Do I need to peel the apples for crisp?

You don’t have to peel the apples. It’s a personal preference. You can opt to leave the skin on or peel it.

Do I need to pre-cook the strawberries and apples before assembling the crisp?

No, the fresh fruit gets mixed with the rest of the filling ingredients and added directly to the baking pan.

How do you keep strawberry apple crisp from getting soggy?

Use fresh strawberries that are not overripe and too juicy. Also, use a large enough baking pan (3 quarts) to ensure the fruit isn’t overcrowded so the steam can escape during baking easily.

Should the crisp be covered while baking?

You do not have to cover the crisp while baking. If the topping begins to brown too quickly, you can cover with aluminum foil to prevent overcooking.

Can I make strawberry apple crisp ahead of time?

Yes, you can prep the crisp topping up to 3 days in advance and store it in the refrigerator or up to 3 months in the freezer. Mix the fruit filling just before baking.

Easy Strawberry Apple Crisp |

Description

This no-fuss strawberry apple crisp is made with fresh strawberries and diced apples topped with a simple one-bowl brown sugar crumble! Serve this crowd-pleasing dessert with a scoop of ice cream for an easy sweet treat!

Ingredients

Scale

Topping

140 g (1 cup) all-purpose flour
110 g (1/2 cup) light brown sugar
90 g (3/4 cup) old-fashioned oats
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
165 g (3/4 cup) cold unsalted butter, cut into tablespoons

Filling

624 g (5 cups) peeled and chopped apples, about 5 large apples
55g (1/4 cup) granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
450 g (3 cups) quartered fresh strawberries

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Instructions

Butter a 3-quart baking dish (8x11-inch) and set aside.
Preheat the oven to 350°F/177°C.

Topping

Add the flour, brown sugar, oats, cinnamon, nutmeg, and salt to a food processor. Pulse 2-3 times to combine.
Add the butter and pulse 6-8 times or until the mixture resembles a course meal. Refrigerate while preparing the filling.

Filling

Place the apples in a large mixing bowl and combine with the sugar, cornstarch, zest, and lemon juice.
Add the strawberries and gently mix to combine.
Pour the filling into the prepared baking dish and spread it into an even layer. Evenly sprinkle the topping over the filling.
Bake for 40-45 minutes or until the fruit is bubbling and the topping is browned.
Allow to cool slightly before serving.

Notes

Storage: Store leftover crisp covered in the fridge for up to 3 days.
Freeze: Place the leftover crisp into a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Make ahead: Make the crisp topping ahead of time and store in an airtight container in the refrigerator for up to 3 days, or store in a freezer-safe bag and freeze for up to 3 months. Add the topping to the filling and bake without thawing.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Pies & Crisps
Method: Baking