Get the Recipe: Strawberry Crisp for Two
This strawberry crisp is the perfect treat to celebrate strawberry season! Lightly sweetened strawberries are cooked topped with a crisp oat topping. Double or triple to serve more.
Ingredients
- 2-2 1/2 cups fresh strawberries, washed, hulled and halved or quartered *see Note 1 for frozen strawberries
- 2-3 Tablespoons granulated white sugar, *see Note 2 below
- 1 teaspoon vanilla
- 1 1/2 Tablespoons cornstarch
Crisp topping:
- 6 Tablespoons all purpose flour
- 1/4 cup large-flake old fashioned oats
- 1/4 cup white granulated sugar
- 1/4 cup light brown sugar
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon
- 3 Tablespoons salted butter, melted
Instructions
- Preheat oven to 350F (non-convection/not fan-assisted). Grease or spray ramekins (preferably wide and shallow dishes). Set onto a baking sheet and set aside.
- Combine the chopped strawberries and white sugar in a large bowl and mix until well combined. Add in the cornstarch and vanilla extract and stir until the strawberries are well coated. Spoon into the prepared baking dishes.
- In a medium bowl stir together the flour, oats, white sugar, brown sugar, salt, and cinnamon. Pour the melted butter into the bowl and stir well until the dry ingredients are evenly moistened with the butter. Spoon the oat mixture evenly over the top of the strawberries in the baking dishes.
- Bake in the preheated oven for 35-40 minutes until the fruit is bubbly and the topping is golden brown. Allow to cool at least 5 minutes before serving. Serve warm with vanilla ice cream on top if you like.
Notes
For frozen strawberries, use from frozen. Allow extra baking time to cook off the extra moisture. If the topping is at risk of over-browning, loosely cover the tops with foil for the last part of baking.
If starting with fresh, in-season strawberries, the lesser amount of sugar is probably enough. Grocery-store, out-of-season strawberries would probably benefit from the higher amount of sugar.
Crisps can be assembled ahead. Refrigerate if making more than 1 hour ahead. They can also be frozen either unbaked or baked for up to 3 months. Bake from frozen allowing extra baking time, as needed.
Serving: 1serving, Calories: 595kcal, Carbohydrates: 104g, Protein: 5g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 291mg, Potassium: 385mg, Fiber: 6g, Sugar: 68g, Vitamin A: 547IU, Vitamin C: 106mg, Calcium: 67mg, Iron: 3mg
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