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.
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.