Strawberry Crisp starts with fresh strawberries that create their own delicious syrup and then is topped with a buttery crumble that crisps up and turns golden brown.
I know, I know. There’s a tragic lack of vanilla ice cream on the top of that Strawberry Crisp. And although it does make it even better, this little dessert can stand up just fine all on its own. Serve it with ice cream for dessert or with coffee for breakfast! I won’t tell anyone. 😉
Last week I posted a recipe for Crockpot Express Strawberry Jam. The same day that I made the jam, I also made this easy Strawberry Crisp. Both the jam and the crisp start the same way: fresh strawberries in a pot with sugar to pull out the juice. The photo below is actually for the jam. The crisp recipe doesn’t use as much sugar because the topping is sweet.
After the juice is pulled from the strawberries, you bring it to a boil and simmer the berries and sugar together for about 5 minutes to soften them up a bit. Then you add a cornstarch slurry to thicken it. The final step is to top it with a simple crumble topping. I used a recipe similar to my Mom’s Easy Apple Cobbler.
- 1 lb strawberries, quartered (4-5 cups)
- 1/4 cup sugar
- 4 tsp cornstarch
- 4 tsp water
- 1/2 cup brown sugar
- 1/2 cup quick oats
- 1/2 cup flour
- 1/4 cup cold salted butter cut into small pieces
- Remove the strawberry leaves, cut them in quarters and place in a pot. Sprinkle the sugar over the berries, gently stir and allow to sit (no heat) for at least 30 minutes to pull out the juices.
- Preheat oven to 350. Place pot over medium/low heat on the stove and simmer for 5 minutes.
- Mix cornstarch and cold water until smooth, and then pour into the strawberry mixture, stirring well. Continue to simmer for 2-3 minutes. Sauce will thicken.
- Remove from heat and pour strawberry mixture into an 8x8 baking pan. Set aside.
- In a separate bowl, mix brown sugar, oats, flour and butter. Use a fork or your fingers to crumble the mixture together. Sprinkle the topping all over the strawberry mixture in the 8x8 pan.
- Bake at 350 for 30 minutes, until the top is golden brown and the strawberry sauce is bubbling.
- Serve warm, topped with vanilla ice cream or enjoy with coffee for breakfast!
The sauce will bubble up and over the crisp topping, especially around the edges. If your pan is shallow, be sure to place a baking sheet under it so you don’t have a mess in the oven! My standard 8×8 Pyrex pan was fine, but if you use ramekins to make this into individual desserts, you’ll want to place them on a silicone lined baking sheet to avoid any spillover.
I made strawberry jam, strawberry crisp and strawberry syrup with my flat of strawberries! What do you like to do with strawberries? I’d love some new ideas for the next time!