| Servings |
| 8servings |
| Servings |
| 8servings |
Ingredients
- Filling
- 5 cups chopped strawberries
- 1/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- seeds scraped from 1/2 vanilla bean
- Streusel Topping
- 2/3 cup light brown sugar
- 2/3 cup all-purpose flour
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 6 tbsp unsalted butter cold and cubed
- 2/3 cup old-fashioned rolled oats or quick oats
- 1/2 cup sliced almonds optional
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
- Source: https://sallysbakingaddiction.com/2016/06/07/strawberry-vanilla-crisp/
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