Strawberry Crisp

Strawberry Crisp

As opposed to the American Northeast, where summer is prime berry season, in Israel strawberries are abundant in winter. I love it. Right now the shuks are overflowing with fresh, ripe, vibrant strawberries to be purchased by the kilo. Which I do. So, while it was difficult to choose this month’s Secret Recipe Club recipe from my assigned blog, Cupcake Muffin, as soon as I saw this strawberry crisp recipe I knew I had to make it. And I’m so glad I did! It’s my perfect dessert – fruity with great textures and just the right amount of sweetness.If you’re not familiar with Sara’s lovely blog Cupcake Muffin, head over and check it out – I’ve been a fan for a long time and I love her varied, internationally inspired recipes that very much parallel my own personal tastes. This strawberry crisp is just one of her many amazing recipes, both sweet and savory.

Strawberry Crisp

Strawberry Crisp
This strawberry crisp is my perfect dessert.
Recipe Type: Dessert
Cuisine: American
Yield: 6 to 8 servings
For the Topping:
  • ⅓ cup flour
  • ¼ cup brown sugar
  • ½ cup rolled oats
  • ¼ cup chopped walnuts
  • ¼ teaspoon cinnamon
  • Pinch of salt
  • 3 tablespoons unsalted butter, melted
For the berries:
  • 1 quart strawberries, hulled and quartered
  • ¼ cup sugar
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons cornstarch
  • Pinch of salt
  1. Preheat the oven to 375F. Grease or spray an 8x8 pan (or, in my case, a 10-inch springform pan...).
  2. Combine all the topping ingredients except the butter in a small bowl. Add the butter and mix with your fingers or a fork until the topping forms a crumbly texture and begins to hold together.
  3. Put the strawberries in a large bowl and add the sugar, lemon juice, cornstarch, and salt. Gently toss to combine.
  4. Transfer the berries to the prepared pan.
  5. Evenly sprinkle the berries with the topping. Bake for 35 to 40 minutes, until the top is browned and the berries are bubbling. Serve warm.
Kosher dairy and vegetarian

14 thoughts on “Strawberry Crisp

  1. john@kitchenriffs

    I miss strawberries in January! We used to have them in Florida, but now tht we’re in the midwest that’s no-go. Never had a strawberry crisp before – great idea. Definitely something to try in a few months when strawberries become abundant.

  2. Abbe@This is How I Cook

    I can smell the strawberries. I remember huge kilos of berries being brought home and devoured by 5 hungry kids from Machane Yehuda. I miss that but this recipe looks fantastic. Just have to wait a bit for our berries to come in!

  3. sara

    This looks fantastic! You are so lucky to have summer right now…I am freezing my butt off where I live! I love using strawberries in a crisp…not the most usual fruit for this dish, but so tasty! 🙂 So glad you liked the recipe. 🙂

  4. Lisa~~

    The mention of in-season strawberries has me craving the sweet delights and your crisp using them has me drooling, delicious.

    If you haven’t already, I’d love for you to check out my SRC entry: Creamy Mints.


  5. Katrina

    It was fun to bake/cook from your blog this last month. The crisp sounds delicious. Can’t wait until spring when strawberries start coming in season!

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