Amazing Strawberry Crisp

Introducing your new favorite dessert recipe! My amazing Strawberry Crisp is sweetly flavorful and ready in just one hour.

Course Dessert

Cuisine American

Keyword spring, strawberries, summer, under 1 hour

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 354kcal

1½ lbs strawberries fresh or frozen, with the stem cut off and halved
¼ cup superfine sugar substitutes: white granulated sugar or coconut sugar
¼ cup almond meal optional; use 1 extra Tablespoon cornstarch if leaving it out
2 Tablespoons Pimm's No. 3 Cup optional; you can use any alcohol you like, or leave it out entirely
1 Tablespoon minute tapioca optional; use 1 extra Tablespoon cornstarch if leaving it out
1 Tablespoon cornstarch
¼ teaspoon salt a pinch of salt adds a nice contrast to the sweetness of the filling!

⅔ cup instant oatmeal
1 teaspoon baking powder this helps crisp the topping
½ cup slivered almonds optional; you can use other nuts, or leave it out entirely. You may need to add extra oats if you leave it out.
½ cup demerara sugar substitutes: turbinado sugar or light brown sugar
5 Tablespoons butter cold and diced, plus a little extra for buttering the baking dish
heavy cream optional; to serve

Preheat your oven to 350°F (180°C) and grease a deep pie dish or baking dish with butter.
In a large mixing bowl, toss 1½ lbs strawberries with ¼ cup superfine sugar, ¼ cup almond meal, 2 Tablespoons Pimm's No. 3 Cup, 1 Tablespoon minute tapioca, 1 Tablespoon cornstarch, and ¼ teaspoon salt. See notes by each ingredient for substitutes.
Pour the filling into the buttered dish and spread it along the bottom of the dish evenly.
Mix together ⅔ cup instant oatmeal, 1 teaspoon baking powder, ½ cup slivered almonds, ½ cup demerara sugar, and 5 Tablespoons butter in a bowl until combined.
Use a pastry cutter, fork, or a food processor to cut or pulse the cold butter into the dry ingredients until just combined. Do not over process into a paste!
Sprinkle the crumble on top of the filling in the baking dish. Bake in the preheated oven for 40-45 minutes for fresh strawberries or 50-55 minutes if you are using frozen.
Start checking for bubbling filling about 30-40 minutes in. Once it is bubbling, bake for about 10 minutes more. You need the filling to boil and bubble to help activate the tapioca and cornstarch so it will thicken up.
Remove from the oven and allow to cool for about 10 minutes before serving with heavy cream if desired. If you are baking this a day or two before you are serving, cool the crumble completely, cover it with cling film and refrigerate. You can serve the crumble warmed in the microwave or oven, but I must say that some folks love it cold!

Many of the ingredients have substitute options or can be left out. Make sure to read the notes beside the ingredients above for options.

You can get creative with the ingredients. Although this is a recipe for strawberry crisp, you can add other fruits, too. I love to cut up bananas and add them now and then, especially if I have any too-ripe bananas.

I use a deep pie dish or baking dish, but guess what? You can also use a cast iron skillet. This makes for an amazing presentation guests love. Just make sure it's deep and large enough to handle the amount you're making!