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functional image strawberry crisp with ice cream
Heather Wolf

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Crisps and Crumbles
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat oven to 375 degrees. Grease a 9-inch pie plate and set aside.
  2. Add all strawberry filling ingredients in a large mixing bowl. Stir gently until combined and strawberries are coated then transfer to prepared pie plate.
  3. 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.
  4. 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.
  5. Transfer pie plate to a wire rack and cool for 10 minutes to allow juices time to thicken. Serve warm.
  6. Cool leftovers to room temperature then cover and store in the refrigerator up to 5 days.