Strawberry Crisp
Your choice of fruit, with a warm, sweet oat topping.
Ingredients
Units
Scale
Crisp Topping
- 100 g old fashioned oats (~1 c)
- 90 g flour
- 75 g brown sugar
- 60 g white sugar
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 116 g butter, melted
Strawberry Filling
- 600 g strawberries, halved or quartered
- 60 g sugar (~1/2 c)
- zest from one lemon (or less) – OR orange
- 2 tbsp lemon juice – OR orange
- 2 tbsp corn starch
- 1 tsp vanilla
Instructions
- Mix all dry topping ingredients together, ensuring any big clumps of brown sugar are broken down.
- Pour melted butter over dry ingredients, mixing so everything is moist.
- Place in fridge to chill while you prepare the fruit.
- Mix sugar and fruit together, let sit several minutes to begin macerating.
- Add the rest of the filling ingredients. Mix.
- Butter baking dish. Pour in fruit. Sprinkle topping over the fruit.
- Bake 176° C / 350° F, 30-40 minutes until fruit is bubbling, and topping is golden brown.
- Let cool slightly before serving.
- Best the same day, but can keep 2 days in the fridge. Leftovers: warm 10-15 mins in oven at same temp before serving.