Do I need to peel the apples for crisp?

It’s up to you. Leaving the skins on adds a bit of texture, while peeling gives you a softer filling. Either option works well.

Do I need to pre-cook the fruit?

No need. The strawberries and apples bake perfectly in the oven, so you can mix the filling and add it straight to the baking dish.

Should the crisp be covered while baking?

No, bake it uncovered so the topping can turn golden and crisp. If it starts to brown too quickly, loosely cover it with foil.

Can I make strawberry apple crisp ahead of time?

You can prepare the topping up to 3 days in advance and store it in the refrigerator, or freeze it for up to 3 months. For best results, mix the fruit filling just before baking.

Strawberry Apple Crisp with Brown Sugar Oat Topping |

Description

This Strawberry Apple Crisp is a simple dessert bursting with flavor that works any night of the week. Juicy strawberries and tender apples bake into a soft, jammy filling, while a buttery brown sugar oat topping adds just the right amount of crunch. It’s easy to make, uses basic ingredients, and comes together without any fuss.

Ingredients

Scale

Crisp Topping

130 g (1 cup) all-purpose flour
110 g (1/2 cup) light brown sugar
80 g (3/4 cup) old-fashioned oats
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
140 g (10 tablespoons) unsalted butter, at room temperature

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

Preheat the oven to 350°F/177°C. Butter a 3-quart baking dish (8x11-inch) and set aside.
For the crisp topping. In a stand mixer or large mixing bowl, whisk the flour, sugar, oats, cinnamon, nutmeg, and salt.
Cut the butter into tablespoons and add to the stand mixer or mixing bowl.
With a mixer, beat on medium speed until a crumbly mixture forms.
For the 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.
Assemble. 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 3-5 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 it in an airtight container in the refrigerator for up to 3 days, or store it in a freezer-safe bag and freeze it for up to 3 months. Add the topping to the filling and bake without thawing.

Reheating: Bake at 325°F until warmed through.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Pies & Crisps
Method: Baking