Strawberry Crisp
Fill your pie plate to the brim with this fresh and fantastic Strawberry Crisp. Packed with sweet, juicy berries then topped with a buttery oat crisp this simple dessert will make your mouth water.
There’s a method to my madness and when I’m mad that method involves stuffing my face with a jar of Nutella. Screw the FDA and its serving suggestion of two measly tablespoons; as far as I’m concerned, exceeding my recommended daily allowance of drama entitles me to devour a whole container of cocoa hazelnut spread in a single sitting.
Despite what the nutritionals claim, gorging on Italian-made frosting is a wholesome way to sugarcoat a bad day. Plus, since Nutella doubles as a meal replacement I get to skip dinner and doing dishes. It’s a sweet deal.
Honestly, I should be ashamed of myself for how much sugar I eat. I’m not, but I should be. Even after consuming enough Nutella to put myself in a diabetic coma, all I can think about was dessert. And since nothing pairs better with chocolate-smeared teeth than fresh strawberries, Strawberry Crisp is calling my name.
The name it’s calling me isn’t particularly nice, but considering I haven’t tasted anything this berry-licious in a long time, all is forgiven. Packed with five cups of fresh strawberries, and crowned with a golden oat crisp this dessert may be sassy but it’s oh-so-sweet. Devour it warm then refrigerate the leftovers, just don’t be surprised if there aren’t any.
Before sharing the recipe for Strawberry Crisp, here are a few tips and tricks to help you out:
Ingredient Tips and Tricks
Fresh strawberries are recommended but if you do not have access to fresh, frozen will work in a pinch. Thaw before use then blot excess moisture with a paper towel before beginning.
Preparation Tips and Tricks
To hull strawberries, use a sharp knife at an angle to core out the green leafy top and the pale whites of the stem. Discard hull.
If your strawberries are on the small side, chop them in half; for larger berries cut into quarters.
Storage and Freezing Tips for Strawberry Crisp
Crisp can be stored in the refrigerator up to 5 days. Cool to room temperature and cover tightly with plastic wrap before refrigerating.
Crisp can be frozen up to 3 months after baking. Cover cooled crisp with plastic wrap then with aluminum foil before freezing. Thaw overnight in the refrigerator, remove plastic wrap and foil then warm in a 350 degree oven for 20 minutes or until hot.
I hope you enjoy this recipe for Strawberry Crisp. Please leave a comment and rating at the bottom of this blog when you try it for yourself. Don’t forget to tag @whiskingwolf on social media so I can drool over your pics on Instagram.
Finally, if you like strawberry-flavored everything check out my recipes for Strawberry Shortcake Muffins, Strawberry Swirled Blondies and No Bake Neapolitan Cheesecake.
Strawberry Crisp
Ingredients
Strawberry Filling
- 5 cups fresh strawberries hulled and halved
- 1/4 cup granulated sugar
- 3 Tbsp cornstarch
- 1 tsp vanilla extract pure
Crisp Topping
- 3/4 cup old-fashioned oats
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1/2 cup all-purpose flour unbleached
- 1/2 tsp sea salt fine
- 1/2 tsp ground cinnamon
- 6 Tbsp unsalted butter cold and cubed
Instructions
- Preheat oven to 375 degrees. Grease a 9-inch pie plate and set aside.
- Add all strawberry filling ingredients in a large mixing bowl. Stir gently until combined and strawberries are coated then transfer to prepared pie plate.
- Add all crisp ingredients to a medium bowl. Cut in butter with two forks until the mixture is crumbly and the butter is pea-sized. Sprinkle over strawberries in an even layer.
- Place pie plate on a cookie sheet lined with aluminum foil and bake for 35 to 40 minutes or until topping is golden brown and strawberries are bubbly hot.
- Transfer pie plate to a wire rack and cool for 10 minutes to allow juices time to thicken. Serve warm.
- Cool leftovers to room temperature then cover and store in the refrigerator up to 5 days.