Strawberry Crisp | Easy Summer Dessert | Gluten Free
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Yield: 6 servings
Juicy, sweet strawberries cook down into a jammy consistency and are topped with a crispy oat crumb, then served with fresh whipped cream.
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Ingredients
For the Strawberry Filling:
- 5 heaping cups fresh strawberries or frozen
- ¼ cup granulated white sugar
- 3 tablespoon cornstarch I always use organic cornstarch
- 1 teaspoon pure vanilla extract
For the Oat Crumb Topping:
- 1 cup high quality gluten-free all-purpose flour containing xanthan gum I use Bob's Red Mill GF 1:1 or King Arthur's GF Measure for Measure
- ¾ cup certified gluten-free oats
- ⅔ cup light brown sugar packed
- ¼ cup granulated white sugar
- ¾ teaspoon cinnamon
- 1 stick unsalted butter (½ cup) omit salt if using salted butter
- ½ teaspoon salt
For the Homemade Whipped Cream:
- ½ cup cold heavy whipping cream
- 1 tablespoon powdered sugar
- ¼ teaspoon pure vanilla extract
Instructions
For the Strawberry Filling:
- Preheat the oven to 350 F. Grease a large 8x8 or 9x13 baking dish, or a deep dish pie plate with butter or nonstick cooking spray. Tip: The juices from the strawberries will bubble up, so be sure there will be plenty of room in the baking dish of choice. You can also place a cookie sheet underneath the pan when baking to prevent any spillage.
- Rinse fresh strawberries and hull them. Roughly chop into halves or quarters. Add to a large mixing bowl along with sugar. Stir until the strawberries are completely coated and shiny.
- Add in the vanilla extract and cornstarch. Stir until evenly coated, and then pour the strawberries into the prepared baking dish.
For the Oat Crumb Topping:
- In a separate medium-sized mixing bowl, add the flour, oats, light brown sugar, granulated sugar, cinnamon, and salt. Mix until well distributed.
- Pour in the melted butter, and stir until the mixture begins to turn into a crumble. Tip: Do not over-mix or else the consistency may turn into more of a fine sand. Sprinkle the crumb mixture over top of the strawberries.
- Bake for 35-40 minutes, or until the bubbly and the topping is golden brown.
- Allow to cool for 10-15 minutes before serving. Optional: Serve warm with homemade whipped cream or vanilla ice cream.
For the Homemade Whipped Cream:
- Place a large mixing bowl or bowl of a stand mixer and whisk attachments in the freezer for 15-20 minutes to chill. Tip: You want it to be cold to the touch.
- Pour the heavy whipping cream, powdered sugar, and vanilla into the bowl. Whisk on high speed until medium to stiff peaks start to form, about 1-2 minutes. Do not over-beat, or you will break or deflate the whipped cream. I used an electric hand mixer.
- Serve immediately.
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