Can I use frozen strawberries instead of fresh ones?

While fresh strawberries are ideal for this recipe, you can use frozen strawberries if that's what you have on hand. Thaw and drain them before using, as excess moisture can affect the texture.

How can I store leftovers?

Store leftover Apple Strawberry Crisp in an airtight container in the refrigerator for up to 3 days. Then, eat it cold or warmed in the microwave or oven.

Can I use quick oats instead of old-fashioned rolled oats?

No, it's not recommended to use quick oats in this recipe. Quick oats are cut into smaller pieces, so they won't hold their shape and will affect the texture.

Strawberry Apple Crisp

Description

This Strawberry Apple Crisp features sweet strawberries, tart apples, and a crispy oat topping. This recipe is a perfect summer dessert with simple ingredients and easy-to-follow steps.

Ingredients

Scale

Crisp Topping

1/2 cup all purpose flour
1/2 cup old fashioned rolled oats
2 tablespoons pure maple syrup
1/2 teaspoon cinnamon
1/8 teaspoon fine sea salt
1/4 cup unsalted butter, melted

Filling

3 large tart apples, peeled, cored, and sliced
3 cups fresh strawberries, sliced
2 tablespoons all purpose flour
1 tablespoon pure maple syrup
1 tablespoon lemon juice

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Instructions

Preheat the oven to 350°F.
In a medium bowl, mix together the flour, oats, maple syrup, cinnamon, and sea salt. Add in the melted butter, and stir to combine until small crumbles form and the dry ingredients are moistened. Refrigerate while you prepare the filling.
In a large mixing bowl, stir together the apple slices, strawberry slices, maple syrup, flour, and lemon juice until the fruit mixture is coated. Place in an 8x8 inch baking dish and spread out evenly.
Sprinkle the crisp topping over the top of the apple and strawberry filling. Bake for 45-55 minutes, until the topping is golden and crispy and the filling is bubbly and apples are softened.
Serve warm with a scoop of vanilla ice cream or dollop of whipped cream. Enjoy!