Sweet juicy strawberries are the essence of summer. Lightly sweetened berries are baked until bubbly and topped with a crispy streusel reminiscent of a good oatmeal cookie. My easy Strawberry Crisp with Almond Struesel may just become your favorite summer dessert.
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Crisps are one of my favorite ways to use fresh fruit. Lightly sweetened berries are baked until thick and bubbly and then topped with a crispy streusel reminiscent of a good oatmeal cookie. This strawberry crisp is delicious warm from the oven or even better topped with vanilla ice cream or fresh whipped cream (be sure to take a look at my Peach Pecan Crisp and Apple Blackberry Crumble!).
Ingredients
- 4 cups strawberries hulled and quarted
- 1/4 cup white sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
For the Almond Streusel
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 1/2 cup slivered almonds
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter cubed and softened
How to Make Strawberry Crisp
Preheat your oven to 350 ℉. In a large bowl add in the quartered strawberries, granulated sugar, cornstarch and vanilla extract and toss to combine. Transfer the strawberry mixture to a 2 quart baking dish and set aside. While the strawberries are macerating prepare the streusel. Add oats, brown sugar, flour, slivered almonds and salt to a bowl and stir combine. Add the softened cubed butter and mix in with a pastry blender, knife or your hands until the streusel has a crumbly texture.
Top the strawberries with the struesel mixture. Transfer the crisp to the oven and bake for 35-40 minutes, or until the filling is bubbly and the streusel is golden. Remove from the oven and allow to cool at least 15 minutes before serving.
If you like this Strawberry Crisp with Almond Struesel be sure to take a look at some of my other recipes!
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Strawberry Crisp with Almond Streusel
Equipment
- 1 2 quart baking dish
Ingredients
- 4 cups strawberries hulled and quarted
- 1/4 cup white sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
For the Almond Streusel
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 1/2 cup slivered almonds
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter cubed and softened
Instructions
- Preheat your oven to 350 ℉.
- In a large bowl add in the quartered strawberries, granulated sugar, cornstarch and vanilla extract and toss to combine. Transfer the strawberry mixture to a 2 quart baking dish and set aside.
- While the strawberries are macerating prepare the streusel. Add oats, brown sugar, flour, slivered almonds and salt to a bowl and stir combine. Add the softened cubed butter and mix in with a pastry blender, knife or your hands until the streusel has a crumbly texture.
- Top the strawberries with the struesel mixture. Transfer the crisp to the oven and bake for 35-40 minutes, or until the filling is bubbly and the streusel is golden.
- Remove from the oven and allow to cool at least 15 minutes before serving.
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