granulated sugar, salt and butter. Mix until coarse crumbs form. 1 cup all-purpose flour, ¾ cup old fashioned oats, 2/3 cup light brown sugar, ¼ cup granulated sugar, 1 teaspoon salt, ½ cup salted butter
- Grease a 9-10” cast iron skillet with shortening.
- Pour the strawberry mixture in the bottom of the prepared skillet and then sprinkle the the oat crumbs on top, making sure it is spread evenly over the top.
- Bake for about 40- 45 minutes or until the edges are bubbly and the oat topping is lightly browned.
- Remove from oven and serve with a scoop of vanilla ice cream if desired.
- Refrigerate any leftovers.
Notes
- This recipe works well with other fruits such as peaches or apples for variety.
- The recipe yields about 6 servings; nutritional information is approximate and varies with ingredients.
- Leftovers should be refrigerated and can be served cold or warmed before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 76g | 25% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 532mg | 22% |
| Potassium | 280mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 46g | 92% |
| Vitamin A | 487IU | 10% |
| Vitamin C | 71mg | 79% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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