Strawberry Crisp

Fill your pie plate to the brim with this fresh and fantastic Strawberry Crisp. Packed with sweet, juicy berries then topped with a buttery oat crisp this simple dessert will make your mouth water.

There’s a method to my madness and when I’m mad that method involves stuffing my face with a jar of Nutella. Screw the FDA and its serving suggestion of two measly tablespoons; as far as I’m concerned, exceeding my recommended daily allowance of drama entitles me to devour a whole container of cocoa hazelnut spread in a single sitting.

Despite what the nutritionals claim, gorging on Italian-made frosting is a wholesome way to sugarcoat a bad day. Plus, since Nutella doubles as a meal replacement so I get to skip dinner and doing dishes. It’s a sweet deal.

Honestly, I should be ashamed of myself for how much sugar I eat. I’m not, but I should be. Even after consuming enough Nutella to put myself in a diabetic coma, all I can think about was dessert. And since nothing pairs better with chocolate-smeared teeth than fresh strawberries, Strawberry Crisp is calling my name.

The name it’s calling me isn’t particularly nice, but considering I haven’t tasted anything this berry-licious in a long time, all is forgiven. Packed with five cups of fresh strawberries, and crowned with a golden oat crisp this dessert may be sassy but it’s oh-so-sweet. Devour it warm then refrigerate the leftovers, just don’t be surprised if there aren’t any.

Before sharing the recipe for Strawberry Crisp, here are a few tips and tricks to help you out:

Fresh strawberries are recommended but if you do not have access to fresh, frozen will work in a pinch. Thaw before use then blot excess moisture with a paper towel before beginning.

To hull strawberries, use a sharp knife at an angle to core out the green leafy top and the pale whites of the stem. Discard hull.

If your strawberries are on the small side, chop them in half; for larger berries cut into quarters.

Crisp can be stored in the refrigerator up to 5 days. Cool to room temperature and cover tightly with plastic wrap before refrigerating.

Crisp can be frozen up to 3 months after baking. Cover cooled crisp with plastic wrap then with aluminum foil before freezing. Thaw overnight in the refrigerator, remove plastic wrap and foil then warm in a 350 degree oven for 20 minutes or until hot.

I hope you enjoy this recipe for Strawberry Crisp. Please leave a comment and rating at the bottom of this blog when you try it for yourself. Don’t forget to tag @whiskingwolf on social media so I can drool over your pics on Instagram.

Finally, if you like strawberry-flavored everything check out my recipes for Strawberry Shortcake Muffins, Strawberry Swirled Blondies and No Bake Neapolitan Cheesecake.