Strawberry Crisp
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Strawberry Crisp
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The absolute best strawberry crisp recipe! Easy to make with a buttery oat topping and juicy filling. Perfect for fresh or frozen berries!
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Ingredients
For the Strawberry Crisp Topping:
- ¼ cup (1/2 stick) unsalted butter cut into large pieces
- ¼ cup coconut oil
- ⅔ cup old-fashioned rolled oats
- ⅔ cup white whole wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 3 tablespoons granulated sugar
- 3 tablespoons coconut sugar or light brown sugar
- Zest of one medium lemon (juice the lemon for the strawberry filling)
For the Strawberry Crisp Filling:
- 2 pounds fresh strawberries
- 3 tablespoons cornstarch plus 1 to 2 additional teaspoons if your berries are very juicy
- ⅓ cup honey or maple syrup
- juice of one medium lemon you can juice the lemon you zested for the topping!
- 2 teaspoons vanilla extract
For Serving:
- Vanilla or plain nonfat Greek yogurt
- vanilla ice cream or frozen yogurt
Instructions
- Place a rack in the center of your oven and heat the oven to 375 degrees F. Prepare the topping: In a medium microwave-safe bowl, place the butter and coconut oil. Heat the butter in the microwave for 30 seconds, then continue heating in 15-second bursts, just until the butter and coconut oil melt. Add the oats, flour, baking powder, cinnamon, salt, granulated sugar, coconut sugar, and lemon zest. Stir until clumps form (some will be small and some will be large). Place in the refrigerator while you prepare the filling.
- Hull and quarter the strawberries (you will have about 6 cups total), then place them in a large mixing bowl. Add the cornstarch, honey, lemon juice, and vanilla. Stir to combine. Transfer to a 9x9-inch baking dish, including any juices that collect in the bottom of the bowl.
- Remove the topping from the refrigerator and scatter it evenly over the strawberries. Bake until the topping is golden brown in places and the fruit is hot and bubbling, about 40 to 50 minutes. Check the topping at the 20-minute mark. If it is browning more quickly than you would like, loosely tent the pan with foil, then continue baking as directed. Remove from the oven and let cool a few minutes. Enjoy warm with a big scoop of vanilla ice cream.
Notes
- TO USE FROZEN STRAWBERRIES: Thaw the strawberries in the refrigerator overnight or at room temperature for about 2 hours. If they are not yet quartered, do so before adding them to the filling.
- TO MAKE GLUTEN FREE: Use a 1:1 baking blend like this one.
- TO MAKE VEGAN: Use a vegan buttery spread in place of the butter or swap the butter for additional coconut oil.
- TO STORE: Cover and refrigerate leftovers for up to 4 days.
- TO REHEAT: Reheat gently in a baking dish in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 8)
Calories
293kcal
(15%)
Carbohydrates
44g
(15%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Potassium
270mg
(8%)
Fiber
4g
(16%)
Sugar
25g
(50%)
Vitamin A
191IU
(4%)
Vitamin C
67mg
(74%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 293kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Potassium | 270mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 25g | 50% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 67mg | 74% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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