Chocolate Covered Strawberry Crisp

 

I had just purchased some strawberries a few weeks ago and wanted to make a dessert with them that was different than my usual. I LOVE strawberry crisp and have a few recipes for it on the blog, but I wondered if anyone had ever made a chocolate version. I searched a couple of recipes and saw that some people had, but they were healthier versions. I wanted something rich and decadent and that's how this crisp was born. Let's just say this is basically like eating a brownie over strawberry filling and it is unreal! My husband and I could not get enough. We basically fought over it all week long. Let's just say you need this in your life!

Chocolate Covered Strawberry Crisp

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

1/3 cup cocoa powder (I used Dutch process cocoa)

1/3 cup all-purpose flour

1/4 tsp. ground cinnamon

1/4 tsp. salt

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

1/4 cup semisweet chocolate chunks or chips

2/3 cup old-fashioned rolled oats 

1. Preheat the oven to 350°F. Lightly grease a 9-inch 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, cocoa powder, flour, cinnamon and salt together. Using your hands, cut in the butter until the mixture resembles coarse pea-sized crumbs. Mix in the chocolate and oats, then evenly sprinkle topping over strawberries.

4. Bake for 40 minutes until 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.