Strawberry Crisp

Susannah Brinkley Henry

A golden Strawberry Crisp with a buttery oat topping and a jammy fruit filling that comes together in under an hour.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 35

Inactive Time 10

Total Time 55

Servings servings

Calories 255kcal

Author Susannah Brinkley Henry

Preheat the oven to 350°F (177°C).
In a large bowl, toss the strawberries with the sugar, gluten-free flour and vanilla and lemon juice, if using.
4 cups strawberries, 1 tablespoon all-purpose flour, 1 teaspoon vanilla extract, 3 tablespoons granulated sugar, 1 teaspoon lemon juice
Pour the mixture into an 8-inch baking dish. No need to thaw if using frozen berries.
4 cups strawberries

In a separate bowl, stir together the oats, flour, sugar and salt.
2-3 tablespoons granulated sugar, ¾ cup all-purpose flour, ¾ cup rolled oats, 1 pinch salt
Add the butter and work the mixture with your fingers until it holds together in rough, crumbly clumps.
5 tablespoons butter
Scatter the topping evenly over the strawberry filling.
Bake for 35–40 minutes, until the topping is deep golden and the filling is bubbling at the edges.
Let the crumble rest for 10 minutes before serving — the filling will thicken as it cools slightly.

Storage: Store leftovers covered in the refrigerator for up to three days. Reheat in the oven or microwave before serving.

Freezing: Not recommended — the crumble topping loses its texture after freezing.

Juicy filling fix: If the filling looks very loose while baking, scatter about 1 teaspoon of flour over the bubbling fruit and continue baking.

Gluten-free version: It's totally fine to swap in your favorite gluten-free flour.

Find more recipes at feastandwest.com