Strawberry Crisp

Strawberry Crisp

This is such an easy dessert if you have fresh berries and are craving a sweet treat. To make for a picnic, bake in muffin tins with a paper liner. They transport well in the muffin tins.

This recipe calls for vanilla, but if you happen to have almond extract, try substitutiting it for the vanilla. Just be sure to only use 1/2 tsp, as the almond flavor is quite strong! 

Enjoy this on a sweet early summer afternoon! 

Strawberry Crisp

For the filling:
6 Cups fresh strawberries, hulled and quartered
1/4 Cup granulated white sugar
1 tsp vanilla extract
2 Tbl cornstarch

1 Cup all purpose flour
1 Cup old fashioned oats
2/3 Cup granulated white sugar
2/3 Cup packed brown sugar
1/4 tsp salt
3/4 tsp cinnamon
3/4 Cup butter, melted


1. Preheat oven to 350 degrees. Lightly grease a baking 9in x 9in baking pan or deep dish pie plate. 

2. Combine quartered strawberries and sugar in a bowl. Mix until the sugar has dissolved into the strawberreis. Add the cornstarch and vanilla, stir until all berries are evenly coated. Pour into baking dish or pie pan.

3. In a separate bowl, combine the flour, oats, sugars, salt and cinnamon. Mix until well combined then add the melted butter. Stir until crumbly. Spread evenly over the top of the strawberries.

4. Bake in the preheated oven for 35 minutes until the fruit is bubbly an the topping in golden brown. Allow to cool slightly before serving. Top it with vanilla ice cream and enjoy!


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