Can I make strawberry crisp with frozen strawberries?

You can! In springtime, the fresh strawberries taste incredible, so I definitely recommend doing fresh if possible. However, I totally understand wanting to make a recipe right now with what you have on hand. Use frozen strawberries in this recipe as you would fresh, but do not thaw them first.

Can I freeze strawberry crisp?

Yep! A fully baked strawberry crisp freezes well for up to three months. When you're ready to enjoy it, thaw the crisp in the refrigerator overnight, then bake it at 350 for 20 minutes to heat the dessert through.

How do I store fresh strawberry crisp?

You can store this crisp in an airtight container on the kitchen counter for a day or two before moving it to the fridge for up to a week.

What's the best way to serve strawberry crisp?

Fruit crisps are always good with vanilla ice cream, real whipped cream, or a bit of homemade coconut whipped cream . Store-bought works too (like So Delicious Dairy Free ). I like my crisps at room temperature or slightly warm -- the latter especially when I'm enjoying it with ice cream.

Incredible Wholesome Strawberry Crisp (SO Jammy!)

Description

This wholesome strawberry crisp is an easy and delicious spring and summer dessert! Naturally sweetened, it's bursting with jammy strawberries and a golden oat crisp topping that'll leave you coming back for seconds.

Ingredients

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Strawberry filling:

2 lbs. fresh strawberries, hulled and quartered
2 tbsp honey
1 tbsp fresh lemon juice
2 tsp lemon zest
1 tsp vanilla extract
2 tbsp arrowroot starch (or tapioca starch)

Crisp topping:

1 stick butter, cold and cut into 8 pieces
1/3 cup white whole wheat flour
1/2 cup slivered or whole almonds
1/2 tsp salt
1 tsp cinnamon
1 tsp vanilla extract
1/2 cup coconut sugar (or unrefined brown sugar)
1 cup whole rolled oats

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Instructions

Preheat + prep. Preheat your oven to 375 degrees and butter a 8 or 9-inch baking dish.
Make strawberry filling. Combine strawberries, honey, fresh lemon juice, lemon zest, vanilla extract, and arrowroot starch in a large bowl. Gently stir until the strawberries are evenly coated in the ingredients, and there are no dry starch patches. Transfer the strawberries to the prepared baking dish and set aside.
Make crisp topping. In a food processor, add the cold butter, white whole wheat flour, almonds, salt, and cinnamon. Pulse to form a pebbly mixture. Then add coconut sugar, oats, and vanilla, and pulse to incorporate while also keeping most of the oats intact.
Assemble. Pour the crisp topping in an even layer over the top of the strawberries in the baking dish. If desired, pulse a few more whole almonds and sprinkle over the top (or sprinkle more slivered almonds).
Bake. Bake the crisp at 375 for 30-35 minutes, depending on your oven. The crisp is done when the strawberries are baked through and bubbling up the sides, and the crisp topping is nicely browned.

Notes

No food processor? No problem! To mix the topping, make sure almonds are roughly chopped first (you can just do this with knife on a cutting board). Combine all topping ingredients into one bowl and use a pastry cutter or two forks to cut the flour, sugar, and oats into the butter. Once a pebbly mixture forms and the ingredients look evenly distributed, you're good to go!
Storage & freezing instructions. Crisp can be covered and stored at room temperature for 1-2 days, but should then be transferred to an airtight container and placed in the fridge. To freeze strawberry crisp, make sure it is completely cooled, then place in an airtight container or cover tightly and place in the freezer for up to three months. Thaw and reheat in the oven at 350 degrees until heated through!
Flour swaps. Feel free to use any flour in place of white whole wheat flour! I sometimes use whole wheat, whole wheat pastry, oat flour, or regular AP flour. Use a gluten free flour to make it GF.
Oats. I do recommend whole rolled oats for this recipe! If you like a nicely textured crisp topping, I think they work best to achieve that result.
Toppings. Whipped cream, vanilla ice cream, or coconut whipped cream are all amazing.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 329
Sugar: 22.5 g
Sodium: 157.8 mg
Fat: 16.5 g
Saturated Fat: 7.7 g
Carbohydrates: 41 g
Fiber: 5.4 g
Protein: 4.9 g
Cholesterol: 30.5 mg