Strawberry Crisp
Fresh strawberries baked between two layers of buttery oat, brown sugar, and walnut crumble. Warm from the oven with a scoop of vanilla ice cream, this is what summer weeknights were made for.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
1 hrsApple crisp gets all the glory, but strawberry crisp is the one that disappears first.
The crumble topping (and bottom) is a mix of oats, flour, brown sugar, and chopped walnuts, cut together with butter until it’s sandy and clumpy in all the right ways. Half goes into the pan, the sugared strawberries pile on top, then the rest of the crumble blankets everything.
Forty-five minutes in the oven and the berries collapse into a bubbling, jammy filling while the oat layers crisp up into something golden and crunchy.
Serve it warm with a cloud of whipped cream, or go all in with a scoop of vanilla ice cream melting over the top.
Kitchen Tips
- Fresh or frozen strawberries both work; no need to thaw frozen ones first
- Don’t skip the bottom crumble layer; it soaks up the berry juices and creates a chewy, cookie-like base
- Let it cool for 10 minutes before serving so the filling sets up just enough to hold together on the plate
Ingredients
Directions
Mix together oatmeal, flour and brown sugar.
Add nuts. Cut in butter or margarine until crumbly.
In another bowl, mix strawberries and white sugar together.
Grease an 8 inch square pan. Spread half the crumb mixture on bottom.
Cover with strawberries. Spread remaining crumb mixture over top.
Bake at 350℉ oven for 45 minutes.
Serve warm or cold with whipped cream or topping.
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