Strawberry Crisp with Oat Crumble

Strawberry Crisp with Oat Crumble 🍓🥮

Juicy strawberries + buttery oat topping = summer in every bite! Perfect with vanilla ice cream.

Prep Time: 15 mins | Bake Time: 35 mins | Total Time: 50 mins
Servings: 6

🧾 Ingredients:

For the Filling:

• 5 cups fresh strawberries, hulled & halved (or frozen, thawed)

• ¼ cup granulated sugar (adjust to taste)

• 1 tbsp lemon juice

• 1 tsp vanilla extract

• 2 tbsp cornstarch (or tapioca starch)

For the Oat Crumble:

• 1 cup old-fashioned oats

• ½ cup all-purpose flour (or almond flour for GF)

• ½ cup brown sugar, packed

• ½ tsp cinnamon

• ¼ tsp salt

• 6 tbsp cold butter, cubed

• ¼ cup chopped nuts (walnuts, pecans, or almonds – optional)

To Serve:

• Vanilla ice cream 🍦 or whipped cream

📝 Instructions:

1️⃣ Prep the Strawberries:

1. Toss strawberries with sugar, lemon juice, vanilla, and cornstarch in a bowl.

2. Pour into a greased 9-inch pie dish or 8×8 baking dish.

2️⃣ Make the Crumble:

1. In a bowl, mix oats, flour, brown sugar, cinnamon, and salt.

2. Cut in cold butter with a pastry cutter (or fingers) until crumbly. Stir in nuts.

3️⃣ Assemble & Bake:

1. Sprinkle crumble evenly over strawberries.

2. Bake at 375°F (190°C) for 30-35 mins until bubbly and golden.

4️⃣ Serve Warm!

• Let cool 10 mins, then top with ice cream—watch it melt into the crisp!

🌟 Pro Tips:

• Extra flavor? Add a pinch of cardamom or orange zest to the berries.

• Gluten-free? Use certified GF oats and almond flour.

• Make ahead: Assemble unbaked and refrigerate overnight. Bake before serving.

Summer vibes, any time of year! ☀️🍓 Let me know if you try it! 😊