Easy Strawberry Crisp

5 from 1 vote

Recipe from Two Peas and Their Pod

Sweet, juicy strawberries baked under a crisp oat topping—this easy strawberry crisp is the ultimate summer dessert. Ready in under an hour and perfect with ice cream!

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Keyword: oats, strawberry

Servings:

Calories: 324kcal

Ingredients

For the filling:

2 lbs fresh strawberries, hulled and halved or quartered
1/3 cup granulated white sugar
1 tablespoon fresh lemon juice
1 1/2 teaspoons pure vanilla extract
2 tablespoons cornstarch

For the crisp topping:

3/4 cup all-purpose flour
3/4 cup packed light brown sugar
3/4 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed

Instructions

Preheat the oven to 350°F. Grease a 10-inch oven safe skillet, 2-quart baking dish, or 9×9-inch square baking dish. Set aside.
In a large bowl, add the strawberries, sugar, lemon juice, vanilla extract, and cornstarch. Stir until well combined.
Pour the berry mixture into the prepared baking dish.
In a medium bowl, combine the flour, brown sugar, oats, cinnamon, and salt. Use a pastry blender or fork to cut the butter into the oat mixture until it becomes crumbly. Then, using your clean fingers, press the mixture into larger clumps until all the flour mixture is fully incorporated into the butter.
Sprinkle the oat mixture evenly over the strawberries. Bake for 40 to 45 minutes, or until the topping is golden brown and the strawberry juices are bubbling around the edges.
Remove the crisp from the oven and set it on a wire rack to cool for about 5 minutes before serving. Serve warm with vanilla ice cream, if desired.

Notes

How to Store: Let the crisp cool completely, then cover and refrigerate for up to 3 days. Reheat in the microwave or in a 350°F oven until warm.

Nutrition