Sweet and Tangy Strawberry Crisp with Oat and Walnut Topping Recipe

Introduction

This strawberry crisp is a delightful way to enjoy fresh, juicy strawberries topped with a buttery oat crumble. It’s simple to make and perfect served warm with vanilla ice cream for a comforting dessert.

Ingredients

• 2 lb. fresh strawberries (5 to 6 cups), hulled and quartered
• 1/4 cup cornstarch
• 2 tablespoons granulated sugar
• 1 lemon, zested
• 2 tablespoons fresh lemon juice
• 1/2 cup (1 stick) butter, melted, plus more for pan
• 1 cup all-purpose flour
• 1 cup old-fashioned oats
• 1 cup packed light brown sugar
• 1/2 cup chopped walnuts (optional)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• Homemade vanilla ice cream, for serving (optional)

Instructions

1. Step 1: Preheat oven to 350°F. In a large bowl, combine strawberries, cornstarch, granulated sugar, lemon zest, and lemon juice. Mix gently until berries are evenly coated. Transfer this mixture to a buttered 2-quart baking dish or 9-inch pie dish.
2. Step 2: In a medium bowl, mix together flour, oats, brown sugar, chopped walnuts (if using), cinnamon, and kosher salt. Pour melted butter over the mixture and stir until it forms a crumbly topping.
3. Step 3: Sprinkle the oat topping evenly over the strawberry mixture. If the topping is more than needed, you can save the extra in the refrigerator for another use.
4. Step 4: Bake in the preheated oven for 45 to 50 minutes, or until the fruit is bubbly and the topping is golden brown.
5. Step 5: Allow the crisp to cool slightly before serving. Enjoy warm, topped with homemade vanilla ice cream if desired.

Tips & Variations

• Swap walnuts for pecans or omit nuts altogether for a nut-free version.
• Add a pinch of nutmeg or ginger to the topping for extra warmth and depth.
• If strawberries are very juicy, you can reduce the lemon juice slightly to prevent excess liquid.

Storage

Store any leftover crisp in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm gently in the oven until heated through. The topping will stay crispier when reheated in the oven rather than the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Yes, frozen strawberries can be used. Thaw and drain excess liquid before mixing with the other ingredients to avoid a soggy crisp.

How can I make the topping more crunchy?

Use cold butter cut into the dry ingredients instead of melted butter to create a chunkier, crispier topping.

Sweet and Tangy Strawberry Crisp with Oat and Walnut Topping Recipe

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★★★★★

4.7 from 73 reviews

This Strawberry Crisp recipe is a delightful dessert featuring fresh, juicy strawberries topped with a buttery oat and walnut streusel. Baked to perfection until the fruit bubbles and the crumbly topping turns golden brown, it’s a cozy and comforting treat perfect for any season. Serve warm with a scoop of homemade vanilla ice cream for an extra indulgent touch.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Strawberry Filling

• 2 lb. fresh strawberries (5 to 6 cups), hulled and quartered
• 1/4 cup cornstarch
• 2 tablespoons granulated sugar
• 1 lemon, zested
• 2 tablespoons fresh lemon juice

Topping

• 1/2 cup (1 stick) butter, melted, plus more for pan
• 1 cup all-purpose flour
• 1 cup old-fashioned oats
• 1 cup packed light brown sugar
• 1/2 cup chopped walnuts (optional)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt

To Serve

• Homemade vanilla ice cream (optional)

Instructions

1. Preheat and prepare filling: Preheat your oven to 350°F (175°C). In a large bowl, combine hulled and quartered strawberries with cornstarch, granulated sugar, lemon zest, and lemon juice. Toss gently until the strawberries are evenly coated. Transfer the mixture to a buttered 2-quart baking dish or a 9-inch pie dish.
2. Make the topping: In a medium bowl, mix together the all-purpose flour, old-fashioned oats, light brown sugar, chopped walnuts if using, ground cinnamon, and kosher salt. Pour the melted butter over the dry ingredients and stir until the mixture is well coated and crumbly.
3. Assemble the crisp: Sprinkle the crumbly topping evenly over the strawberry mixture in the baking dish. It’s okay if you have extra topping; store it in the refrigerator for another use.
4. Bake the crisp: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the fruit is bubbling and the topping has turned a beautiful golden brown color.
5. Cool and serve: Allow the strawberry crisp to cool slightly before serving. Serve it warm, optionally paired with a scoop of homemade vanilla ice cream for a luscious contrast in temperature and texture.

Notes

• You can omit the walnuts if you prefer a nut-free version.
• Store any leftover topping in the refrigerator for up to one week and use it for future crisps.
• This dessert can be made with frozen strawberries as well; adjust baking time slightly if using frozen fruit.
• For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
• Make sure not to oversoak the strawberries so the topping remains crisp.

Keywords: Strawberry Crisp, fruit crisp, baked dessert, strawberry dessert, oat topping, summer dessert