Can I make a crisp without oats?

Yes, you can but it would make this dessert more of a crumble rather than a crisp. To make it without oats, remove the oats entirely and substitute the oat flour with all purpose flour. Reduce the melted butter to 6 tablespoons and sprinkle over top of the fruit filling.

What is the best kind of apple to use?

I prefer to use Granny Smith apples, but any crunchier apple like a Honey Crisp or Pink Lady will also work.

Am I able to use fresh strawberries instead?

Yes! This recipe will also work with fresh strawberries, I just used frozen for convenience.

Can I add rhubarb to this strawberry apple crisp?

Sure! Just substitute 2 cups of sliced apples with 2 cups of chopped rhubarb and bake as directed.

How do I keep the apple crisp topping crispy?

Melted butter definitely helps to keep it crisp rather than cold butter cut in because all of the dry ingredients are able to be coated. Additionally, chopped nuts or crushed pretzels or graham crackers will add to the texture and flavor of this easy dessert.

Apple Strawberry Crisp: Easy Dessert

Apple Strawberry Crisp

Print Recipe

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This apple strawberry crisp will be your new favorite dessert! It's easy, gluten free, and loaded with flavor. In under an hour you can have a fruit, yet cozy, treat.

Author: Nicole Radcliffe
Prep Time: 15 Minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 Servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Units Scale

For the Filling:

4 cups thinly sliced apples
12 ounces frozen strawberry slices
3 tablespoons brown sugar
3 tablespoons arrowroot starch
1 teaspoon lemon zest
2 tablespoons lemon juice

For the Crisp Topping:

1 cup old fashioned oats
1 cup oat flour
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 stick butter- melted

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Instructions

Preheat your oven to 350 degrees F and set out a 9 inch pie plate
On a cutting board, peel the apples and use a sharp knife to cut them into thin slices
Place the thinly sliced apples into a large mixing bowl and add the frozen strawberry slices, brown sugar, arrowroot starch, lemon zest, and lemon juice to the bowl
With a wooden spoon, mix well and set aside while you make the topping
In a smaller mixing bowl stir together oats, oat flour, brown sugar, ground cinnamon, and kosher salt
Pour the melted butter over the dry ingredients and stir until everything is well coated
Dump the fruit filling into your pie plate and evenly distribute the oat topping over it
Place the entire dish into the oven and bake for 30-35 minutes until the top is crispy and the fruit is bubbling
Carefully pull the strawberry crisp out of the oven and let it sit for 10-15 minutes to cool slightly and allow the filling to firm up a bit
Use a metal spoon to scoop out your portions, pair with a scoop of ice cream or whipped cream, and enjoy!

Notes

Thinly slice the apples so they bake evenly and aren't too crunchy
If any of the frozen strawberry slices are in big chunks be sure to break them up
Zest the lemon before juicing it
Melting the butter works best for making the topping, but you can cut cold butter into the dry ingredients if you want to skip a step
Add chopped nuts or crushed graham crackers to the topping to add extra crunch
If you don't have a pie plate, an 8x8 baking dish will also work
Store leftovers in the fridge covered tightly with aluminum foil for up to 3 days

Find it online: https://www.coleinthekitchen.com/apple-strawberry-crisp/