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strawberry crisp

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.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 8

Ingredients
  

Strawberries:

  • 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)

Crisp Topping:

  • 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

Instructions
 

Strawberries:

  • 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.

Crisp Topping:

  • 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.
Keyword crisp, fresh strawberries, fruit crisp, strawberry crisp