Strawberry Crisp

Let’s talk strawberries. You know that feeling when you pick up a basket of perfectly ripe strawberries at the farmer’s market or your local grocery store, and they smell so sweet you can’t help but sneak one (or three) on the way home? That’s when you know it’s time to make a Strawberry Crisp.

If you’ve never made a fruit crisp before, don’t worry—this is one of the easiest and most forgiving desserts out there. It’s kind of like the strawberry pie’s carefree cousin: all the juicy fruit and golden topping, but none of the fuss with rolling out crusts. You mix, sprinkle, and bake. That’s it. And what you get is bubbling, jammy strawberries under a crunchy, buttery oat topping that pairs perfectly with a scoop of vanilla ice cream.

Whether you’re serving it at a backyard BBQ, enjoying it on your porch with neighbors, or sneaking spoonfuls straight from the fridge for breakfast (no judgment), strawberry crisp is a true spring and summer staple.

• 2 lbs fresh strawberries, hulled and halved or quartered
• 1/3 cup granulated white sugar
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons pure vanilla extract
• 2 tablespoons cornstarch

• 3/4 cup all-purpose flour
• 3/4 cup packed light brown sugar
• 3/4 cup old-fashioned rolled oats
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed