Today I’m giving you an easy and delicious strawberry crisp recipe! I hope you enjoy it as much as we do!
Growing up in North Carolina, strawberry season was one of my most favorite times of the year. Although my parents purchased most of our produce at the grocery store, I reveled in the times they let us pick berries at a local farm.
Inevitably, it seemed more strawberries ended up in my stomach than in my bucket when I picked. We lived almost within walking distance of the strawberry patch, and it was tempting not to stop and pick every day once I got my driver’s license.
A few weeks ago we took our two girls to that same farm to start making their own memories at the strawberry patch. As I watched my 2 little redheads grab for the ripe, red berries and sneak one of two in their mouths, I saw visions of myself all those years ago.
How could I tell my 2 year old not to eat one? I knew her same temptation. I still felt it!
The next weekend we took the girls to a Strawberry Festival at another farm.
We dressed the girls in their strawberry outfits, and I watched them play on miniature farm equipment, ride a cow “train,” watch bees make honey, feed animals at the petting zoo and, of course, taste some of the freshest strawberries you could even imagine.
We came home tired but full of memories. I washed off the strawberries and set out to making a strawberry crisp that I hope will become a yearly tradition after a day full of strawberry picking.
Hope you enjoy this as much as my family did!
- 3 pints (6 cups) fresh strawberries
- ½ c. sugar (or sucanat)
- 1 Tbsp. lemon juice
- 1 tsp. lemon zest
- 3 Tbsp. all-purpose flour
- 1 c. all-purpose flour
- 1 c. packed brown sugar
- 2/3 c. rolled oats
- ½ tsp. cinnamon
- ¼ tsp. salt
- 10 Tbsp. cold, unsalted butter (cut into small pieces)
1. Mix berries, sugar, lemon juice and zest, and flour in large bowl. Set aside.
2. Combine dry ingredients in bowl of food processor (or blender). Add butter and pulse repeatedly for 2-3 seconds at a time, just until mix is clumpy.
3. In a 9×13 baking dish, spread berry mixture evenly across bottom. Crumble topping over berries evenly. Bake at 400 for 30 minutes or until strawberries are bubbling and topping is crispy. Serve warm with vanilla ice cream.
*Notes: This recipe was originally for blueberry crisp. When I tried another strawberry recipe and didn’t like how it turned out, I turned to this recipe because I know we love it with blueberries! I’m sure you can use it with any berries!
*I’ve tried cutting the sugar in half and using ½ honey as a sweetener in its place. It tasted great that way as well!
What are some of your favorite strawberry recipes? Did you pick strawberries as a child? Do you still?
Liked this post? You might also enjoy Mary Lindsey’s Chocolate Cake.
*This post was originally published on the Lake Norman Mommies blog.
This looks great! I’m going to try it with rhubarb tonight. Have you tried the coconut oil with this one? I can’t do dairy so I will see how it goes 🙂
Hi Katrina! Yes, I have tried coconut oil. I do an even exchange for it. Hope you enjoy it!
We made this tonight using frozen strawberries. It turned out pretty well, but it ended up needing about 20 extra minutes, since I didn’t thaw the berries out a head of time. Also, I would prefer to cut the amount of sugar, as I found it way too sweet, but my daughter and husband loved it. Thanks for the recipe 🙂
You are welcome! I now make it with sucanat or honey. I should update the recipe for strawberry season–which will be here soon!