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
Recipe by Katherine Martinelli at