Easy Strawberry Apple Crisp (Edit recipe)

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This no-fuss strawberry apple crisp is made with fresh strawberries and diced apples topped with a simple one-bowl brown sugar crumble topping! Serve this crowd-pleasing dessert with a scoop of ice cream for an easy sweet treat!

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Original Recipe

PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

15

Serves: 8

Ingredients

Topping

140 gram All Purpose Flour, (1 cup)
110 gram Light Brown Sugar, (1/2 cup)
90 gram Old Fashioned Oats, (3/4 cup)
1 tsp Cinnamon, Ground
0.25 tsp Nutmeg, Ground
0.25 tsp Salt
165 gram Butter, Unsalted, cold and cut into tablespoons (3/4 cups)

Filling

624 gram Apple, Fuji, about 5 large peeled and chopped
55 gram Granulated White Sugar, (1/4 cup)
3 Tbsp Cornstarch
1 tsp Lemon Zest
2 Tbsp Lemon Juice
450 gram Strawberries, quartered (3 cups)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Butter a 3-quart baking dish (8x11-inch) and set aside.
Preheat the oven to 350°F/177°C.
Add the flour, brown sugar, oats, cinnamon, nutmeg, and salt to a food processor. Pulse 2-3 times to combine.
Add the butter and pulse 6-8 times or until the mixture resembles a course meal. Refrigerate while preparing the filling.
Place the apples in a large mixing bowl and combine with the sugar, cornstarch, zest, and lemon juice.
Add the strawberries and gently mix to combine.
Pour the filling into the prepared baking dish and spread it into an even layer. Evenly sprinkle the topping over the filling.
Bake for 40-45 minutes or until the fruit is bubbling and the topping is browned.
Allow to cool slightly before serving.

Notes

Storage: Store leftover crisp covered in the fridge for up to 3 days. Freeze: Place the leftover crisp into a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before serving. Make ahead: Make the crisp topping ahead of time and store in an airtight container in the refrigerator for up to 3 days, or store in a freezer-safe bag and freeze for up to 3 months. Add the topping to the filling and bake without thawing.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	314
Fat:	17 g
Carbohydrates:	37 g
Protein:	9 g
Cholesterol:	42 g
Sodium:	69 mg
Fiber:	2 g
Sugars:	20 g
Sugar Alcohol:	0 g
Calculated per serving.