Strawberry Crisp (Crumble) with Oats, sweet and juicy strawberries are topped with a buttery sugar and oat crumble in this delicious fruit crisp dessert. It comes together in minutes and makes a great dessert.
STRAWBERRY CRISP (CRUMBLE) WITH OATS
Using in-season strawberries makes this dessert perfect for spring and summer. You can actually use any fruit blueberries to make delicious fruit crisps. As well, try a combination of peaches and raspberries for a colorful dessert.
Crisps are the easiest dessert to make. I toss chopped strawberries with Amaretto and sugar then into the baking dish.
It just takes minutes in the oven to warm the berries and fill your house with a beautiful aroma! The strawberry mixture gets bubbly and syrupy while the top gets brown and crispy. So good!
I enjoy this dessert best while it’s still warm. Add a big scoop of premium vanilla ice cream and indulge!
HOW TO MAKE STREUSEL (CRUMB) TOPPING
Basically, the topping of this dessert is streusel with oats added. They are made with butter, flour, and sugar. As well, spices, nuts, and/or oats can be added for more texture. (I like the texture and chew old-fashioned rolled oats give the streusel.)
Some recipes use cold butter, but I find they work better with melted butter. By using melted butter, you don’t need a pastry blender and you don’t have to be concerned with the butter is at the right temperature. It’s foolproof.
- Melt your butter in a bowl that’s large enough to hold all the ingredients. (Less to wash later.)
- Next, add the flour, oats, and sugar to the bowl with the butter.
- With a fork, gently mix the ingredients together, and don’t overmix. Don’t break apart the large clumps. Those clumps are what you want.
- Finally, simply sprinkle the streusel over bread, cakes, pies, muffins, etc, and bake according to the instructions.
For streusel variations
- Add chopped almonds, walnuts, pecans, or peanuts
- Add shredded coconut
- Omit the oats
- Add cinnamon, nutmeg, or cardamom
- Finally, you can substitute brown sugar for granulated sugar (or use a combination of both)
TIPS FOR THE BEST STRAWBERRY CRISP (CRUMBLE) WITH OATS
- Your crips will be saucier if your berries are riper and juicier.
- As well, you can omit the Amaretto or you could substitute Cointreau, Triple Sec, or Grand Marnier. You can use orange juice if you want to go alcohol-free.
- When it’s ready to come out of the oven, the topping will be brown and there is juice bubbling up around the edges.
- This dessert is best eaten warm the day it’s made. As it sits the crumble topping absorbs some of the sauce making less sauce and a mushy top. It still has great flavor.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
- Pecan Cobbler
- Strawberry Meringue Torte
- Caramel Cobbler
- Peach Pecan Cobbler
- Amaretto Peach Upside Down Pound Cake
- Key Lime Coconut Marbled Pound Cake
- Old Fashioned Blue Ribbon Pound Cake
- Whipping Cream Pound Cake
- Chocolate Frosting with Cocoa Powder and Powdered Sugar
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
STRAWBERRY CRISP (CRUMBLE) WITH OATS
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- Preheat oven to 350°F
- Add flour, sugar, and oats to a bowl and mix to combine.
- Cut the green tops off the strawberries and cut them into large chunks.
- Place strawberries into a baking dish. A 9x9 square or round or 7x12-inch dish works great. Sprinkle the sugar and Amaretto liqueur over the berries and stir. Level the berries.
- Place clumps of the crumble topping mixture over the top of the strawberries then bake for 30 to 35 minutes, or until the crumble topping has browned and juice is bubbling up around the edges of the crumble.
- I like to serve it warm with ice cream or whipped cream.