Strawberry Crisp
An easy recipe for strawberry crisp, made with fresh sweet strawberries, topped with brown sugar oat crumble topping.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 9 Inch Deep Dish Pie Pan
Ingredients
Filling
- ½ tbsp unsalted butter, very soft
- 2 lbs fresh strawberries, hulled and cut in half
- ½ cup granulated sugar
- 5 tbsp corn starch
- 1 ½ tsp vanilla extract
- ¼ tsp ground cardamom
Topping
- 1 cup all-purpose flour, fluffed, spooned and leveled
- ¾ cup light brown sugar, lightly packed
- ½ cup old-fashioned oats
- ½ tsp ground cinnamon
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 4 tbsp unsalted butter, melted
Instructions
Filling
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Brush the softened butter into your pie pan or baking dish.
- Hull the strawberries, and cut them in half (or fourths, if they're very large). In the baking dish, combine the strawberries, sugar, corn starch, vanilla and cardamom.
Topping
- In a bowl, combine the flour, brown sugar, oats, cinnamon and salt. Add the melted butter and stir until moist and crumbly. Sprinkle the topping over the strawberries.
- Bake the strawberry crisp for 45-50 minutes, until the topping is golden brown, and the filling is bubbling and thick.
- Let the crisp cool for about 15 minutes, then serve warm, topped with ice cream.
Notes
Leftover strawberry crisp does not keep well, and is best enjoyed hot from the oven.
https://curlygirlkitchen.com/