Strawberry Crisp with Peanut Butter Oatmeal Cookie Crumble
User Reviews
5.0
45 reviews
Excellent
Strawberry Crisp with Peanut Butter Oatmeal Cookie Crumble
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Incredible strawberry crisp with a delicious peanut butter oatmeal cookie crumble topping. This easy strawberry crisp recipe can be made gluten free, vegan, and dairy free and is filled with juicy, fresh strawberry flavor. Add a scoop of ice cream and a drizzle of dark chocolate for the ultimate summer dessert!
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Ingredients
- Wet Ingredients:
- 2 pounds strawberries, hulled and quartered
- ¼ cup pure maple syrup
- 2 tablespoons cornstarch (or arrowroot starch)
- 1 teaspoon vanilla extract
- Dry Ingredients:
- ¼ cup salted butter, melted (or sub vegan butter)
- ¼ cup natural peanut butter
- 1 cup oat flour (or sub all purpose flour)
- ½ cup rolled oats
- ½ cup packed brown sugar
- ¼ teaspoon cinnamon
- For the topping (optional, but so good!):
- 2 tablespoons dark chocolate chips, dairy free/vegan if desired
- 1/2 teaspoon coconut oil
Instructions
- Preheat your oven to 350 degrees F. Grease a 10-inch oven safe skillet or a 9x9 inch pan with nonstick cooking spray.
- Place strawberries to the prepared pan and then add in maple syrup, cornstarch and vanilla extract. Stir until it’s well incorporated. I find that it’s easier to do this directly in the pan you are going to use to avoid additional dishes, but you are more than welcome to mix the ingredients in a bowl and then add to the pan.
- Make the topping: in a medium bowl, mix together the melted butter and peanut butter until smooth and well combined. Add in the oat flour, oats, brown sugar and cinnamon mix until well combined and it forms into a ‘cookie dough’ consistency. Sprinkle the mixture evenly over the strawberries, it’s okay if it doesn’t fully cover the fruit. We want those gorgeous strawberries poking through!
- Bake for 40-50 minutes until the filling is bubbling and the topping is nice and golden brown. Remove from the oven and allow to cool for 10 minutes before topping with the optional chocolate drizzle.
- Once ready for the (optional) chocolate drizzle: add 2 tablespoons chocolate chips and coconut oil to a small microwave safe bowl. Microwave in 30 second increments, stirring in between, until chocolate is melted. Drizzle over the strawberry crisp, then scoop it up into bowls and top with a scoop of vanilla ice cream! Serves 9.
Notes
- To make it gluten free: use gluten free rolled oats and gluten free oat flour in the topping.
- To make it vegan: simply use vegan butter in the crumble topping.
- Make it ahead of time: prepare the whole strawberry crisp as directed, but before baking it cover it with foil and place it in the refrigerator. Bake it as directed whenever you’re ready to serve it.
- See the full post to learn how to grill your strawberry crisp!
Nutrition Information
Show Details
Serving
1serving (based on 9)
Calories
259cal
(13%)
Carbohydrates
38.9g
(13%)
Protein
4.9g
(10%)
Fat
10.3g
(16%)
Saturated Fat
3.9g
(20%)
Fiber
4g
(16%)
Sugar
21.3g
(43%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1serving (based on 9) | |
| Calories | 259cal | 13% |
| Carbohydrates | 38.9g | 13% |
| Protein | 4.9g | 10% |
| Fat | 10.3g | 16% |
| Saturated Fat | 3.9g | 20% |
| Fiber | 4g | 16% |
| Sugar | 21.3g | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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