Sweet and Tangy Strawberry Crisp with Oat and Walnut Topping Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
