This warm strawberry vanilla crisp with buttery brown sugar oat streusel comes together quickly. Review the recipe notes before starting.
- 6 cups (1080g) chopped strawberries*
- 1/4 cup (30g) all-purpose flour
- 2/3 cup (130g) granulated sugar
- 1 and 1/2 teaspoons pure vanilla extract
- seeds scraped from 1/2 vanilla bean*
- 2/3 cup (84g) all-purpose flour (spoon & leveled)
- 2/3 cup (133g) packed light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 Tablespoons (86g) unsalted butter, cold and cubed
- 2/3 cup (65g) old-fashioned whole rolled oats (or quick oats)*
- optional: 1/3 cup (35g) sliced almonds
- Preheat the oven to 350°F (177°C). Lightly grease a 9-inch baking dish (circle or square or any similar size pan that can hold about 2 quarts). Set aside.
- Make the filling: Combine strawberries with the flour, sugar, vanilla extract, and vanilla beans in a large bowl. Toss gently until combine, then spoon and spread into prepared baking dish.
- Make the topping: Whisk the flour, brown sugar, cinnamon, and salt together. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Stir in the oats. Sprinkle over filling. It seems like a lot of topping, but it will cook down. Top evenly with almonds, if using.
- Bake for 40-45 minutes until the topping is golden brown and the strawberry juices are bubbling around the edges. Remove from the oven, place on a wire rack, and cool for 5 minutes before serving. Tastes excellent with a scoop of vanilla ice cream on top.
- You can serve this dessert warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.
- Make Ahead & Freezing Instructions: Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F (177°C) for 20 minutes or until heated through. I do not suggest preparing the crisp and storing it, unbaked, in the refrigerator because the topping will get soggy. You can, however, prepare the crisp through step 3 and freeze for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 4.
- Baking Pan: Any baking pan that holds about 2 quarts is best. You could also divide the filling and oat topping up in individual oven-safe ramekins. Bake them on a baking sheet. The bake time and yield depends on their size, but bake until the topping is lightly browned and strawberry filling bubbles up on the sides.
- Strawberries: Cut the strawberries into 1/2 – 3/4 inch pieces. You can use frozen chopped strawberries if needed. Do not thaw.
- Vanilla: If you don’t have vanilla bean, feel free to skip it and add another 1/2 teaspoon of vanilla extract to the filling. If you have vanilla bean paste, you can use that instead of vanilla bean. Add 1/2 teaspoon vanilla bean paste with the vanilla extract. If you want to replace the vanilla extract with vanilla bean paste too, use 2 teaspoons paste.
- Oats: Whole oats are best, but you can use quick oats if needed. The crumble topping will just be a little more powdery. (Don’t be tempted to reduce the flour, though– the topping may turn out greasy.) Use a 1:1 swap from whole oats to quick oats.
Keywords: strawberry crisp