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

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Servings 6

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.

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