This Strawberry Crisp tastes great and is easy to make
This Strawberry Crisp tastes great and is easy to make. You may use fresh or frozen strawberries. This is a simple summer treat that you can make all year long!
It’s time for summer! And we all know what that entails! It’s berry time. Let’s be honest: who doesn’t love eating a lot of fresh berries in the summer heat? I love many kinds of fruit, but strawberries that came straight from the garden were my favorite.
Strawberries are the best! They taste sweet and juicy, and I think they are the nicest candy flavor. Plus, they’re really good for your heart and wellbeing! Strawberries are a summer fruit, therefore this classic Strawberry Crisp recipe, which is similar to Strawberry Rhubarb Crisp, is one of my favorite summer desserts to make.
I constantly think about how to find easy, simple, and kid-friendly snacks over the summer. Please try creating a fresh strawberry crisp if you haven’t already! It is definitely a summer must-have. It will make you love strawberries even more!
Not to add, it’s the best dish to serve to visitors during dinner! It’s sure to be a treat they’ve never had before.
What goes into a strawberry crisp?
Making strawberry crisp isn’t as hard as it looks. You will feel like an expert dessert baker after making this dish. Your strawberry crisp will turn out great as long as you have all the right ingredients. Here is a list of what you will need:
- ◯ Strawberries
- ◯ White Sugar
- ◯ Cornstarch
- ◯ All-purpose flour
- ◯ Old-Fashioned Rolled Oats
- ◯ Brown Sugar
- ◯ Cinnamon
- ◯ Salt
- ◯ Butter
Strawberries: The more, the better! Fresh ones are better, but frozen or wilted ones are fine too.
White Sugar: things will definitely make things taste better!
Cornstarch: This is what people think of as the binder. It helps the juice get thicker and gives it the right texture.
All-purpose flour: This is what makes the topping crumbly.
Old-Fashioned Rolled Oats: Adding old-fashioned oats can make the final product even crisper!
Brown Sugar: The molasses in brown sugar will make your strawberry crisp moister and chewier. And of course, make it sweeter!
Cinnamon: The more flavor, the better!
Salt: Salt is an enhancer. It will make everything taste so much better!
Butter provides flavor and moisture to your recipe.
Instructions
- Preheat oven to 375 degrees F (190 C).
- In a large bowl, combine the strawberries, white sugar, and cornstarch. Pour the mixture into a baking dish.
- In a separate bowl, combine the all-purpose flour, old-fashioned rolled oats, brown sugar, cinnamon, and salt. Cut in the butter until the mixture is crumbly.
- Sprinkle the topping mixture evenly over the strawberry mixture in the baking dish.
- Bake for 30 to 40 minutes, or until the topping is golden brown and the filling is bubbly.
Strawberries: Fresh or Frozen
If you can choose between fresh and frozen, I personally love a good fresh strawberry crisp. The best results come from ripe berries that you picked yourself or bought. But strawberry season is so brief that it’s safe to use frozen strawberries when they’re not quite in season.
Sometimes it’s hard to keep fresh fruit around the house. This is especially true if you’re in charge of planning meals for a family. Someone eats it or it stays around for too long and gets moldy and disgusting.
Using frozen strawberries is nothing to be ashamed of. And if you have a few on hand, you can quickly make this strawberry crisp dessert if you need one at the last minute!
But is there a technological reason to pick fresh over frozen, or the other way around? Aside from preference?
Yes.
There is a lot of liquid in berries. This makes them ideal for cooking, but it also makes it hard to freeze and defrost them correctly. You know how ice takes up more room than water? So, when the fluid in the berries gets bigger, it kind of “pops” them while they bake.
To make a compromise, I suggest adding more cornstarch to help soak up the extra water and juice that frozen berries make.
Can you put frozen strawberries in crisp?
You can use frozen strawberries for this recipe, that’s for sure. You don’t have to worry if you just have frozen strawberries; they will work just as well. Add a little more corn starch to soak up the additional water that frozen strawberries have.
How do you keep a crisp from getting mushy?
