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Delicious strawberry crisp topped with oat crumble in a baking dish.

Strawberry Crisp with Oat Crumble

A delightful blend of juicy strawberries topped with a buttery and crunchy oat crumble, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling
  • 2 pounds strawberries Fresh and ripe for best flavor
  • 2 tablespoons lemon juice Adds brightness to the strawberries
  • 1 tablespoon cornstarch To thicken the filling
  • 2 tablespoons granulated sugar For sweetening the filling
Crumble Topping
  • 1 cup all-purpose unbleached flour Can be substituted with gluten-free blend
  • 1 cup old-fashioned rolled oats For texture
  • 1/2 teaspoon kosher salt Enhances flavor
  • 3/4 cup light brown sugar For sweetness
  • 10 tablespoons cold unsalted butter Must be cold for crumble texture

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Remove the green tops from the strawberries and slice them up.
Mixing the Filling
  1. In a large bowl, combine the flour, oats, and salt.
  2. Add the brown sugar and cold butter. Mix until you get a chunky crumble.
  3. Pour the sliced strawberries into a 9x9 or 10-inch round pie dish.
  4. Squeeze the lemon juice over them, then add the cornstarch and granulated sugar. Mix well.
Assembly and Baking
  1. Scoop the crumble mixture onto the strawberries and spread it evenly.
  2. Bake for about 30 minutes.
Serving
  1. Serve warm with a scoop of your favorite ice cream!

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. You can reheat in the oven at low temperature.