Strawberry Crisp

My strawberry crisp works with fresh or frozen strawberries, and features them baked under the most buttery crisp topping ever. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 340kcal

Author Arman Liew

Ingredients

1 1/2 pounds strawberries chopped
1 teaspoon orange zest
1 teaspoon vanilla extract
3 tablespoons white sugar
4 tablespoons cornstarch

Crisp topping

1/2 cup butter cut into cubes
3/4 cup rolled oats
1/4 cup sugar
1/2 cup light brown sugar
3/4 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon salt

Instructions

Preheat the oven to 190C/375F.
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.

Video

Notes

TO STORE: Leftover strawberry crisp should be kept in an airtight container in the fridge for 5-6 days.

TO FREEZE: Let the crisp cool completely, then freeze it in a freezer-safe container for six months. Let it thaw overnight in the fridge.

TO REHEAT: Microwave leftovers in 20-second intervals or reheat in a preheated oven for 10 minutes.

Nutrition