Strawberry Crisp

Step 1

Prep: Preheat the oven to 350°F. Lightly grease an 8x11 baking dish or a 9-inch square baking dish. Set aside.

Step 2

Topping: Add all of the topping ingredients to a large bowl EXCEPT the butter and stir until combined. Pour in the melted butter and stir with a spatula to combine then use your hands as needed to combine. Transfer to the refrigerator while you prep the filling.

Step 3

Cut Strawberries: It is important that the strawberries aren’t cut too small otherwise they can practically disintegrate! You will want to leave super small strawberries whole, halve small berries and quarter large berries. We are aiming for about 3/4-1-inch-wide pieces. Transfer sliced strawberries to a large bowl.

Step 4

Filling: Add the remaining Strawberry Filling ingredients to the strawberries and stir until evenly combined. Transfer filling to the prepared baking dish and spread into an even layer. Sprinkle the topping over the filling, breaking up any large chunks (you still want some small chunks).

Step 5

Bake uncovered, at 350°F for 35-45 minutes, until the topping is golden and the strawberry juices are bubbling vigorously around the edges. Remove from the oven and let cool on a wire rack for 10 minutes before serving. Serve with vanilla and extra cinnamon if desired.