Description

This easy fresh strawberry crisp topped with oatmeal crumble is the perfect dessert to make with strawberries! Baked until golden and bubbling, the homemade fruit crisp is the best combination of sweet berry filling and buttery, brown sugar oat crumble topping.

Ingredients

Crumble Topping

1 cup (84 g) rolled oats
1/2 cup (70 g) all-purpose flour
1/2 cup (100 g) light brown sugar
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup (112 g) cold unsalted butter, cubed

Strawberry Filling

1 cup (200 g) granulated sugar
6 Tbsp (48 g) arrowroot starch (or cornstarch)
1/8 tsp salt
5 1/2 cups (935 g) fresh sliced strawberries
1 tsp lemon zest
1 tsp lemon juice

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Instructions

Place a rimmed baking sheet lined with foil in the oven and preheat to 350°F. Lightly grease a 9-inch round or square baking dish.
Make crumble topping: Combine oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender until well combined and large crumbs form. Chill in the freezer until ready to use.
Make strawberry filling: Whisk together sugar, arrowroot starch, and salt in a large bowl. Add sliced strawberries, lemon zest, and lemon juice. Toss gently to combine. Spoon strawberry filling into prepared baking dish and sprinkle with crumble topping.
Bake crisp: Place baking dish on preheated baking sheet and bake for 55 to 60 minutes, until golden and filling is bubbling. Cool crisp on a wire rack for 1 hour before serving.
Store leftover crisp tightly covered (or in an airtight container) in the refrigerator up to 2 days. Reheat in a warm oven (350°F) for 15 to 20 minutes, until heated through.

Notes

Make ahead: Crisp topping can be made 1-2 days in advance and refrigerated until ready to use.

Gluten free crisp: Make a gluten-free version of this strawberry crisp by substituting gluten-free oats and gluten-free flour in the topping.

Sugar: If your strawberries are especially sweet and flavorful, reduce the sugar to 3/4 cup (150 grams).

Berry variations: You can also make this crisp with fresh raspberries and blueberries, or your favorite blend of mixed berries.

Frozen strawberries: Out of season, you can use frozen strawberries for this recipe. Thaw and drain the strawberries before making the filling. I also suggest increasing the thickening agent (arrowroot starch or cornstarch) by 1 to 2 tablespoons.

Flavor variation: If you’re not a lemon fan, I suggest flavoring the filling with 1 to 2 teaspoons pure vanilla extract or vanilla bean paste.