Strawberry Vanilla Crisp

This strawberry vanilla crisp, from Sallys Baking Additiction, features loads of fresh strawberries cooked down into a sweet jammy consistency. Of course this quick and easy summer dessert wouldn’t be complete without a crumbly and crisp oat streusel topping. Brown sugar sweetens the topping and seeds from vanilla bean add richness and depth to the strawberry layer underneath.

Strawberry Mix Ingredients

• 6 cups (1080g) chopped strawberries*
• 1/3 cup (41g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1 and 1/2 teaspoons pure vanilla extract
• seeds scraped from 1/2 vanilla bean*

Streusel Topping

• 2/3 cup (84g) all-purpose flour (spooned & Leveled)
• 2/3 cup (133g) packed light or dark brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 Tablespoons (85g) unsalted butter, cold and cubed
• 2/3 cup (57g) old-fashioned whole rolled oats (or quick oats)*
• optional: 1/3 cup (35g) sliced almonds

Instructions

1. Preheat the oven to 350°F (177°C). Lightly grease a 9-inch baking dish (circle or square or any similar size pan that can hold about 2 quarts). Set aside.
2. Make the filling: Combine strawberries with the flour, sugar, vanilla extract, and vanilla beans in a large bowl. Toss gently until combine, then spoon and spread into prepared baking dish.
3. Make the topping: Whisk the flour, brown sugar, cinnamon, and salt together. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Stir in the oats. Sprinkle over filling. It seems like a lot of topping, but it will cook down. Top evenly with almonds, if using.
4. Bake for 40-45 minutes until the topping is golden brown and the strawberry juices are bubbling around the edges. Remove from the oven, place on a wire rack, and cool for 5 minutes before serving. Tastes excellent with a scoop of vanilla ice cream on top.
5. You can serve this dessert warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.

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