Strawberry Crisp
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Strawberries tossed with sugar, vanilla, and lemon juice under a buttery pecan and oat topping. Baked until bubbly and tender, this crisp is simple and deeply satisfying. Great for potlucks, picnics, or a casual weekend dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds fresh, ripe strawberries (not soft)
- 1/3 cup granulated white sugar
- 2 1/2 tablespoons cornstarch (3 T for softer/juicier strawberries)
- 2 tablespoons lemon juice
- 1 ½ teaspoons vanilla extract
- 2/3 cup flour
- 1/3 cup packed light brown sugar
- 3 tablespoons granulated sugar
- 2/3 cup old-fashioned rolled oats ((NOT quick oats*))
- 3/4 cup chopped pecans, optional ((increase oats to 1 C if not using))
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- zest of one lemon
- 8 tablespoons unsalted butter (1 stick), melted
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 100mg
- Total sugar
- 35g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 308mg
- Calcium
- 42mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 100MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.