Strawberry Crisp Simple And Perfect Wellplated Com

I do a little happy dance when the first pint of real strawberries hits stores. This dance is usually accompanied by a little squeal, and you can bet that an easy-to-make, healthy strawberry dessert (or Strawberry Bread) is soon to follow.

Often, it’s fresh Strawberry Pie or Strawberry Oatmeal Bars, which are a healthy version of strawberry crisp bars and the most popular dessert on my site.Other times, it’s Gluten Free Strawberry Shortcake (not because it’s gluten free, but because it is delicious) or Strawberry Cream Cheese Pie.

But this time, I wanted to celebrate the arrival of strawberries with a simple dessert that is all about the fruit itself (and who are we kidding? It’s about the topping too): strawberry crisp. This healthy strawberry crisp filling tastes like pure strawberry abundance. The topping is chunky, oat-y, and buttery, the way a crisp topping should be. Start to finish, this crisp can be in your oven 15 minutes from now. It demands only two bowls—and if you want to cheat and stir the filling up inside the baking dish instead, you can cut it down to one.

How to Make the Best Strawberry Crisp

And I do mean BEST. I make this recipe constantly during strawberry season (unless I’m making my Strawberry Rhubarb Crisp, of course). The ingredients in this crisp are simple, sublime, and entirely focused on letting the strawberries shine.

The Ingredients

Strawberries. The red, juicy jewel of the summer! Strawberries are not only delicious, but they’re also packed with vitamins and antioxidants. You can make strawberry crisp with just-picked strawberries, strawberries that are getting old, or even frozen strawberries. Honey. Rather than sweeten up the filling with sugar, I used honey. It’s the bees knees when paired with strawberries. Lemon Juice. The crisp doesn’t taste lemony; rather, the lemon enhances the intensity of the strawberries’ flavor.Cornstarch. To help the filling thicken. Don’t worry if it’s super juicy right out of the oven; the filling will gel a bit more as the crisp cools.Vanilla Extract. Once you try it in your fruit crisp filling, you won’t go back!Topping. This recipe uses melted butter (yes, that’s right! No need to cut in the butter here), coconut oil, baking powder, cinnamon, coconut sugar, granulated sugar, white whole wheat flour, oats, and lemon zest for the topping. The topping for this crisp comes together quickly and tastes fabulous!

The Directions

Storage Tips

To Store. Cover and refrigerate leftovers for up to 4 days.To Reheat. Reheat gently in a baking dish in the oven at 350 degrees F or in the microwave. To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Baking Dish. Perfect for making strawberry crisp for one or for a crowd. Mixing Bowls. This set of mixing bowls comes in handy for so many different recipes. Rubber Spatula. My go-to tool for stirring the crisp filling and topping ingredients together.

This strawberry crisp with a big, melty scoop of vanilla ice cream is the most magnificent of summer desserts.

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