Vanilla Bean Strawberry Oat Crisp
Chopped strawberries flavored with vanilla bean, baked under a buttery brown sugar oat crumble until bubbling.
Juicy chopped strawberries flavored with both vanilla extract and real vanilla bean bake under a buttery brown sugar and oat crumble until the edges bubble. Serve it warm with a scoop of ice cream, or enjoy it cold straight from the fridge.
Vanilla Bean Strawberry Oat Crisp
Chopped strawberries flavored with vanilla bean, baked under a buttery brown sugar oat crumble until bubbling.
Ingredients
Tick the ingredients as you go
Filling
Streusel Topping
Instructions
- 1
Heat the oven to 350°F (177°C) and lightly grease the baking dish.
- 2
For the filling, toss the strawberries with the flour, sugar, vanilla extract and vanilla seeds, then spread them in the dish.
- 3
For the topping, whisk the flour, brown sugar, cinnamon and salt together. Work in the cold butter with a pastry cutter or fork until the mixture looks crumbly. Stir in the oats and scatter the streusel evenly over the fruit, followed by the almonds if using.
- 4
Bake for 40 to 45 minutes, until the topping is golden and the juices are bubbling around the edges. Let it cool on a wire rack for 5 minutes before serving.
- 5
Enjoy warm, at room temperature or chilled. Refrigerate leftovers for up to 5 days.
Tips & tricks
- Equipment: 9-inch round or square baking dish (about 2-quart capacity).
- Freezing: the baked crisp freezes for up to 3 months. Thaw overnight in the fridge and reheat at 350°F (177°C) for about 20 minutes. You can also freeze the assembled, unbaked crisp (through step 3) for up to 3 months, then thaw overnight and bake. Don't refrigerate it unbaked, as the topping turns soggy.
- Any dish that holds about 2 quarts will work. For individual servings, set ramekins on a baking sheet and bake until the topping is lightly browned and the filling bubbles at the sides; timing depends on their size.
- Cut the strawberries into 1/2 to 3/4-inch pieces. Frozen chopped strawberries can be used as long as you don't thaw them first.
- Vanilla: skip the bean and add 1/2 teaspoon more extract, or use vanilla bean paste (1/2 teaspoon along with the extract, or 2 teaspoons to replace both).
- Quick oats can replace rolled oats one for one, though the topping will be finer and more powdery. Don't cut back on the flour.
Fresh & Fusion · https://freshfusion.hett-ayoub-b.workers.dev/recipes/vanilla-bean-strawberry-oat-crisp
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