Fresh Strawberry Crisp with Buttery Oat Topping Recipe
This Fresh Strawberry Crisp features a luscious filling of juicy, ripe strawberries thickened with arrowroot starch and brightened with lemon zest and juice, all topped with a buttery oat crumble that bakes to golden perfection. Perfect for a comforting dessert that celebrates fresh strawberries in a simple, naturally sweetened, and textured crisp.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 9-inch crisp (serves 6)
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crumble Topping
- 1 cup (84 g) rolled oats
- 1/2 cup (70 g) all-purpose flour
- 1/2 cup (100 g) light brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup (112 g) cold unsalted butter, cubed
Strawberry Filling
- 1 cup (200 g) granulated sugar
- 6 Tbsp (48 g) arrowroot starch (or cornstarch)
- 1/8 tsp salt
- 5 1/2 cups (935 g) fresh sliced strawberries
- 1 tsp lemon zest
- 1 tsp lemon juice
Instructions
- Preheat Oven and Prepare Dish: Place a rimmed baking sheet lined with foil in the oven and preheat to 350°F (175°C). Lightly grease a 9-inch round or square baking dish to prevent sticking.
- Make Crumble Topping: In a medium bowl, combine oats, all-purpose flour, light brown sugar, cinnamon, and salt. Cut in the cold cubed unsalted butter using a pastry blender until the mixture forms large crumbs. Chill this mixture in the freezer until ready to assemble.
- Prepare Strawberry Filling: In a large bowl, whisk together granulated sugar, arrowroot starch (or cornstarch), and 1/8 tsp salt. Add the sliced strawberries, lemon zest, and lemon juice. Gently toss everything to evenly coat the strawberries without crushing them.
- Assemble Crisp: Spoon the strawberry filling into the greased baking dish. Evenly sprinkle the chilled crumble topping over the strawberries.
- Bake the Crisp: Place the baking dish on the preheated foil-lined baking sheet inside the oven. Bake for 55 to 60 minutes, until the topping is golden brown and the strawberry filling is bubbling.
- Cool Before Serving: Remove the crisp from the oven and cool on a wire rack for 1 hour to allow the filling to set properly.
- Store Leftovers: Cover any leftovers tightly or store in an airtight container in the refrigerator for up to 2 days. Reheat in a warm oven at 350°F (175°C) for 15 to 20 minutes until heated through.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- Arrowroot starch can be substituted with cornstarch if preferred.
- Ensure the butter is cold when cutting into the crumble mixture to achieve a crumbly texture.
- Letting the crisp cool before serving helps the filling thicken and makes serving easier.
- Reheating in the oven preserves the crisp topping better than microwaving.
