Strawberry Crisp
This easy Strawberry Crisp recipe is the perfect way to enjoy a bounty of fresh berries!
Course Dessert
Cuisine American
Keyword Skillet Strawberry Crisp, Strawberry Crisp
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings
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people
Calories 408.7 kcal
Author Blair
Ingredients
FOR THE FILLING:
list of 4 items
6 cups sliced fresh strawberries
½ cup granulated sugar
2 tablespoons cornstarch
1 ½ teaspoons freshly squeezed lemon juice
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FOR THE TOPPING:
list of 6 items
1 cup all-purpose flour
1 cup oats (I use quick-cooking oats, but old-fashioned rolled oats are also fine)
½ cup brown sugar
¼ cup granulated sugar
¼ teaspoon salt
1 ½ sticks (12 tablespoons) salted butter, diced and chilled
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Instructions
list of 1 items
1. Preheat oven to 350 degrees F. Grease a 9-inch square or 11×7-inch baking dish, or a 10-inch cast iron skillet and set aside.
list end
PREPARE THE FILLING:
list of 1 items
1. In a large bowl, whisk together the sugar and cornstarch. Add the strawberries and lemon juice and toss gently to coat. Transfer to the prepared baking
dish.
list end
PREPARE THE TOPPING:
list of 2 items
1. Place the flour, oats, brown sugar, granulated sugar and salt in a food processor or in the bowl of a stand mixer. Pulse or mix on low speed just to
combine. Add the cold butter and continue to pulse or mix until the butter is pea-sized and the mixture is crumbly. You can also cut the butter into the
dry ingredients by hand using a pastry cutter or two knives if you don’t have a stand mixer or food processor.
2. Sprinkle the topping over the berries. Bake until the fruit juices are bubbling and the topping is golden brown (about 40-45 minutes). Allow to stand
for about 10-15 minutes before serving.
list end
Recipe Notes
Write list…
• To Make Ahead: This Strawberry Crisp can be baked in advance and then reheated just before serving. To reheat the crisp, place the dish in a 350 degree
F oven for 20-30 minutes (or until warmed through). If the topping starts to get too dark, tent loosely with foil.
• How to Store Strawberry Crisp: Let cool to room temperature, lightly place a paper towel on top of the crisp to absorb condensation. Cover tightly with
foil, plastic wrap, or a lid. Store in the refrigerator for 3-4 days.
• To freeze the Strawberry Crisp: You can freeze the crisp before or after baking. If freezing a baked crisp, allow the dish to cool completely before
wrapping tightly and freezing for up to 3 months.
• Don’t slice the strawberries too thin. They will break down as they bake, so you don’t want them to completely disintegrate in the oven. Some chunky
berries in your filling are ideal.
• I typically use quick-cooking (or “instant”) oats in my topping, but you can also use old-fashioned rolled oats. Just don’t substitute with steel cut
oats.
• I like to bake the strawberry skillet in a deep 10-inch cast iron skillet. Alternatively, you can use a 9-inch square baking dish or an 11 x 7-inch baking
dish. Any similar dish with a capacity of 2 1/2 – 3 quarts is fine!
• This Strawberry Crisp has the perfect ratio of topping to fruit! Don’t be tempted to double the streusel and overload the crisp with more topping or
the dessert will become too dense and fatty.
• Swap out the strawberries and use other berries instead — blueberries and blackberries are also great options!
Nutrition Facts
Strawberry Crisp
Amount Per Serving (1 /8)
Calories 408.7 Calories from Fat 167
% Daily Value*
Fat 18.5g28%
Saturated Fat 11.1g69%
Polyunsaturated Fat 1.1g
Monounsaturated Fat 4.8g
Cholesterol 46.5mg16%
Sodium 202.3mg9%
Potassium 279.5mg8%
Carbohydrates 65.4g22%
Fiber 4.4g18%
Sugar 38.4g43%
Protein 3.6g7%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
This easy Strawberry Crisp recipe is the perfect way to enjoy a bounty of fresh berries!
