The ideal approach to use up some Easter ham leftovers is to combine it with pancakes and croquettes. Serve with chutneys of many kinds or a honey-mustard sauce. Another tasty dipping sauce is apple sauce.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 15 |
| Yield: | 1 9×13-inch strawberry crisp |
Ingredients
- 6 cups halved fresh strawberries
- 3 tablespoons all-purpose white flour
- 1 tablespoon white sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ¼ cups white sugar
- 1 cup butter
- 1 cup rolled oats
- salt to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Combine strawberries, 3 tablespoons white flour, sugar, and vanilla extract in a large bowl and mix thoroughly. Pour into a 9×13-inch baking dish.
- Combine 1 1/2 cup flour, 1 1/4 cup sugar, butter, rolled oats, and salt in a bowl; mix by hand or with a pastry cutter until crumbly and well mixed. Spread over strawberry mixture.
- Bake in the preheated oven until bubbly and light brown, about 45 minutes.
- Brown sugar may be substituted for the 1 1/4 cup white sugar.
Nutrition Facts
| Calories | 269 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 99 mg |
| Sugars | 21 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I served this at a family gathering and everyone really enjoyed it. It’s not really “crisp” but still delicious. I used 8 cups strawberries and only 3/4 cups sugar, as we prefer desserts to be less sweet. Butter softened to room temperature worked well in the topping.
I made some adjustments to the recipe. I added strawberry jam about a half cup you can do it to taste. With the crisp I tried it both ways cold and melted. I found melted was better. I also doubled the crisp recipe. ☺️
The taste was great, but the top was soggy. Will make it again.
Substitute brown sugar. Add lemon juice Put sesame oil in with oats.
My husband and I loved this strawberry crisp! I halved the recipe for the amount of strawberries I had and used a smaller baking dish. And I used half white sugar and half brown sugar, though I’m sure it would taste great with either type. I also sprinkled a little cinnamon into the oat/flour mixture. A pastry blender would make incorporating the butter much faster and easier. Since I don’t have one, I used two butter knives to ‘cut in’ the butter…I trick my mother-in-law taught me years ago! I will definitely make this recipe again and may even try it with blueberries.
I used brown sugar instead of white sugar and added a little bit of cinnamon, which really enhanced the flavor. Halved the recipe and used an 8×8 baking pan, baked for about half an hour and it turned out great! Served with vanilla ice cream for a delicious summer treat.
I was skeptical about making strawberry crisp but had just picked over 25 pounds of strawberries so I was desperate for something easy and new. I never heard of strawberry crisp but was pleasantly surprised at how awesome it tasted! My family ate it up!
Delicious. Made it as directed and it was excellent. Served slightly warm with whipped cream.
I followed the recipe, but something is off with the butter. My topping was not crumbly and didn’t bake. Maybe stick butter non-softened?
I made the recipe for 10 servings. It was absolutely delicious and so easy to make.
I have never made a plain strawberry crisp before, but I certainly will again! I had some old (REALLY old) strawberries in the freezer covered with lots of ice crystals that I wanted to use up (and doubted were still good). I didn’t measure my berries because I just wanted to use them up. My guess was that I had about 8 cups so I added an extra tablespoon of flour and a little more sugar, and I used brown sugar for the topping. Delicious!!
I was pleasantly surprised as to how easy this recipe w as s. I made it for my sons birthday, per his request. It turned out wonderfully. It was so good that I will definitely make it again and again.
I made this today! I added blueberries, used brown sugar for the crumble and added pecans. so good!!!
Awesome!
I left off part of the sugar since we do not like to eat a lot of sugar and it tasted delicious! Looking forward to making this again.
Tastes great! So simple and yet so delicious. I replaced brown sugar for white sugar. I’m still trying to figure out the right amount of butter for the topping. This last time I tried 1.5 cups and it stills feels too clumpy and buttery rather than “crumbly” when preparing. But certainly it tastes great!
Easy…really good
Super easy–super good! You can use any fruit. I used strawberries and peaches and it was great. You can use white or brown sugar. The vanilla in with the fruit added a nice flavor. Add a topping of yogurt and it becomes a great breakfast granola.
Made a smaller dish of this since I was just trying to use up some strawberries that were getting old. Turned out great, and kids loved it. I used the brown sugar instead of white, but this was only alteration. Very buttery tasting and would be excellent paired with vanilla ice cream. Not too sweet and great flavor. Mine only took about 20min cooking due to convection and smaller dish, so cannot comment on cook time for the recipe size given.