Fresh Strawberry Crisp

Even though strawberries are more available in the summertime, I can always find some good ones on sale around Valentine's Day. I grabbed some last week and decided to make a strawberry crisp. I have a great peach crisp recipe on my blog, but had yet to try one with strawberries. Let's just say the result was even better than I expected! The fresh strawberries make the best filling and the crumble on top is perfection.

Be sure to serve it warm and top it with a scoop of vanilla ice cream for good measure! I'll tell you there are not many things better than this kind of dessert.

Fresh Strawberry Crisp

Adapted from Sally’s Baking Addiction

Filling

5 cups chopped strawberries (about 2 lbs.)

1/4 cup all-purpose flour

1/2 cup granulated sugar

1/4 tsp. salt

2 tsp. vanilla extract

Streusel Topping

2/3 cup light brown sugar

2/3 cup all-purpose flour

1/4 tsp. ground cinnamon

1/4 tsp. salt

6 Tbsp. unsalted butter, cold and cut into small cubes

2/3 cup old-fashioned rolled oats 

1. Preheat the oven to 350°F. Lightly grease a 9-inch (circle or square) baking dish. Set aside.

2. For the filling: Combine chopped strawberries with flour, sugar, salt and vanilla extract in a large bowl. Toss gently until combined. Spoon into prepared baking dish.

3. For the topping: Whisk brown sugar, flour, cinnamon and salt together. Using your hands, cut in the butter until the mixture resembles coarse pea-sized crumbs. Mix in the oats, then evenly sprinkle topping over strawberries.

4. Bake for 40-45 minutes until the topping is golden brown and the strawberry juices are bubbling around the edges. Remove from the oven, place on a wire rack and allow to cool slightly before serving. Serve warm with a scoop of vanilla ice cream if desired. Cover leftovers and store in the refrigerator for up to 5 days.