Strawberry Crisp
A delightful Strawberry Crisp with a buttery oat topping and juicy filling, perfect for any occasion.
Ingredients
Topping
- 1/4 cup unsalted butter cut into large pieces
- 1/4 cup coconut oil
- 2/3 cup old-fashioned rolled oats
- 2/3 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 3 tablespoons granulated sugar
- 3 tablespoons coconut sugar or light brown sugar
- 1 medium lemon zest from one lemon
Filling
- 2 pounds fresh strawberries hulled and quartered
- 3 tablespoons cornstarch plus 1 to 2 teaspoons if berries are juicy
- 1/3 cup honey or maple syrup
- 1 medium lemon juice juice the lemon you zested
- 2 teaspoons vanilla extract
Instructions
Prepare the Topping
- In a medium microwave-safe bowl, melt the butter and coconut oil together. Heat for 30 seconds, then in 15-second bursts until fully melted.1/4 cup unsalted butter, 1/4 cup coconut oil
- Stir in oats, flour, baking powder, cinnamon, salt, granulated sugar, coconut sugar, and lemon zest until clumps form. Refrigerate while preparing the filling.2/3 cup old-fashioned rolled oats, 2/3 cup white whole wheat flour, 1 teaspoon baking powder, 1/4 teaspoon ground cinnamon, 1/4 teaspoon kosher salt, 3 tablespoons granulated sugar, 3 tablespoons coconut sugar or light brown sugar
Prepare the Filling
- Hull and quarter strawberries, then mix with cornstarch, honey, lemon juice, and vanilla in a large bowl.1 medium lemon zest, 2 pounds fresh strawberries, 3 tablespoons cornstarch, 1/3 cup honey or maple syrup
- Transfer strawberry mixture to a baking dish, sprinkle topping evenly, and bake until golden brown and bubbling, about 40-50 minutes.
Notes
Store in the refrigerator for up to 5 days. If freezing, keep for up to 3 months and reheat in the oven.
Fresh strawberries can be replaced with frozen, adjusting sugar to taste. Enjoy warm with ice cream or yogurt.
Fresh strawberries can be replaced with frozen, adjusting sugar to taste. Enjoy warm with ice cream or yogurt.