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Strawberry Crisp

A sweet, summertime strawberry crisp. Packed with ripe strawberries and topped with a buttery oat topping. An easy, crowd pleasing dessert.

Ingredients

Instructions

  1. Preheat oven to 375 degrees.
  2. Let butter come to room temperature.
  3. Add cane sugar, corn starch and lemon juice to sliced strawberries in a large bowl. Stir to combine and set aside.
  4. Add quick oats, flour, brown sugar and salt to another bowl. Stir to combine.
  5. 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.
  6. Butter 4 individual 8 oz ramekins.
  7. Fill each ramekin to the top with the strawberry mixture and then gently spoon the the oat crisp topping over the strawberries.
  8. Put the filled ramekins on a baking sheet covered in foil.
  9. 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.
  10. Let rest for 10 to 15 minutes before serving.

Notes

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.

Nutrition