How To Make Strawberry Vanilla Crisp
Enjoy a warm, fruity dessert with this strawberry vanilla crisp that comes with a golden oat and sugar topping. Ready for the oven in 10 minutes!
- ¼cupall purpose flour
- ½cupgranulated sugar
- 1½tsppure vanilla extract
- ½vanilla bean,seeds scraped
For Streusel Topping:
- ⅔cuplight brown sugar
- ⅔cupall purpose flour,spoon & leveled
- ¼tspground cinnamon
- 6tbspunsalted butter,cold and cubed
- ⅔cupold fashioned rolled oats,or quick oats
Preheat the oven to 350 degrees F. Lightly grease a 9-inch baking dish (circle or square or any similar size pan). Set aside.
Combine chopped strawberries with the flour, sugar, salt, vanilla extract, and vanilla beans in a large bowl. Toss gently until combine. Spoon into prepared baking dish.
Whisk the brown sugar, flour, cinnamon, and salt together. Make sure to get out all those brown sugar lumps. Using a pastry cutter or by hand, cut in the butter until the mixture resembled coarse pea-sized crumbs.
Mix in the oats, then evenly sprinkle topping over strawberries. Top with almonds, if using.
Bake for 40 to 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 allow to cool slightly before serving.
Serve warm, room temperature, or cold. Cover leftovers and store them in the refrigerator for up to 5 days.
- Calories: 333.04kcal
- Fat: 13.99g
- Saturated Fat: 5.92g
- Trans Fat: 0.35g
- Monounsaturated Fat: 5.24g
- Polyunsaturated Fat: 1.79g
- Carbohydrates: 49.26g
- Fiber: 4.07g
- Sugar: 29.51g
- Protein: 5.03g
- Cholesterol: 22.90mg
- Sodium: 151.66mg
- Calcium: 58.26mg
- Potassium: 270.94mg
- Iron: 1.80mg
- Vitamin A: 73.81µg
- Vitamin C: 55.86mg
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