Strawberry crisp is an easy and rustic dessert you can enjoy all summer long! Fresh strawberries are baked under a warm buttery oat topping, then served with ice cream.
In a large bowl, mix together the chopped strawberries, orange zest, vanilla extract, granulated sugar, and cornstarch. Stir well to ensure that the strawberries are evenly coated with the mixture.
Pour the strawberry filling into a 9-inch cast iron skillet.
In a separate bowl, combine the unsalted butter cubes, old-fashioned oats, granulated sugar, light brown sugar, ground cinnamon, salt, and all-purpose flour. Mix the ingredients with a pastry blender or fork until the mixture resembles coarse crumbs.
Spread the crisp topping mixture evenly over the strawberry filling.
Bake the crisp in the preheated oven for 40-45 minutes or until the topping is golden brown and the filling is bubbly.
Remove the strawberry crisp from the oven and let it cool for a few minutes before serving.
Notes
TO STORE: Store the leftover strawberry crisp in the covered baking dish or an airtight container in the fridge. It will stay fresh for up to 1 week.TO FREEZE: After it’s baked and cooled to room temperature, transfer the covered baking dish to the freezer and freeze for up to 6 months.TO REHEAT: Warm the leftovers in the microwave or in a 350ºF oven until the filling is bubbly and warmed through (about 10 minutes).