Strawberry Crisp
This Strawberry Crisp is pure summer! Packed with juicy, sweet strawberries and topped with crumbly cinnamon oats. It's a such crowd pleasing and easy dessert!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Preheat oven to 375 degrees F.
In a bowl, mix all the crisp ingredients together, and create the crumbs by loosening the dough mixture with your fingers.
Wash and dry the strawberries. Hull and quarter them, if strawberry is too big, you can cut into 6 pieces instead of 4.
Place in a bowl and mix together the strawberries with the corn starch, icing sugar, and vanilla extract.
Rub a 10.5" x 7.5 " baking dish with butter and then pour in the strawberries.
Cover the strawberries with the crumb mixture and bake in the oven for 30-40 minutes on the middle rack. Mine took 30, but all ovens are different.
Remove and let the dish cool well and serve with vanilla ice cream.
Always use a preheated oven.
If baking with frozen strawberries, do not thaw first. Bake frozen.
Store leftovers in the fridge for up to 4 days. Reheat the fruit crisp gently,
Avoid storing the Strawberry Crisp, unbaked, in the refrigerator. The topping will become soggy.
Serve with a scoop of vanilla ice cream.
Try adding fresh, chopped herbs - like mint or basil - so good!
Top with Greek yogurt for a breakfast treat!
Calories: 477 kcal | Carbohydrates: 75 g | Protein: 5 g | Fat: 19 g | Saturated Fat: 11 g | Cholesterol: 46 mg | Sodium: 163 mg | Potassium: 381 mg | Fiber: 5 g | Sugar: 41 g | Vitamin A: 550 IU | Vitamin C: 89 mg | Calcium: 84 mg | Iron: 2 mg