As the warm days of summer roll in, I always find myself craving the fresh, vibrant flavors of the season’s fruits. One of my absolute favorite ways to celebrate the bounty of summer is by making a delightful Strawberry Crisp. This simple yet scrumptious dessert holds a special place in my heart, bringing back fond memories of family gatherings and sun-drenched picnics.
I remember the first time I made this Strawberry Crisp. It was during a summer vacation with my family at our lake house. The local farmers’ market was brimming with juicy, red strawberries, and I couldn’t resist buying a large basket. My mom suggested we make a crisp, a dessert she often prepared when I was a child. Together, we created this delicious treat, and it became an instant family favorite.
What I love most about this Strawberry Crisp is its simplicity. The recipe is straightforward, and the ingredients are easy to find. The combination of sweet strawberries with a hint of orange zest and the warm, comforting topping of oats and cinnamon is simply irresistible. It’s a dessert that feels both nostalgic and fresh, perfect for any summer gathering.
I’ve experimented with this recipe over the years and found a few variations that are equally delightful. For a nutty twist, try adding a handful of chopped pecans or almonds to the topping. If you prefer a touch of tartness, mix in some rhubarb or raspberries with the strawberries. And for those who love a bit of spice, a pinch of nutmeg or ginger in the topping adds a lovely warmth.
Whether you’re enjoying it warm from the oven with a scoop of vanilla ice cream or savoring it cold the next day, this Strawberry Crisp is sure to bring a smile to your face. It’s a dessert that celebrates the simple joys of summer, and I hope it becomes a beloved part of your family traditions, just as it has for mine.
Making Strawberry Crisp
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Ingredients
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 3 tablespoons granulated sugar
- 1 1/2 pounds strawberries, chopped
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, cubed
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup all-purpose flour
- 4 tablespoons cornstarch
- 1/4 teaspoon salt
- 3/4 cup rolled oats
Directions
- Set your oven to 375°F to preheat.
- In a large mixing bowl, coat the chopped strawberries with orange zest, vanilla extract, granulated sugar, and cornstarch, ensuring even coverage.
- Transfer the strawberry mixture into a 9-inch cast iron skillet.
- In a separate bowl, mix the cubed butter, rolled oats, granulated sugar, light brown sugar, cinnamon, salt, and flour. Use a fork or pastry blender until the mixture resembles coarse crumbs.
- Sprinkle this crumbly topping evenly over the strawberry mixture.
- Bake in the preheated oven for about 40-45 minutes, until the top is golden and the filling is bubbling.
- Allow the strawberry crisp to cool for a few minutes before serving.
FAQs:
Can I use frozen strawberries for this strawberry crisp recipe?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well before using. This helps prevent excess moisture, which can make the crisp soggy.
What can I substitute for the orange zest in the recipe?
If you don’t have orange zest, you can use lemon zest or a small amount of orange juice. This will still provide a citrus flavor that complements the strawberries.
Is there a gluten-free option for this strawberry crisp?
To make the strawberry crisp gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the oats you use are certified gluten-free as well.
Can I prepare the strawberry crisp ahead of time?
Yes, you can prepare the strawberry filling and the crumble topping separately, then store them in the refrigerator. When ready to bake, assemble them and bake as directed.
How do I store leftovers of the strawberry crisp?
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving to enjoy it warm.
What can I serve with strawberry crisp?
Strawberry crisp pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy textures complement the warm, fruity crisp perfectly.
Strawberry Crisp
Ingredients
- 3 tablespoons white sugar
- 1 teaspoon cinnamon
- 3/4 cup all-purpose flour
- 1/2 cup butter cut into cubes
- 1 teaspoon orange zest
- 3/4 cup rolled oats
- 1 1/2 lbs strawberries chopped
- 4 tablespoons cornstarch
- 1/2 cup light brown sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup sugar
Instructions
- Preheat your oven to 375F.
- In a large bowl, mix the chopped strawberries with orange zest, vanilla extract, granulated sugar, and cornstarch. Make sure the strawberries are well coated.
- Pour this strawberry mixture into a 9-inch cast iron skillet.
- In another bowl, combine the unsalted butter cubes, rolled oats, granulated sugar, light brown sugar, ground cinnamon, salt, and all-purpose flour. Use a pastry blender or fork to mix until it looks like coarse crumbs.
- Evenly spread this topping over the strawberry filling.
- Bake in the preheated oven for 40-45 minutes, until the top is golden brown and the filling is bubbly.
- Once done, let the strawberry crisp cool for a few minutes before serving.
