Are you ready? For a dessert that will rock your face off?
Buttery, crispy, tart, sweet. The perfect blend of textures, not too mushy but not too crunchy either?
Crisps are one of my very favorite desserts. Apple crisp is my go-to fall dessert because it’s fast and easy to put together and everyone loves it. I’m also a huge fan of crisps because it’s so easy to toss in some almond flour or a gluten-free flour blend and have something yummy for my gluten-free friends and family. But, of course, apples aren’t in season right now. They are expensive, and bruised, and the flavor just isn’t as good. Come October, it’s on for all things apple. For for today, enter strawberries.
Summertime dessert baby! I took this to dinner with friends last night and served it with vanilla ice cream and my friend’s husband sighed and said, “I’m so happy right now”.
So, if YOU want to make your friends happy and satisfy your craving for a delicious summer dessert, go make this. Now.
It doesn’t take much, start with 2 lbs. of strawberries.
Are you jealous of my awesome berry dish? I bought it from the cutest little boutique here, right outside Franklin, called the Faded Farmhouse. You’ll want to check them out if you live around here and if you don’t, be sure to check out their website. They have the best stuff.
Cut your strawberries into quarters and toss them into a bowl with some sugar.
Give those luscious berries a good toss and let them sit for 20 minutes. Move the berries to a saucepan and turn on the heat. When your strawberries are almost boiling, throw in some cornstarch, dissolved in water and give it a good stir. Let this mixture boil for a couple minutes, until slightly thickened.
I was SO worried that this mixture was way too thin and soupy, but it was perfect after baking and setting.
Throw together brown sugar, oats, flour (use GF flour if you want- it will be delicious), some pecans (if desired, I skipped this because I didn’t have any), and salt.
Add some softened butter and use your hands to work it into the oat mixture until it’s combined and crumbly. Spread half of this mixture on the bottom of a cast iron skillet or in a baking dish of your choice.
Spread your strawberries over the oats and top with the rest of the oat mixture.
As a rule of thumb, I always make at least 1 1/2 times the amount of streusel that a recipe calls for because there’s never enough. Sometimes I even double it. I’ve already done this for you and it’s reflected in the recipe below.
Bake at 350 for 35 minutes, until golden on top and the strawberry mixture is bubbling. Your house will smell delightful!
Let the crisp cool for an hour before serving so the juices can set. Serve it warm with vanilla ice cream and you’ll be everyone’s favorite friend.
- 6 cups fresh strawberries, quartered
- 5 tablespoons white sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 1/2 cups packed brown sugar
- 1 1/2 cups old-fashioned oats
- 1 cup all-purpose or gluten-free flour
- 1 1/2 tsp. salt
- 1 1/2 cups chopped pecans (optional)
- 3/4 cup butter, softened
- Toss the strawberries with the white sugar and let sit at room temperature for 20 minutes. Transfer to a saucepan.
- Bring the strawberries almost to a boil. Dissolve the cornstarch in the water and add to the strawberries. Stir and bring to a boil to thicken. Remove from heat.
- Combine the oats, flour, salt, and brown sugar in a medium bowl and combine.
- Add the butter and work it in with your hands or a pastry cutter until crumbly.
- Spread half the streusel mixture on the bottom of a cast iron skillet or a baking dish of your choice.
- Spread the strawberries over the top of the streusel and top with the remaining streusel mix.
- Bake at 350 for 35 minutes until the crisp is golden on top and the strawberries are bubbling.
- Let the crisp set for an hour before serving.
- Serve warm with vanilla ice cream.
- This recipe is filed under "gluten-free" because it can be easily adapted with some gluten-free flour or almond meal/flour.