Strawberry Crisp
Quick and easy Strawberry Crisp is packed full of fresh, juicy strawberries with a delicious oat crumble on top. Serve it warm with a scoop of ice cream.
Servings: 6
Calories: 390kcal
Ingredients
Filling
- 5 cups halved or quartered fresh strawberries
- 2 Tablespoons orange juice
- ¼ cup granulated sugar
- ¼ cup all purpose flour
Topping
- ⅔ cup old fashioned oats
- ⅔ cup all purpose flour
- ¼ cup light brown sugar packed
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup unsalted butter melted
- Vanilla ice cream for serving (optional)
Instructions
- Preheat oven to 350°F. Grease a 9 1/2 inch deep dish pie plate or similar sized baking dish. Set aside.
Filling:
- In a large bowl, combine all filling ingredients. Stir gently until well combined. Dump into prepared baking dish.
Topping:
- In a large bowl, combine oats, flour, sugars, salt and cinnamon. Add melted butter and stir until well combined. Sprinkle the topping over the strawberries (pressing some of it together with your fingers to form clumps).
- Bake for 30-40 minutes until the fruit is bubbling and juicy and the topping is light golden brown. Cool slightly, serve warm with vanilla ice cream.
Video
Notes
Transfer leftovers to an airtight container or wrap baking dish tightly in plastic wrap. Store in the fridge for 2-3 days. When ready to serve the leftovers, pop them into the oven to crisp up the topping again and warm the fruit.
Nutrition
Calories: 390kcal | Carbohydrates: 58g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 103mg | Potassium: 254mg | Fiber: 3g | Sugar: 34g | Vitamin A: 500IU | Vitamin C: 73.4mg | Calcium: 38mg | Iron: 1.8mg