Strawberry Crisp

Name: Strawberry Crisp
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 4 cups sliced fresh strawberries; 2 tablespoons coconut sugar (or granulated sugar); 2 tablespoons cornstarch; 1/2 teaspoon pure vanilla extract; Zest of 1 orange; 3/4 cup old-fashioned oats; 1/2 cup all-purpose flour (can also substitute GF all-purpose flour); 1/4 cup coconut sugar (or granulated sugar); 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1 stick unsalted butter, cold and cut into cubes; 1 teaspoon pure vanilla extract; Maldon sea salt flakes for topping, optional; Vanilla ice cream for serving

It’s strawberry season, and I have the most simple and fresh dessert for you! Juicy fresh strawberries baked with the most delicious crunchy, buttery crumble on top.

It seems like everyone I know is out at a strawberry farm bringing home buckets of fresh, juicy strawberries. I recently went to a farmers market and brought bag the biggest load of strawberries, and I was immediately inspired to make something delicious.

Strawberries are such a sweet fruit that you really don’t need to add a lot of sugar to this recipe. I used coconut sugar, but you can absolutely use regular sugar in this recipe too. I love desserts that are naturally sweet and fresh like this!

For more strawberry recipes:

Happy Baking!

Strawberry Crisp

Yield: 6 servings

Author: Elisabeth & Butter

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

For the Strawberry Filling

4 cups sliced fresh strawberries
2 tablespoons coconut sugar (or granulated sugar)
2 tablespoons cornstarch
1/2 teaspoon pure vanilla extract
Zest of 1 orange

For the Crumble Topping

3/4 cup old-fashioned oats
1/2 cup all-purpose flour (can also substitute GF all-purpose flour)
1/4 cup coconut sugar (or granulated sugar)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 stick unsalted butter, cold and cut into cubes
1 teaspoon pure vanilla extract
Maldon sea salt flakes for topping, optional
Vanilla ice cream for serving

Instructions

Preheat oven to 350°F.
Slice strawberries and place into a pie dish or a 9x9 baking dish. Add coconut sugar, cornstarch, vanilla extract, and the orange zest, and toss to combine. Set aside.
For the crumble: In a mixing bowl, whisk together the oats, flour, coconut sugar, salt, and cinnamon.
Add the cold cubed butter and vanilla extract, and use a pastry cutter or two knives to cut the butter into the flour mixture. Continue cutting the butter until it's mixed in and resembles small peas.
Sprinkle crumble mixture on top of the strawberries and bake for 35-40 minutes or until the top is golden brown and crunchy. Option to sprinkle Maldon sea salt flakes when it comes out of the oven for an added touch.
Serve warm with vanilla ice cream!