Strawberry Crisp Recipe
The finest summer treat ever is this Fresh Strawberry Crisp! A buttery and crumbly oat coating goes on top of fresh, juicy strawberries. A generous scoop of vanilla ice cream on top makes it even better!
My kids are eating me out of house and home because it’s summer. I feel like I live at H-E-B or in their parking lots for curbside pickup. Is there anyone else who feels this way?
If I’m not in H-E-B, I’m usually at Sam’s doing the same thing. It’s crazy how many gallons of milk we go through each week now that the baby is consuming ordinary milk. My eight-year-old can eat a whole casserole dish worth of cereal every morning and still be hungry!
I generally get one of those big containers of strawberries when I go to Sam’s. The strawberries are delicious and lovely because it’s summer, and the price is perfect, too. My kids will eat any kind of berry, but they usually only want to eat them fresh. In the sweltering summer months, this delightful Fresh Strawberry Crisp is the one treat that you can’t resist.
Yes, yes. It’s hard not to jump right into the bubbly pan when it comes out of the oven! But letting it cool a little and adding a scoop of vanilla ice cream is the best thing ever, really!
I want to thank my husband for helping me make this Strawberry Crisp dish after we picked berries with the kids in May. After a long, hot day in the fields, we arrived home with two big baskets of strawberries, blackberries, and two zucchinis. I made zucchini lasagna for dinner, and he played about with the filling for the strawberry crisp.
The warm, delicious smell of strawberries filled the room when this came out of the oven. While the kids were still outside playing, we stole some out of the pan. And maybe put some of it away for later. Do you also keep your kids from eating your favorite foods? If you do, let me show you a great place to hide: the Instant Pot!
It has really, really worked well so far! The only issue is where to put the things when I take the IP out to use it. I have to hide my Dove dark chocolates since my kids are always trying to take them. And if you don’t already have an Instant Pot, this is just one more wonderful reason to purchase one. You’re welcome.
Strawberry Crisp Recipe
Time to get ready: 10 minutes
Time to cook: 35 minutes
Total Time: 45 minutes
This Fresh Strawberry Crisp is the ideal treat for summer! Fresh, luscious strawberries are covered with a buttery and crumbly oat covering. It’s so good with a big scoop of vanilla ice cream on top!
Things you need
Filling
- 5 cups of fresh strawberries, hulled and cut into quarters, and 1/4 cup of white sugar
- 1 teaspoon of vanilla extract
- 3 tablespoons of cornstarch
Topping:
- 1 cup of flour for all purposes
- 3/4 cup of old-fashioned oats
- Two-thirds of a cup of white sugar
- 2/3 cup of brown sugar that has been packed
- 1/2 teaspoon of cinnamon and 3/4 teaspoon of salt
- 1/2 cup (1 stick) of melted butter
How to do it
- Set the oven to 350 degrees. Use butter or cooking spray to grease a deep dish pie plate or big baking dish, and then set it aside.
- Put the cut strawberries and sugar in a big bowl and stir them together until the strawberries have completely soaked up the sugar. Mix in the cornstarch and vanilla extract, then whisk until all of the strawberries are covered. Put it in the baking dish that is ready.
- Mix the flour, oats, brown sugar, granulated sugar, salt, and cinnamon in a separate medium-sized basin. Add the melted butter and mix thoroughly until everything is completely coated and crumbly. Spread the crumb mixture evenly over the strawberries on top.
- Put in the oven that has already been heated and bake for 35 to 40 minutes, or until the fruit is bubbling and the topping is golden brown. Let it cool down a bit before serving. Serve warm with a scoop of vanilla ice cream on top. Have fun!
There are 387 calories, 67 grams of carbohydrates, 3 grams of protein, 12 grams of fat, 7 grams of saturated fat, 30 milligrams of cholesterol, 254 milligrams of sodium, 206 milligrams of potassium, 3 grams of fiber, 45 grams of sugar, 365 IU of vitamin A, 52.9 milligrams of vitamin C, 41 milligrams of calcium, and 1.5 milligrams of iron in this food.