This is a simple and easy Summer dessert, a perfect way to maximize the use of fresh Strawberry during the Summer. Fruit crisp is always a must dessert for me during Summer. Although I also make them during Fall, nothing beets making them during Summer because of the abundance of Summer fruits, the likes of Berries and stone fruits like peach, apricots , plum and more. Today, I am sharing with you one of my favorite fruit crisp, Strawberry Crisp. Small batch for 2 and a quick dessert to whip up, share it or keep it to yourself either way just enjoy and let your Summer begin now!
Strawberry is often the first in my list because it is usually the first Summer fruit that I love that come out in the market. Strawberry has a way of making me feel excited, aside from they look so beautiful and delicious, I guess it’s the fact that Strawberry in the Philippines (where I’m originally from) are quite expensive and not easily accessible. Here in Vancouver, when Strawberry is in season, it is sold for 5CAD for box of 2, that’s fairly cheap comparing during the beginning or end of season where it was sold almost 7CAD per box. So you could probably understand why I am crazy over this fruit. I go crazy when I see boxes of Strawberry on sale, my mind automatically shift to “what should I bake” thinking. This Strawberry Crisp always comes first in my mind, along with my many other Strawberry dessert. My Strawberry Crumb Bar is another favorite of mine and recently I had been going crazy making Strawberry Smoothie.
However I love fruit crisp, since I don’t at a lot of anything, I like making them in small batch of two. I find that two is more than enough, I can have one for now and another one for later. I hate leftover and making a small batch is the perfect solution for me, leftover drives me crazy!
Ingredients for Strawberry Crisp
- Strawberry – Use ripe but not overly ripe Strawberry. The sweeter the Strawberry the better it will be.
- Cornstarch – This serves as a thickener for the sauce. The more ripe the Strawberry, the more juice will come out from it as it bakes.
- Granulated Sugar – Adds sweetness. You have to taste the Strawberry you are using so that you can add more sugar if needed
- Lemon Zest – I like adding lemon zest to balance the sweetness of the crisp and to give a nice fresh flavor. This is totally optional.
- All-Purpose Flour – Combined with the rolled oats, this gives a nice base for crisp topping. You can also use Gluten free flour to make the recipe gluten free.
- Brown Sugar – gives sweetness to the crisp topping. You can substitute white sugar or yellow sugar.
- Rolled Oats – Crisp topping is not complete without the rolled oats. This gives the nice crunch. This can be substituted with porridge oats, or any mixed oats but do not use the quick cooking oats as they are softer and will not give much crunch.
- Chopped Pecans or sliced Almonds – Adds nice crunch and texture to the crisp topping. If you remove this, add 1 tbsp more of rolled oats.
- Coconut Oil – This serves as the binder to bring the crisp topping together. This can be substituted with melted butter.
How to make Strawberry Crisp
This Strawberry Crisp is so easy to make. I like to cut the Strawberry into quarters because I like chunks of Strawberry in my crisp. Having huge chucks is also better because the Strawberry shrinks considerably as it bakes. Cut it to your preference but bear in mind that the smaller you cut it, the more that you will end up with mostly sauce once its bake. Since the Strawberry was really naturally sweet, I only added 1 tbsp of sugar. Taste your Strawberry and adjust the sugar as needed. You would notice that there is no butter in crisp topping. When I made my gluten free and vegan crumb bar, I used coconut oil and maple syrup to bind the ingredients. I adapted the same concept here, just a tablespoon of coconut oil to bind the dry ingredients together. Making crisp toppings is pretty flexible, you can remove the nuts of you don’t like it. You can easily make a large batch of crisp topping if you are making a bigger batch of crisp. I made my crisp topping ahead time and kept it in a sealed container and left it in the refrigerator. The entire process of making this fruit crisp was less than 1 hour, but you have to wait for it to cool down before serving it. Just like when making a pie, you have to let it cool to allow the sauce to thicken. Depending on how juicy the Strawberry, you can have more or less thick sauce.
How to serve Strawberry Crisp
You can serve it on it own, but really the best way to enjoy this is when served with vanilla ice cream. For me, that is always the way to go with any kind of fruit crisp, they are a match made in heaven and one will not be complete without the other.
What if I do not have ramekin?
You can definitely bake this in a pie dish, this serving portion will work with 5 -6 inch baking pan. I wouldn’t recommend a bigger size as it will be too thin. If you have a bigger pan size, (say 7 or 8-inch), then consider doing a double batch of this which basically serves 4 people. Simply double the recipe, its that simple and flexible.
- 250g 2 cups Strawberry – chopped
- 1 tbsp Cornstarch
- 1 tbsp Sugar
- Zest of 1/2 Lemon Zest – optional
- 2 tbsp All-Purpose Flour
- 1 tbsp Brown Sugar
- 3 tbsp Rolled Oats
- 1 tbsp Chopped Pecans or sliced Almonds
- 1 tbsp Coconut Oil (Can be substituted with melted butter)
- Pre-heat the oven to 350F.
- Make the Crisp Topping: In a bowl, add all-purpose flour, rolled oats, brown sugar, coconut oil and chopped nuts. Mix to combine until it starts to clump together. If the mixture is too loose to clump, add about 1 tsp of coconut oil until it comes together. Store in the refrigerator while you prepare the Strawberry. You can also make it ahead of time (2-3 days), store it in air tight container and keep it in the refrigerator.
- Prepare the Strawberry: Wash the Strawberry and cut into quarters. Taste the Strawberry if sweet enough. Transfer in a bowl then add sugar, cornstarch and lemon zest (if using any). Mix to distribute the cornstarch and sugar. Adjust the sugar depending on how sweet the Strawberry but do not add too much sugar as you might end up with a jam which is really not pleasant to eat with the crisp.
- Divide: Divide the Strawberry mixture between two 2 x 4 inch ramekin. Top with crisp topping.
- Bake for 30 – 35 minutes or until bubbly. It is important to wait for the stage where the Blueberry mixture becomes bubbly because this is a sign that the sauce has start to reduce and the sugar and cornstarch fully dissolved which will result to a thick sauce. At 15 minutes time, cover the top with aluminum foil to avoid the topping from browning too much. Almond flour and coconut oil cooks faster than when using regular flour. If using all-purpose flour and butter, you may not need to cover it. But nonetheless, check if the topping is browning too soon and cover with aluminum foil as needed.
- Let Cool for about 30 minutes to allow the sauce to thicken.
- Serve: Dust with confectioners sugar (optional) and top with Vanilla ice cream
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