Even though we are months away from summer, I’ve been making this strawberry crisp to celebrate the tasty fruit. The crumble is light and does not taste too buttery. I found this recipe on Green Valley Kitchen and modified it a bit. Serve it with a nice dollop of vanilla bean ice cream!
For the filling:
- 4 cups strawberries, sliced (I used 1 pint)
- 2 T cane sugar (I used white sugar for this)
- 1 T corn starch
- 1 T lemon juice
For the crumble:
- 1/2 cup oats
- 1/2 cup flour
- 1/4 cup light brown sugar
- 4 T unsalted butter (softened)
- Pinch of salt (I don’t add salt to mine)
- Preheat oven to 375F. In a bowl, combine the filling ingredients and lit sit for a few minutes.
- Spray a bread pan with Pam or grease with butter and pour the filling into it.
- In a bowl, combine the crumble ingredients and sprinkle over the filling.
- Bake at 375F for 25-35 minutes.
Note: The recipe suggests you bake this in 4 8-oz ramekins. This would be better if you have a crowd or want individual portions, and it would certainly make serving it up easier!
Variation on Strawberry Crisp using almonds and a crunchier topping:
I use the same filling recipe, adding 1 t/4 tsp almond extract and 1 T flour to the mixture. Also, I increase the sugar amount to 3T.
This new crumble recipe comes from The Kitchn. I split it in half:
- 1 cup flour
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon (optional) (I don’t use cinnamon for strawberry crumbles)
- 1/4 teaspoon salt (I don’t use much salt)
- 8 tablespoons unsalted butter, softened
- I also added 1/3 cup oats