Strawberry Crisp

Strawberry Crisp |

“Did you eat your soup yet? Dessert is ready, but you have to finish your soup before you can have desert”. That is what my mom used to say to us when we were kids back in Colombia. Well, she said it in Spanish ­čśë

Thank God I am not a kid anymore and I can eat my dessert any time that I want, even without eaten my soup :-)

Strawberry Crisp

This Strawberry Crisp is the easiest dessert that I have ever made and is especially good with a scoop of vanilla ice cream on top.

Buen provecho!

Strawberry Crisp



(About 6 servings))


  • 1 1/2 cups all purpose flour
  • 1/2 cup sugar
  • 1/3 cup brown sugar
  • 1/3 cup old fashioned oatmeal
  • 1 stick unsalted butter
  • Filling

  • 2 cups strawberries, stems removed, halved
  • lengthwise
  • 1 tablespoon lemon juice
  • 1/2 cup sugar

Strawberry Crisp w/ ice cream


  1. Preheat the oven to 350F.
  2. lace the strawberries in a bowl and add the lemon juice and sugar. Set aside.
  3. For the topping: Combine the flour, sugar, brown sugar, oatmeal and butter in a bowl. Mix well until well combined.
  4. Pour the strawberry mixture in the baking dish. Sprinkle the topping evenly over the fruit.
  5. Bake until the topping is crisp and golden brown and the strawberry filling bubbles slowly, about 40 minutes. Serve warm.
  6. Srawberry Crisp

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  1. says

    Sounds like exactly like my mom:-)

    The strawberries at the market lately have been so sweet, juicy and ripe- just perfect for this dessert. Look wonderful!

  2. says

    My husband’s daughters always say..I rathe have deset than dinner. In this case they are right…I would go for a bowl. Also, I think we shop at the same store…don’t you just love those spoons.

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