Certainly! Here’s a homemade strawberry crisp recipe:
Ingredients:
For the Strawberry Filling:
- 4 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar (adjust to taste)
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract (optional)
For the Crisp Topping:
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar (light or dark)
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch (or similar size) baking dish or use individual ramekins.
- In a large bowl, combine the sliced strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss everything together until the strawberries are well coated. Transfer the strawberry mixture to the prepared baking dish or ramekins.
- In another bowl, make the crisp topping. Combine the rolled oats, all-purpose flour, brown sugar, and salt. Mix to combine.
- Add the cold, diced butter to the oat mixture. Using a pastry cutter or your fingers, work the butter into the dry ingredients until you have a crumbly texture. The butter should be evenly distributed, and the mixture should form clumps when pressed together.
- Sprinkle the crisp topping evenly over the strawberry filling.
- Place the baking dish or ramekins on a baking sheet to catch any drips, and then bake in the preheated oven for about 35-40 minutes, or until the topping is golden brown and the strawberry filling is bubbly.
- Remove the strawberry crisp from the oven and let it cool slightly before serving. It’s best served warm, and you can top it
