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Strawberry Crisp (with Oats)

Strawberry Crisp is fresh strawberries topped with a crispy sweet oats topping. The oats make this Strawberry Crisp recipe the perfect blend of sweet and crispy.

Prep Time
15 mins
Cook Time
15 mins
Resting Time
10 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 310 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 24 ounces fresh strawberries cored and diced into quarters
  • 3 Tablespoons cornstarch -
  • ½ cup cane sugar
  • 1 teaspoon lemon zest
Topping
  • 1 cup all purpose flour
  • 1 cup rolled oats not quick cooking
  • 1 cup brown sugar packed
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 cup butter melted
  • 2 teaspoons vanilla extract
Options
  • vanilla ice cream for topping
  • whipping cream

Instructions

    Cup of Yum
  1. Preheat oven to 350F.
  2. Get out and measure all of your ingredients.
  3. To a large bowl add the cored and quartered strawberries with cornstarch and toss.
  4. Add the sugar and lemon zest, toss again.
  5. Set aside while building the topping.
  6. In a large bowl combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt.
  7. Use fingers to blend together.
  8. Pour in melted butter and vanilla extract. Use a spoon to combine, making sure all of the topping mixture is wet.
  9. Pour the strawberry mixture into a 2 quart casserole dish. Cover with topping.
  10. Spread out until top is covered.
  11. Bake for 40 minutes until top is golden brown and strawberries are bubbling. Remove from oven and allow to sit for 10 minutes.
  12. Serve with vanilla ice cream or whipped cream and enjoy every bite!

Notes

  •  
  • Use fresh strawberries that are brightly red colored, firm and free of mold or dirt. The tops will be green and moist, no wilting or dull, brownish coloring.
  • If fresh strawberries aren't available, you can use frozen strawberries as long as you make sure to thaw and drain them.
  • Using cold butter and cutting it into the flour mixture helps create a nice crumbly texture for your topping.
  • Gently toss the strawberries with cornstarch to avoid breaking the fruit.
  • Be sure to monitor the baking time closely. The ideal strawberry crisp should be bubbly around the edges and have a golden-brown topping.
  • Allow the strawberry crisp to cool slightly before serving. This helps the filling to thicken and create the perfect consistency. However, depending on how juicy the strawberries are you may find yourself with still quite a bit of liquid. Not a big deal. Still tastes fantastic.

Nutrition Information

Calories 310kcal (16%) Carbohydrates 69g (23%) Protein 5g (10%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 3mg (1%) Sodium 187mg (8%) Potassium 264mg (8%) Fiber 3g (12%) Sugar 45g (90%) Vitamin A 61IU (1%) Vitamin C 50mg (56%) Calcium 82mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 310

% Daily Value*

Calories 310kcal 16%
Carbohydrates 69g 23%
Protein 5g 10%
Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 187mg 8%
Potassium 264mg 6%
Fiber 3g 12%
Sugar 45g 90%
Vitamin A 61IU 1%
Vitamin C 50mg 56%
Calcium 82mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.