It’s the height of strawberry season upstate and I couldn’t be happier. I love wild strawberries and only wish I could have been born in summer so my birthday cake could be a strawberry shortcake made with the best of the season’s strawberries and not those big watery winter berries. And as the weather gets warmer, my desire to spend hours in the kitchen cooking is lessened. That’s why this strawberry crisp is a perfect summer dessert. It’s so simple and has tons of built-in customization options.
So whether you pick your own or buy a pint at your local farm stand, enjoy strawberries while they are at their peak! Then, be sure to check out our list of the 100 Easiest Recipes You Can Make.
For the filling:
6 cups fresh strawberries, hulled and quartered
1/3 cup granulated white sugar
3 Tablespoons cornstarch or another thickening agent, such as flour or rice flour
Juice and zest 1/2 lemon
1 1/2 tsp pure vanilla extract or 1 tsp almond extract
For the nutty-oat topping:
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger (optional)
Pinch of Maldon Sea Salt
3/4 cup granulated white sugar
3/4 cup packed brown sugar
1 stick cold butter, plus more for greasing the pan
3/4 cup old fashioned oats
1/2 cup toasted sliced almonds or chopped hazelnuts (optional)
How to Make It
- Preheat the oven to 350 degrees. Butter a deep-dish pie plate or 9 x 11″ baking dish and set aside.
- Combine the chopped strawberries, sugar, cornstarch, lemon juice, and zest, and vanilla in a large bowl and mix until the strawberries fully absorb the sugar and cornstarch. Pour into the prepared baking dish.
- Combine the flours, sugars, cinnamon, ginger (if using), and salt in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Stir in the oats and nuts. Sprinkle over filling.
- Bake until the fruit is bubbly and topping is golden brown, about 35 to 40 minutes. Cool slightly before serving. Serve warm with vanilla ice cream or fresh whipped cream on top.
Customization Tip: You can see how easy it is to modify this recipe depending on your taste and what’s on hand. You can use vanilla or almond extract, all-purpose or whole wheat flours, or a mix, I like mixing for a nuttier flavor, spices like cinnamon or nutmeg but you could also use pumpkin pie, apple pie spice blend if you have that kicking around from the holidays. You can absolutely make this nut-free and don’t need to replace it and once blueberry, raspberry, and blackberry season is in full swing, try turning this into a mixed berry crisp. Have a yummy summer!
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