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
Units
Scale
Strawberry filling:
- 2 pounds fresh strawberries, hulled and quartered
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons arrowroot starch (or tapioca starch)
- 1/4 teaspoon salt
Crisp topping:
- 1 stick unsalted butter, cold and cut into 8 pieces
- 1/3 cup white whole wheat flour
- 1/2 cup slivered or whole almonds
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup coconut sugar (or unrefined brown sugar)
- 1 cup whole rolled oats
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, salt, 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, 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
- Strawberries. If using fresh, strawberries are best in spring and summer! Off-season strawberries likely won't be as flavorful or sweet, and you may need an additional 1-2 tablespoons of honey in the filling.
- 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!
- 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.
- Topping. If your topping seems be browning too quickly, place a loose foil or parchment paper tent over the top to protect it.
- 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
