Strawberry Crisp Dessert

I made this crisp last night and took it over to a friends house who we had dinner with. (Thanks Catherine and Dave we really enjoyed ourselves)

I used frozen strawberries that I had bought and then froze. You can do this with fresh or frozen.


Preheat oven to 350 degrees

for the strawberries

  • 4 cups of strawberries cut in half or quarters depending on how big they are
  • scant 1/4 cup sugar
  • scant 1/2 cup of AP flour

*Scant — it maybe a word I made up but basically it means not a full measurement of the item

In a large bowl pour sugar and flour over strawberries and mix it well and then set it aside while you make the crisp part.


for the crisp

  • 1 cup of oats (I used quick cooking)
  • 1 cup of brown sugar
  • 1 stick of butter cubed up (should be cold butter)
  • 1 scant cup of AP flour

In a bowl cut butter into flour, oats, and brown sugar till resembles crumbles. (I personally just do it with my hands, but you can use a fork or a pastry cutter)

See how the flour isn’t totally filling the cup that is what I mean by scant.

Get a baking dish (whatever size you have that will fit the amount of food you have). I used a 2 1/2 quart casserole dish (I prefer glass for crisps and have used pie dishes before). I lightly sprayed the bottom and sides of the dish with cooking spray. Then place all the strawberry mixture in and spread it even. Then top evenly with the crisp.

And as usual I didn’t think about taking a picture of the finished product.

Options: add half a squeezed lemon to strawberry mixture; add other berries raspberry or blackberry; used instantĀ  oatmeal to your crisp mixture for different flavor; top with ice cream or whipped cream.



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