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Strawberry Crisp with Peanut Butter Oatmeal Cookie Crumble Recipe

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4 from 40 reviews

This Strawberry Crisp with Peanut Butter Oatmeal Cookie Crumble is a delightful dessert featuring juicy, sweet strawberries baked under a crunchy, peanut butter-infused oat topping. Finished with an optional drizzle of dark chocolate, this treat combines fruity freshness with a rich, nutty crumble perfect for any occasion.

Ingredients

Wet Ingredients

  • 2 pounds strawberries, hulled and quartered
  • ¼ cup pure maple syrup
  • 2 tablespoons cornstarch (or arrowroot starch)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • ¼ cup salted butter, melted (or substitute vegan butter)
  • ¼ cup natural peanut butter
  • 1 cup oat flour (or substitute all purpose flour)
  • ½ cup rolled oats
  • ½ cup packed brown sugar
  • ¼ teaspoon cinnamon

Topping (Optional)

  • 2 tablespoons dark chocolate chips, dairy free/vegan if desired
  • ½ teaspoon coconut oil

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 10-inch oven-safe skillet or a 9×9 inch pan with nonstick cooking spray to prevent sticking.
  2. Mix Strawberries and Wet Ingredients: Place the hulled and quartered strawberries directly into the prepared pan. Add the maple syrup, cornstarch, and vanilla extract to the strawberries and stir until the mixture is thoroughly combined. Mixing directly in the pan helps reduce cleanup, but you may mix in a bowl if preferred.
  3. Prepare the Topping: In a medium bowl, combine the melted salted butter and natural peanut butter, mixing until smooth and well blended. Add in the oat flour, rolled oats, packed brown sugar, and cinnamon. Stir this mixture until it comes together in a cookie dough-like consistency.
  4. Assemble the Crisp: Evenly sprinkle the peanut butter oatmeal topping over the strawberry mixture in the pan. It’s alright if the fruit isn’t fully covered, as the strawberries peeking through look beautiful once baked.
  5. Bake: Place the pan in the preheated oven and bake for 40 to 50 minutes, or until the strawberry filling is bubbling and the topping is golden brown and crisp.
  6. Cool Before Serving: Remove the crisp from the oven and allow it to cool for about 10 minutes to set before adding the optional chocolate drizzle or serving.
  7. Prepare Optional Chocolate Drizzle: Place dark chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second increments, stirring between each, until the chocolate is completely melted and smooth.
  8. Serve: Drizzle the melted chocolate over the crisp. Scoop portions into bowls and enjoy with a scoop of vanilla ice cream if desired. Serves 9.

Notes

  • You can substitute arrowroot starch for cornstarch if preferred for thickening the filling.
  • Use vegan butter and dairy-free chocolate chips to keep the recipe vegan.
  • For a nuttier flavor, try using crunchy peanut butter instead of natural smooth peanut butter in the topping.
  • The crisp is best served warm and fresh but can be stored covered in the refrigerator for up to 3 days.
  • Feel free to add a pinch of salt to the topping if using unsalted butter to enhance flavors.

Find it online: https://justsosavory.com/strawberry-crisp-with-peanut-butter-oatmeal-cookie-crumble-recipe/