Less water! But when you’re in the middle of making something, it’s impossible to know how much is “too much.” The weather can have a big effect on baking. The air can be overly humid, or your strawberries can be so ripe that they are unusually juicy.
Experience is frequently what tells you if your crisp needs more or less moisture. But with this simple strawberry crisp recipe, you’ll know right away if you need to add more cornstarch (a thickening agent) to your crisp. If your berries are frozen or very ripe, add one or two tablespoons of extra cornstarch. Leave the recipe alone if your berries are not in season.
If you’re really worried about it (which you shouldn’t be and are probably overthinking all this), here’s a nice tip: After rinsing the strawberries, let them sit in a dish or on a paper towel for 5 minutes. Any water you used to wash them or berry juice that was sitting on top would fall to the bottom. You can now either:
- After five minutes, pour out the extra liquid.
- Just cook as usual. The liquid is in the bottom, so when you add your crumble topping, it won’t soak up all of it right away. So, the butter, not the liquid, is what makes the topping moist.
Don’t worry about the dampness in general. If you bake your frozen strawberries and your fresh strawberries, everything will be OK. Your topping shouldn’t go soggy, and if it does, I’ll be very surprised. I’ve made this so many times that I’ve never had to deal with a soggy crisp.
Why Are My Strawberries Getting Soft?
You don’t have to worry about mushy strawberries when you make this fresh strawberry crisp. You want berries that are soft when cooked and have a crispy coating. This is completely normal and anticipated.
If your fresh berries are already mushy before you cook with them, though, that means they are starting to rot. Quick! Freeze them, consume them, or bake with them!
What is the difference between a crumble and a crisp?
I know this is hard, and I’m sure I’ll get it wrong, too! People have always had strong opinions about what makes a crumble different from a crisp. Even the best responses can’t give you a clear answer!
I think a new strawberry crisp should be light and crispy. That’s why fruit crisps usually have grains and nuts in them. A fresh strawberry crumble is more like pie with a crumble topping. A crumble doesn’t have oats, so it’s not as crunchy.
This dessert made with strawberries and oatmeal is definitely a crisp. It is light and crunchy, and it would be hard to confuse with even the greatest strawberry crisp or crumble.
Can you make a crisp ahead of time?
Yes? No? Sort of?
You shouldn’t leave crisps out for too long. Sure! You may put it together in the morning and then bake it fresh in the evening for a warm strawberry dessert. Prepare it in advance.
I wouldn’t recommend making it and freezing it to keep for a week later. Have you ever put pizza in the microwave? Like the kind that you want to heat up quickly because it’s been sitting out for an hour and gotten cold? The edges that used to be beautiful and crispy and had a decent crunch… Yes, say goodbye to it!
The amount of time and moisture will determine everything. If you leave something out for too long and the dry and wet ingredients touch each other, the dry will soak up moisture, even if it’s on top of the wet. Because of this, it will be mushy when you bake it.
The topping won’t stay “crisp” if you freeze it, and the fruit at the bottom can get sticky as it thaws.
So I say to make it when you need it, or if you’re using fresh berries, make it in the morning and bake it in the afternoon. But if you use frozen berries, you’ll have to make it right away else the berries will taste quite soggy.
Do you have to put strawberry crisp in the fridge?
You only need to put your strawberry crisp in the fridge if you couldn’t eat it all at once. You may also make your crisp the night before and store it in the fridge to keep it fresh for the next day. If you put your leftovers in the fridge, they will last for around five days.
If you are making your strawberry crisp the day before you eat it, let it cool all the way down after it comes out of the oven before putting it in the fridge. You may also create the crisp ahead of time and then cook it later for a fresher taste.
Can I put strawberry crisp in the freezer?
It never goes as well as you want when you freeze berries and then thaw them out again. When berries freeze, they expand like ice because they have a lot of juice in them. This makes it hard to freeze dessert with fruit.
When you freeze your strawberry crisp, it will lose its crispiness. It’s like putting pizza in the microwave to warm it up, but it’s not the same. So, I don’t think you should freeze your strawberry crisp.