Course Dessert
Cuisine American
Keyword Skillet Strawberry Crisp, Strawberry Crisp
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings
undefined
people
Calories 408.7 kcal
Author Blair
Ingredients
FOR THE FILLING:
list of 4 items
6 cups sliced fresh strawberries
½ cup granulated sugar
2 tablespoons cornstarch
1 ½ teaspoons freshly squeezed lemon juice
list end
FOR THE TOPPING:
list of 6 items
1 cup all-purpose flour
1 cup oats (I use quick-cooking oats, but old-fashioned rolled oats are also fine)
½ cup brown sugar
¼ cup granulated sugar
¼ teaspoon salt
1 ½ sticks (12 tablespoons) salted butter, diced and chilled
list end
Instructions
list of 1 items
1. Preheat oven to 350 degrees F. Grease a 9-inch square or 11×7-inch baking dish, or a 10-inch cast iron skillet and set aside.
list end
PREPARE THE FILLING:
list of 1 items
1. In a large bowl, whisk together the sugar and cornstarch. Add the strawberries and lemon juice and toss gently to coat. Transfer to the prepared baking
dish.
list end
PREPARE THE TOPPING:
list of 2 items
1. Place the flour, oats, brown sugar, granulated sugar and salt in a food processor or in the bowl of a stand mixer. Pulse or mix on low speed just to
combine. Add the cold butter and continue to pulse or mix until the butter is pea-sized and the mixture is crumbly. You can also cut the butter into the
dry ingredients by hand using a pastry cutter or two knives if you don’t have a stand mixer or food processor.
2. Sprinkle the topping over the berries. Bake until the fruit juices are bubbling and the topping is golden brown (about 40-45 minutes). Allow to stand
for about 10-15 minutes before serving.
list end
Recipe Notes
Write list…
• To Make Ahead: This Strawberry Crisp can be baked in advance and then reheated just before serving. To reheat the crisp, place the dish in a 350 degree
F oven for 20-30 minutes (or until warmed through). If the topping starts to get too dark, tent loosely with foil.
• How to Store Strawberry Crisp: Let cool to room temperature, lightly place a paper towel on top of the crisp to absorb condensation. Cover tightly with
foil, plastic wrap, or a lid. Store in the refrigerator for 3-4 days.
• To freeze the Strawberry Crisp: You can freeze the crisp before or after baking. If freezing a baked crisp, allow the dish to cool completely before
wrapping tightly and freezing for up to 3 months.
• Don’t slice the strawberries too thin. They will break down as they bake, so you don’t want them to completely disintegrate in the oven. Some chunky
berries in your filling are ideal.
• I typically use quick-cooking (or “instant”) oats in my topping, but you can also use old-fashioned rolled oats. Just don’t substitute with steel cut
oats.
• I like to bake the strawberry skillet in a deep 10-inch cast iron skillet. Alternatively, you can use a 9-inch square baking dish or an 11 x 7-inch baking
dish. Any similar dish with a capacity of 2 1/2 – 3 quarts is fine!
• This Strawberry Crisp has the perfect ratio of topping to fruit! Don’t be tempted to double the streusel and overload the crisp with more topping or
the dessert will become too dense and fatty.
• Swap out the strawberries and use other berries instead — blueberries and blackberries are also great options!
Nutrition Facts
Strawberry Crisp
Amount Per Serving (1 /8)
Calories 408.7 Calories from Fat 167
% Daily Value*
Fat 18.5g28%
Saturated Fat 11.1g69%
Polyunsaturated Fat 1.1g
Monounsaturated Fat 4.8g
Cholesterol 46.5mg16%
Sodium 202.3mg9%
Potassium 279.5mg8%
Carbohydrates 65.4g22%
Fiber 4.4g18%
Sugar 38.4g43%
Protein 3.6g7%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
