This strawberry crisp is an easy, crowd pleasing summer dessert. It’s a simple recipe that uses fresh, ripe strawberries that are baked with a crumbly, crisp oat topping. It’s the perfect summer dessert for a get together with friends on a hot summer day.
Fresh, ripe strawberries are mixed with a little sugar, lemon and cornstarch. Next, you add the strawberry mixture to a serving dish – in my case I used four 8 oz ramekins – then top the fruit with the crumbly, buttery oat topping. Once in the oven, the strawberries will release their juices, thicken and bubble up and over the crispy oat topping. The juice will spill over the sides of your serving dish, so make sure to line your baking sheet with some tin foil for fast and easy clean up.
This is a warm, juicy, fruit filled dessert. It smells heavenly while baking. Once cooked, you want to let your strawberry crisp rest for about 10 to 15 minutes before serving. It’s best served warm or at room temperature. Add a scoop of vanilla ice-cream and you’ve got the perfect summer dessert.
A sweet, summertime strawberry crisp. Packed with ripe strawberries and topped with a buttery oat topping. An easy, crowd pleasing dessert.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 4
- Category: Dessert
- 4 cups of strawberries – tops removed and strawberries sliced up
- 2 tbs cane sugar
- 1 tbs corn starch
- 1 tbs lemon juice
- 1/2 cup quick oats
- 1/4 cup flour
- 1/4 cup brown sugar
- 4 tbs unsalted butter – plus a litte extra to grease ramekins
- pinch of salt
- Preheat oven to 375 degrees.
- Let butter come to room temperature.
- Add cane sugar, corn starch and lemon juice to sliced strawberries in a large bowl. Stir to combine and set aside.
- Add quick oats, flour, brown sugar and salt to another bowl. Stir to combine.
- Add softened butter to oat mixture and using a pastry blender or your hands to blend/cut the butter into the oat mixture. Continue blending/cutting the ingredients until the butter is incorporated into the dry ingredients – making a chunky crumb topping.
- Butter 4 individual 8 oz ramekins.
- Fill each ramekin to the top with the strawberry mixture and then gently spoon the the oat crisp topping over the strawberries.
- Put the filled ramekins on a baking sheet covered in foil.
- Bake in the oven for 25 to 35 minutes – until juices have thickened and bubble over and the oat topping is a golden brown color.
- Let rest for 10 to 15 minutes before serving.
I made four servings using 8 oz ramekins. The dessert is easy to double if you are baking for a larger group – just double the ingredients.
The fruit will cook down a bit, so you want to fill the serving dish all the way to the top with fruit. Then gently mound the oat topping on top. Don’t flatten or pack down the oat topping on top of the fruit – you want it to be a light, crumbly, crispy topping.
The strawberry crisp will be juicy. As it cooks it will bubble up and over your serving dish so make sure to place the ramekins or dish on a baking sheet lined with tin foil for easy cleanup.
- Serving Size: 1
- Calories: 290
- Sugar: 24 g
- Sodium: 80 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 30 mg