Warm, crunchy, and tart strawberry crisp is the perfect fruit dessert served with ice cream.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: American
Servings: 6people
Author: Caitlin Charlton
Ingredients
Strawberry Filling
32ozstrawberrieshulled and quartered
¼cuplemon juice
2tablespoonwhite sugar
1tablespooncornstarch
½teaspoonvanilla extract
Cornflake Topping
1cupold fashioned oats
1.5cupscornflake cereal
¼cupbrown sugarpacked
½cupall-purpose flour
¼teaspooncinnamon
¼teaspoonsalt
6tablespoonunsalted buttermelted
Instructions
Preheat the oven to 375 degrees Fahrenheit and position the oven rack to the middle shelf. Spray a 9x9 or 11x7 baking dish with non-stick cooking spray.
In a large mixing bowl, mix together quartered strawberries, lemon juice, white sugar, cornstarch, and vanilla extract until will combined. Pour into baking dish and spread evenly.
To make the topping, in a large mixing bowl, mix together oats, cornflake cereal, brown sugar, flour, cinnamon, and salt until well mixed. Pour in melted butter and stir until incorporated (crumbles will begin to form). Pour on top of the strawberry mixture and distribute evenly on top.
Bake for 35-40 minutes, or until top is golden brown and strawberries are bubbly.
Allow crisp to cool for 5 minutes. Scoop into bowls and top with vanilla ice cream or whipped cream (optional).
Notes
Strawberries could be substituted for mixed berries or blackberries.
I use a 9x9 or 11x7 baking dish. 13x9 would work fine, you will just have a thinner and more spread-out layer of strawberries and topping.