Fresh Strawberry Crisp (Printable)
Juicy strawberries baked beneath a crunchy oat and brown sugar topping - simple, seasonal dessert for gatherings.
# What You Need:
→ Strawberry Filling
01 - 5 cups fresh strawberries, hulled and quartered
02 - 1/3 cup granulated sugar
03 - 2 tablespoons cornstarch
04 - 1 teaspoon lemon juice
05 - 1/2 teaspoon vanilla extract
→ Crisp Topping
06 - 3/4 cup old-fashioned rolled oats
07 - 1/2 cup all-purpose flour
08 - 1/2 cup packed light brown sugar
09 - 1/4 teaspoon salt
10 - 1/2 teaspoon ground cinnamon
11 - 1/2 cup unsalted butter, cold and cut into small cubes
# How To Make:
01 - Preheat oven to 350°F (175°C) and lightly grease a 2-quart baking dish.
02 - Gently toss strawberries with granulated sugar, cornstarch, lemon juice, and vanilla in a large mixing bowl, then spread mixture evenly into the baking dish.
03 - In a separate bowl, combine the rolled oats, flour, brown sugar, salt, and cinnamon. Add cold butter and use a pastry cutter or fork to work the butter into the dry ingredients until coarse crumbs form.
04 - Evenly distribute the crisp topping over the strawberry layer.
05 - Bake for 35 minutes, or until the topping is golden brown and the strawberry filling bubbles at the edges. Allow to cool at least 15 minutes before serving. Serve warm, optionally with vanilla ice cream or whipped cream.
# Expert Tips:
01 -
- Once you see the topping turn golden and crisp, you’ll feel like you’ve made something truly special—without any fuss.
- The bright, juicy filling is never mushy or bland, and every spoonful delivers cozy satisfaction.
02 -
- Once I pulled it from the oven too soon and the filling was way too liquid—patience during baking is key for that perfect set.
- Trying this once with room-temperature butter left me with soggy, flat topping—always use it cold, straight from the fridge.
03 -
- Toss the strawberries gently—over-mixing bruises them and makes the filling watery.
- A squeeze of extra lemon just before baking lifts the flavors if your berries are very sweet.