One of my co-workers was moving away and I asked her what she would like me to bake for her last day. She loves strawberries so I got online and found this easy strawberry crisp recipe from Julie’s Eats and Treats. I adapted this recipe because she is gluten free. Using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and Old Fashioned Rolled Oats did the trick.
This was so easy and delicious! The hardest part is cutting up the strawberries, easy peasy! When I can just mix things up and throw them in a baking dish, I’m a happy camper. It smells delicious when baking in the oven and the bubbling sound makes you feel like you really know what you’re doing! I will definitely make this easy strawberry crisp again but I may experiment with a different fresh fruit next summer.
The bubbling sound makes you feel like you really know what you’re doing!
What I learned:
I had recently made blueberry crumb bars and it got me thinking, what is the difference between this crisp and a crumble? I found this article in an online Farmers’ Almanac. The simple difference is that a crumble doesn’t have oats in the topping and a crisp does.
What they said:
They didn’t say much because they were busy eating up every last morsel!
Easy Strawberry Crisp
Ingredients
Filling
- 5 cups halved or quartered fresh strawberries
- 2 tablespoons orange juice
- 1/4 cup organic unbleached all-purpose flour
- 1/4 cup organic cane sugar
Topping
- 2/3 cup old fashioned oats
- 2 cups organic unbleached all-purpose flour
- 1/4 cup light brown sugar
- 1/3 cup organic cane sugar
- 1/4 teaspoon extra fine pink himalayan salt
- 1/4 teaspoon organic ground cinnamon
- 1/2 cup organic unsalted butter melted
Instructions
- Preheat oven to 350 degrees,. Grease a 9 1/2 inch deep dish pie plate.
- In a large mixing bowl, combine all filling ingredients and stir gently. Dump into prepared pie plate.
- In a large mixing bowl, combine oats, flour, sugars, salt and cinnamon. Add melted butter and stir until well combined.
- Sprinkle topping over the strawberries.
- Bake for 30-40 minutes until fruit is bubbling and juicy and the topping is light golden brown.
- Cool slightly and serve warm with vanilla ice cream.
1 comment
OMGSH seeing this beautiful photo and the simplicity of the recipe, I’m in!!! Your website is gorgeous. I just subscribed and am sharing it with my friends. Good luck in your baking adventures, fingers crossed…. 😉