Strawberry Crisp. Two pounds of fresh strawberries tossed with cornstarch, honey, fresh lemon juice, and vanilla bean paste. Berries topped with mix of old-fashioned rolled oats, flour, brown sugar, ground cinnamon, fine sea salt, melted butter and sliced almonds. Baked until golden. Individual servings served warm with vanilla bean ice cream.
Today we have a fresh strawberry oatmeal crisp recipe with almonds added in for a bit more crunch. No reason you can’t swap out the fresh strawberries for frozen berries when fresh berries are out of reach or season. The berries in the store right now are abundant and perfectly ripe. I have two strawberry tart recipes planned for later in the week. This is a great year-round, easy strawberry crisp recipe.
The simplicity of a fruit crisp means you can swap out ingredients to create something new and a bit more to your liking, make the dish a bit healthier, or as a home for fresh fruit that is a bit beyond its prime.
Why You Should Make This Crisp
- smells wonderful when baking.
- strawberries + honey + vanilla is an amazing combination.
- the almond oat crisp topping is delicious.
- perfect for breakfast, brunch, or dessert.
- warm with vanilla bean ice cream is heaven.
How To Make Strawberry Crisp
I start by preparing the fresh strawberries. The berries are added to a colander and rinsed in cold water. The green leaf stem top is removed and the berries are halved lengthwise. The berries are placed in an 8-inch baking dish.
Cornstarch, honey, fresh lemon juice, and vanilla bean paste are added to the baking dish and the berries are tossed to coat. Be sure the cornstarch dissolves in the liquid. The berries are spread in an even layer across the bottom of the baking dish. The baking dish is set aside.
Unsalted butter is melted in a saucepan over very low heat. When the butter has melted, the saucepan is removed from the heat and set aside.
Old-fashioned oats, all-purpose flour, brown sugar, ground cinnamon, fine sea salt, and sliced almonds are added to a large mixing bowl, and stirred or whisked to combine. The cooled melted butter is added to the oats mix and stirred to combine. I like to use my fingers instead of a spoon, so I can work the butter into the mix until it creates clusters of crisp topping.
The topping is sprinkled over the prepared berries in the baking dish. The crisp is baked in a preheated 350 degrees F. oven for 30 minutes or until the berries are soft, the juices are bubbling, and the oats and almond crisp topping is golden.
Dish is served warm family style, or in individual bowls. I like cold vanilla bean ice cream as an accompaniment.
Other Brunch Recipes You Might Enjoy
- 900 grams fresh strawberries (2 pounds OR 32 ounces), rinsed, hulled and halved lengthwise
- 22 grams cornstarch (3 tablespoons)
- 85 grams honey (1/4 cup)
- 22 grams fresh lemon juice (1-1/2 tablespoons)
- 3 grams vanilla bean paste (1/2 teaspoon)
- 110 grams old-fashioned rolled oats (1-1/4 cups)
- 128 grams all-purpose flour (1 cup)
- 55 grams light brown sugar (1/4 cup)
- 1 gram ground cinnamon (1/2 teaspoon)
- 1 gram fine sea salt (1/2 teaspoon)
- 55 grams sliced almonds (1/2 cup)
- 113 grams unsalted butter (1 stick OR 8 tablespoons), melted
- Preheat oven to 350 degrees F.
- Add fresh strawberries, cornstarch, honey, fresh lemon juice, vanilla bean paste to 8-inch round or square baking dish. Toss to coat berries.
- Add old-fashioned oats, all-purpose flour, brown sugar, ground cinnamon, fine sea salt, and sliced almonds to large mixing bowl. Stir to combine.
- Add melted butter to oats mixture and stir with your fingers or wooden spoon until the mixture begins to form clumps.
- Sprinkle oat almond crisp over strawberries in baking dish.
- Bake in preheated oven for 30 minutes, or until berries are bubbling and crisp topping is golden.
- Serve warm.