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Super Easy Strawberry Crisp. The perfect dessert for summer!

Strawberry Crisp with three scoops of ice cream on top with two metal spoons.

Hi guys! Itโ€™sย Kelley back from Chef Savvy! Today I am sharing with you this Easyย Strawberry Crisp!

I love making crisps and cobblers during the summer.ย This fruit crisp takes only 10 minutes of prep time, 40ย minutes in the oven and requires only 8 ingredients!

Strawberry Crisp in a large black skillet.

The crumb topping is made with old fashioned oats, butter and all purpose flour.

I blend up the butter, oats and sugar in a food processor until crumbly then fold in the oats. This is so much easier than mixing by hand.

Strawberry Crisp in a large black skillet with three scoops of ice cream and two metal spoons.

I start by adding fruit, lemon juice and sugar to a large bowl and toss the fruit until coated. The lemon juice adds a nice tartness and the sugar sweetens up the crisp.

Strawberry Crisp in a white bowl with two scoops of ice cream and a metal spoon.

Serve warm with a big scoop of ice cream or whipped cream and enjoy!

Strawberry Crisp in a bowl with a melting scoop of ice cream and a metal spoon.

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Strawberry Crisp

Super Easy Strawberry Crisp. The perfect dessert for summer!
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 6

Ingredients 

Instructions 

  • Preheat oven to 350 degrees.
  • Grease a 12-inch cast iron skillet or a 9 -inch baking dish.
  • In a large bowl toss together the strawberries, lemon juice, sugar and 3 tablespoons flour.
  • Combine 1 cup flour, brown sugar and butter in a food processor. Process until the mixture is crumbly.
  • Stir in the oats.
  • Spoon the strawberry mixture into the skillet.
  • Crumble the crisp topping on top of the strawberry mixture.
  • Bake for 40-45 minutes or until the top is golden brown and the berries are soft and bubbly.
  • Serve immediately with whipped cream or ice cream, if desired.

Nutrition

Calories: 462kcalCarbohydrates: 68gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 50mgSodium: 13mgPotassium: 279mgFiber: 4gSugar: 39gVitamin A: 598IUVitamin C: 72mgCalcium: 56mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

 

 

 

About Kelley Simmons

Kelley is the photographer and chef behind Chef Savvy. She has a background in culinary arts and Kelley has always been a foodie. She loves cooking thai food and exploring new restaurants on the East Coast. She resides in Delaware with her dog daisy.

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7 Comments

  1. I added a cup and a half of rhubarb to make the five cups of strawberries. It turned out great, I will have to make it just like this again for 4th of July and pair it with icecream. MMMMMM

  2. I’ve made this twice now this summer. Absolutely amazing recipe. I pair ours with a homestyle vanilla ice cream and my husband loves it! Five Stars all the way!! I’d love to see more from this contributor. Thanks a bunch!

    1. MMMM that sounds delicious!! Thanks so much for sharing!! The contributors also have their own personal page if you are interested in looking them up!! Hope that helps! XO