Indulge in the warm, comforting flavors of this Baked Strawberry Crisp, a delightful dessert perfect for any occasion. Juicy, sweet strawberries are topped with a crunchy, buttery crumble that bakes to golden perfection. This easy-to-make dessert is sure to be a hit with guests or as a special treat just for yourself. Whether you're enjoying it warm from the oven with a scoop of vanilla ice cream or savoring it on its own, this classic strawberry crisp delivers a delicious blend of sweet and crunchy in every bite.
Ingredients
For the Filling:
- 4 cups fresh strawberries hulled and sliced
- 1/3 cup sugar adjust depending on sweetness of strawberries
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Juice of half a lemon
For the Crisp Topping:
- 3/4 cup old-fashioned oats
- 1/2 cup all-purpose flour or almond flour for a gluten-free option
- 1/2 cup light brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup unsalted butter melted (or coconut oil for a vegan option)
Instructions
Preheat Oven and Prepare Filling:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the sliced strawberries, sugar, cornstarch, vanilla extract, and lemon juice. Toss gently to coat the strawberries evenly and set aside for about 10 minutes.
Prepare the Crisp Topping:
- In another bowl, mix together the oats, flour, brown sugar, cinnamon, and salt.
- Pour the melted butter or coconut oil over the oat mixture and stir until all the dry ingredients are moistened and the mixture is crumbly.
Assemble and Bake:
- Pour the strawberry filling into a greased 8-inch square baking dish or pie plate.
- Evenly sprinkle the crisp topping over the strawberries.
- Bake in the preheated oven for about 35-40 minutes, or until the topping is golden brown and the strawberry filling is bubbling.
Cool and Serve:
- Let the crisp cool slightly before serving.
- Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
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