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!
Serves:
Ingredients
- 5cupsstrawberries,chopped
- ¼cupall purpose flour
- ½cupgranulated sugar
- ¼tspsalt
- 1½tsppure vanilla extract
- ½vanilla bean,seeds scraped
For Streusel Topping:
- ⅔cuplight brown sugar
- ⅔cupall purpose flour,spoon & leveled
- ¼tspground cinnamon
- ¼tspsalt
- 6tbspunsalted butter,cold and cubed
- ⅔cupold fashioned rolled oats,or quick oats
For Optional:
- ½cupalmonds,sliced
Instructions
-
Preheat the oven to 350 degrees F. Lightly grease a 9-inch baking dish (circle or square or any similar size pan). Set aside.
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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.
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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.
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Mix in the oats, then evenly sprinkle topping over strawberries. Top with almonds, if using.
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Bake for 40 to 45 minutes until the topping is golden brown and the strawberry juices are bubbling around the edges.
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Remove from the oven, place on a wire rack, and allow to cool slightly before serving.
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Serve warm, room temperature, or cold. Cover leftovers and store them in the refrigerator for up to 5 days.
Nutrition
- 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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