Strawberry Crisp in a Pie Dish
An Easy & Beautiful Summer Dessert
Equipment
- 1 9 by 9-inch Pie Dish
Ingredients
- 5 cups strawberries, quartered, stems removed
- 1/3 cup flour
- 1/2 cup sugar
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
For the crumble topping:
- 2/3 cup flour
- 2/3 cup light brown sugar, lightly packed
- 1/2 tsp. ground cinnamon
- pinch salt
- 6 Tbsp. cold butter, cut into small cubes
- 2/3 cup old fashioned oats
Instructions
- Preheat the oven to 350 degrees and butter a 9 by 9-inch pie pan.
- In a large mixing bowl, combine strawberries, flour, sugar, vanilla extract, and almond extract. Mix until combined. The mixture will be thick and gooey. Pour into the pie pan.
For the crumble:
- In a second mixing bowl, combine flour, brown sugar, cinnamon, and salt. Add the butter and cut the butter in the mixture using a pastry cutter or fork until it resembles little pebbles. Stir in the oats until all combined. Sprinkle the mixture over the strawberries. It looks likes a lot but will steep into the strawberries as it bakes. Cook for 45 minutes until the oat topping is light golden brown and the strawberries are bubbly. Let cool at room temperature. Serve warm and scooped in individual bowls with vanilla ice cream on top.
Notes
Katie's Tips:
*A pastry cutter or fork is best for mixing the cold butter into the flour mixture. But, I usually do it with my fingers and work quickly.
*To reheat the crisp bake at 350 for about 15 minutes.
*You can also make this in individual ramekins for a personalized dessert. The presentation is adorable. Just bake the ramekins on a parchment lined baking sheet in case they overflow during baking.
*I used 32 oz. of strawberries to make 5 cups. Yours may vary depending on size of strawberries and how much you cut from the stem.
*You could add 1/2 cup of slivered almonds to the oat mixture for extra texture and crunch.
*This is adapted from this recipe. I love Sally's Baking Addiction. The directions are so thorough and precise. Precision is something I struggle with, and that is why I prefer cooking over baking! Crisps are very forgiving, so if you are a novice baker, you're in the right place.