Apple Strawberry Crisp
Apple strawberry crisp is a twist on a classic. The combination of sweet and tart fruit with the buttery oat topping make the perfect dessert topped with vanilla ice-cream. For a breakfast idea, top it with Greek yogurt.
Equipment
- 1 8 x 8 baking pan or 9 inch pie plate
Ingredients
Apple Strawberry Filling
- 3 large apples (washed, cored and sliced, option to peel)
- 2 cups sliced strawberries
- 1 tbsp granulated sugar
- 1 tbsp corn starch (optional)
- 1/4 tsp ground cinnamon
- 1 tbsp lemon juice
Topping
- 1 cup rolled oats
- 1/3 cup light brown sugar (option to reduce to 1/4 cup)
- 1/2 cup all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1 tbsp flax seeds optional
- 1 pinch salt
- 1/4 cup melted butter or neutral oil
Instructions
- Preheat oven to 375°F. Lightly grease a 9-inch glass pie plate or 8 x 8 baking dish.
- To make the crisp topping, combine all the ingredients in a bowl and mix to combine. It should resemble coarse crumbs. Set aside.
- In another bowl, combine the apples with the sugar, cinnamon, cornstarch, and lemon juice.
- Place the apple mixture in the greased baking dish. then layer the sliced strawberries evenly over the apple mixture.
- Top fruit with the crisp oat mixture, distributing it evenly over the fruit.
- Bake for 35-40 minutes until the topping is golden brown.
- Let cool for at least 30 minutes. Serve it on its own warm, with vanilla ice cream for dessert or Greek yogurt for breakfast.
Notes
Calories provided are an estimate only.