Strawberry season is pretty much over, but if you can scrounge up a few more good berries this crisp is so good! Of course, I’m a sucker for crisps anyway. It’s the topping that does it for me 😋. You can top with ice cream if you want, but it’s good without it too! If you need a last minute 4th of July recipe, this is a good one! Enjoy!
Strawberry Crisp
Filling:
5 heaping cups fresh strawberries,, hulled and quartered
1/4 cup granulated white sugar
1 teaspoon vanilla extract
3 Tablespoons cornstarch
Topping:
1 cup all purpose flour
3/4 cup old fashioned oats
2/3 cup granulated white sugar
2/3 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 cup (1 stick) butter,, melted
1. Preheat oven to 350 degrees. Grease a deep dish pie plate or large baking dish and set aside.
2. Combine the chopped strawberries and sugar in a large bowl. Add in the cornstarch and vanilla extract and stir until all of the strawberries are evenly coated. Pour into the prepared baking dish.
3. In a separate medium size bowl, combine the flour, oats, brown sugar, granulated sugar, salt, and cinnamon. Pour in the melted butter and stir well until well coated and crumbly.
4. Sprinkle the crumb mixture evenly over the top of the strawberries.
5. Bake in the preheated oven for 35-40 minutes until fruit is bubbly and topping is golden brown. Allow to cool slightly before serving. Serve warm with vanilla ice cream, if desired.
*adapted from Belle of the Kitchen
