Strawberry Crisp
This strawberry crisp is everything you could want it to be: sweet, tangy, and subtly spiced It is just about perfect when topped with vanilla ice cream.
Servings: 6
Calories: 447kcal
Ingredients
For the filling
- 2 pints strawberries hulled and quartered
- juice of 1 lemon
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup all-purpose flour
For the topping
- 1 cup all-purpose flour
- ½ cup rolled oats
- ½ cup pecans chopped
- 8 tablespoon butter melted and cooled
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350 degrees F.
- Add the strawberries, lemon juice, sugars, and all-purpose flour to a large bowl. Toss until the strawberries are well coated. Pour the strawberries into a 9-inch pie dish. Set aside.
- In a medium-sized bowl, combine all ingredients for the topping. Mix until crumbly and everything is incorporated. Sprinkle it over the strawberries in an even layer.
- Bake for 45 minutes. Allow the crisp to cool slightly.
Notes
Note: It's optional, but totally recommended, to eat this while still warm, topped with vanilla ice cream.
Nutrition
Serving: 1 | Calories: 447kcal | Carbohydrates: 59g | Protein: 5g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 233mg | Fiber: 5g | Sugar: 30g