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