Strawberry Vanilla Crisp

• Produce

  • 5 cups Strawberries

• Breakfast Foods

  • 2/3 cup Rolled oats, old-fashioned

• Baking & Spices

  • 2/3 cup Brown sugar, light
  • 1/4 tsp Cinnamon, ground
  • 1 cup Flour
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Dairy

  • 6 tbsp Butter

• Other

  • seeds scraped from 1/2 vanilla bean

Found on sallysbakingaddiction.com

Ingredients

• 5 cups (900g) chopped strawberries
• 1/4 cup (31g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/4 teaspoon salt
• 1 and 1/2 teaspoons vanilla extract
• seeds scraped from 1/2 vanilla bean
• 2/3 cup (133g) light brown sugar
• 2/3 cup (85g) all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 Tablespoons (86g) butter, cold and cubed
• 2/3 cup (65g) old-fashioned rolled oats (or quick oats)
• optional: 1/2 cup (55g) sliced almonds

Directions

• Preheat the oven to 350°F (177°C). Lightly grease a 9-inch baking dish (circle or square or any similar size pan). Set aside. Make the filling: Combine chopped strawberries with the flour, sugar, salt, vanilla extract, and vanilla beans in a large bowl. Toss gently until combine. Spoon into prepared baking dish. Make the topping: Whisk the brown sugar, flour, cinnamon, and salt together. Make sure to get out all those brown sugar lumps. Using a pastry cutter or your hands, cut in the butter until the mixture resembled coarse pea-sized crumbs. (A fork works for this too!) Mix in the oats, then evenly sprinkle topping over strawberries. Top with almonds, if using. 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 allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days. Make ahead tip: Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F (177°C) for 20 minutes or until heated through. I do not suggest preparing the crisp and storing it, unbaked, in the refrigerator. The topping will get soggy. You can, however, prepare the crisp through step 3 and freeze for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 4.