Strawberry Crisp is a quick and easy summer dessert filled with fresh fruit and covered in a blanket of oatmeal cookie crumble. Soft center and crisp topping, it's the best contrast of textures with the sweetest taste.
2cupshulled and roughly chopped fresh strawberries
1½cupsoatmeal cookie mix
Preheat the oven to 350 degrees Fahrenheit and spray an 8x8 inch baking dish with cooking spray.
In a medium bowl, stir the strawberries with the strawberry jam and the cornstarch until completely combined.
Pour the strawberry mixture into the bottom of the prepared 8x8 inch baking dish. Spread out evenly.
Prepare the topping by combining the oatmeal cookie mix, rolled oats, and melted salted butter in a large bowl. Stir well until the butter has combined into everything.
Sprinkle the topping over the strawberry jam layer in the 8x8 inch baking pan. It is normal for the topping to seem like too much in comparison to the strawberry layer. Don’t worry, it will be perfect once it is baked.
Bake in the oven for 25-30 minutes or until the topping starts to turn golden brown and the filling is bubbling.
Let cool for 10 minutes before plating and serving.
To Store: While strawberry crisp is best fresh, you can refrigerate it if you have leftovers. If covered, it can be stored in the fridge for 3-4 days.
To Freeze: You can freeze this crisp for 2-3 months in a freezer-safe container.
To Reheat: Reheat your crisp in the oven to desired temperature. Note that you will lose some crispiness of the topping if you end up storing and reheating it.
You can make this strawberry crisp in a pie dish, oven-safe skillet, or even in ramekins as individual crisps.
Use melted butter and forget cutting the butter into the dry ingredients--it’s a time-consuming step that is unnecessary for this easy recipe. Using melted butter speeds up the process even more.
Top with Greek yogurt for a wholesome summer breakfast.