The Recipe Critic · by Kelley Simmons
Strawberry Crisp
NUTRITION · PER SERVING55M COOK
CAL 21%·PRO 11%
CARBS 58G55% OF CAL
6G FIBER24G ADDED6G INTRINSIC22G OTHER30G TOTAL SUGAR
FAT 20G44% OF CAL
8G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Juicy strawberries baked under a buttery oat crumble topping, finished with fresh whipped cream. A simple summer dessert that's warm, comforting, and celebrates fresh fruit.
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Nutrition & ingredients
Ingredients
serves 6- 5 cups chopped strawberries
- 1 tablespoon lemon juice
- 3 tablespoons granulated sugar
- 3 tablespoons all-purpose flour
- 1 cup all-purpose flour
- ¾ cup brown sugar
- 10 tablespoons unsalted butter, (chilled and cut into cubes)
- ¾ cup rolled oats
- whipped cream or ice cream, (if desired)
At a glance
PER SERVING · TIME 55M
CAL 21%·PRO 11%
CARBS 58G55% OF CAL
6G FIBER24G ADDED6G INTRINSIC22G OTHER30G TOTAL SUGAR
FAT 20G44% OF CAL
8G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 20mg
- Total sugar
- 30g
- Added sugar
- 24g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 268mg
- Calcium
- 46mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 20MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.